How To make Baked Beans(Usda)
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork -- thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion
Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Add beans to boiling water; return to boiling. Boil beans 2 minutes;= then soak beans 1 hour (or overnight, if preferred). Add salt pork and salt to beans. Cook beans slowly until tender, about 1 1/2 hours. Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion. Pour over beans. Mix gently. Pour one-fourth of mixture into each baking dish.
TO SERVE WITHOUT FREEZING Preheat oven to 350=B0 F. (moderate). Bake 1 hour or until beans are lightly browned and sauce is desired consistency.
TO FREEZE Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD Preheat oven to 350=B0 F. (moderatae). Remove freezer wrap. Place food in baking pan. Bake 1 1/2 hours or until center is hot.
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This video is the start of our series of videos we will be developing on using beans in place of meat for protein in more recipes. With meat and poultry prices skyrocketing, beans are a wise and economical substitute for nutritious meals.
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Presto 23-Quart Pressure Canner
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This recipe is a USDA tested recipe slightly adjusted for additional flavor. Using a combination of tested recipes from various state extension offices and the USDA, it is safe to pressure can. We show the canning of 4 pints in our Instant Pot Max.
Note: The Instant Pot Max is no longer available
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Get your slow cooker ready for this great pork dish that's perfect for game-day. You do just a little prep, and your slow cooker does the rest.
INGREDIENTS
4 pounds of bone-in beef short ribs
4 slices of diced bacon
1 chopped yellow onion
1 chopped carrot
1 chopped stalk of celery
3 smashed garlic cloves
10 sprigs of fresh thyme
1 small bunch of fresh parsley
1 bay leaf
1 bottle of cabernet sauvignon
2 cups of beef stock
1 pound of cooked egg noodles
Kosher salt and fresh cracked pepper to taste
PREPARATION
In a large dutch oven, cook the bacon until crispy. While the bacon is cooking, season the short ribs on all sides with salt and pepper and once the bacon is crispy remove from the pot and sear the short ribs on all sides until golden brown.
When the short ribs are brown, remove from the pan and add in the vegetables and herbs and saute for 2 to 3 minutes. Next, add in the short ribs, cover with wine, stock, season with salt and pepper, place the lid on the dutch oven and cook in the oven on 350° for 2 to 2 1/2 hours or until the ribs fall off the bone.
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The Best Home Canned Baked Beans with Forjars Lids
The Best Home Canned Baked Beans with Forjars Lids
Recipe:
3 cups dry pinto beans soaked overnight
12 cups water
1 cup finely chopped onions (1/4 cup dehydrated or freeze-dried)
3 tbsp tomato paste or tomato powder
2 tsp salt
2 tsp pepper
2 tsp mustard powder
4 1/2 tablespoons brown sugar
1 1/2 tablespoon Worcestershire sauce
4 tablespoons molasses or sorghum
75 minutes pints
90 minutes quarts
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Canning Baked Beans
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Follow me pressure canning my first ever batch of baked beans. They smelled delicious cooking and we can't wait to try them!
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