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1st Red Beans -Success! Baked Beans next- Info Needed.

Posted by psittacinejungle z 5 (My Page) on
Fri, Mar 22, 13 at 19:59

Red Beans- Perusing info here as well as from nchfp, yesterday I canned my first 17 pints of beans very successfully! All jars have adequate liquid, thanks to all who were generous with their time in sharing the info necessary to have that outcome.

I started with 5 pounds beans. With no room to spare, I used a 10 quart pot to cook the beans. I prepared them following the nchfp recipe then I put 1.5 cup red beans in each regular mouth jar and a scant 1.33 cup in each wide mouth jar, using long handled dry measuring cups. The jars were finished to 1” headspace with cooking liquid which was supplemented heavily with boiling water from another pot. Along with the 17 jars, I had about 5 cups in the fridge for other use.

Baked Beans - I plan to put together a double batch of them for the first time in a couple of days. Approved information said I could use bacon instead of salt pork, which I’ll do. I know nothing about salt pork but know that even the best of bacon has a bunch of fat. How do they compare? Says use ½ lb. bacon or salt pork per 2 lb. dry beans. This will make for very good flavor, but how do I know if it is too fatty? Forever reading about the insulation properties of fat/botulism, it makes me feel I need to know more for confidence sake.

Recipe: “To can Beans, mixture must be “soupy””
I am serious when I ask, “What kind of soup?” I do not eat store-bought soup. Can anyone help explain how thick/thin this should be, please? .... or, do you know of a website or video that shows this?

Each batch of baked beans calls for 3 large onions. I've forgotten who, but someone here once gave a handy site/page that listed averages for such things as how many pounds or cups equal so much small, medium large onion etc., or other fruit/veggies. I thought I had bookmarked it but can't find it. Anyone have it and have time to share, I'd appreciate :D

Here is a link that might be useful: nchfp - beans


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RE: 1st Red Beans -Success! Baked Beans next- Info Needed.

Salt pork is another cut than bacon. it is from the fat on the sides and belly and is mostly white, and cured in salt. So it is much fatter, not to mention more salty, than bacon. Preferable taste for the beans - bacon.

But refresh my memory - where are you getting the "use ½ lb. bacon or salt pork per 2 lb. dry beans" info from? It isn't in the NCHFP instructions. They restrict the meats to only 7 3/4" pieces of pork, bacon or ham. Is this the BBB recipe or another source?

"Soupy" means the solids move freely in the liquid, slosh around in the liquid, within the jar.

1 large onion, chopped = approx. 1 cup.

Dave

Here is a link that might be useful: NCHFP - Baked beans


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RE: 1st Red Beans -Success! Baked Beans next- Info Needed.

  • Posted by malna NJ 5/6 (My Page) on
    Sun, Mar 24, 13 at 10:46

"...a handy site/page that listed averages for such things as how many pounds or cups equal so much small, medium large onion etc., or other fruit/veggies. I thought I had bookmarked it but can't find it. Anyone have it and have time to share, I'd appreciate :D "

This one from Ball (freshpreserving.com) is one I use a lot.

Here is a link that might be useful: Produce Purchase Guide


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RE: 1st Red Beans -Success! Baked Beans next- Info Needed.

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:
“An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints" an average of ¾ pounds per quart.”
“Prepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar…..”
“Procedure: Soak and boil beans as follows….”
“Place seven ¾-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.”

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 wouldn’t 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.


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