Okay, I am becoming a canning addict. This is my first foray into the world of canning beans. There are so many variations that I want to try them all. This one after reviewing all the safe canning rules I came up with to give the tangy sweetness of Boston beans with a bit of a zip. I only did a small batch to learn the skills of canning beans.
I did all the usual safety tasks of canning and here is the basics of this recipe. This sauce contains 1.5 cups brown sugar, 1 cup molasses, 1.5 tsp dry mustard, 1.5 tsp black pepper, 3 cups ketchup, 1.5 tsp salt. I brought it to a full boil and reduced the heat.
After an over night soak and 3 hours of cooking on the stove, I drained my beans saving the liquid in a clean bowl. I then put the beans back in the stock pot and added the above sauce. I brought this back to a boil then turned the heat right to low, stirring frequently.
I then ladled the bean mixture into my jars, filling 3/4 full. I then added the saved bean water to bring the level to 1 inch from top of jar. Cleaned my jar tops and put the tops on. I am also trying out some of my new Tattler tops. I then put them in my pressure canner, vented for 10 minutes at full steam, then at 10 lbs pressure processed for 65 minutes. Beans must be Pressure Canned to be safe.
The beans are still boiling here in these pictures and just now I am hearing the snap snap snap of the jars sealing….music to my ears. I think the beans look great, nice and saucy. I know they will taste great as this is the sauce I use when baking my beans. I just wish now I would have doubled this batch. I’m so happy!! (click the pics to get a good look! use your back button to return)
Right now my house smells in credible. It’s amazing when you make your own beef broth for pressure canning, how fast you go through it. Beef broth lately has been recently labeled as a new health food. I could have told them that years ago. Boosts the immune system and gets things firing on all cylinders.
So in the oven I have slow roasting a wonderful mix of raw bones with a couple of shank steaks tossed in for good measure. I have knuckles and legs and joints with lots of marrow that will melt into wonderful beefy goodness. Added in of course is lots of chunky onion, carrot and celery and oodles of fresh black pepper.
While the raw bones are roasting I have my frozen treasure of saved bones from the summer. Porterhouse bones, t-bone bones frozen right off of the summer bbq grill and of course my lovely, lovely Prime Rib bones.
These pre-cooked bones go right into my big pots for a all day simmer, later on in the afternoon my roasting pan ingredients will join them along with my garlic, spices and boiled roast pan drippings.
This will simmer all day, cool over night in the basement refrigerator. Tomorrow I’ll skim the fat (which I save for cooking and frying) and bring it all to a pleasant boil for my home canning. I hope to get a good 12 quart jars…maybe more if I’m lucky.
Did I say how wonderful it smells in here? I’m so hungry. Click the pics to enlarge, use your back button to return. Thank you for stopping in. Hope you enjoyed your visit.
Farm women have so much fun! When we aren’t cutting grass, or weeding the garden, or planting the garden, or harvesting the garden, or cooking the meals, or hanging out the laundry or ironing said laundry, or helping out when needed, or weeding the flowers, or cleaning the pond, or changing the kitty litter, or doing the books….we are canning and freezing and freezing and canning.
In both pantries I have about 300 jars of various goodies. From chicken broth to green beans and lots of fresh corn and everything in between.
And then there’s the freezers. Eggplant and peppers and carrots and onions and beet greens and kale and and and….all full to the top and waiting for the snow to blow.
Next week I think I’ll can my beef broth and on it goes…..oh and maybe freeze some apple pies.
Okay, I’m tired. Time to rest as tomorrow is a brand new day. Don’t forget to click the pictures to have a good look. ~Leasa