Tuesday, November 27, 2012

Canning Pork And Beans





As I use jars of food during the winter from my pantry I like to refill them with things I use often or homemade convenience foods. My thought is that those jars could set around full just as easily as they could empty. My husband loves pork and beans and since I had a bunch of empty pint jars I thought that it would be a good way to refill them.  So the last trip I made to the supermarket I bought a couple extra bags of dried navy beans.  Thanksgiving weekend I decided to fill some of those jars while I had a few extra hours. I was hand binding a quilt and I could sit in my rocker and sew while I waited for pots to heat up and cool down.  

For this batch we decided to try a new method of canning them without presoaking the beans but rather just placing clean dried beans directly in the hot jars. It actually worked pretty well although the test will be in how they hold up over time.  

Canned Pork and Beans

3 pound bags navy or great northern dried beans
1 quart homemade ketchup
1 quart home canned tomato sauce
2 onions chopped 
6 cups water
2 Tablespoons Cajun Garlic Sauce (optional)
1/4  cup brown sugar
1 Tablespoon prepared yellow mustard
2 tablespoons Molasses
1 teaspoon garlic powder
 1 /2 teaspoon canning salt per pint jar
1 one inch bacon piece to each pint jar


Wash and remove any stones or discolored beans from dried beans.


Mix tomato sauce, ketchup, brown sugar, molasses, water, mustard, cajun garlic sauce and onion powder in large pot and bring to boil along with additional pot of boiling water. Prewarm lids and rings and also start warming canner and water. 



I added 1/2 cup clean dried beans to each hot pint jar. I added chopped onions to taste and 1/2 teaspoon canning salt also to each jar.


to each pint jar I also added a 1 inch slice of bacon of our home cured bacon



Once my tomato sauce mixture had come to a full boil I added 1 cup hot mixture to each jar of beans


Then on top of the bean mixture and tomato mixture I capped each pint jar off with boiling water filling to within 1 inch of top.



Then I stirred the mixture and removed all air bubbles. I wiped the rims with a clean wet cloth to remove any residue.


Then I applied hot lids and rings finger tightening only. From there they went into the pressure canner for 75 minutes at 10 pounds pressure. 


Another 20 pints of pork and beans ready for the pantry.

Blessings from The Holler

The Canned Quilter


22 comments:

  1. Thanks for posting, it reminded my old forgetful brain that I wanted to try this.

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    1. I have been wanting to do this too but was waiting to get some jars and shelf space free in the pantry. It has pretty well been stuffed full : )

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  2. This is great! I love your blog, and am your newest follower.

    Kathy M.

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  3. Awesome ! I just saw TV show where they were canning salads with the dressing on the bottom. It lasts about 4 to 5 days in the fridge and all you have to do is tip it upside down let the dressing run all through open it and walla ! You can , can just about anything . That's a mouth full can can lol . Have a good day !

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    1. I keep all my lettuce in jars in the fridge...it lasts so much longer and stays much fresher : ) Works on carrots, mushrooms also!

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  4. They look wonderful I can not wait to try this. We do not eat a lot of pork and beans but it would be so nice to have some on hand when we do need some. P.S. Love your blog
    Connie

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    1. My husband loves pork and beans with a sandwich so these will definitely not last long.

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  5. Howdy ...
    I am new to your blog and actually found you through your comment on southern sunflower seeds website. I am thoroughly enjoying reading your blogs and love the one on pork and beans. I just canned for the first time and want to do more of it in the future. I just signed up to follow you along.....so I just wanted to say howdy...and looking forward to more great blogs.

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    1. Hello and welcome! Hope you will join us often.

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  6. I am your newest follower and I love your blog too!! Thank you

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    1. Welcome and hope you will come back for a visit often : )

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  7. Your beans look yummy. Sooo impressed with all you do. Making these beans with Your own ketchup and your own tomato sauce is the key.
    I made my long standing chili with home canned tomatoes this summer and was blown away by what a difference it made!!
    I will have to wait for tomatoes to grow and make your ketchup recipe. Then I will look forward to the pork and beans. Where do you get the garlic cajan sauce? Also, what size canner do you have? I have a All-American 921 and can only get 19 regular mouth pints inside.
    Thanks for your sight. How are the puppies doing?

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    1. Cajun Garlic Sauce can be ordered through Cajun Grocer
      http://www.cajungrocer.com/cajun-power-garlic-sauce-1.html

      Also I use a 22 quart Presto that will do 20 pints. It is probably 17 years old and still going strong.

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  8. Thanks for the recipe!! I'll definitely try these. The "baked" bean recipe I did is too sweet, so this should be wonderful. I'm gonna have to fudge with store bought ketchup though.

    Do you can all of your beans dry? I've never tried that. . .certainly faster.

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  9. I think I know you from somewhere else!! I LOVE your blog!..I didn't know you had one or I'd been following sooner!! I have a question about doing these pork and beans from dry beans as opposed to soaked or pre-cooked...did they do well canning from dry beans? I can pintos and great northerns from dry and we love them but I've yet to try any pork and beans. I read that sometimes the tomato sauce can keep the bean from cooking done enough if you don't soak or pre-cook first. What are your thoughts?

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    1. Thanks for the visit! You know I make a 10 bean soup that i put tomatoes in and I have to wait until the beans are cooked to add them or there are several varieties of beans that will be a little under done. We have eaten these beans several times since I posted this and I have to say that i like these canned dry better. Processing for 75 minutes I personally think that presoaking some beans and then processing that long can make them TOO mushy. From experience growing beans I know that this can vary from varieties of beans and also the brand of dried bean that you buy.

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    2. Thank you for taking time to reply and for your opinions! I'm going to do some pork and beans from dry navy beans today! I'll be stopping back by soon to see what's new!

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  10. I have some leftover ham from Christmas. Can I use it in the beans in place of your bacon? - Thanks!

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  13. How long would you process quart jars for?

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