---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Baked Beans
  Categories: Vegetables, Legumes, Canning
       Yield: 1 text
  
  
   Quantity: An average of 5 pounds of beans is neeed per canner load of 7
   quarts; an average of 3-1/4 pounds is needed per canner load of 9
   pints--an average of 3/4 pounds 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-inch 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 degrees F.  Add
   water as needed -- about every hour.  Fill jars, leaving 1-inch
   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
   tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
   3/4 teaspoon 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 ft: 11 lb.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 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 ft: 10 lb.
                                     Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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