---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning (Dry) Beans with Tomato or Molasses Sauce
  Categories: Canning
       Yield: 1 text
  
  
   Quantity: An average of 5 pounds of beans is needed 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: Sort and wash dry beans. Add 3 cups of water for each cup of
   dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour
   and drain. Heat to boiling in fresh water, and save liquid for making
   sauce. Make your choice of the following sauces:
   
   Tomato Sauce--Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
   teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
   ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato
   ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
   quarts cooking liquid from beans and bring back to boiling.
   
   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.
   
   Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
   pork, ham, or bacon to each jar, if desired. Fill jars with heated
   sauce, leaving 1-inch headspace.
   
   Adjust lids and process following the recommendations in Table 1 or
   Table 2 according to the method of canning used.
   
   Table 1. Recommended process time for Beans, Dry, with Tomato or
   Molasses Sauce 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 Beans, Dry, with Tomato or
   Molasses Sauce 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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