Baked Beans

Baked Beans

Canned: 2023-09-17

Stored: 12 x 500mL plus 1 x 500mL of sauce

References: url or book goes here

What I did:

 Ingredients:

• 920 x 1.5 = 1380 grams beans(1360g used)
• 7 x 1.5 = 10.5 cups bean water
• 150 x 1.5 = 2 cans-75ml tomato paste
• 1 x 1.5 = 1.5 cups finely chopped onion
• 3 x 1.5 = 4.5 Tbsp molasses
• 1 x 1.5 = 1.5 Tbsp malt vinegar
• 2 x 1.5 = 3 tsp salt
• 1 x 1.5 = 1.5 tsp dry mustard

 

1. sort and weigh beans
2. rinse beans and fill pot with water
3. bring to boil and then turn off to sit for an hour
4. mix up everything above except beans and water
5. after an hour, drain beans, refill pot, and bring to a boil again
6. drain beans reserving the water and mixing the required amount with the sauce base
7. divide beans amongst 12 jars evenly(should come about 3/4 up when shimmied gently into place)
8. one at a time:
• add sauce
• debubble
• adjust headspace
• wipe rim with vinegar
• apply lid and ring gently
• place in canner
9. when all in canner, add lid and heat on max
   
10. vent steam 10 min and then apply weight
11. 11lbs for 65 minutes
12. turn off canner and let it depressurize at it’s own speed (Took 90 min!)
    
13. once the pressure has dropped, wait 10 min before each step:
• remove weight
• unlatch lid
• remove lid
• start removing jars
14. as each jar is removed from the canner and placed on the towel, use silicone oven gloves to tighten the ring
15. Let sit overnight (was 12-16 hours)

Notes on this batch:

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Photos: