• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Canning (Dry) Beans with Tomato or Molasses S

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • Quantity: An average of 5 pounds of beans is needed per canner load of 7
  • quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an
  • average of 3/4 pounds per quart.
  • Quality: Select mature, dry seeds. Sort out and discard discolored seeds.
  • Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
  • dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and
  • drain. Heat to boiling in fresh water, and save liquid for making sauce.
  • Make your choice of the following sauces:
  • Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
  • teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground
  • cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato ketchup
  • with 3 cups of cooking liquid from beans. Heat to boiling. Add 3 quarts
  • cooking liquid from beans and bring back to boiling.
  • Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3
  • tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4
  • teaspoon powdered dry mustard. Heat to boiling.
  • Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork,
  • ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving
  • 1-inch headspace.
  • Adjust lids and process following the recommendations in Table 1 or Table 2
  • according to the method of canning used.
  • Table 1. Recommended process time for Beans, Dry, with Tomato or Molasses
  • Sauce in a dial-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
  • Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
  • 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Beans, Dry, with Tomato or Molasses
  • Sauce in a weighted-gauge pressure canner.
  • Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65 minutes for
  • Pints, 75 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
  • 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Canning Asparagus (Spears or Pieces)
Categories: Vegetables, Canning
Yield: 1 Text


Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds is needed per canner load of 9 pints. A
crate weighs 31 pounds and yields 7 to 12 quartsan average of 3-1/2
pounds per quart.

Quality: Use tender, tight-tipped spears, 4 to 6 inches long.

Procedure: Wash asparagus and trim off tough scales. Break off tough stems
and wash again. Cut into 1-inch pieces or can whole.

Hot packCover asparagus with boiling water. Boil 2 or 3 minutes. Loosely
fill jars with hot asparagus, leaving 1-inch headspace.

Raw packFill jars with raw asparagus, packing as tightly as possible
without crushing, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jars, if desired. Add boiling
water, leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or Table 2 according to
the method of canning used.

Table 1. Recommended process time for Asparagus in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Asparagus in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.



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