I love knowing what I’m eating and what I’m feeding my boys. When I started through the cabinet to see what I still had left in processed cans, it was clear that I needed to learn Bush’s secret….so here’s what we came up with for baked beans.
- 2 lbs of dried Navy Beans
- 2 medium onions, chopped
- Country Ham Trimmings (OR 1/2 Teaspoon of salt per pint)
- 2 – 15 oz cans of tomato sauce
- 1/4 cup brown sugar
- 3/4 teaspoon prepared mustard
- 2 tablespoons molasses (can use honey or corn syrup, any type of liquid sweetner)
- 3 cups water
In a large stock pot mix together the tomato sauce, brown sugar, mustard, molasses and water to create a hot tomato sauce mixture. Bring to a boil and stir often, until all the ingredients are dissolved.
In each hot, sterilized pint jar add 1/2 cup dry beans, 2-3 Tablespoons of onion and 1 piece of ham trimmings. **I don’t soak my beans overnight like some folks, I do rinse them right before I put them in the jars.
Add 1 cup of hot tomato sauce mixture that you just brought to a boil to each jar of beans. Fill the balance of the jars with boiling water, leaving one inch headspace. This is important as the beans will swell in processing.
Wipe each jar rim with a damp sterile cloth, place hot lids and rings and tighten to fingertip tightness. Pressure can pints for 75 minutes at 10 lbs of pressure, quarts 90 minutes.
After processing, allow the canner to cool and depressurize naturally before removing the jars. Once removed I place my jars on a towel, cover and listen for the victory PING!
One step closer to ZERO processed foods…..