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