I also get my jars second hand. I love it when I find the colored ones. Each time I put something up, I use one colored jar. When I store my canned goods the colored jar goes to the back of the shelf. As I use the food up, I know when I get to the colored jar, I'm out of whatever that product was.
As a new canner….the liquid shortage would have really messed me up. I’m very interested in what you hear back from them about times for processing, etc. Thanks for sharing!
I reached out to my County Extension Office this week. They were great and helped with my canner questions and emailed me some videos and recipes. They are a great tool for us! Thank you for this recipe and your thoughts.
Thank you! Thank you! Thank you! My Mum use to can northern beans in tomato sauce for me. I haven’t canned for years. Now I have my first project😊 PS Mum canned molasses beans with pork. Of course, long before all the rules and none of us got sick 😉
Because of you, I canned meatballs yesterday. I got a rare deal these days on ground beef for under $2.00 a pound. 14 pints of meatballs and I’m a happy girl. I’ll try beans soon these look yummy!!
Thanks for the ForJar link... just got my first delivery! They look and feel good and will be canning with them Monday. After all the failures I had with the store bought brand I'm looking forward to a successful session.
Awesome! I've done these, and they are amazing... But next time, no salt, like you did, but use a cube of salt pork instead... Yummy😋 Also... I think the time is shorter bc of the sugar content... Holds and transfers heat faster that just water alone... CHEERS!
Leisa, could you please do a video on the most used spices or ingredients usually used in canning so us newbies know what to stock up on before those items get hard to find?
Cathy Rowe, If you do a search on YT for different styles of Beans to can, say Chili beans, ranch style beans, Baked beans (many different recipes, find one you like), Boston beans, keep an eye on your feed a you look for recipes you may find more different ones than I mentioned here. Recipes usually use garlic powder, onion powder, oregano, chili powder, paprika plain/smoked get both, ground cloves, allspice, brown sugar, molasses, dried mustard powder, cumin, tomato powder (bullion as in chicken), I use coriander powder (but I don't use as much as cumin if used 1 tsp cumin, I'd use 1/2 tsp coriander, as the later is stronger than cumin, but they got together as S & P), celery seed ground, some other dried herbs are dried chives, dried minced onion, dried parsley, dried thyme, well that's a list for ya! Maybe spread them out over some months and try and get larger quantities of them, but only get 1 or 2 larger sized one first, look for the $1.00 sizes at WM, hope this helps? Edited to add: if you don't like something just substitute for something else!
Thanks for doing bean recipes, I haven't canned them yet but I'm planning to add them to my pantry this year! Are you going to do more videos on milling your own grain (and hopefully recipes using homemade flour)? I just made my first batch of bread using home milled hard winter white wheat, it turned out great, so delicious!!!
Oh I’m going to have to make this soon! I too love me some molasses! That quick soak method is so much easier isn’t it? Plus I feel like the beans hold their texture really well.
I made these last month. The liquid recipe is definitely too small. I did 5 pounds of navy beans and got 21 pints. After the first batch of liquid, I quadrupled the ingredients to finish off the jars. AFTER they were all processed, I realized I had only doubled the bean juice/water! Talking about some strong molasses beans! I plan to can a few jars with the tomato sauce to use in combo with the molasses jars. The hubby liked the original jar but it was way to dark and rich for me. I noticed the time difference also. I also skipped the bring the sauce mixture to a boil, since the liquid was still hot from precooking the beans. When I bake beans I usually add strips of bacon on top so I didn’t add to jar.
Hi Lesa, Did you ever get feedback on the questions regarding this recipe? The meat additions and the solution not being sufficient so that you had to make additional? Thanks!
I want to make these tonight but I might have to make a trip to one of the local Amish markets for some beans. I would probably have to combine Navy, Northern, and Pinto beans to do full canner loads with what I have. Now I'm going to go see what I have in stock. They look good and it's a fairly simple recipe for someone that's less than an expert lol.
I canned black beans last month just like you showed. I took a step ahead and fully seasoned them, so they are ready to go. I filled my jars half way with beans and the rest with the seasoned juice. Once canning was done I had jars almost full of beans. I like the liquid to mix in with rice at the meal.
Good news! According to the second bean recipe you posted, dried beans can be boiled for 2 minutes, soaked for an hour, then boiled in fresh water for 30 minutes. So, the shortened version can be used for beans canned without any additions.
Thanks for sharing that recipe, Leisa and for noting the liquid problem. Sometime this year I'll need to can more beans and will keep this bookmarked. I hope that whenever you crack open a jar you'll give us a quick video to show the taste test.
Check the USDA canning book. It states 65 minutes for pints (I don’t remember the time for quarts) ONLY if the beans are canned in a molasses or tomato sauce.
Same timing for their instructions on Baked Beans. 65 minutes for pints, 75 minutes for quarts. For plain dry beans it's 75 minutes for pints and 90 minutes for quarts
I was just looking at this section of the USDA guide, and wondering why they say you have to boil plain beans for 30 minutes (after soaking or quick soaking), but the beans in tomato or molasses sauce calls for only heating to boiling (after quick soaking). And then the baked beans use the molasses sauce and are soaked & baked 4-5 hours, with the same processing time as the one you did. That is a pretty big difference in pre-cooking time- 4-5 hours is longer than a lot of recipes call for to fully cook baked beans. (This is one of those times I wish they were a bit more open about which directions are for safety and which are for quality.)
Glad I came across this video as I am fixin to PC some pinto beans. Alaska Preppers video on canned bacon made me want to try it and I did and it was yummy. I candied my bacon with brown sugar, pre-cooked it and Pc'd it. Needed meat for a homemade mac and cheese on the fly and that worked out brilliantly. Love your videos!
I had my first ForJar lid buckle on me the other day. There seems to be a very fine line between too loose and too tight when using these new thin metal lids. Some old Ball lids I had from 8 years ago were definitely made from thicker material. I've had better (and more consistent) results if I boil the lids first thus softening the compliant material somewhat. Then follow that with a very (and I mean a VERY) light touch on the ring before it goes for a bath.
If you will put some vinegar in your pressure cooker water, you will not have all that cloudiness on your jars. It is come from jars that have been may be water bath without vinegar.
I was so excited to see this video. I also JUST saw this recipe and had the SAME questions. I have pressure canned for 30 years and saw that the amounts seems off and the times had me second guessing? Thank you for answering the amounts questions. I will also be doing this delicious looking recipe.
As a long time canner, this makes me have trust issues with this site! I do quick soak often with beans but haven’t for canning. Yield, measurement’s and time make me wonder 🤔
I have access to a local producer that makes uncured turkey bacon. I am thinking one slice a jar would give some amazing flavor to those beans. What about adding like a tablespoon of chopped onions?
This has been on my list of things to can. Thanks for the video. I noticed, however, that the NCHFP recipe instructs to bake the beans in the sauce (and meat, if adding) before putting them in the jars. I like your method better, but perhaps that's the reason for the shorter processing times? I noticed that the Ball recipe for beans with pork and tomato sauce, however, has the shorter times as well...probably because of added acidity as you mentioned for the baked beans.
There are 3 sets of instructions for dry beans. Search "USDA canning" with one of the following terms. dry beans dry beans with tomato or molasses baked beans Hope this helps.
I bought your "favorite" knife that you recommended. It's not good. IT'S FANTASTIC!!! I love it. The only thing better than that knife is chocolate. Thanks for sharing with us. Your videos are so informative. Thank you. Have a great Easter.
@@SuttonsDaze sorry. Scaring you wasn't my intention. I'm sincere about the knife. You can't imagine the amount of money I've spent on knives over the years. I'm a happy camper now. Thank you again. Enjoy your Easter holiday
I tried this recipe today, and I was wondering if molasses beans are supposed to be unsweetened.🤔 I tasted the sauce, and didn't like it, so I added some homemade brown sugar and onion powder. It tasted great after that, and in the canner it went. This definitely makes a great started base for baked beans.😊 I ended up with 9 pint jars of beans, because I did a larger batch of pintos mixed with northern beans, and I had enough sauce for them, probably because I added the brown sugar.
Leisa, I LOVE these beans! I was trying to share the link for the nchfp link for the recipe you used and it is no longer found. Only the one with bacon or ham... for the longet canning time.
The beans look amazing, very excited to be able to add bacon !! Would you pretty please one more time tell where to find replacement parts for any canner ? Thank you for sharing your knowledge!
Well darn. Can add ham and bacon. I am throwing my beans away😆 That’s what I thought 4 cups wasn’t enough when I looked. Thought maybe you were planning to add some water to top off.
I am re-watching this video today and was wondering if you guys got the answers to your questions about the difference with the cured meat and all??? Or can you send me the link to the video where you got those answers to those questions?
The recipe says a 3/4 inch cube of ham or bacon .... just one. It's for flavoring like when you get a can of pork and beans from the store there is only once cube of pork in it. So that's a big difference from canning a jar of cured meat.
These look amazing! So I only have a 17qt canner so I will have to do in 2 batches (can’t double stack jars) … can I leave them jarred up and just wait to put into the canner after the first round is done, or just jar and liquid up once they are ready to go in?
Leisa, did you like the end result? I tried the no soak but I didn’t find the beans cooked enough After I canned them. It’s weird. They were a little tough but edible.
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, are these beans sweet?? and can I use any type of beans?? And what do you serve these beans with? Thank you very much if you answer me❤❤
I have a huge bag of pinto beans, would they be ok to use the same way. Did you find out the information about the meat and the time? I think cooking the beans some helps too.
It's the amount of meat. There's a big difference between a 1" piece of meat and a jar full of meat. With a bit of meat there shouldn't be any concern with heat penetration as it would be with a jar full or raw or hot pack meat.
