Michigan
State University Extension
Preserving
Food Safely - 01600236
10/13/97
GUIDE 4:6-7
BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE
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
onions, 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. Mix 1 cup tomato ketchup with 3 cups of cooking
liquid from beans and heat 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.
Recommended process time for BEANS, DRY, WITH TOMATO
OR MOLASSES SAUCE in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 65 min 11 lb 12 lb 13 lb 14 lb
Quarts 75 11 12 13 14
Recommended process time for BEANS, DRY, WITH TOMATO OR
MOLASSES SAUCE in a weighted-gauge pressure canner
Canner Gauge Pressure (PSI) at
Altitudes of
Style Jar Process 0- Above
of Pack Size Time 1,000 ft 1,000ft
Hot Pints 65 min 10 lb 15 lb
Quarts 75 10 15