I just want you to know that I think you are one of the best channels on RUclips. Always interesting, informative and I live in a big city in England and I really would love to be part of your world. I never get bored of your intro, your content or your anything 😂. I just want you to be aware of how much you are respected. Thankyou so much for being on here. Love to the family xx
Might have to set that up, could be doable for a variety of foods that are eaten in varied ways throughout the world, might encourage them to try them as well, as we all know, sometimes when you put something new in front of a child they'll refuse to eat it on principle lol.
Be safe on your shopping trip. I am a Texas girl, and was raised on pintoo beans, butter beans, and navy beans with cornbread. If you make pinto beans, I use my grandmother's recipe. I use smoked ham hock, or salt pork,. Wash the beans, put into big pot along with ham hock, salt, pepper, garlic powder and a teaspoon of cumin. I bring them to a boil, and then turn the heat down, and simmer for hours. Keep checking the water level and add to it when it gets low. And keep cooking till they're soft. Then you take your cornbread, cut it open, add butter and beans with juice. Many people in South Texas and all over put chopped cilantro and other things into their beans. I have never tried to can pinto beans. Good luck on your experiments
We never had beans when I was a kid, it just wasn’t something my grandmother made and she was the person who cooked most of our meals! It’s definitely something I have to get my brain around and try different methods to see what works for us! :). Thank you!
I Soak the beans in a hand full of baking soda in the water then rince off then cook them it works well for us.. my mom In law showed us this methods and it works well for us!! Thank you for sharing with us... love watching from a different contry then us!! Love it
Being from Massachusetts USA, Boston baked beans are eaten a lot. They have more of a brown sweet molasses sauce w/either salt pork or bacon & onions. Common to have with hot dogs, burgers. Or with brown molasses bread made in a can. A Saturday evening dinner tradition in our house.
I was so inspired by this video. I went and pulled out a jar of beans with smoked sausage added. I topped it with cowboy candy. I made these up when my freezer died last year. I've got 2 cans of Heinz beans here. We'll have to try them soon. If we like them I'll make up a batch of your beans. I've got everything already on hand from the food pantry. My favorite beans recently are pinto beans that I canned in broth made from smoked chicken & turkey. Super yummy.
When we went camping or on long road trips when I was a kid in Canada, one of our favourite meals was Heinz baked beans with sliced wieners cooked together! Weenie Beanies😂
A girl after my own heart. I love baked beans (Heinz only), I eat them straight out of the tin, cold on toast, heated up on toast with grated cheese and Worstershire (?spelling) on that.....yum. Yours looked delicious!! Cheers from Perth, Western Australia.
It sounds like there are a few of us who eat them cold on hot toast hehe, Darryl thought I was weird too, but meh! :D. oooh, Worcestershire would be yum on that too! I'm doing my shopping list and I've got a bunch of stuff to make my own Worcestershire sauce! I use it so much hehe!
@@OurSmallFootprint it's a great tutorial I always pull it up from my bed videos to watch before I make some. I'm planning to do that this week so came on over to refresh my memory
You speak so well. Love your description of what you are cooking whilst showing what you are doing. Fantastic way of showing your process. So interesting!😊
I hope it works, its really the only feasible way of doing it in my household! Sometimes (like this one) I end up talking to much and have to put my face back in there for a bit, so I've learned to do the voiceover trying to look at the camera the whole time lol.
The cooking time in the jar the beans are getting cooked in the sauce, they're basically being pressure cooked in the jars, so they suck up that sauce in that process :D. I have slow cooked them many years ago though!
@@OurSmallFootprint yeah I didn’t think of that and when you served them at the end there they looked the same was. Posted that message before I seen the end🤦♀️
@@sandrawilliams3805 heh, they ended up very tender and saucy but I think the pre boiling helped with that, if you put them in raw and only processed for the 65 mins I don’t think you’d get the same result
They're just not that common here I don't think, very much not a staple (except the tinned heinz ones that is!) I think I just have to buy a few diff types of beans and go for it, see how we can integrate them and what everyone likes! :D
I grew up with beans and tortillas being a standard everyday food and my mom cooked them in the pressure cooker and gas didn't seem an issue for people who didn't eat beans every day. That said beans to me is pinto, a bit of onion and absolutely no meat. We also have red eye chili which is a roux then add chili powder cook it through a tada thin with stock or water. I figured your love of paprika lends to that. 🙂
Cheesy beans on toast is delicious but you need to warm your beans before you grate the cheeses on top. We have them with everything here in England, sausage mash and beans, with fried breakfast, with fried chips and eggs, endless possibilities, put some Worcestershire sauce in a serving, it’s lovely 😊❤️🇬🇧
will be adding this to the try list. we have kidney beans with out weekly stews if your looking for another bean option. will be pressure caning red kidney beans when I finish with the current stock of tinned kidntey beans so might do this at the same time. just in time for nice winter comfort food.
I'm definitely going to have to try adding them into soups and things, I'm going to buy a few diff types of beans to try, Pinto beans are mentioned a lot in the comments here! But I was looking up and adzuki beans sound good too!
I love the "they ate three jars" and then typical kids reactions....... either they will go back and eat all the additional jars, or they will never touch again!! We do a beans (no meat) meal once a week. i love the cooked and drained navy beans added to pasta salads.
Beans are a great way to add protein and lower costs and these looked delicious! I hope the kids continue to enjoy them because this could be a great money saver! Hope you have a safe, easy trip to buy your food!
Ya gotta love baked beans! Beans on toast with a fried egg on top is the best quick & easy meal EVER! I also like them in a sausage stew - sliced sausages, lots of veggies, some tinned tomatoes or passata - served with rice or some of your sourdough…I can taste it now…
White beans make all kinds of things. Bean and ham soup, you can make bean dips, or bean salads, We love beans of all kinds in this house. Black beans are good. We love dry black beans, put in a crockpot, then a bit of water and a jar of salsa makes the best black bean soup. The amount of chickpeas we go through is bananas. I make hummus almost weekly. Then Red beans for Red beans and rice. Sacks of dry beans are cheap here, and so nice to have on hand.
I am in the US. Yes Boston Baked Beans origin was Boston Massachusetts, the northern east part of the US. Boston Baked beans have more pork. And cooked longer. The Hines baked beans are tomato based. Boston Baked Beans have no tomato and more veggies, and slow baked to get the right texture and flavor. I am on the other side of the country in OR, and about 2x a year I will take the 6 hours and bake the boston baked beans, they are worth the effort, but a bit sweet for my liking.
Looks good....something else's that's good is fish fingers bake...layer fish finger on bottom of baking tray...baked been on top of that..mashed potato on that cheeses or no cheese then bake it of and serve.....OMGolly.....soso good..my boys came up with that and made it often got me hooked...lol..there are so many great been dishes out there......oh my getting hungry
Slow-Cooked Boston Baked Beans Prep:5 mins Cook:5 hrs 5 mins Active:60 mins Soaking Time:12 hrs Total:17 hrs 10 mins Serves:6 to 10 servings Ingredients 1 pound dried small white beans (about 2 cups; 450g), such as navy beans 1 tablespoon (15g) kosher salt plus more to taste Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 yellow onion, 1 carrot, and 2 cloves garlic), optional 2 sprigs of a woodsy herb (such as rosemary, sage, and/or thyme), optional 1 bay leaf 1/2 cup (120ml) dark molasses (not blackstrap) 2 teaspoons (10ml) Dijon or brown mustard 1 teaspoon freshly ground black pepper to taste 1/2 pound (225g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks (see note) 1 large yellow onion, diced (about 8 ounces; 225g) Apple cider vinegar, to taste (optional) Directions In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse. Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt. Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid. Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot. Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer. Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low. Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor. Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up. Special Equipment Dutch oven (see note) Notes You can also bake the beans in a large baking dish, but if you do, skip the pork-and-onion-sautéing directions and the stovetop simmering directions. Instead, combine the cooked beans with all the remaining ingredients, adding enough liquid to just barely cover the beans, then bake in the oven as directed.
Do you ever use a crockpot/slow cooker? Instant Pot? My Mom would add a few things to the pork and beans(ketchup,mustard,brown sugar,etc.) and then put them in a casserole dish with raw strips of bacon on the top and bake them until the bacon is crispy.
I Have a slow cooker, but it eats a fair bit of power, so I don't use it that often. Instant pots again eat a lot of power, but I do pressure can on the stove top at times! and I might end up getting a slightly smaller stovetop pressure canner than my big Buffalo, so I can do smaller batches with less power :D
Yes! You can alter it to suit your diet or taste buds, one of the best things about canning your own, and I think when I decide on an alternative to using tomato juice, it will be inexpensive too! The tomato juice kicked up the price a little.
I don't eat baked beans often, but do love them. I do agree you could water down the passata and use that rather than the tomato juice. Your jars looked beautiful.
Baked beans in the jaffle iron over the fire is how i grew up with them, my kids the same- thick sliced day old bread- we made the bread, so was wholemeal, buttered on the outside- oiling the iron would work, and they came with a volcanic lava warning 😂 we'd throwin leftover corned beef, a grate of cheese, spag bol left over meat, beans and set the iron in the fire.
I used to have an electric jaffle maker when I was a kid, totally remember doing it with that! I might need to get a cast iron one to use over the burner! hehe, mmmm jaffles!
will be good as a rainy day lunch in winter... with us, we had two double jaffle irons- yep cast iron, and we could crank out enough to feed the six of us with just a couple of rounds ❤️
My goodness Nyssa I just love your channel !!!! ❤️❤️❤️ Thank you for sharing. I love baked beans any style !!! I also add mustard some days and some days I add taco sauce to what you have already done lol. We eat them cold in the summer with a sandwich or warm with hamburgers . We eat them at Easter with ham . I also love them warm with cottage cheese lol I know right I'm off lol 🤣🤣. I look forward to every video you make !! ❤️❤️❤️❤️
Thank you so much I’ve been canning for ten years and you have been only the second video I have seen on making copy cat Heinz so thank you cause I dislike the American recipes
Beans are one of the reasons I started canning. We enjoy many beans, so, I have chick peas, black/ kidney and Pinto beans all done, I’m looking forward to doing “baked beans “
I canned instant hummus in a jar which the kids all loved! but I haven't done much else with beans/legumes, I definitely am trying to extend my reach, especially with the garden having done so poorly this year!
Great video As a British child I grew up eating baked beans we have them as a breakfast dish or a supper /lunch beans on toast on jacket potatoes and as a side dish to many meals fish chips beans Sausage mash beans Heinz baked beans are the British children’s equivalent to max and cheese ! A can is soo expensive these days though 🤦♀️xx
They're not cheap anymore are they, I remember them being super cheap when I was a kid which is why they were always in the pantry, my sister ate them for most meals, she wasn't much for cooking lol. Loving that I can customise the flavours and can them for the shelf though, going to try a few different variations and some different beans and see how we go! :D
They look delicious! I suppose you can make them without pressure canning them. We do a big breakfast sometimes with sausages, eggs, cooked tomatoes, hash browns and baked beans on toast. These would be perfect
Definitely, just cooked in the sauce till cooked! They're still raw'ish when I put them in the jar, so that last time in the jars under pressure gets them fully cooked and tender :D
Your recipe looks similar to the one that my mom used. I grew up eating beans on toast. Still love it as a dinner although I’m the only one 😂. Have now added black bean quesadillas to the menu, chick peas are turned into hummus, and red beans in a warming winter chili.
i do know heinz sell a garlic/herb baked bean,a curry baked bean,and a barbeque one,,all may i add ive tried and delicious,,i love the garlic/herb one with scrambled eggs on toast xx
@@OurSmallFootprint maybe try n jazz your beans up?,but i do love a plain bean on toast ,and yours looked just as good as a shop bought,,perfect with a sausage roll and mash potato xx
Yes baked beans..on toast..cook on low and crack some eggs in and poach..fry bacon and mix with beans..make individual toasted sandwiches..add to a stew..so good for you and the options are many.. by the way your hair looks so lovely ..regards
My son doesn’t like the white beans so I make them with pinto beans. I just can up pinto beans then when we are ready to eat, I add in the pot some maple syrup, mustard, ketchup, brown sugar and bacon 🥓. It’s delicious! Also for putting the liquid in jars 🫙, I use a measuring cup. So much easier for me because my hands shake from my MS, so I definitely make a big mess with a ladle lol hope that helps! Love your recipe! Can’t wait to see your shopping trip next ❤❤❤
I need a big measuring cup with a spout! I did see on one of the canning groups people are buying those Stainless steel funnel type pancake pourers, with the little handle that you open and close the spout! I reckon I might need to invest in one of those! hehe. I think I'm going to try canning a few diff beans, see what the difference in flavours/textures are and figure out what we like :D
My mum didn't cook a lot and once my grandmother moved out, things like beans on toast were super easy for my sister and I :D. Heinz tins from the grocery store poured over toast hehe :D
Your beans look amazing. I've not canned mine as baked beans yet. I enjoy using a few different kinds of beans in mine. Generally pinto, black and navy. I really don't follow a sauce recipe, a tomato sauce, brown sugar, worchestshire, garlic and onion. Depending on the event and meat we're having, it's also delicious with cowboy candy added.
Someone else mentioned cowboy candy with it, I think D would like that! I'm going to try and grab a few diff types of beans to try a range of things with I think! and I definitely think mustard and worcestershire would be a good addition! :D
Yeah, I kinda thought there must be a Boston ‘in the south’ from the references I was reading to southern style but also Boston. I prob should have looked it up rather than sounded as silly as I did lol
Love this idea! My London born n bred hubby loves beans and toast and I've tried several copycat recipes but this looks to be the closest to those Heinz British beans. I'll have to try them!
It definitely just tasted like the plain Heinz ones! I’m going to try a bunch of diff flavours but at the same time, so nice to just have this standard plain flavour too :D
I love all your videos I haven’t tried your bake beans recipe yet where is the recipe thanks so I can try it for my family as I am a carer for my mum and see loves bake beans on toast for lunch
Thank you for sharing, I’m also a Fowlers lover and have often thought about making beans for our family. After watching you make it look soo easy I’m definitely going to give it a go! Growing up we often had a budget meal of baked beans on baked jacket potatoes. (Often dad’s specialty) if we were a bit posh it had cooked bacon and onions & fancy block cheese cut into triangles poked in the top.
I have seen loaded potato style dish with beans mentioned, definitely going to have to give that a go! I reckon they'd work well as a nacho type topping too come to think of it! :D
From today's video I have two take aways. I need to go buy a Heinz bean and see if I like it. And I need to figure out what tomato passater is. Boston is north east US coast. I don't retain geography either. Love your channel, your ways, and your squirrels!
Hehe, Passata is Tomato puree to you guys I think, its a smooth thick tomato 'sauce' with nothing but tomatoes in it, deseeded, skinned etc, so I reckon if I watered it down it would make very similar taste to the tomato juice, but I always have it on my shelf so I wouldn't have to specifically buy it! :D Thank you! :D
Oooh, thank you! I'm definitely going to experiment, the kids love it, I just need to get back into the habit of baking bread they can use as toast with it too! :D
Boston refers to the Boston in Massachusetts in the USA. It is in the Northeast of the US and is one of the original cities. They had a very large molasses industry. Your kids may be interested in the Molasses Flood of 1919.
Oooh, I'll look it up! Thank you! I sorta assumed there had to be a Boston in the US, with the 'southern' reference I saw a lot, I probably should have looked it up before making myself sound silly! lol
I saw that recipe for burrito in a jar, I think it sounds delicious. I think I'll do everything but the rice and I'm actually thinking of dehydrating some cooked rice for meals like that. Still thinking on that. Our taco soup that I make thick in the jars is delicious and really versatile. I'm making that again . I think you're right about that passata working life that. Thank you for sharing lovely ❤❤❤
Yeah, I'm not sure about the rice in there, as you say, maybe do everything but, it really isn't that hard to cook rice! Though brown/black rice is a little more time consuming than white I spose, I dunno, I'm going to have to have a think about it! Yes, I think the passata will work, I can't see why it wouldn't! :D
Thank you! That would be great! I do have enough tomato juice for one more batch, but I don't want to buy more, I'd much rather use what I regularly have on the shelf!
@@OurSmallFootprint Yep, me too. Plus, it doesn't make sense to me to go buy another product each month to make something that I could have just bought each month.. does that make sense? 🤣 Especially if it's not something that can serve more than one purpose (tomato juice) rather than something I would use for a few different things (passata). Maybe I'm weird like that lol
Have you ever made english muffins. If youre out of bread beans would go good on that. Also a favorite meal of my husband is fry sausages and slice them, fry off some onion and bacon, add baked beans and sausages, salt and pepper.
re geography, there is a Boston in the USA and a Boston in the U.K., so you weren't wrong as such. As others have said Boston Baked Beans is American. I'd liked the look of the consistency once canned, looked like the real deal. Could you tell me where you get your Fowlers jars from, as I like the look of them. Thanks in advance.
I assumed there must have been one in America, but I just wasn't sure lol! They've ended up really nice, the beans are super tender and the sauce is thick but there's plenty of it! The Fowlers jars are an Australian jar, I bought all mine second hand! A lady and her husband were selling up their house to go travel for their retirement so I bought their entire collection!
@@OurSmallFootprint oh that was a good score. I’m in NZ and have been looking online for some. My sis lives on the Gold Coast so I might get her to keep an eye out.
@@rarasstitchingrealm2276 there’s a buy sell swap group on Facebook for them! Sometimes find good deals on there (more market price than over inflated)
I am so looking forward to making baked beans, thanks for this. Is there a resource we can use that lists how long to pressure can different size fowlers jars?
No, not really, because Fowlers doesn't like to advise you use them for pressure canning! I generally just go by pint/quart sizes, so if it is under/approx a pint, I process for that, if it is over a pint, but under a quart size, I process for quart time and if it is over a quart I add 20% canning time on top! :D
Boston refers to ostensibly Massachusetts in America. Really that whole New England area. The bacon/ brown sugar variant banked beans sound like what we would call BBQ Beans or just Baked Beans. We use tomato ketchup, mustard, a bit of vinegar, and brown sugar.
There's so many variations out there, I definitely need to play with flavour profiles I think! :D. I assumed there must have been a Boston in America by what I was reading, but I wasn't 100% sure! :D
Boston Massachusetts USA. Where the beans are located They're sweet and smokey and are really good. Southern baked beans are sweeter with brown sugar and or molasses They're really good. I like Southern better I don't make them from sarach I start with pork and beans 😋
Hi Nyssa Just wondering where you found the organic blackstrap molasses and your liquid smoke? My Woolies doesnt have them but I am rural and have to travel to bigger stores to get speciality items. Also is it safe to just halve the quantity of canning recipes if Im only cooking for two?
I got the molasses from Honest to Goodness, and the liquid smoke I bought from Smoked and Cured, though Amazon has a good range too! :D Yop, halving is fine, so long as all the ratios are the same :D
I adore tinned baked beans, my mother made the Boston (capital city of Massachusetts, think of the Kennedys) style beans once, disgustingly sweet, couldn't eat them. She never bothered again. She used to make ketchup too, hated that as well. She tried to make us vegetarian in the late 1970s, nope nut loaf is awful, we wanted meat thanks 😊. My brothers and I were teenagers then. I think she was trying to economise. Glad your recipe worked and the kids enjoyed their beans.
I'll have to try a few diff things I think, but these ones worked out really well! So a few tweaks on this and I think this will be a staple hehe. I won't be giving up meat any time soon hehe, but I do like to have a few other choices! :D
I was interested to see you use Fowlers jars for pressure canning have you had any problems with them as I was told Fowlers do not recommend their jars for pressure canning
I have always used them, before I knew that Fowlers didn't recommend them, I am aware now that they don't but I had already been using them (and seen many other people use them) for pressure canning, so I was comfortable continuing to do so, The glass on fowlers is so much thicker than on the ball jars and others! I think its a bit like some of the 'rules' for canning, they haven't done testing and therefore they can't recommend it. But no, never had any issues whatsoever using them in pressure canning :)
Baked beans are a staple in the south at Easter with ham. We put mini marshmallows on the top and back in the oven for a few minutes. We make ours with a very sweet brown sugar recipe. with onions a little mustard for the tang in a sweet thick tomato sauce. If we serve BBQ we add bits of jalapeno and pork or beef (Mean Beans) here in the south. I love them but found out today I have type 2 diabetes dang it!
Oh, urgh, sorry to hear that Susan, at least its diet manageable and you found out! I think mustard would be good.. mmm, so many different flavour profiles to try with them I think I'll have no end of choice :D
@@OurSmallFootprint Yes, I had a feeling something wasn’t right and it was time to have bloodwork for my other meds for Lupus I take and I had to fast so they caught it was way up. I love all kinds of food and trying out restaurants in our state and bam, pissed me off lol!
Have loved in the south all of my life and have never heard of marshmallows on baked beans. Learn something new everyday. I used canned baked beans and add sautéed onion and green bell pepper (sauté in bacon grease to get that smokey flavor). Then add a bit of bbq sauce and maple syrup or brown sugar to it. Then bake. I usually just end up cooking on top of the stove. So good with burgers or pulled pork and potato salad.
The cheapest option and easiest to access is the Presto, Ozfarmer sells it along with a couple of other places, all a very similar price. I have a buffalo canner as well but it was a steal on marketplace! All Americans are all stainless steel and great canners too, but very expensive. A presto works well! And is the most cost effective option especially when starting out :)
LOL I've never met anyone who prefers their beans cold with hot toast, in my opinion, that's the only way to eat them. A slice of cheese can be nice but you need hot beans for that.
It's my preference all the way hehe, I'm not overly fond of them warm! My sister used to heat them in the microwave (from a storebought tin) with grated cheese and then pour them on toast, but meh, cold is definitely better IMO hehe.
Hi Nyssa, can you tell us the name of the fb pressure canner group so I can find the recipe? Maybe I’m the dense one, I couldn’t find the amount of beans 🙄 Thanks and also thanks for another great video!
Australian Pressure Canners and Preservers I think it is! I have the recipe screenshotted though lol, been meaning to do it for so long. The recipe called for 1.75kg beans, but I only had 1.5kg and tbh the ratios seemed good for me! :D
Hi Nyssa, This video inspired me to can baked beans. Thankyou. I used RecipeTin Eats recipe. I figure there was nothing that was unsafe in the recipe that couldn’t be safe if pressure canned (I left out the thickener and used your technique of cooking the beans). I doubled and canned in 14 1/2 pints. Check it out.
A lot of people do! I always am concerned that I’m going to drip food over the rings and it might impact the seal, I didn’t even think of doing it when I first started canning with Fowlers Jars until someone mentioned it heh
I believe you said you eat hotdogs......do hotdogs and beans, put that with some fresh bread or toast is a very yummy and very filling lunch or supper. I'm sure it would be kid approved and they could make it themselves
I generally only buy one pack for hotdogs for dinner the night of the shop! But maybe I need to grab extras for later on hehe, or just make small chipolata style of my home made sausages, similar effect! :D
Fowlers doesn't 'recommend' it, but most of us use them for it! and I actually prefer them to ball jars in the pressure canner, they are such a lovely thick glass!
No, I haven't, I use the vacola jars to pressure can meat though, and they work wonderfully :). But I don't do the long time water/vacola methods for meat, I just don't have the time/water/patience hehe, and I have a pressure canner available to me :D
@@b3autifullife The older books, if you can get your hands on them, stated that yes, meat and vegetables could be done in the vacola system, I haven' tlooked into it too much though! I know that the amish style of water bath canning (but at a rolling boil, not the 92 degrees that fowlers does) meat for 3 hours is their way and a lot of people do that, but I've never done it myself.
I got it from a Fowlers Vacola Users group on facebook! I mostly stuck to the recipe but I believe it is one of the ladies in there and is in the files. I did 1.5kg of beans, boiled, rinsed, boiled, rinsed. 4L of Tomato Juice, 2 big onions, some brown sugar and liquid smoke, and then poured it over the beans in the jars, super simple, really adaptable to your tastes!
I just want you to know that I think you are one of the best channels on RUclips. Always interesting, informative and I live in a big city in England and I really would love to be part of your world. I never get bored of your intro, your content or your anything 😂. I just want you to be aware of how much you are respected. Thankyou so much for being on here. Love to the family xx
Thank you so much Christina!
Finding each countries' favorite bean and rice dish could be part of a geography lesson for the children.
Might have to set that up, could be doable for a variety of foods that are eaten in varied ways throughout the world, might encourage them to try them as well, as we all know, sometimes when you put something new in front of a child they'll refuse to eat it on principle lol.
Be safe on your shopping trip.
I am a Texas girl, and was raised on pintoo beans, butter beans, and navy beans with cornbread. If you make pinto beans, I use my grandmother's recipe. I use smoked ham hock, or salt pork,. Wash the beans, put into big pot along with ham hock, salt, pepper, garlic powder and a teaspoon of cumin. I bring them to a boil, and then turn the heat down, and simmer for hours. Keep checking the water level and add to it when it gets low. And keep cooking till they're soft. Then you take your cornbread, cut it open, add butter and beans with juice. Many people in South Texas and all over put chopped cilantro and other things into their beans.
I have never tried to can pinto beans.
Good luck on your experiments
Sorry about the double text. Didn't mean to do that!
We never had beans when I was a kid, it just wasn’t something my grandmother made and she was the person who cooked most of our meals! It’s definitely something I have to get my brain around and try different methods to see what works for us! :). Thank you!
I Soak the beans in a hand full of baking soda in the water then rince off then cook them it works well for us.. my mom In law showed us this methods and it works well for us!! Thank you for sharing with us... love watching from a different contry then us!! Love it
I had a couple of people tell me that! Thank you! :)
Being from Massachusetts USA, Boston baked beans are eaten a lot. They have more of a brown sweet molasses sauce w/either salt pork or bacon & onions. Common to have with hot dogs, burgers. Or with brown molasses bread made in a can. A Saturday evening dinner tradition in our house.
I’m definitely going to try this as a flavour profile as well! Thank you :)
Beans on toast with scrambled eggs and bacon on toast is lovely too xx ♥️🤗🙏
Definitely going to have to make that for brekkie! :D
Yay, an Aussie homesteader… so glad I found you :).
I was so inspired by this video. I went and pulled out a jar of beans with smoked sausage added. I topped it with cowboy candy. I made these up when my freezer died last year.
I've got 2 cans of Heinz beans here. We'll have to try them soon.
If we like them I'll make up a batch of your beans. I've got everything already on hand from the food pantry.
My favorite beans recently are pinto beans that I canned in broth made from smoked chicken & turkey. Super yummy.
Yum Yum! Oooh, with some smoked sausage would be good, and I'd imagine Darryl would love a bit of cowboy candy in beans!
When we went camping or on long road trips when I was a kid in Canada, one of our favourite meals was Heinz baked beans with sliced wieners cooked together! Weenie Beanies😂
Hehe, super filling! Easy to pack! Win win! :D
On open face buns with ketchup. Fellow Canadian. 😂
"I followed the recipe completely"
Surely not
"So I added some molasses"
There's the Nyssa we love
Lol, yeah, whoops! :D
Im deffinatley doing this the price of beans in uk has shot up in price. Xx
Everything is so expensive atm in comparison to where it was :S
A girl after my own heart. I love baked beans (Heinz only), I eat them straight out of the tin, cold on toast, heated up on toast with grated cheese and Worstershire (?spelling) on that.....yum. Yours looked delicious!! Cheers from Perth, Western Australia.
It sounds like there are a few of us who eat them cold on hot toast hehe, Darryl thought I was weird too, but meh! :D. oooh, Worcestershire would be yum on that too! I'm doing my shopping list and I've got a bunch of stuff to make my own Worcestershire sauce! I use it so much hehe!
This is my go to video for baked beans amazing
I need to make more, we used the last jar the other day!
@@OurSmallFootprint it's a great tutorial I always pull it up from my bed videos to watch before I make some. I'm planning to do that this week so came on over to refresh my memory
You speak so well. Love your description of what you are cooking whilst showing what you are doing. Fantastic way of showing your process. So interesting!😊
I hope it works, its really the only feasible way of doing it in my household! Sometimes (like this one) I end up talking to much and have to put my face back in there for a bit, so I've learned to do the voiceover trying to look at the camera the whole time lol.
We use those lighters too. The best thing ever!
So good, def need to have a couple of them though, so when you forget to charge one there's one on the charger hehe.
I was brought up on cold baked beans. We like them with sausage and mash. I have just found your channel and love watching them
I am going to find various ways to serve them, did them over mash the other day and the kids enjoyed it!
I have made baked beans from scratched before , but I cook the beans in the sauce for a little while to help the beans soak up the flavor more.
The cooking time in the jar the beans are getting cooked in the sauce, they're basically being pressure cooked in the jars, so they suck up that sauce in that process :D. I have slow cooked them many years ago though!
@@OurSmallFootprint yeah I didn’t think of that and when you served them at the end there they looked the same was. Posted that message before I seen the end🤦♀️
@@sandrawilliams3805 heh, they ended up very tender and saucy but I think the pre boiling helped with that, if you put them in raw and only processed for the 65 mins I don’t think you’d get the same result
@@OurSmallFootprint I still preboil even before I put the sauce in
Pinto or soup beans are a staple here in Kentucky. Usually with cornbread, onion, chow chow. Fried potatoes too.
They're just not that common here I don't think, very much not a staple (except the tinned heinz ones that is!) I think I just have to buy a few diff types of beans and go for it, see how we can integrate them and what everyone likes! :D
Thankyou, you explained it so well am getting a canner to start canning.
I'm glad it all made sense, We love this recipe, I badly need to make more for the shelf lol.
I grew up with beans and tortillas being a standard everyday food and my mom cooked them in the pressure cooker and gas didn't seem an issue for people who didn't eat beans every day. That said beans to me is pinto, a bit of onion and absolutely no meat. We also have red eye chili which is a roux then add chili powder cook it through a tada thin with stock or water. I figured your love of paprika lends to that. 🙂
I’m going to have to try lots of diff ways and see how everyone tolerates diff methods :)
Same we use pintos also! ❤
I use pintos, navy and other white, kidney, use 'em all!
Cheesy beans on toast is delicious but you need to warm your beans before you grate the cheeses on top. We have them with everything here in England, sausage mash and beans, with fried breakfast, with fried chips and eggs, endless possibilities, put some Worcestershire sauce in a serving, it’s lovely 😊❤️🇬🇧
Def going to try with Worcestershire!
will be adding this to the try list. we have kidney beans with out weekly stews if your looking for another bean option. will be pressure caning red kidney beans when I finish with the current stock of tinned kidntey beans so might do this at the same time. just in time for nice winter comfort food.
I'm definitely going to have to try adding them into soups and things, I'm going to buy a few diff types of beans to try, Pinto beans are mentioned a lot in the comments here! But I was looking up and adzuki beans sound good too!
I love the "they ate three jars" and then typical kids reactions....... either they will go back and eat all the additional jars, or they will never touch again!! We do a beans (no meat) meal once a week. i love the cooked and drained navy beans added to pasta salads.
Beans are a great way to add protein and lower costs and these looked delicious! I hope the kids continue to enjoy them because this could be a great money saver! Hope you have a safe, easy trip to buy your food!
Definitely a handy thing to have on the shelf! Going to experiment with all the great ideas I've been given too :D
Ya gotta love baked beans! Beans on toast with a fried egg on top is the best quick & easy meal EVER! I also like them in a sausage stew - sliced sausages, lots of veggies, some tinned tomatoes or passata - served with rice or some of your sourdough…I can taste it now…
Definitely going to find a few ways to serve them, will help us stretch the meat a bit but also shelf stable options are always a win! Thank you! :D
Sounds yum!
White beans make all kinds of things. Bean and ham soup, you can make bean dips, or bean salads, We love beans of all kinds in this house. Black beans are good. We love dry black beans, put in a crockpot, then a bit of water and a jar of salsa makes the best black bean soup. The amount of chickpeas we go through is bananas. I make hummus almost weekly. Then Red beans for Red beans and rice. Sacks of dry beans are cheap here, and so nice to have on hand.
I am in the US. Yes Boston Baked Beans origin was Boston Massachusetts, the northern east part of the US. Boston Baked beans have more pork. And cooked longer. The Hines baked beans are tomato based. Boston Baked Beans have no tomato and more veggies, and slow baked to get the right texture and flavor. I am on the other side of the country in OR, and about 2x a year I will take the 6 hours and bake the boston baked beans, they are worth the effort, but a bit sweet for my liking.
I’m going to have to experiment and see how everyone likes them in diff things! They’ll be great to add to the rotation of meals :)
Also cheese and beans in a toasty maker is win win with my kids x
I remember doing that as a kid! I think I'm going to have to hunt for a cast iron jaffler to use over the burner! :D
Looks good....something else's that's good is fish fingers bake...layer fish finger on bottom of baking tray...baked been on top of that..mashed potato on that cheeses or no cheese then bake it of and serve.....OMGolly.....soso good..my boys came up with that and made it often got me hooked...lol..there are so many great been dishes out there......oh my getting hungry
Oooh, the kids would prob like that, I'll have to try! We just ate the box of fish fingers we got with the hamper! But next time hehe :D
My mum used the same recipe but she used to put them in the freezer and put mini meatballs or sausages in the beans. I lived off baked beans on toast
Ooh, yes, they would be good with meatballs! or even my homemade sausages, I think we shall find quite a few ways to enjoy them! :D
Thanks so much Nissa! Love your channel! I grew up on navy & pinto beans in Fla & South Carolina! Enjoy all your recipes & thanks for sharing. 🌹😁🏫
Thank you! :). I'm going to try and add a few more things into rotation with beans and figure out what everyone likes! :D
Slow-Cooked Boston Baked Beans
Prep:5 mins
Cook:5 hrs 5 mins
Active:60 mins
Soaking Time:12 hrs
Total:17 hrs 10 mins
Serves:6 to 10 servings
Ingredients
1 pound dried small white beans (about 2 cups; 450g), such as navy beans
1 tablespoon (15g) kosher salt plus more to taste
Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 yellow onion, 1 carrot, and 2 cloves garlic), optional
2 sprigs of a woodsy herb (such as rosemary, sage, and/or thyme), optional
1 bay leaf
1/2 cup (120ml) dark molasses (not blackstrap)
2 teaspoons (10ml) Dijon or brown mustard
1 teaspoon freshly ground black pepper to taste
1/2 pound (225g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks (see note)
1 large yellow onion, diced (about 8 ounces; 225g)
Apple cider vinegar, to taste (optional)
Directions
In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.
Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics.
Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.
Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.
Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.
Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.
Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.
Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor.
Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.
Special Equipment
Dutch oven (see note)
Notes
You can also bake the beans in a large baking dish, but if you do, skip the pork-and-onion-sautéing directions and the stovetop simmering directions. Instead, combine the cooked beans with all the remaining ingredients, adding enough liquid to just barely cover the beans, then bake in the oven as directed.
You will have to use this for canning them up!!
Oooh, that looks good! Thank you!
Thank you so so much for all your recipes and daily things you do everyday! No sugar coating how you do things, and you use everything!
You are very welcome, and thank you! :D
I love baked beans. When I was a kid, Mom made baked beans mixed with a bit of mayo on bread, salt and pepper. I always loved it.
I would never have thought of adding mayo, but it makes sense!
Do you ever use a crockpot/slow cooker? Instant Pot? My Mom would add a few things to the pork and beans(ketchup,mustard,brown sugar,etc.) and then put them in a casserole dish with raw strips of bacon on the top and bake them until the bacon is crispy.
I Have a slow cooker, but it eats a fair bit of power, so I don't use it that often. Instant pots again eat a lot of power, but I do pressure can on the stove top at times! and I might end up getting a slightly smaller stovetop pressure canner than my big Buffalo, so I can do smaller batches with less power :D
Ive never made baked beans before! So interesting to watch it being made from scratch. So great you can control the salt and sugar etc.
Yes! You can alter it to suit your diet or taste buds, one of the best things about canning your own, and I think when I decide on an alternative to using tomato juice, it will be inexpensive too! The tomato juice kicked up the price a little.
I was raised in England so I love baked beans.I live in Canada now.Can t wait to try this recipe.Great video as always.
Thank you Vicki, the kids were super happy with it so thats the main thing! :D
I don't eat baked beans often, but do love them. I do agree you could water down the passata and use that rather than the tomato juice. Your jars looked beautiful.
I'm definitely going to try it, I think it will work fine! :D
Baked beans in the jaffle iron over the fire is how i grew up with them, my kids the same- thick sliced day old bread- we made the bread, so was wholemeal, buttered on the outside- oiling the iron would work, and they came with a volcanic lava warning 😂 we'd throwin leftover corned beef, a grate of cheese, spag bol left over meat, beans and set the iron in the fire.
I used to have an electric jaffle maker when I was a kid, totally remember doing it with that! I might need to get a cast iron one to use over the burner! hehe, mmmm jaffles!
will be good as a rainy day lunch in winter... with us, we had two double jaffle irons- yep cast iron, and we could crank out enough to feed the six of us with just a couple of rounds ❤️
@@leeoregan9766 definitely have to look into it :)
My goodness Nyssa I just love your channel !!!! ❤️❤️❤️ Thank you for sharing. I love baked beans any style !!! I also add mustard some days and some days I add taco sauce to what you have already done lol. We eat them cold in the summer with a sandwich or warm with hamburgers . We eat them at Easter with ham . I also love them warm with cottage cheese lol I know right I'm off lol 🤣🤣. I look forward to every video you make !! ❤️❤️❤️❤️
A few people have mentioned mustard and worcestershire as regular add ins, definitely going to have to try those! :D
Thank you so much I’ve been canning for ten years and you have been only the second video I have seen on making copy cat Heinz so thank you cause I dislike the American recipes
It’s really good! Definitely great to have on the shelf!
Baked beans are a staple here in the UK lol we literally eat them on anything and for any meal! I've never tried to make my own though.
I think the Heinz ones like I made are very English! Super tasty though! and so versatile.
Beans are one of the reasons I started canning. We enjoy many beans, so, I have chick peas, black/ kidney and Pinto beans all done, I’m looking forward to doing “baked beans “
I canned instant hummus in a jar which the kids all loved! but I haven't done much else with beans/legumes, I definitely am trying to extend my reach, especially with the garden having done so poorly this year!
Great video
As a British child I grew up eating baked beans we have them as a breakfast dish or a supper /lunch beans on toast on jacket potatoes and as a side dish to many meals fish chips beans
Sausage mash beans Heinz baked beans are the British children’s equivalent to max and cheese ! A can is soo expensive these days though 🤦♀️xx
They're not cheap anymore are they, I remember them being super cheap when I was a kid which is why they were always in the pantry, my sister ate them for most meals, she wasn't much for cooking lol. Loving that I can customise the flavours and can them for the shelf though, going to try a few different variations and some different beans and see how we go! :D
They look delicious! I suppose you can make them without pressure canning them. We do a big breakfast sometimes with sausages, eggs, cooked tomatoes, hash browns and baked beans on toast. These would be perfect
Definitely, just cooked in the sauce till cooked! They're still raw'ish when I put them in the jar, so that last time in the jars under pressure gets them fully cooked and tender :D
❤the beans look so good! Can't wait to make them! Thanks Nyssa 😊
They worked out really well! Totally worth doing :D
They look delicious!! I grew up eating beans. My favorite way is beans and cornbread. I also really like bean soup. We love beans over here!!
I've never made cornbread, I'll have to give it a go! :D
Going to give this a go...
It's really good, the kids all enjoy it, and I found it perfect on toast, which is how I like them hehe.
Cheese and potato pie and beans is wonderful, with a side of sausage or bacon, yum. Very English!!!!
Oooh, sounds super tasty! :D
You can add bbq sauce for that flavour too...
Your recipe looks similar to the one that my mom used. I grew up eating beans on toast. Still love it as a dinner although I’m the only one 😂. Have now added black bean quesadillas to the menu, chick peas are turned into hummus, and red beans in a warming winter chili.
D wants me to try black bean and black rice burritos, so going to give that a go! :D
@@OurSmallFootprint will be watching for that! Have not seen black rice yet.
i do know heinz sell a garlic/herb baked bean,a curry baked bean,and a barbeque one,,all may i add ive tried and delicious,,i love the garlic/herb one with scrambled eggs on toast xx
I've never tried any flavours! Just the plain hehe :D
@@OurSmallFootprint maybe try n jazz your beans up?,but i do love a plain bean on toast ,and yours looked just as good as a shop bought,,perfect with a sausage roll and mash potato xx
Definitely trying this... yummy!
Really happy to have it on the shelf! :D
Thank you for this, I have also been wanting to try baked beans forever and now I’m inspired! 😊
Super good! well worth doing! :D
Yes baked beans..on toast..cook on low and crack some eggs in and poach..fry bacon and mix with beans..make individual toasted sandwiches..add to a stew..so good for you and the options are many.. by the way your hair looks so lovely ..regards
Oooh, yes, eggs in it as it warms up like Shakshuka I think its called! Definitely be good :D. Thank you Karolyn :D
My son doesn’t like the white beans so I make them with pinto beans. I just can up pinto beans then when we are ready to eat, I add in the pot some maple syrup, mustard, ketchup, brown sugar and bacon 🥓. It’s delicious! Also for putting the liquid in jars 🫙, I use a measuring cup. So much easier for me because my hands shake from my MS, so I definitely make a big mess with a ladle lol hope that helps! Love your recipe! Can’t wait to see your shopping trip next ❤❤❤
I need a big measuring cup with a spout! I did see on one of the canning groups people are buying those Stainless steel funnel type pancake pourers, with the little handle that you open and close the spout! I reckon I might need to invest in one of those! hehe.
I think I'm going to try canning a few diff beans, see what the difference in flavours/textures are and figure out what we like :D
baked beans over potatoes baked or steamed is yummy
Oooh, that would work! Like a loaded potato with baked beans as the topping! :D
I have eaten a lot of baked beans,but none on toast. We called them pork and beans. Baked beans have onion, ketchup, brown sugar or molasses.😊
My mum didn't cook a lot and once my grandmother moved out, things like beans on toast were super easy for my sister and I :D. Heinz tins from the grocery store poured over toast hehe :D
Boston U.S is the boston baked beans. I'm a Brit so these heinz type are brill for me thanks x
Awesome you've read my mind, I want to learn how to pressure can beans, will save this to my recipe folder, cheers Nyssa xxx😊
Definitely something I wanted to add to the rotation, going to try lots of diff things I think! :D
@@OurSmallFootprint I'll be watching and learning
We just had bacon bean soup for dinner that I had made as a freezer meal. SO delicious. Thanks for sharing this recipe and process with us.
Yum! I'm definitely going to have to step outside my usual and try a few things!
Your beans look amazing. I've not canned mine as baked beans yet. I enjoy using a few different kinds of beans in mine. Generally pinto, black and navy. I really don't follow a sauce recipe, a tomato sauce, brown sugar, worchestshire, garlic and onion. Depending on the event and meat we're having, it's also delicious with cowboy candy added.
Someone else mentioned cowboy candy with it, I think D would like that! I'm going to try and grab a few diff types of beans to try a range of things with I think! and I definitely think mustard and worcestershire would be a good addition! :D
I think it is Boston, Ma. USA.
Yeah, I kinda thought there must be a Boston ‘in the south’ from the references I was reading to southern style but also Boston. I prob should have looked it up rather than sounded as silly as I did lol
Yes, Boston MA, USA
@@stoneshillhomestead2569 I kind of assumed it had to be a Boston in America! But it really isn’t my forte :)
@@OurSmallFootprint that’s ok! I don’t know much about Australia but someday I hope to visit!!
Love this idea! My London born n bred hubby loves beans and toast and I've tried several copycat recipes but this looks to be the closest to those Heinz British beans. I'll have to try them!
It definitely just tasted like the plain Heinz ones! I’m going to try a bunch of diff flavours but at the same time, so nice to just have this standard plain flavour too :D
I love all your videos I haven’t tried your bake beans recipe yet where is the recipe thanks so I can try it for my family as I am a carer for my mum and see loves bake beans on toast for lunch
Great canning session and product
Thank you! I'm pretty happy with how they turned out! :D
This is going to save me a fortune. Baked beans are almost two euro a can where I live and we love them
The kids have devoured all the jars I made, I need to do another big batch, I wasn't sure they'd like them but they all did!
Thank you for sharing, I’m also a Fowlers lover and have often thought about making beans for our family. After watching you make it look soo easy I’m definitely going to give it a go!
Growing up we often had a budget meal of baked beans on baked jacket potatoes. (Often dad’s specialty) if we were a bit posh it had cooked bacon and onions & fancy block cheese cut into triangles poked in the top.
I have seen loaded potato style dish with beans mentioned, definitely going to have to give that a go! I reckon they'd work well as a nacho type topping too come to think of it! :D
That really sucks about your fridge - right at food haul processing time. Herculean effort, well done.
Always the way, inconvenience galore, hehe :D. Thank you! :D
From today's video I have two take aways. I need to go buy a Heinz bean and see if I like it. And I need to figure out what tomato passater is.
Boston is north east US coast. I don't retain geography either.
Love your channel, your ways, and your squirrels!
Hehe, Passata is Tomato puree to you guys I think, its a smooth thick tomato 'sauce' with nothing but tomatoes in it, deseeded, skinned etc, so I reckon if I watered it down it would make very similar taste to the tomato juice, but I always have it on my shelf so I wouldn't have to specifically buy it! :D
Thank you! :D
@@OurSmallFootprint well, the fact that I didn't even spell it correctly explains why I couldn't Google it. Hardwork tomato sauce!
I add minced celery
Bacon
Minced meat
Onion powder
Finely shredded carrot
Mustard wet or dry
Garlic powder
Along with what you put in
Oooh, thank you! I'm definitely going to experiment, the kids love it, I just need to get back into the habit of baking bread they can use as toast with it too! :D
My husband likes cooked tomato, eggs and baked beans for lunch twice a week, I like them cold just out of the tin.
That sounds good! :D. I do like them cold though hehe.
Boston refers to the Boston in Massachusetts in the USA. It is in the Northeast of the US and is one of the original cities. They had a very large molasses industry. Your kids may be interested in the Molasses Flood of 1919.
Oooh, I'll look it up! Thank you! I sorta assumed there had to be a Boston in the US, with the 'southern' reference I saw a lot, I probably should have looked it up before making myself sound silly! lol
I saw that recipe for burrito in a jar, I think it sounds delicious. I think I'll do everything but the rice and I'm actually thinking of dehydrating some cooked rice for meals like that. Still thinking on that. Our taco soup that I make thick in the jars is delicious and really versatile. I'm making that again . I think you're right about that passata working life that. Thank you for sharing lovely ❤❤❤
Yeah, I'm not sure about the rice in there, as you say, maybe do everything but, it really isn't that hard to cook rice! Though brown/black rice is a little more time consuming than white I spose, I dunno, I'm going to have to have a think about it!
Yes, I think the passata will work, I can't see why it wouldn't! :D
Have a safe trip.
Thank you! :D
I'm trying it now with diluted passata because that's what I have. I'll come back in a couple days when I test one out and let you know how it goes.
Thank you! That would be great! I do have enough tomato juice for one more batch, but I don't want to buy more, I'd much rather use what I regularly have on the shelf!
@@OurSmallFootprint Yep, me too. Plus, it doesn't make sense to me to go buy another product each month to make something that I could have just bought each month.. does that make sense? 🤣
Especially if it's not something that can serve more than one purpose (tomato juice) rather than something I would use for a few different things (passata).
Maybe I'm weird like that lol
Another awesome video ❤
Thank you Trudy! :D
Have you ever made english muffins. If youre out of bread beans would go good on that. Also a favorite meal of my husband is fry sausages and slice them, fry off some onion and bacon, add baked beans and sausages, salt and pepper.
Oooh, I have made english muffins, not in a while though, definitely a good option.
re geography, there is a Boston in the USA and a Boston in the U.K., so you weren't wrong as such. As others have said Boston Baked Beans is American.
I'd liked the look of the consistency once canned, looked like the real deal.
Could you tell me where you get your Fowlers jars from, as I like the look of them. Thanks in advance.
I assumed there must have been one in America, but I just wasn't sure lol!
They've ended up really nice, the beans are super tender and the sauce is thick but there's plenty of it!
The Fowlers jars are an Australian jar, I bought all mine second hand! A lady and her husband were selling up their house to go travel for their retirement so I bought their entire collection!
@@OurSmallFootprint oh that was a good score. I’m in NZ and have been looking online for some. My sis lives on the Gold Coast so I might get her to keep an eye out.
@@rarasstitchingrealm2276 there’s a buy sell swap group on Facebook for them! Sometimes find good deals on there (more market price than over inflated)
I am so looking forward to making baked beans, thanks for this.
Is there a resource we can use that lists how long to pressure can different size fowlers jars?
No, not really, because Fowlers doesn't like to advise you use them for pressure canning! I generally just go by pint/quart sizes, so if it is under/approx a pint, I process for that, if it is over a pint, but under a quart size, I process for quart time and if it is over a quart I add 20% canning time on top! :D
@@OurSmallFootprint thank you, that makes sense.
Boston refers to ostensibly Massachusetts in America. Really that whole New England area. The bacon/ brown sugar variant banked beans sound like what we would call BBQ Beans or just Baked Beans. We use tomato ketchup, mustard, a bit of vinegar, and brown sugar.
There's so many variations out there, I definitely need to play with flavour profiles I think! :D. I assumed there must have been a Boston in America by what I was reading, but I wasn't 100% sure! :D
Boston Massachusetts USA. Where the beans are located
They're sweet and smokey and are really good. Southern baked beans are sweeter with brown sugar and or molasses
They're really good. I like Southern better
I don't make them from sarach I start with pork and beans 😋
I will have to do some research and try a few different ways I think! :D
Hi Nyssa
Just wondering where you found the organic blackstrap molasses and your liquid smoke? My Woolies doesnt have them but I am rural and have to travel to bigger stores to get speciality items. Also is it safe to just halve the quantity of canning recipes if Im only cooking for two?
I got the molasses from Honest to Goodness, and the liquid smoke I bought from Smoked and Cured, though Amazon has a good range too! :D
Yop, halving is fine, so long as all the ratios are the same :D
@@OurSmallFootprint thank you so much, really enjoyed this video - Peter my hubby LOVES beans!
I adore tinned baked beans, my mother made the Boston (capital city of Massachusetts, think of the Kennedys) style beans once, disgustingly sweet, couldn't eat them. She never bothered again. She used to make ketchup too, hated that as well. She tried to make us vegetarian in the late 1970s, nope nut loaf is awful, we wanted meat thanks 😊. My brothers and I were teenagers then. I think she was trying to economise. Glad your recipe worked and the kids enjoyed their beans.
I'll have to try a few diff things I think, but these ones worked out really well! So a few tweaks on this and I think this will be a staple hehe.
I won't be giving up meat any time soon hehe, but I do like to have a few other choices! :D
They looked yummy. I add hamburger meat, bell peppers and bque sauce to my Baked Beans
I think there's going to be lots of diff styles I need to try out! :D
@@OurSmallFootprint yes ma'am
I was interested to see you use Fowlers jars for pressure canning have you had any problems with them as I was told Fowlers do not recommend their jars for pressure canning
I have always used them, before I knew that Fowlers didn't recommend them, I am aware now that they don't but I had already been using them (and seen many other people use them) for pressure canning, so I was comfortable continuing to do so, The glass on fowlers is so much thicker than on the ball jars and others! I think its a bit like some of the 'rules' for canning, they haven't done testing and therefore they can't recommend it.
But no, never had any issues whatsoever using them in pressure canning :)
Baked beans are a staple in the south at Easter with ham. We put mini marshmallows on the top and back in the oven for a few minutes. We make ours with a very sweet brown sugar recipe. with onions a little mustard for the tang in a sweet thick tomato sauce. If we serve BBQ we add bits of jalapeno and pork or beef (Mean Beans) here in the south. I love them but found out today I have type 2 diabetes dang it!
Oh, urgh, sorry to hear that Susan, at least its diet manageable and you found out! I think mustard would be good.. mmm, so many different flavour profiles to try with them I think I'll have no end of choice :D
@@OurSmallFootprint Yes, I had a feeling something wasn’t right and it was time to have bloodwork for my other meds for Lupus I take and I had to fast so they caught it was way up. I love all kinds of food and trying out restaurants in our state and bam, pissed me off lol!
@@mylife-321-0 definitely makes things a little more challenging :s
Have loved in the south all of my life and have never heard of marshmallows on baked beans. Learn something new everyday. I used canned baked beans and add sautéed onion and green bell pepper (sauté in bacon grease to get that smokey flavor). Then add a bit of bbq sauce and maple syrup or brown sugar to it. Then bake. I usually just end up cooking on top of the stove. So good with burgers or pulled pork and potato salad.
@@lynnebrown-hardy1566 We top our sweet potatoes with marshmallows too
Hey any updates on how these have gone down? They go well on baked potatoes
We've eaten them all! I need to make more! Super super good!
What brand of pressure cooker do you recommend and where here in Australia do you buy them?
The cheapest option and easiest to access is the Presto, Ozfarmer sells it along with a couple of other places, all a very similar price.
I have a buffalo canner as well but it was a steal on marketplace! All Americans are all stainless steel and great canners too, but very expensive. A presto works well! And is the most cost effective option especially when starting out :)
LOL I've never met anyone who prefers their beans cold with hot toast, in my opinion, that's the only way to eat them. A slice of cheese can be nice but you need hot beans for that.
It's my preference all the way hehe, I'm not overly fond of them warm! My sister used to heat them in the microwave (from a storebought tin) with grated cheese and then pour them on toast, but meh, cold is definitely better IMO hehe.
I like my baked beans in puff pastry pies....
Ooooh, that would be tasty! :D
Pork and beans brown sugar mustard onion fry up bacon with onion
I definitely think I'll try some mustard in there, yum!
Hi Nyssa, can you tell us the name of the fb pressure canner group so I can find the recipe? Maybe I’m the dense one, I couldn’t find the amount of beans 🙄
Thanks and also thanks for another great video!
Australian Pressure Canners and Preservers I think it is! I have the recipe screenshotted though lol, been meaning to do it for so long. The recipe called for 1.75kg beans, but I only had 1.5kg and tbh the ratios seemed good for me! :D
@@OurSmallFootprint thanks for that, I think I’m already in that group, I’ll have a hunt around.
Hi Nyssa, This video inspired me to can baked beans. Thankyou. I used RecipeTin Eats recipe. I figure there was nothing that was unsafe in the recipe that couldn’t be safe if pressure canned (I left out the thickener and used your technique of cooking the beans). I doubled and canned in 14 1/2 pints. Check it out.
Oooh, I'll check hers out, because she makes some great recipes!
Why don’t you put the rings on before filling?
A lot of people do! I always am concerned that I’m going to drip food over the rings and it might impact the seal, I didn’t even think of doing it when I first started canning with Fowlers Jars until someone mentioned it heh
I believe you said you eat hotdogs......do hotdogs and beans, put that with some fresh bread or toast is a very yummy and very filling lunch or supper. I'm sure it would be kid approved and they could make it themselves
I generally only buy one pack for hotdogs for dinner the night of the shop! But maybe I need to grab extras for later on hehe, or just make small chipolata style of my home made sausages, similar effect! :D
@@OurSmallFootprint oh my....that's a great idea, I forgot those little weenies existed...lol
@@rachellilley1518 tastier than hot dogs, but a lot more effort lol
I had no idea I could use Fowlers jars in a pressure canner! I have heaps of Fowlers jars so might have to look at a buying a pressure canner.
Fowlers doesn't 'recommend' it, but most of us use them for it! and I actually prefer them to ball jars in the pressure canner, they are such a lovely thick glass!
Southern baked beans and boston baked beans are different. They are from different regions of the usa
Thank you, I'm learning about all the diff types :)
Baked beans with hot dog 😋
With sausages seems to be a common way to eat it! Will have to try it :D
Hi Nyssa, have you ever canned meat in the vacola system?
No, I haven't, I use the vacola jars to pressure can meat though, and they work wonderfully :). But I don't do the long time water/vacola methods for meat, I just don't have the time/water/patience hehe, and I have a pressure canner available to me :D
@@OurSmallFootprint but is it possible to "rebel can" meat in a vacola system?
@@b3autifullife The older books, if you can get your hands on them, stated that yes, meat and vegetables could be done in the vacola system, I haven' tlooked into it too much though! I know that the amish style of water bath canning (but at a rolling boil, not the 92 degrees that fowlers does) meat for 3 hours is their way and a lot of people do that, but I've never done it myself.
Do you have a link to the baked beans recipe?
I got it from a Fowlers Vacola Users group on facebook! I mostly stuck to the recipe but I believe it is one of the ladies in there and is in the files.
I did 1.5kg of beans, boiled, rinsed, boiled, rinsed.
4L of Tomato Juice, 2 big onions, some brown sugar and liquid smoke, and then poured it over the beans in the jars, super simple, really adaptable to your tastes!