Dogwood Valley Homesteading | |
Today's HappeningsI love canning but I don't have a lot of experience. This afternoon I canned some Boston Baked Beans. The process, though, started last night. This is the recipe I used (Ball Blue Book). Soak 1 quart of dried navy beans in 3 quarts of water for 12-18 hours. Drain and refill with 3 quarts of water and 2 tsp salt. Boil until skins crack. Drain, reserving liquid. Pour beans into a baking dish. Add 1/2 pound salt pork, cut into pieces, and 3 large onions, sliced. Make sauce with 2/3 cup brown sugar 2 tsp salt 2 tsp dry mustard 2/3 cup molasses 4 cups of reserved liquid (add water if needed to make 4 cups) Pour sauce over beans, cover, and bake for 3 to 3 1/2 hours (350 degree oven). Ladle hot beans in hot jars. Process 1 hour 20 minutes for pints and 1hour 35 minutes for quarts at 10 pounds pressure. I was able to get 5 pints out of this recipe. I had some left over, so we ate those for supper. It was very good. Leave a Comment { Last Page } { Page 29 of 37 } { Next Page } |
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