Canned baked beans |
Just a note to people who are more experienced in canning: This blog is for everyone who cans, from the most experienced to the person who's doing it for the very first time. I may mention things that seem like common sense (don't touch hot jars). Don't be insulted. Instead, think about when you were just starting out, and canning seemed like brain surgery and you were afraid of exploding your pressure canner. If I miss a safety tip, PLEASE make a comment below.
Baked beans need to be pressure canned. A water bath will not have enough heat to destroy hidden bacteria, either in the beans or the small amounts of meat in them. The timing for pressure canning the baked beans are for the recipe I used here, and if you use a different recipe (for instance, with tomatoes in it), you will want to check out the times for processing them. The size of your jars also matters, as well as your height above sea level.
Heating the jars |
Don't pick up hot glass jars with your bare hands. Use a jar lifter or tongs, and always use hot pads or oven mitts. Be aware that when you lift out your jars, not only will they be hot, but they'll be filled with boiling hot steam. As you stand the jar upright, that steam will come out, so keep all body parts away from the jar opening until that steam has escaped. Hot steam will burn you!
Hot jar, ready to fill |
Using a large spoon or ladle, fill the jar with the hot beans. The beans should reach the bottom of the neck portion of your jar, which is about an inch or less from the rim. Use the knife (or plastic spatula) to gently move the beans around, releasing any bubbles. If there were large ones, you may need to add more beans to bring it up to the right level.
Cleaning the rim |
Pressure canner with beans |
For pressure canning, the water should only be about two to three inches up the sides of the jars. This is different from water bath canning, where you want the jars completely covered. Do not cover (with water) the lids of jars that you are pressure canning, or you will have problems with seal failures.
Locked and loaded |
You want to bring your water to a full, rolling boil to start. Once it is boiling, you can lower the temperature until it continues to boil but isn't spitting out liquid. Your pressure canner should be allowed to vent (blow off steam through its vent hole) for 10 minutes before you put the weight on or start your timer. This lets the temperature build up inside, while venting off the air you won't need. After then 10 minutes are up, put your weight on. For baked beans with pork, you want your weight (or rocker, as it's sometimes called) to be at 10 (see picture above). This will keep the pressure in your canner at the right level for your beans.
Now the waiting begins. You want to process your beans for 65 minutes if you have pint jars, and 75 minutes if you have quart jars. Start timing as soon as your weight is on the vent. Your weight should not be bobbing around on the vent like a crazed squirrel. It should be gently rocking back and forth making the occasional "pfffffft" sound as steam escapes. Slowly (very slowly) lower the temperature on your stove until you reach that gentle rocking. Make note of the setting, because next time you can something in that size jar, you'll have an idea of what temperature to lower it to, making it easier on you.
Labeled and ready for storage |
When it is quite cool you can open the lid of your canner. Check the pressure gauge to see if it is at zero, and then gently pull the lid off. If it doesn't come off right away, you may need to let it sit a bit longer, or you might need to encourage it with a wooden spoon handle (sometimes the seal doesn't want to let go). Never try to take the lid off before the pressure is at zero and the canner is completely cool to the touch!
Remove your jars, then check the seals on them by pinging them on the lid with the back of a metal spoon. "Pings" mean the seal is good, and a "thunk" means it didn't take. Any jars with bad seals should be immediately refrigerated and used soon.
If they need a wipe, do so with a damp cloth or sponge. Label your jars and put them away in your pantry. Over the winter, if you get a craving for those sweet, delicious baked beans you can just pull out a jar and heat it up in a pot or the microwave. You may need to add a bit of water, depending on how thick your sauce was when you canned the beans.
Check back often for information on canning, preserving, general homesteading and more. If you have questions or comments, please write to me below. I love to answer questions! You can follow the blog via Network Blogs and Google Friend Connect (see the left hand column for the button).
You may also be interested in:
Canning tomatoes in a water bath canner
Make your own stewed tomatoes
How to care for your pressure canner
Thanks Allyson, great article.
ReplyDeleteYou're most welcome! I'm enjoying writing on my blog again. :)
ReplyDeleteThis was a great, informative post. I find pressure canning intimidating, but I am getting ready to plunge in. I am just starting a new homestead related link up, and would love you to join. If you get a moment, come by and check it out! http://www.simplejoyfulliving.com/2012/09/backyard-farming-connection-bees.html
ReplyDeleteI checked it out, linked my blog, and did a wee post encouraging people to visit you. :) Thanks for the invite! And do plunge in - the water's fine. *grin* I think the biggest tip I can give people is to pressure can late at night and then let the canner sit untouched 'til morning. I always want to open it and see if it worked, but if you open it before it's cool and the pressure is at zero, you can lose all your hard work. :)
ReplyDelete