Michigan State University Extension
Preserving Food Safely - 01600236
10/13/97

### Canning Dry Beans with Tomato or Molasses Sauce

    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

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.