Ingredients: |
Ingredients: 1 pound navy beans, rinsed and picked over
1/2 cup chopped onion
2 Tablespoons brown sugar
1/2 cup molasses
1-1/2 teaspoon mustard powder
1 teaspoon salt
1 teaspoon black pepper
2 cups ketchup (I used Heinz but homemade would be great too)
1 cup pure maple syrup
2 cups water
1/2 cup vinegar, either cider or white (I used cider)
Salt pork, cubed in 1-inch pieces (one piece per canning jar)
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Directions: |
Directions:Add dry beans to a Dutch oven and add 8 cups of water to cover the beans. Cook on high until the beans come to a boil, for about 2 minutes, and turn off the heat. Cover and let the beans sit in the pot covered for 30 to 45 minutes. The beans will soak up quite a bit of the water during this time.
Drain the beans and add 8 cups of fresh water to the pot along with the chopped onion. Cook the beans and onions for 15 minutes at a full boil.
In another saucepan, combine the brown sugar, molasses, mustard powder, salt, black pepper, ketchup, maple syrup, water, and vinegar. Cook to get a slow boil. It will be sweet but not thick.
Prepare 6 pint jars. Fill each pint jar with 1 cup of the bean/onion mixture. Add 1 piece of salt pork. Add more beans until the jar is about 3/4 full. Ladle hot sauce over the beans, leaving 1-inch headspace. Seal.
Pressure can pints for 75 minutes at 10 pounds of pressure. |
Personal
Notes: |
Personal
Notes: I did double the recipe and ended up with 9 pints. I used navy beans that were small, so I’m sure if you use a larger white bean, the yield will be higher.
The maple syrup or dark corn syrup would be the next best choice.
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Replace one cup of molasses with one of the following:
1 cup dark corn syrup, honey, or maple syrup.
3/4 cup firmly packed brown sugar.
3/4 cup granulated sugar, plus 1/4 cup water.
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This recipe for Maple Baked Beans is from