how to 'doctor' up canned baked beans ...?
vieja_gw
10 years ago
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sushipup1
10 years agoLars
10 years agoRelated Discussions
1st Red Beans -Success! Baked Beans next- Info Needed.
Comments (7)Malna, thanks for that link. It will be very useful. Dave, you helped clear some things up. Thank you very much. NCHFP on their Baked Beans recipe is very unclear and I think it is an especially bad one for those new to canning to use. Recipe with parts truncated: âÂÂAn average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3ü pounds is needed per canner load of 9 pints" an average of þ pounds per quart.â âÂÂPrepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegarâ¦..â âÂÂProcedure: Soak and boil beans as followsâ¦.â âÂÂPlace seven þ-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans.â Processing times there calls for pints 65 minutes & quarts 75 minutes. Nowhere does it state the weight or amount of the beans that the water, spices and seven pieces of meat are flavoring. 7 pieces of meat wouldnâÂÂt do much to flavor the 4 pounds of beans I processed. Both BBB and Bernadine calls for 2 lbs. beans, a similar list of procedures, sugars and spices and 1/2 lb. salt pork. Process times for those two are: Pints - 80 minutes and quarts 95 minutes. This is what I used with bacon instead of salt pork....See MoreWhat beans to use for canning 'baked' beans?
Comments (5)Great Northern do well IMO - canned several pints using them and this recipe a couple of weeks back. But there are many varieties commonly used for "baked beans" including pinto, cranberry, red kidney, etc. It really is your choice depending on the flavor and texture you are after. You can even mix varieties. Navy gives you the texture you'd find in most commercial canned pork and beans and GN is more like commercial "baked beans". But really exceptional backed beans can be made using Cannellini or Arikara or Jacobs Cattle if you can find them. Dave...See MoreHow Do You Make Your Baked Beans?
Comments (21)If we are talking canned beans, bushes vegetarian beans taste better than their orinal pork & beans To make my own I begin by baking a 12 or 15lb ham,, When the ham is baked I remove the skin and save it for my beans. After we have finished the ham I put the ham bone in the crock pot, then I take all the skin that I saved and cut it into 1" squares and put those in the crock pot. I then put two 1lb bags of dried navy or pinto beans in the pot (prefer one bag of each) and chop two or three large onions and toss them in. Add a 1/2tsp of chili powder, 1tsp of course black pepper and a cup of molassass. Turn the crock pot on high and cook for three to four hours (till the beans are done.) Sometimes I add a couple small cans of tomato paste too. Note: when the beans cook down all those pieces of the ham skin will soften and have the same flavor and texture as the chunks of meat in cambels pork & beans....See MoreBaked Beans- Bean Pot vs Dutch Oven
Comments (20)I have a couple of dutch ovens, a pressure cooker, a crock pot, an Instant Pot AND a couple of bean pots. I got this one at an auction, with the instructions still inside, it looks like it's never been used. Actually, it came in a box with some other items, including a cake plate that I wanted. I bought the box for $2, got the glass cake plate and the bean pot, tossed out the chipped coffee mugs and other junk and still think I got a great deal, although my garbage man hates it when I do that. :-) The booklet was still inside the pot, showing that it was available for $1.79 with an additional purchase, so I guess that's probably about what I paid for it. (grin) Here is the recipe that was included: I like beans best in the crockpot, though. It's far cheaper than using my electric oven, and I can go away for hours and come back to supper. I also add bacon or smoked pork hocks or leftover ham, and that makes supper with some rye bread or corn bread. Fortunately, both my husband and I like beans in nearly any form, and although Grandma used navy beans and the recipes usually call for "pea" beans, I grow Italian Horticultural and shell them, then freeze them. They are not dried, they are more like fresh shelled beans and that's what I use because I have them. So I think whatever beans you like will work fine. I do like them cooked for a long time, as I think they absorb the flavor and I like them thick, a texture I haven't been able to obtain in the Instant Pot or the pressure cooker. Bean soup comes out well, but not the baked beans, they're too thin. I know there's a "learning curve" with the Instant Pot and Elery just got it for Christmas, so maybe that will be better after some practice. When I'm short on time I make the "cheater" baked beans with Bush's baked beans or my new favorite, KC Masterpiece with Bacon. I add some catsup, some mustard, some brown sugar and cook them until they are sticky, my grandson will eat a plate full. If I were to choose between a bean pot and a dutch oven, though, I'd have to go with the dutch oven, those get regular use here. If I wanted an actual bean pot, I'd be stalking the Goodwill and other second hand stores, I occasionally see them there as they are not particularly popular with the younger generation(s) and when Grandma passes away her "weird kitchen things" often get auctioned or go to the second hand stores. Annie...See Morebulldinkie
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