I through stuff together without precise measurements...but if you cook much you shouldnt have a problem. This recipe will do 7 quarts and 7 pints. Wash and pick stones 5 lbs navy beans In a large pot cover beans with 2 to 3 inches of water, 1 tablespoon pickling salt and bring to hard boil for 2 minutes. ..turn off heat and cover with lid. In a stainless or enamel pot (do not use aluminum pot) mix sauce ingredients and boil a good 2 or 3 minutes then simmer till ready for use. Sauce: 1/2 cup apple cider vinegar 16 oz bottle dark Karo syrup 1 cup molasses 1 pound box dark brown sugar 1/2 cup white sugar 1 small can tomato paste 2 15 oz cans of tomato sauce Maybe 1/2 teaspoon of each OR 1&1/2 of ground allspice: cinnamon..cloves..nutmeg. 1 tsp of mustard powder 1 tsp tumeric sprinkle of ginger sprinkle of garlic powder 1/2 tsp salt 1 good sized onion or 2 smaller onions diced OR one cookspoon of dehydrated onion flakes 2 or 3 good shakes of Worcestershire sauce A good squirt of yellow mustard (whisk in) 15 cups of water 7 strips of bacon cut in one inch pieces PREPARE jars and pressure canner. Place bacon in each jar Drain beans and fill hot jars to 3/4 full Dont overfill. Beans continue to expand. Add hot liquid to jars...wipe rims and add lids...place in canner. I have tall canner so I double stacked and cooked 90 minutes 10 pounds pressure.
Posted on: Sat, 19 Jul 2014 17:32:55 +0000
Trending Topics
Recently Viewed Topics
© 2015