Canning Beans

Every year, as fresh produce is disappearing from market stands and canning season is winding down, I stop at the "Good Food Store Co-op"  to stock up on beans for canning.  I always get at least three varieties: navy, black and kidney.  Sometimes I try a different variety and I experiment with new recipes, but these three are a must for baked beans, bean soups, chili and side dishes.  The navy beans are canned with an old family recipe, the black beans canned plain and the kidney beans are canned with added chili powder & seasonings.  My bean recipes follow, below the pic.  Baked beans can also be frozen successfully.  Note: Plan ahead because beans must first be soaked 12-18 hours ahead of time (see recipes).  Each recipe makes 6-7 pints.

Baked, Black and Kidney Beans

Baked Beans 
2# dried navy beans
2 tsp salt
1/2# salt pork, cut into pieces
3 small diced onions partially cooked in bacon fat (optional)
2/3 cup brown sugar (can use part white sugar)
2/3 cup molasses
1 tsp salt
1 tsp baking soda
2 tsp dry mustard
--Rinse beans well.  Cover beans with 3 quarts of water in tall pot and let stand 12-18 hours in a cool place.  Add 1 tsp soda and 1 tsp salt to soaking water with beans and bring to boil.  Cover and simmer until skins split when you blow on them.  Drain, saving liquid.  Pour beans into a baking dish or roaster.  Add salt pork (and onions or pepper if desired).  Combine remaining ingredients along with 4 cups of the saved bean liquid (use water or broth to make 4 cups if necessary).  Pour all over beans.  Cover and bake at 350 just until beans are soft (1-1/2 to 2 hours).  Add liquid if necessary so that beans are soupy.  Pack into hot jars and pressure can at 10 pounds of pressure:  pints-75 min, quarts-90 min.

Kidney Beans
2 pounds dried kidney beans
1 tsp salt
1 tsp baking soda
chili powder
--Rinse beans well. Cover beans with 3 quarts of water in tall pot and let stand 12-18 hours in a cool place. Add 1 tsp soda and 1 tsp salt to soaking water with beans and bring to boil.  Boil for 30 minutes.  Pack beans into hot jars.  Add 1 TBlsp chili powder per pint.  Cover with cooking liquid to within 1/2 " from top of jar.  Pressure can at 10 pounds of pressure:  pints-75 min, quarts-90 min.

Black Beans
2 pounds dried black beans
1 tsp salt
1 tsp baking soda
canning salt
--Rinse beans well. Cover beans with 3 quarts of water in tall pot and let stand 12-18 hours in a cool place. Add 1 tsp soda and 1 tsp salt to soaking water with beans and bring to boil. Boil for 30 minutes. Pack beans into hot jars. Add 1/2 tsp canning salt per pint. Cover with cooking liquid to within 1/2 " from top of jar. Pressure can at 10 pounds of pressure: pints-75 min, quarts-90 min.