====== Canned Baked Beans ======
{{:recipes:sides:pressure-canner-baked-beans-1.jpg?600|}}
<WRAP group>
<WRAP half column>
===== Ingredients =====
  *     500 g navy beans (dried . 2 cups / 1 pound)
  * 1/4 - 1/2lb of small chopped pork shoulder
  *     175 g onion (finely chopped. 1 cup / 6 oz)
  *     12 tablespoons tomato paste (6oz can)
  *     3 tablespoons Worcestershire Sauce
  *     3 teaspoons mustard powder
  *     3 teaspoons salt
  *     3 teaspoons ground black pepper
  *     8 tablespoons brown sugar
  *     2 bay leaves
  *     750 ml bean liquid (3 cups / 24 oz. Recipe will produce it.)
  * 1 pint meat stock
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** 25
  * **Cook:** 2 hours
  * **Serves:** 5-6 pints
  * [[https://www.healthycanning.com/home-canned-baked-beans|Source]]

{(rater>id=350|name=recipes:sides:canned_baked_beans|type=rate|headline=off)}

~~BARCODE~class=center~size=S~~

</WRAP>
</WRAP>

===== Directions =====
  -     Put dried beans in a pot. Add 1 ½ litres (6 cups) of water. Boil 2 minutes, remove from heat and let stand for an hour, covered.
  -     Make your sauce flavouring mixture by mixing together everything from onion down to Kitchen Bouquet (if using) in a large microwave-safe bowl or jug; set aside.
  -     Drain the beans, discarding the soaking water.
  -     Put beans in a large pot, add 2 bay leaves, cover with 2 to 5 cm (1 to 2 inches) of water, bring to a full boil, boil for a minute or two, then turn off the heat. Don't boil much longer or you will end up with mooshy beans at the end of everything.
  -     Drain the beans in a way that will preserve the water this time. (See suggestions in notes.) Discard the 2 bay leaves.
  -     Take 750 ml (3 cups / 24 oz ) of that reserved water. Add it to the sauce flavouring mixture you had set aside, cover that bowl or large jug and zap in microwave for 5 minutes to make a sauce.
  -     Take the sauce out of the microwave, stir (mind the surge). Set aside.
  -     The headspace on this recipe is 3 cm (1 inch) per jar. Bearing that in mind and taking that into account, fill each heated jar (minus that reserved headspace in your mind) ¾ full of plain beans.
  -     Fill up the remaining ¼ of each jar with sauce, leaving still the 3 cm (1 inch) headspace.
  -     At this point, the USDA notes that you may "add a ¾-inch (2 cm) cube of [raw presumably] pork, ham, or [raw] bacon to each jar, if desired."
  -     Add additional water to jars from the reserved bean stock if you run short on sauce.
  -     Debubble, then top up with a bit more sauce or bean stock as needed to maintain the 2 cm (1 inch) headspace.
  -     So to recap, a jar will 3 cm (1 inch) blank headspace at the top. Of the remaining jar space below that, ¾ of that space will be plain beans, then ¼ plain sauce.
  -     Debubble, adjust headspace.
  -     Wipe jar rims.
  -     Put lids on.
  -     Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  -     Processing time: quarter-litre (½ US pint / 250 ml) OR half-litre (1 US pint): 65 minutes. 1 litre (1 US quart): 75 minutes.

{{tag>canning pressure_canner beans cheap tomato_paste worcestershire mustard_powder brown_sugar}}
~~NOTOC~~
~~DISCUSSION|Notes~~