---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Beans
 Categories: Vegetables, Legumes, Canning
      Yield: 1 text
 
  Quantity:

  An average of 5 lb beans is needed per canner load of 7 quarts;
  an average of 3-1/4 lb is needed per canner load of 9 pints--
  an average of 3/4 lb per quart.
  
  Quality:

  Select mature, dry seeds. Sort out and discard discolored seeds.
  
  Procedure:

  Soak and boil beans and prepare molasses sauce (below). Place seven
  3/4" pieces of pork, ham, or bacon in an earthenware crock, a large
  casserole, or a pan. Add beans and enough molasses sauce to cover
  beans. Cover and bake 4 to 5 hours at 350 F. Add water as
  needed--about every hour. Fill jars, leaving 1" headspace. Adjust
  lids and process according to the recommendations in Table 1 or
  Table 2 depending on the method of canning used.
  
  Molasses Sauce--Mix 4 cups water or cooking liquid from beans, 3 tb
  dark molasses, 1 tb vinegar, 2 ts salt, and 3/4 ts powdered dry
  mustard. Heat to boiling.

  Table 1. Recommended process time for Baked Beans 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 feet -- 11 lb
      2,001 - 4,000 feet -- 12 lb
      4,001 - 6,000 feet -- 13 lb
      6,001 - 8,000 feet -- 14 lb
  
  Table 2. Recommended process time for Baked Beans 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 feet -- 10 lb
      Above 1,000 feet -- 15 lb
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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