|Boston-Style Baked Beans - Pressure Cooker
1½ lbs dried navy beans
3 qts water for soaking
1 large onion, sliced
1/2 lb salt pork, cut in 1" cubes
2/3 cup molasses
1/2 cup brown sugar
1½ tsp dry mustard
1½ tsp salt
1/4 teaspoon black pepper
Wash beans. In a large bowl or pot, cover beans with water until 3" above
beans. Let soak 12 to 18 hours. Bring beans to a boil. Reduce heat. Cover;
simmer until skins begin to crack. Drain, reserving liquid. Pour beans into a
baking dish or bean pot. Add pork and onions.
Combine remaining ingredients and 4 cups reserved bean liquid (add water
||Boston-Style Baked Beans - Pressure Cooker
to make 4 cups, if necessary). Ladle sauce over beans. Cover, bake at
350º F for 3½ hours. Add water intermittently if necessary, as beans
should be "soupy." Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep
hot until needed. Pack hot beans and sauce into hot jars, leaving 1" head
space. Remove air bubbles.
Wipe rim of jar with a clean damp cloth. Attach lid. Place in
basket/rack in NESCO® Electric Pressure Cooker/Canner.
Process at 10 lbs. pressure for 1 hour 20 minutes if using pints; 1 hour
35 minutes for quarts. Add 1½ to 1¾ qts. water in canner.
Add an extra pint of water if processing at less that full capacity.
Remove from heat and COOL NORMALLY until steam no longer comes from the vent when
regulator is nudged.