Today's Canning Recipe is for:
Here's the Recipe:
This is one of those great old recipes.
It contains salt pork or bacon which is optional.
Because salt pork or bacon has been cured, it presents far less
contamination risk than raw meat and may be
safely processed in a
You Will Need:
Pressure Canner, Six 1-pint jars or Three 1-quart jars.
6 cups Small White Beans
1 1/2 tsp. Salt
1 1/2 cups firmly packed Dark Brown Sugar
2/3 cup Molasses
1/4 cup light corn syrup
1 tsp dry mustard
1/3 pound salt pork or thick sliced bacon,
cut into 1-inch pieces
Rinse beans thoroughly in cool water and drain well.
Place beans into a 6- to 8-quart pan and add 3 quarts water.
Cover and soak for 12 hours or overnight.
Drain beans, return to pan and add 3 quarts of water and the salt.
Bring to boil over medium heat, reduce to a simmer,
stirring occassionally, for 1 hour.
Remove from heat drain, reserving 2 cups
of the cooking liquid for later use.
In a large bowl or pan, combine the brown sugar, molasses,
corn syrup and mustard.
Stir in the reserved cooking liquid from the previous step.
Add the salt pork or bacon and beans and stir until evenly combined.
Pour mixture into a 4- to 6-quart greased bean pot
or deep casserole or baking pan.
Cover with a lid or foil.
Bake beans at 250F (120C) for 6 to 8 hours.
Stir occassionally to prevent sticking.
Add water if needed to keep beans moist.
Remove beans from oven and ladle into clean,
hot jars, leaving 1-inch of headspace.
Use a plastic knife to remove any trapped air bubbles.
Add more beans if needed to maintain 1-inch head space.
Wipe jar rims and threads with a clean, damp cloth.
Cap, seal, and process in a pressure canner.
Process pints for 80 minutes, quarts for 95 minutes,
at 15 pounds of pressure in a dial-guage canner
or at 15 pounds in a weighted-gauge canner.
Here's the Recipe PDF:
This recipe is PERFECT for a Summer Picnic!