Old Settler Baked Beans for canning

 

This recipe originated from a cookbook gifted to my late mother-in-law in 1995 from her brother and sister-in-law. This recipe is written below as it appears in the book dated 1995. This is my go to baked beans to make for barbecues along with a nice potato salad or deviled eggs. 

Old Settler Baked Beans (BBQ Beans)

Brown together: 1/2 pound bacon

                           1 onion chopped

                           1/2 pound hamburger

 Mix together:

1/2 cup white sugar

1/4 cup ketchup

2 Tbsp prepared mustard

1/2 cup brown sugar

1/4 cup BBQ sauce of choice

2 Tbsp molasses

1/2 tsp black pepper

1 tsp salt

1 tsp chili powder

1 large can pork and beans

1 can butter beans, drained

1 can kidney beans

Add meat mixture to to bean mixture and place in baking dish and bake at 350 for 1 hour. 

My canning Instructions and substitutions.

I used 1 pound dried great northern beans. I soaked them in boiling water and then placed them on the stove and cooked until just barely done then drained. 

I browned my ground beef (1 pound) and skipped the bacon. After the ground beef was browned I placed it into a colander and poured boiling water over to remove any excess grease then drained. 

I added the bean mixture to the meat mixture and threw in a package of cocktail sausage I found hiding in my freezer. 

I then added everything in the recipe above including onions uncooked. The thing here is to season your beans to your families taste. I used homemade tomato sauce and brown sugar and also added a dash of liquid smoke. 

Fill pint jars with beans mixture leaving a one inch head space and pressure can at 11 pounds pressure (for my altitude)  pints 75 minutes and quarts 90 minutes. 

My husband and I like this in pints because this is a perfect amount for the two of us. Many times I will make a burger or oven barbecue chicken pieces and serve this as a side along with a salad and maybe a veggie usually corn. Also a great accompaniment to a sandwich at lunch. 

Now if you are looking for a Bush bean type recipe to can I use this one. 

Baked Beans

• 2½ cups dried navy or great northern beans (16 ounces)
• 12 to 14 ounces smoked, uncured bacon, thick cut
• 1 large sweet onion, diced (1½ cups )
• 6 garlic cloves, minced
• 1½ cups Chicken Stock
• ¾ cup packed dark brown sugar
• ¾ cup tomato paste (6 ounces)
• ½ cup blackstrap molasses
• ¼ cup apple cider vinegar
• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 teaspoon coarse sea salt

Instructions

1. Thoroughly rinse and clean the dried beans, discarding disfigured beans and debris.
2. In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with lid on for 30 minutes. Turn off heat and keep lid on.
3. Using kitchen scissors cut bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook bacon until lightly browned but not crisp, about 8 minutes. Remove bacon pieces using a slotted spoon and set aside in bowl. Be sure to reserve as much bacon grease in skillet as possible.
4. Add the onion and garlic to skillet and cook until the onion is translucent, about 5 to 8 minutes.
5. In a large bowl, whisk together the chicken stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire, Dijon mustard, salt, cayenne pepper, and black pepper to make a smooth sauce with no lumps.
6. Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes.
   Add the sauce to skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from heat.
7. Using a slotted spoon, fill the pint jars with hot beans leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the 1 inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
8. Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 11 pounds pressure. Process pint jars for 75 minutes

Blessings from The Holler

The Canned Quilter

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