Linda...PLEASE post your recipe. I've watched this about 10 times & I still can't get it all. I really need to get baked beans on my shelf cuz my 4 grandkids love them.
That looks delicious! I was trying to write down your recipe but I got a little confused. Sometimes what you were saying wasn't matching what I was seeing you add. Will you please give us your recipe?
I noticed that too. She said 2 quarts of water to 1 quart of tomato juice. But she only added 1 quart of water. She said she was going to put the second quart in but never did.
Hi Linda I was looking for the recipe to these beans but you didn’t put it up 🤦♀️. Would you please put the recipe up! Love everything you do! Thanks Sharon Owens
2022-4-12 20:47 AM CST I'm new to this whole canning thing between you and setting days and all the other ladies I'm learning a lot I'm 68 years old and never did this before... So I'm a doobie and thank you for teaching people like me I'm going to attempt to make this Miss Linda, but let me tell you I am not a fan of molasses and I try to avoid things that's got molasses in it because a lot molasses and I don't get a long... But I am going to try cuz I've got family members that like that so your recipe and what you're doing looks very easy and I'm going to try... I have a question to ask about another one of your videos that you made a little while back I cannot tell you how long ago it was but you were in that other kitchen with the like an l shape granite counter I love that kitchen you did some canning and the power XL and I was wondering how did your product come out how long did you store it when you used it after you had it on the show how did it turn out because I have one of those and I'm wanted to see how it went for you before I ordered the accessories for canning... I think you my dear I appreciate it very much oh... On my hand watcher and you have very pretty working hands....
There's 2 types of molasses. Sulfur and non sulfur. Unsulfered Blackstrap molasses is what you use for baked beans. You'll find it sweeter and less upset to the stomach.
@@susie.goodwin1356 I'm 68 years old you would think I would know this susie, but I was raised in a working family and so I didn't learn to do all this cooking and canning and things like that because I was on a delivery route over 400 miles every days and I get home at 10:00 at night and go to bed and get up and be gone by 7:00 a.m. so I didn't know any of this stuff oh I appreciate it thank you thank you thank you thank you thank you... Everything I love about this group is everyone is so helpful I had a lady help me with telling me about how fermenting and she sent me a site and I can't find it and I still don't understand fermenting later...
For those of you asking for the recipe, I did the best I could. The only one that was a little cloudy was the molasses. but here we go: 1 qt tomato sauce plus 2 quarts of water, (2) 2/3 cup of brown sugar, 1 tbs onion powder, 6tbs mustard powder, 2tbs liquid smoke, 2-3 tbs Worcestershire sauce, 1/4 cup apple cider vinegar, now, the molasses is unclear, I think it’s 2/3 cup of molasses, 2 tsp salt, 1 tsp black pepper.
I used to live near onion fields. At a certain point of growth the farmers knocked down the stems and let them dry out in the fields. A person could smell onions literally miles away. Onions are so good with beans. Thank you for the video.
I was trying to learn how to can chicken and my search brought me to this channel, and I liked the chicken breast canning video and started looking at other videos and im now a subscriber this is a good channel to learn how to can and stuff. keep up the good videos you post because people are learning, thanks Linda's Pantry!
Thanks Linda for the recipe. I’m getting ready to can beans and I’m like you, I still always check the way it’s done even if I’ve canned them several times. I love the little salt and pepper container too! For those asking for the recipe, Linda says all of the measurements she used and adjust to your taste.
I like your video of you canning beans today. I have a question for you. I want to paint my kitchen the same color you painted your kitchen in this new house. I think you said it’s Sherman Williams some type of green. Can you please tell all of us again what the brand and color of your kitchen colored paint is? Or tell us what video to go to and all will be good. My handyman will come soon to do this. Please answer quickly. I love the color and how sometimes it’s a bit beige and others a antique type green. It’s just so pretty!!
We love baked beans but such a timely process to make them. Can’t wait to get some in jars for my shelf. My only addition would be some garlic and use smoked salt, they look amazing
Major question! I made baked beans last year using a recipe similar to this. Two bad things happened. One, it was like the outer skin of my beans were coming off as you ate them (I don’t know another way to describe it) And two, my beans absorbed every drop of sauce. I had done a quick soak method with my beans, could of that caused it??? Your recipe looks delicious but I am so tempted to try it again. Any help would be appreciated!!! 👩🍳
Brine your beans when you soak them and I don't do the quick soak as long as it's recommenced. Once pressure canned they are over cooked. I find an 8 hour soak in brine hydrates the beans without cooking them as the quick soak method does so the skins stay on better. Toss in a few tablespoons of salt into the soak water for the brine, it helps keep the skins intact. American's Test Kitchen did an episode on brining beans, check it out. If you do the official quick soak method, after the 1 hour soak and you drain and rinse your beans the next step is to cook them again for 30 minutes. During that part use tomato juice, as the beans absorb it will be flavor and not just water. When I can beans I fill the jar with 1 cup of the soaked beans then the sauce. I often use smoked rib or other pork from the BBQ as it's not cured meat, it's smoked, and safe for pressure canning. When I BBQ Pork I save some in the freezer for my next batch of beans.
I made these for the first time yesterday. They look yummy. My sauce turned out super dark. I know they will be fine, but I was just curious why they are so much darker than yours.
your voice is very soft, then you blast our ears with very loud music - whew. it would be nice to have the recipe also. I am commenting because i like your recipe and show so i think it is worth letting you know
The vinegar in this is purely for flavor not for canning safety/acidity. These have to be pressure canned, and generally speaking vinegar only plays a safety role in water bath canning. Go ahead and make grams beans, they’ll turn out great! 😊
Sounds delicious! I made some baked beans last year I think, the sauce was so good, but after I opened my jar, it tasted burnt. Any idea what the cause of that would be? I still have 4 or 5 pints left and I just don't want to use them...
That is a lot of molasses. I wanted to ask you I did baked beans last night I soaked pinto beans for a few hours, I put some vinegar in them. I then drained and rinsed and refilled and cooked a half hour. I mixed the sauce and filled the jar, but only about 3/4 full because since I did not soak all night I figured they would swell. They did not swell. So there is like 2-3 inches of head space. Are the beans going to be ok? Should I no use them. I did quarts. I am so upset. Someone said recook them. I am not doing that. I don't understand chicken has 2-3 inches of head space and not a problem.
Hi all I am just one person in my house hold and love canning but i have to use the smaller 1/2 pint jars otherwise it goes to waste and i hate that can you tell me what the time would be for half pint jars
If you had a little portable hand vacuum sealer you could vacuum seal what was left in your pint jar also. That would last at least a couple of weeks in the fridge.
I also have a question for you or any of your community, about Tattler Lids. Has anyone out there used Tattler Lids to vacuum seal jars for dehydrated products, extra spice, etc. I am new to tattler kids and have not found info on using them for vacuum sealing. Any info would be great. Thanks in advance.
Never tried them for vacuum sealing but have heard several people say they lose their vacuum; i imagine there’s a lot less vacuum created from a vacuum sealer than from a pressure canner. Plus the absence of the heat to help compress and mold the seal.
I was getting ready to make my beans and realized I do not have mustard powder. How much real mustard do I use in place of the mustard powder? I looked it up online and it said 1 teaspoon dried mustard equals 1 tablespoon store bought. I did the math and that comes to just under 1 cup of prepared mustard. That sounds like a lot to me.
@@SparkyJoon DUH... YOU JUST STATED THE OBVIOUS. BUT THAT IS WHY IS USGGESTED SHE DO IT. HAVE WATACHED IT TWICE AND STILL DN'T HAVE THE RECIPE. THAT IS WHY I DON'T WATCH HER VERY OFTEN
@@zepguwlthistle7924 No need to shout. You can slow down the playback speed by clicking on the gear icon at the bottom of the video. Playing it slower might help you get the measurements as she gives them. I love her videos and have learned tons from watching her.
@@rhondaking2657 i wasn't shouting. my all caps key got stuck. i like her videos also... why can't i just request something without you policing what i write or trying to tell me what to do? I don't want to watch it again is the issue...i was nice in my message to her so why you making such a big deal out of it? you are frustrating me and just taking up too much of my time.
I have a hard time hearing what you say sometimes Linda especially when you walk away from it as you go along you have a tendency to get quieter and quieter I love your channel I love everything you do and I love watching you it's just hard to get the recipe sometimes because we can't hear
Linda, you seriously need a mic. It's so hard to hear you on most of your vids. Your voice starts out strong at first but then you get really soft spoken as you work. Then you go to your sink and it's pretty much Charlie Brown "Wah wah wah". Something about the acoustics in this house over the other ones you've filmed in. I have zero issues hearing Jeni Gough, Leisa of Suttons Daze and others. Just you I'm forced to either quit the vid or hope CC translates your words. It's frustrating. Been watching you since 2013.
Please post the recipe. The sauce sounds really good.
Linda...PLEASE post your recipe. I've watched this about 10 times & I still can't get it all. I really need to get baked beans on my shelf cuz my 4 grandkids love them.
I’ve got to try this!!! Recipe please!!
I’d love to haVe the recipe. Thanks.
I would love to have a printable recipe for this! Thank You in advance! Looks delicious!
Blessings!
Yes! Recipe, please!
Would love the printed recipe!
Yes recipe
Those look so good Linda. I would LOVE to have the written recipe for them. Thank You
That looks delicious! I was trying to write down your recipe but I got a little confused. Sometimes what you were saying wasn't matching what I was seeing you add. Will you please give us your recipe?
I noticed that too. She said 2 quarts of water to 1 quart of tomato juice. But she only added 1 quart of water. She said she was going to put the second quart in but never did.
Linda
I try to write as you were talking but you change as you go hard to follow.
Love your videos but can you give recipe.
Oooo I want to try these! Yes, please post the recipe!
Everyone is asking for a printed recipe! Me too. Love your videos!
Hi Linda
I was looking for the recipe to these beans but you didn’t put it up 🤦♀️. Would you please put the recipe up!
Love everything you do! Thanks
Sharon Owens
Yes I would like to have the recipe!!
Recipe would be lovely- always enjoy your videos!
Would love a written recipe. Looks delicious. Thank you
I would love the recipe too please! They sound and look delicious!
Linda, I haven’t seen your videos in years but I’m tellin’ you, you haven’t aged a day in YEARS!
I always spray my measuring cup with pan spray. Then the molasses slides right out. Your beans look amazing.
Thank for the tip!
Yes please add the recipe 😋 my mouth is watering for beany weenies my family love them!
I haven't watched your channel since you moved to your current home. I am so glad to be able to watch your canning videos again!
Fantastic Presentation Linda ! Thank You For Sharing ! May GOD Bless You And Your Family !
2022-4-12 20:47 AM CST
I'm new to this whole canning thing between you and setting days and all the other ladies I'm learning a lot I'm 68 years old and never did this before... So I'm a doobie and thank you for teaching people like me
I'm going to attempt to make this Miss Linda, but let me tell you I am not a fan of molasses and I try to avoid things that's got molasses in it because a lot molasses and I don't get a long... But I am going to try cuz I've got family members that like that so your recipe and what you're doing looks very easy and I'm going to try...
I have a question to ask about another one of your videos that you made a little while back I cannot tell you how long ago it was but you were in that other kitchen with the like an l shape granite counter I love that kitchen you did some canning and the power XL and I was wondering how did your product come out how long did you store it when you used it after you had it on the show how did it turn out because I have one of those and I'm wanted to see how it went for you before I ordered the accessories for canning... I think you my dear I appreciate it very much oh... On my hand watcher and you have very pretty working hands....
There's 2 types of molasses. Sulfur and non sulfur. Unsulfered Blackstrap molasses is what you use for baked beans. You'll find it sweeter and less upset to the stomach.
@@susie.goodwin1356 I'm 68 years old you would think I would know this susie, but I was raised in a working family and so I didn't learn to do all this cooking and canning and things like that because I was on a delivery route over 400 miles every days and I get home at 10:00 at night and go to bed and get up and be gone by 7:00 a.m. so I didn't know any of this stuff oh I appreciate it thank you thank you thank you thank you thank you... Everything I love about this group is everyone is so helpful I had a lady help me with telling me about how fermenting and she sent me a site and I can't find it and I still don't understand fermenting later...
For those of you asking for the recipe, I did the best I could. The only one that was a little cloudy was the molasses. but here we go: 1 qt tomato sauce plus 2 quarts of water, (2) 2/3 cup of brown sugar, 1 tbs onion powder, 6tbs mustard powder, 2tbs liquid smoke, 2-3 tbs Worcestershire sauce, 1/4 cup apple cider vinegar, now, the molasses is unclear, I think it’s 2/3 cup of molasses, 2 tsp salt, 1 tsp black pepper.
“…with a little bit of somethin’ somethin’ “ - love it!❤️
I've been watching many videos of baked beans and I think I like yours the best, and might try 2 to see which I like best when I'm done. Cuz yum.
I used to live near onion fields. At a certain point of growth the farmers knocked down the stems and let them dry out in the fields. A person could smell onions literally miles away. Onions are so good with beans. Thank you for the video.
I was trying to learn how to can chicken and my search brought me to this channel, and I liked the chicken breast canning video and started looking at other videos and im now a subscriber this is a good channel to learn how to can and stuff. keep up the good videos you post because people are learning, thanks Linda's Pantry!
Love your tea pot!
Thanks Linda for the recipe. I’m getting ready to can beans and I’m like you, I still always check the way it’s done even if I’ve canned them several times. I love the little salt and pepper container too!
For those asking for the recipe, Linda says all of the measurements she used and adjust to your taste.
In the video you said you’d leave a link for the recipe. I can’t seem to find the recipe link!
I’d love to try it! Please help! 😊
Thank you for being so thorough and reminding us of all the steps. Great video as always!
I love beans on toast 👍🏼❤️
I love the way you teach your canning. Great step by step. I can almost taste the things you make. I can't find your enchiladas sauce. God bless
Hi from a newbie in Australia… you have inspired me to make some baked beans. Thank you
Yes I was thinking about making some baked beans and I would love to do this recipe
I like your video of you canning beans today.
I have a question for you. I want to paint my kitchen the same color you painted your kitchen in this new house. I think you said it’s Sherman Williams some type of green. Can you please tell all of us again what the brand and color of your kitchen colored paint is?
Or tell us what video to go to and all will be good. My handyman will come soon to do this. Please answer quickly. I love the color and how sometimes it’s a bit beige and others a antique type green. It’s just so pretty!!
We love baked beans but such a timely process to make them. Can’t wait to get some in jars for my shelf. My only addition would be some garlic and use smoked salt, they look amazing
I love baked beans! I wrote down the ingredients. Can’t wait to make these. Thank you for sharing! ❤️
Love the video, got to make me some, great for BBQ’s. Thank You Linda !!! ✝️💟
Those look amazing! I’ve done kidney beans, I must try baked beans 🤩
I definitely need to put these on my shelf. Thanks for your recipe.
Major question! I made baked beans last year using a recipe similar to this. Two bad things happened. One, it was like the outer skin of my beans were coming off as you ate them (I don’t know another way to describe it) And two, my beans absorbed every drop of sauce. I had done a quick soak method with my beans, could of that caused it??? Your recipe looks delicious but I am so tempted to try it again. Any help would be appreciated!!! 👩🍳
Brine your beans when you soak them and I don't do the quick soak as long as it's recommenced. Once pressure canned they are over cooked. I find an 8 hour soak in brine hydrates the beans without cooking them as the quick soak method does so the skins stay on better. Toss in a few tablespoons of salt into the soak water for the brine, it helps keep the skins intact. American's Test Kitchen did an episode on brining beans, check it out.
If you do the official quick soak method, after the 1 hour soak and you drain and rinse your beans the next step is to cook them again for 30 minutes. During that part use tomato juice, as the beans absorb it will be flavor and not just water. When I can beans I fill the jar with 1 cup of the soaked beans then the sauce. I often use smoked rib or other pork from the BBQ as it's not cured meat, it's smoked, and safe for pressure canning. When I BBQ Pork I save some in the freezer for my next batch of beans.
Like you did, I have been looking around for a recipe to use do make some. Thanks for sharing.
Great job thank you
They look Fabulous!!!
Definitely going to try these
They look so good, thank you
beautiful
Yum
I’ve been looking for a good baked bean recipe.
Awesome 👏🏾
Since beans and meat process for the same amount of time I like to add ground beef or sweet Italian sausage to my jars.
Thanks
Just want to confirm, for pint jars it will be 75 minutes, correct?
Why did you not include the recipe for the baked beans in your description block?????
I was looking for it too.
I made these for the first time yesterday. They look yummy. My sauce turned out super dark. I know they will be fine, but I was just curious why they are so much darker than yours.
I love your tea kettle in the background! Where did you get it?
your voice is very soft, then you blast our ears with very loud music - whew. it would be nice to have the recipe also. I am commenting because i like your recipe and show so i think it is worth letting you know
Hello I have a number 10 can of Bushes baked Beans! Can you tell how to do those? Thank you so much
This looks wonderful Linda. One question…are you chopped onions raw when you add them.
Where did you get that container for your salt and pepper? I love it!
Can I do this with my grandma's sauce recipe?
Would love to can my grams baked bean recipe. Would i have to add vinegar to the recipe to be ablemto can it?
The vinegar in this is purely for flavor not for canning safety/acidity. These have to be pressure canned, and generally speaking vinegar only plays a safety role in water bath canning. Go ahead and make grams beans, they’ll turn out great! 😊
Please post the recipe! Thanks.
If you use tomato sauce instead of tomato juice, how much would you use?
Can you dry pack the beans or do you need to soak them?
Hi Linda. Rather than simmering the beans for 30 minutes, can't we just soak them overnight, drain and go on with the recipe?
Linda-Can I add cooked bacon BEFORE canning?????
❤️
Sounds delicious! I made some baked beans last year I think, the sauce was so good, but after I opened my jar, it tasted burnt. Any idea what the cause of that would be? I still have 4 or 5 pints left and I just don't want to use them...
That's what happened to mine too! The sauce tasted great but after it was processed, it tasted awful 😖
Linda!! We need the recipe! Please!
Recipe please!😄
Where can I find the written recipe?
That is a lot of molasses. I wanted to ask you I did baked beans last night I soaked pinto beans for a few hours, I put some vinegar in them. I then drained and rinsed and refilled and cooked a half hour. I mixed the sauce and filled the jar, but only about 3/4 full because since I did not soak all night I figured they would swell. They did not swell. So there is like 2-3 inches of head space. Are the beans going to be ok? Should I no use them. I did quarts. I am so upset. Someone said recook them. I am not doing that. I don't understand chicken has 2-3 inches of head space and not a problem.
Please leave the written recipe! Thank you…I will be doing this!❤️
You didn’t leave the written instructions Linda.
Hi all I am just one person in my house hold and love canning but i have to use the smaller 1/2 pint jars otherwise it goes to waste and i hate that can you tell me what the time would be for half pint jars
Half pints are the same time as pints.
If you had a little portable hand vacuum sealer you could vacuum seal what was left in your pint jar also. That would last at least a couple of weeks in the fridge.
Could I add bacon to this? I am trying to find a way to not have to make baked beans for every cookout!
Looks very good Linda, thanks! I didn’t see you add the onion? Hummm!
Please post your recipe. Thanks.
I also have a question for you or any of your community, about Tattler Lids. Has anyone out there used Tattler Lids to vacuum seal jars for dehydrated products, extra spice, etc. I am new to tattler kids and have not found info on using them for vacuum sealing. Any info would be great. Thanks in advance.
I’ve had success with Tattler lids for pressure canning, but not for vacuum sealing. Looking forward to any other info you get on this.
Never tried them for vacuum sealing but have heard several people say they lose their vacuum; i imagine there’s a lot less vacuum created from a vacuum sealer than from a pressure canner. Plus the absence of the heat to help compress and mold the seal.
I was getting ready to make my beans and realized I do not have mustard powder. How much real mustard do I use in place of the mustard powder? I looked it up online and it said 1 teaspoon dried mustard equals 1 tablespoon store bought. I did the math and that comes to just under 1 cup of prepared mustard. That sounds like a lot to me.
Recipe please
Recipe please 🙏
For those asking for the recipe, all of the measurements are given as Linda adds each ingredient.
we know that but not always ready to write amounts it is just polite to give recipe. now who has time to watch it twice to get amounts???
@@zepguwlthistle7924 if you are at all familiar with the channel, it is VERY rare for Linda to post actual recipes.
@@SparkyJoon DUH... YOU JUST STATED THE OBVIOUS. BUT THAT IS WHY IS USGGESTED SHE DO IT. HAVE WATACHED IT TWICE AND STILL DN'T HAVE THE RECIPE. THAT IS WHY I DON'T WATCH HER VERY OFTEN
@@zepguwlthistle7924 No need to shout. You can slow down the playback speed by clicking on the gear icon at the bottom of the video. Playing it slower might help you get the measurements as she gives them. I love her videos and have learned tons from watching her.
@@rhondaking2657 i wasn't shouting. my all caps key got stuck. i like her videos also... why can't i just request something without you policing what i write or trying to tell me what to do? I don't want to watch it again is the issue...i was nice in my message to her so why you making such a big deal out of it? you are frustrating me and just taking up too much of my time.
Pints 75 min? Recipe please
I have a hard time hearing what you say sometimes Linda especially when you walk away from it as you go along you have a tendency to get quieter and quieter I love your channel I love everything you do and I love watching you it's just hard to get the recipe sometimes because we can't hear
I too would like the recipe because what you say and what you do seems confusing and doesn't seem to match. 🤗
Can I use pinto beans?
Spray your cup so the molasses won't stick
Where is the recipe?
Linda, you seriously need a mic. It's so hard to hear you on most of your vids. Your voice starts out strong at first but then you get really soft spoken as you work. Then you go to your sink and it's pretty much Charlie Brown "Wah wah wah". Something about the acoustics in this house over the other ones you've filmed in. I have zero issues hearing Jeni Gough, Leisa of Suttons Daze and others. Just you I'm forced to either quit the vid or hope CC translates your words. It's frustrating. Been watching you since 2013.
No recipe 🥺
Adjust ur mic cause I'm barely hearing u
Did she every give y’all the recipe? 😂
So no recipe,
What is the normal recipe.
Recipe please
Where is the recipe?
Oh okay thanks for heads up