*  Exported from  MasterCook  *

                        Beans Boston Baked

Recipe By     : Ball Blue Book, 1997 version
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         dried navy beans -- about 2 pounds
   2      teaspoons     salt
     1/2  pound         salt pork, cut into pieces
   3      large         onions, sliced
     2/3  cup           brown sugar
   2      teaspoons     salt
   2      teaspoons     dry mustard
     2/3  cup           molasses

Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place.  Drain.  Cover beans with 3 quarts water.  Add 2 teaspoons salt; bring to 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 to make 4 cups, if necessary).  Ladle sauce over beans.  Cover; bake at 350 degrees for about 3 1/2 hours.  Add water, if necessary, as beans should be "soupy".  Pack hot beans and sauce into hot jars, leaving 1 inch headspace.  Remove air bubbles.  Adjust two piece caps.  Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes, at 10 pounds pressure in a steam pressure canner.  Yield: about 6 pints or 3 quarts.



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