Procedure: Absorb and abscess beans and adapt molasses sauce.
Molasses Booze - Mix 4 cups baptize or affable aqueous from beans, 3 tablespoons aphotic molasses, 1 tablespoon vinegar, 2 teaspoons salt, and 3/4 teaspoon powered dry mustard. Calefaction to a boiling.
Place seven 3/4-inch pieces of pork, ham, or bacon in an ceramics crock, a ample casserole, or a pan. Add beans and abundant molasses booze to awning beans. Awning and broil 4 to 5 hours at 350° F, 177° C. Add baptize as needed-about every hour. Ample hot jars, abrogation 1-inch headspace. Abolish air bubbles, acclimatize lids and process.
|Style of Pack||Jar Size||Process Time||Canner Burden at "0" ft|
|Hot||Pints||65 min||11 lb||10 lb|
For processing at aloft 1,000 ft, see Altitude Adjustments.
NOTE the thermal action for beans in booze depends in allotment aloft the booze formulation. Alteration the booze blueprint will affect the processing time.