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Show CAN BAKED BEANS NOW FOR TIME-SAVING MEALS LATER j tuking di-.li or Ivan pot. VM pork .ind onions, i onibiiH ri1-mjinmi: ri1-mjinmi: lniMclu-ntv Add 4 reserved he. in liquid i.iddin:' w.iter. it iuvesvirv . to m ike 4 cups) Pour out be. nis. C..vu j n d b j k e in a m "d e i .1 '. e I ) oven VI 2 lwurs Vi.i wjtci, it m esv.it . j be, it s miF0 vmmti i ' One of the benefits ol home canning is its do-it-now, s.ive-timc-ljter avpeet. And one ot the treat ideas fol just this vott of thing is a recipe from the Ball Corporation home economists 1 hese popular beans are such a tavt addition to so many foodv. but to prepare them the same day is a time-consuming etlort that keeps them off a lot ot menus Here's a plan-ahead .i to put them back in the meal. Bi ANS BOSTON B A k I 1) 1 quart dried navy beanv (about 2 pounds) 2 teaspoons salt 1 2 pound salt pork, cut in pieces ? small onions, sliced 2, 3 cup brown suyar. packed 2 teaspoons salt 2 teaspoons dry mustard 2 3 cup molasses Cover beans with 3 quarts ot water; let stand 1 2 to 18 hours in i cool place. Add 2 teaspoons salt to beans and soaking water, bring to boil. Cover and simmer unul skins bepn to crack. Diain. reserving liquid. Pour beans into vnouia pe soupy. ijii ii:' hot Ball jars, leaving 1 inch In :i vpace. Adjust caps Proievs ,;. of B"vtun baked beans in d steam pressure tanner. Pt".css pints I hour and 2') num.'..-. quarts 1 hour and 35 minu:-s. at 10 pounds pressure. Yi.-;d about 6 pints of baked hems |