In the winter, when I do not have fresh produce coming from the garden the must be canned forthwith, I like to spend time stocking the pantry with some of our favorite side dishes. One of those is Baked Beans.
You will need about 5 pounds of dried Great Northern Beans to make a 7 quart canner load. Wash and sort the beans. For each cup of beans, add 3 C water, cover and bring to a boil. Boil for 2 minutes, remove from heat, and let stand, covered, for 1 hour. Drain. Just barely cover the beans with water, and heat to boiling again. Add:
½ C ribbon cane syrup (you can use molasses, but I like the milder flavor of the ribbon cane)
2 T apple cider vinegar
3 t salt
1 ½ t dry mustard powder
2 T dry onion flakes.
Simmer a few minutes, adding a little water if needed. Have a kettle of boiling water going, in case you need to top of the jars before sealing. Fill hot jars 3/4 full with hot beans, then fill jars with the cooking liquid, leaving 1 inch headspace. Seal with 2 piece lids, according to manufacturer’s instructions. Process quarts for 75 minutes at 10 pounds pressure, and pints for 65 minutes at 10 pounds pressure.
Reheating Tips
When you open these, you will need to "doctor" them a bit more to get them as flavorful as you are probably used to. This recipe certainly imparts the basic flavor in the beans, but it needs a good deal more sauce before serving. I usually stir in ketchup, prepared mustard, diced onion, and brown sugar, then bake the beans in the oven until thick and bubbly.
If you like the idea of canning dried beans, you can also find my recipe for Chili Beans here: http://www.suite101.com/article.cfm/food...
If you are always looking for new how-to’s about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you’ve put up. It will be filled with oodles and oodles of good recipes for using all those goodies that you’ve canned, frozen and dehydrated.
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