I have been canning and I thought I should share this recipe. You can take dried beans and can them. To do that you will need a pressure canner. I have a Carrey pressure canner that I bought a couple of years ago because I have a glass top stove. It is not recommended to use a pressure canner on a glass top stove because of the high temperature the pot reaches and can break the glass. A Carrey is perfect for small batch canning which is what I do. It holds 6 pints or 3 standard mouth quarts. It is an automatic canner that is similar to an instapot but has weights like a stove top pressure canner.
When pressure canning you don’t have to sterilize the jars and lids. Just give them a good wash and rinse. I don’t soak the beans first. It takes only a half of cup of dry navy pea beans for each half pint jar. The FDA doesn’t recommend doing this but to soak them first because of density. My mother used to can them this way 50 years ago before FDA decided to not to recommend this. But if you do your research on this you will find many still process dry beans this way. The choice is yours to soak or not to soak. Use the method that you are the most comfortable with. There are plenty of instructions to research and use for pre soaking dry beans before pressure canning. You can still use this recipe if you soak the beans first.
When I was shopping I found a mark down cart full of honey barbeque sauce that was only $.25 a bottle. The use by date was expiring. I bought 6 bottles to use this fall because I know the sugar and vinegar base in the sauce will last many more months on the shelf. I also had been looking at recipes for canning dry beans and wanted to try this recipe. My shelf is full of dry beans that I receive from the food pantry and I am always looking for ways to use them. It is so convenient to have them already made by canning them. All I did was open a pint jar and added a little more brown sugar and pinch of salt. Put them in the oven to bake in a small baking dish that holds a pint. It makes a frugal side dish that can be baked at the same time with the main entry. A pint makes 2 to 3 servings, which is perfect for a small family or one person. If you are serving more just open up another jar.
Canning Barbeque Beans No Soak Method
Ingredients for each pint jar being canned:
- 1/2 cup navy pea beans that have been washed
- 1/4 cup bottled prepared honey barbeque sauce
- 1/4 teaspoon ground mustard
- 1 tablespoon brown sugar
- 1 teaspoon minced dehydrated onion
- 1/2 teaspoon pickling salt
- hot water
Wash pint jars, flat lids and rings in warm soapy water and rinse completely.
Wash and sort through dry beans. Drain beans.
In each pint jar place 1/2 cup beans. Then in each jar on top of the beans add 1/4 barbeque sauce, 1/4 teaspoon ground mustard, 1 tablespoon brown sugar, 1 teaspoon onion and 1/2 teaspoon pickling salt. Pour hot water in each jar leaving one inch head space.
Take a none metal knife and gently stir to remove any air bubbles. Add more hot water if needed.
Wipe rims with a clean cloth dipped in white vinegar, then run a wet finger over the rim to make sure it is clean. It should ring or squeak when running the finger over the rim.
Place flat lids on the jars and tighten rings down to be only finger tight. If too tight the steam cannot release while processing and the lids will buckle and not seal.
Process jars for 75 minutes under pressure following the instructions from your pressure canner.
To make baked barbeque beans. One pint make 2 to 3 servings. Just pour the jar of barbeque beans into a baking dish. Season and sweeten to taste. Bake at 350 degrees for 30-40 minutes.