Before I start, I already know I will get some comments on the canning process I chose to use here, but that’s okay. I am going to share the most preferred method as well, so you can choose which method YOU prefer.
But, for now…have you ever tried Mormon Beans? Oh my. I never have, until yesterday. I came across a recipe that looks interesting, which often gets me into a bit of trouble, to be honest.
However, this was definitely the exception to my experience. I was very pleasantly surprised, because they tasted even better than I thought they would.
So, what do you need to make this recipe? Take a look at the list below.
- 1/2 pound ground beef
- 1/2 pound bacon
- 1/2 onion, chopped
- 1 teaspoon salt
- 3/4 cup brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons vinegar
- 1/2 cup catsup
- 2 cans pork & beans
- 1 can kidney beans, drained
- 1 cup sweet chili sauce
I used turkey bacon, because we are trying to get healthier in my household. But, I think regular bacon is better! I had apple cider vinegar on hand, so I used that instead of standard vinegar.
And, I also did not add the salt, but only because I forgot. However, I didn’t miss it either.
Some recipes call for a can of green beans, in addition to the other beans. But, I am not a fan of green beans, so I left those out.
How to Make The Mormon Beans
I was a little surprised at how small of a batch this created, after I started placing it in the jars. It only made 4 pint jars. So, I will at least double it next time!
I added the chopped onion to the ground beef, then cooked the beef fully with a little browning for additional flavor. Then set aside.
Cook and brown the bacon.
Add the bacon to the ground beef and onion.
Add the remaining ingredients.
Cook and bring to a light boil. You are now ready to can!
NOTE: If you don’t drain the beans, there should be enough liquid to properly can. If the cooked mixture seems dry, add some beef broth to the jars, but don’t go above the neck.
Canning with a Hot Water Bath
Again, this might not be YOUR ideal way to can something with meat in it. But, I will be keeping these outside in my garage.
And, with winter coming up, that’s like an unplugged refrigerator, or even a freezer at times. Until it gets cold enough though, I will keep these in the fridge for a couple more weeks.
Supplies needed for this include:
- Canning pot with rack at the bottom
- Lids and rings
- Jar lifter
- Wide mouth funnel
Start by washing and sanitizing the jars, lids, and rings. Although, there is debate now whether or not sanitizing is a necessary step, if they are in the boiling process for 10 minutes or longer.
You be the judge of what you are personally comfortable with, just like the canning method. I washed and sanitized, mainly because I was already pushing the comfort level with the canning process I chose.
Start heating the water in the canning pot. There should be enough water to cover the closed jars by 1-2 inches.
Using a wide mouth funnel, add enough of the Mormon beans to the jar to leave 1” headspace. That should be right up to the neck of the jar.
Wipe the rim of the jars to make sure they are clean. That will make sure it has a good seal.
Place the lid on the jar, firmly. But, don’t push down. The center of the lid should still be flexible when pushing down lightly. This is important later, to know you have a good seal.
Screw the ring over the lid, making sure it’s on securely.
Using the jar lifter, carefully place the jars into the hot water. I added some water-filled jars into the pot with them, filling the pot up a bit more to help avoid too much moving during the process.
Place the lid on the canning pot, and let it come to a boil. Once it starts boiling, that is when you can start your timer.
Here is the tricky part…how long? I found various opinions on how long it should be in the process. So, I went with the longest, which was 3 hours.
Carefully remove the jars with the jar lifter, and set on a towel, but not touching each other. Lightly wipe down, and let them sit. You will then start to hear the lids popping…such a beautiful sound of accomplishment!
The shelf life for this bean recipe with the water bath method is unsure. I plan on keeping mine on the shelf through the winter, if they last that long. Yes, they are THAT good!
But I’m sure many people will find this method questionable. So, for those who prefer using a pressure canner method, here you go.
Follow the same steps in making the Mormon Beans, as well as jar prep. Here is where it begins to differ.
Using a Pressure Cooker
Again, prepare the beans and jars just as you would in the water bath method. But, then follow these steps…
- Heat the water in the pot
- Place the filled jars into the pot.
- Put the pot’s lid on, but leave the weights off for now.
- Bring the water to a boil (you will start seeing steam).
- Let the steam vent for 10 minutes, then place the weights on. (Use the proper weight for your altitude, listed at the end of the article)
The pressure will start building at this point. And, when the pressure reaches your goal, start your timer…NOT before.
Watch the pressure to make sure it remains consistent. You can adjust the temperature to adjust the pressure, if necessary.
When the processing time is complete, turn the heat off. But, DON’T remove the weights just yet. You need to let the canner sit, undisturbed, until the pressure comes back down to zero.
Once it reaches zero, you can remove the weights…then wait another 5 minutes.
Next, open the pot’s lid…AWAY from you, to allow the steam to escape. Let the lid sit on the pot, but slightly off so more steam can release, for another 5 minutes.
Take the lid off, and carefully remove the jars with the jar lifter.
Just as with the water bath process, place the jars on a towel, but not touching. Let them cool down, and listen for the popping!
Processing time for this recipe is 1 hour and 15 minutes for pint jars, and 1 hour and 30 minutes for quart jars.
The pressure will change based on altitude. But, here is a guide to help you know.
Altitude for weighted Gauge:
- 0-1,000 ft – 10 pounds
- 1,001-8,000 ft – 15 pounds
Altitude for dial gauge:
- 0-2,000 ft – 11 pounds
- 2,001-4,000 ft – 12 pounds
- 4,001-6,000 ft – 13 pounds
- 6,001-8,000 ft – 14 pounds
Canning with the pressure canning method should allow you to keep Mormon Beans on the shelf for up to a year without losing any quality. After that, they would still be considered safe for years.
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