Canning dry beans with tomato or molasses:

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.

Preparing:

Select mature, dry seeds. Sort out and discard discolored seeds. 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.

Source: USDA Agriculture Information Bulletin No. 539 1994