Baked Beans

Canned: 2022-11-24

Stored: 3 x 500mL Tomato, 3 x 500mL Molasses, 2 x 500mL Blend, 1 x 500mL Blend Sauce

What I did:

  1. Prepped Jars/Lids/Canner.
  2. Approx. 960g White Pea Beans sorted and quick soaked
  3. Made both sauce bases
    • 150 mL    Tomato paste
    • 100 mL    Ketchup
    • 2 Tbsp     Onion, fine chopped
    • 3 Cups     Bean water
    • 1 Cup       Onion, fine chopped
    • 3 Tbsp      Molasses
    • 1 Tbsp      Worcestershire
    • 1 Tbsp      Malt Vinegar
    • 2 tsp         Salt
    • 1 tsp         Dry Mustard Powder
    • 4 Cups     Bean water
  4. Drained beans.
  5. Refilled pot with fresh water & brought to boil before turning off.
  6. Drained bean water into a bowl & measured into the sauce bases.
  7. The tomato sauce in the measuring cup got warmed in the microwave and the molasses sauce in a sauce pot on the stove.
  8. Each jar got 3/4 full of beans and then sauce poured in for a 1" headspace. (de-bubbled and adjusted)
  9. Did 3 of each and then blended the sauces to make a third flavour. 
  10. Wiped the rims and placed the lids gently.
  11. Pressure canned at 11lbs for 65 minutes.
  12. Depressurised slowly.
  13. Removed the jars and cranked lids and then waited.
  14. Four hours later, rings removed. All sealed. :-)

Notes on this batch:

  • Referred to HHC and NCHFP 
  • The beans did 8 jars so the last was just sauce. A full 1kg might have done all 9 jars.
  • 2022-11-27 Tomato variety was bland as fuck. We added salt and Worcestershire just to finish eating it. 
  • The molasses variety had flavour but no body
  • The blend was ideal