Baked Beans

Canned: 2023-02-24

Stored: 10 x 500mL


What I did:

  1. Prepped Jars/Lids/Canner.
  2. 1kg White Pea Beans sorted. Brought to boil and turned off for an hour to quick soak.
  3. Made sauce base in the 4cup measuring cup
    • 150 mL    Tomato paste
    • 100 mL    Ketchup
    • 1 Cup       Onion, fine chopped
    • 3 Tbsp      Molasses
    • 1 Tbsp      Worcestershire
    • 1 Tbsp      Malt Vinegar
    • 2 tsp         Salt
    • 1 tsp         Dry Mustard Powder
  4. Drained beans.
  5. Refilled pot with fresh water & brought to boil, simmering for 10 min before turning off.
  6. Drained bean water into a bowl leaving the beans in the colander. Measured 7 cups of bean water into the pot and stirred in the sauce base, then heated the sauce on the stove.
  7. Each jar got 3/4 full of beans and then sauce poured in for a 1" headspace. (de-bubbled and adjusted)
  8. The beans divided equally into 10 jars at the right level, the sauce just barely was enough for all 10.
  9. Wiped the rims with vinegar and placed the heated lids on gently.
  10. Pressure canned at 11lbs for 65 minutes.
  11. Depressurised slowly.
  12. Removed the jars and cranked lids and then waited.
  13. Next morning, rings removed. All sealed. :-)

Notes on this batch:

  • Making the one variety of blended sauce was much easier than the two different sauces(of course)
  • No siphoning or any seal problems. 
  • Liquid level seems a bit low. Might be a good idea to increase it for colour retention on next batch but we'll see how they go.
  • 2023-03-25 noticed 6 jars unsealed. No mold or off smells but for safety they were discarded in compost. We heated and ate remaining 3 sealed jars.