Procedure: Soak and boil beans and prepare molasses sauce.
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 powered dry mustard. Heat to a boiling.
Place seven 3/4-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans. Cover and bake 4 to 5 hours at 350° F, 177° C. Add water as needed-about every hour. Fill hot jars, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||65 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.
NOTE the thermal process for beans in sauce depends in part upon the sauce formulation. Changing the sauce formula will affect the processing time.