photo collage of various fruits and vegetables

How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Beans, Dry, with Tomato or Molasses Sauce

Quantity: An average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints – an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored seeds.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour and drain. Heat to boiling in fresh water, and save liquid for making sauce. Make your choice of the following sauces:

Tomato Sauce – Version 1: Mix 1 quart tomato juice, 3 tablespoons sugar, 2 teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of ground cloves, allspice, mace, and cayenne pepper. Heat to boiling.

Tomato Sauce – Version 2: Mix 1 cup tomato ketchup with 3 cups of cooking liquid from beans. Heat to boiling.

Molasses Sauce – Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of pork, ham, or bacon to each jar, if desired. Fill jars with heated sauce, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft

Hot Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 75 11 12 13 14

Table 2. Recommended process time for Beans, Dry, with Tomato or Molasses Sauce in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	65 min	10 lb	15 lb
Hot	Quarts	75	10	15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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