Pressure canning Boston baked beans is a great way to preserve this classic dish and have it on hand for quick and easy meals. Boston baked beans are a traditional New England dish made with navy beans, molasses, and salt pork or bacon, and are slow-baked for several hours until they are tender and flavorful.
By pressure canning the beans, you can store them in jars for up to a year and enjoy them as a side dish, or use them in soups, stews, and casseroles.
Why should you use a pressure canner for Pressure Canning Boston Baked Beans?
Pressure canning Boston baked beans is important for food safety reasons. Boston baked beans are a low-acid food, which means they can harbor harmful bacteria like botulism if they are not processed correctly. Pressure canning is the only safe method to preserve low-acid foods like beans.
The high temperature and pressure created in the pressure canner destroy any bacteria or spores that may be present in the beans, ensuring that they are safe to eat. Additionally, pressure canning helps to preserve the texture, flavor, and nutrients of the beans, so they taste great even after they have been stored for an extended period.
How to make Pressure Canning Boston Baked Beans in a pressure canner
Here’s how to make Pressure Canning Boston Baked Beans in a pressure canner:
Ingredients:
- 4 cups navy beans, sorted and rinsed
- 1/2 pound salt pork or bacon, diced
- 1 cup molasses
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons mustard powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 cups water
Equipment:
- Pressure canner
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Bubble remover or a plastic knife
Instructions:
- Soak the beans overnight: Place the beans in a large bowl or pot and cover them with water. Allow the beans to soak overnight, or for at least 8 hours.
- Pre-cook the beans and salt pork: Drain the beans and place them in a large pot with the diced salt pork or bacon. Add 8 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat and let cool slightly.
- Prepare the canning jars: Wash the canning jars, lids, and bands in hot, soapy water and rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars warm until ready to use.
- Make the bean mixture: In a large bowl, whisk together the molasses, ketchup, brown sugar, mustard powder, salt, and pepper. Add the pre-cooked beans and salt pork or bacon to the mixture and stir well to combine.
- Fill the jars: Using a canning funnel, fill the hot jars with the bean mixture, leaving 1 inch of headspace at the top of each jar. Remove any air bubbles by running a bubble remover or plastic knife around the inside of the jar.
- Seal the jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on top of the jars and screw on the bands, tightening just until fingertip-tight.
- Process the jars: Place the jars in the pressure canner, following the manufacturer’s instructions. Process the jars at 10 pounds of pressure for 75 minutes (adjusting for altitude if necessary).
- Remove and cool the jars: Turn off the heat and allow the canner to cool down naturally. Once the pressure gauge reads zero, carefully remove the jars with a jar lifter and place them on a towel or cooling rack to cool completely.
- Check the seals: After the jars have cooled for 12-24 hours, check the seals by pressing the center of each lid. If it pops up and down, the jar is not sealed and should be refrigerated and consumed within a few days.
- Store the jars: Store the sealed jars in a cool, dark place for up to a year.
Tips for making Pressure Canning Boston Baked Beans in a pressure canner
Here are some tips for making Pressure Canning Boston Baked Beans in a pressure canner:
- Soak the beans overnight: This will help to soften the beans and reduce cooking time.
- Use high-quality beans: Choose navy beans that are fresh and high-quality. Older beans may not soften properly and could result in tough baked beans.
- Use the correct pressure and processing time: Follow the manufacturer’s instructions for your pressure canner and adjust the processing time and pressure if necessary for your altitude.
- Don’t overfill the jars: Leave at least 1 inch of headspace at the top of each jar to allow for expansion during processing.
- Remove air bubbles: Use a bubble remover or plastic knife to remove any air bubbles from the jars before sealing.
- Use a canning funnel: A canning funnel will make it easier to fill the jars without making a mess.
- Clean the rims of the jars: Wipe the rims of the jars clean with a damp cloth before sealing to ensure a good seal.
- Check the seals: After processing, check the seals by pressing the center of each lid. If it pops up and down, the jar is not sealed and should be refrigerated and consumed within a few days.
- Store the jars properly: Store the sealed jars in a cool, dark place for up to a year.
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