Canning recipe
Beans in Molasses Sauce with Bacon
Hearty beans in a sweet-spiced molasses sauce with one small piece of bacon per jar – a filling pantry meal based on the tested NCHFP/USDA method and pressure-canned only.
75 min.
65 min.
-
9
Medium
Ingredients
- 3 1/4 lb (about 1.47 kg) dry beans, such as pinto or navy beans
- for soaking: 3 US cups water per 1 US cup dry beans
- fresh water for bringing the soaked beans to a boil
- 4 US cups bean cooking liquid or fresh water for the sauce
- 3 tbsp dark molasses
- 1 tbsp vinegar
- 2 tsp salt
- 3/4 tsp dry mustard powder
- 9 bacon cubes about 3/4 inch on each side, 1 cube per pint jar
Preparation
2. For the quick-soak method, cover each 1 US cup of dry beans with 3 US cups water. Boil for 2 minutes, remove from heat, let stand for 1 hour, then drain completely.
3. Cover the soaked beans with fresh water and heat to boiling. Reserve the cooking liquid for the sauce.
4. For the molasses sauce, combine 4 US cups bean cooking liquid or fresh water with 3 tbsp dark molasses, 1 tbsp vinegar, 2 tsp salt and 3/4 tsp dry mustard powder. Heat to boiling.
5. Fill hot pint jars three-quarters full with hot beans. Add 1 bacon cube about 3/4 inch on each side to each jar.
6. Fill with boiling-hot molasses sauce, leaving 1 inch headspace. Remove air bubbles, adjust headspace if necessary, wipe jar rims and apply lids.
7. Process only in a pressure canner: pint jars for 65 minutes.
8. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
9. After processing, let the pressure canner depressurize completely without forced cooling. Remove jars, cool undisturbed for 12–24 hours and check seals.
Storage
Store correctly sealed, unopened jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Beans are a low-acid food and must NOT be processed in a boiling-water canner in this form. Use a true pressure canner only. Never put dry beans directly into jars: the tested method requires full hydration by the stated quick-soak method, followed by heating in fresh water. Do not alter or thicken the molasses sauce of 4 US cups liquid, 3 tbsp dark molasses, 1 tbsp vinegar, 2 tsp salt and 3/4 tsp dry mustard powder. Use no more than the specified bacon cube of about 3/4 inch per pint jar. Maintain 1 inch headspace, process for 65 minutes and adjust pressure for elevation and canner type. Never taste jars with failed seals, bulging lids, leakage, mold, gas, unusual odor or other spoilage signs; discard safely.