1 no ingredients
Directions
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 onion, 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. Add 3 quarts cooking liquid from beans and bring back 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 following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 65
minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a weighted-gauge pressure canner.
Style of pack: Hot. Jar Size: Pints, Quarts. Process Time: 65
minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 text
Canning (Dry) Beans With Tomato Or Molasses S Recipe brought to you by Recipe Ideas
Categories: Bean; Canning; Tomato; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he describes how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including some that we all recognise such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were two books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that appears on menues today, but instead accounts of the types of food on the menues of the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like basil and coriander. These new spices and herbs created an eruption in manuscripts on food, some of which are kept safe in private cookery archives. When we get to the 1900s, cookery publications are starting to become popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Canning (Dry) Beans With Tomato Or Molasses S recipe.
