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Home canned pork and beans, just like the ones from the store only better because you make them.
Difficulty: Intermediate
Servings: 6 pints
Cook Time: 75 minutesIngredients
1 lb Navy or great northern beans soaked
1/4 cup brown sugar
1 tablespoon onion powder
3/4 teaspoons prepared yellow mustard
2 tablespoons cane syrup/molasses or honey
3 cups tomato sauce – I used my homemade
3/4 cup condensed tomato soup – I used my homemade
3 cups water
1 1/2 teaspoon to 3 tablespoons salt, optional – I don’t use any
6 pieces 2″ each of bacon/pork, fried
Directions
Soak beans as usual. Mix the remaining ingredients except bacon . For each pint jar, use 1 cup soaked beans. Add 1 cup liquid mixture and stir to mix well. Add 1 piece of bacon and push under liquid. Clean jar rims and adjust lids. Process at 10 pounds pressure for 75 minutes.
Categories: Beans, Grains & Rice, Budget, Kid-Friendly, Low-Sodium, Other Side Dishes, PC Other, PC Veggies, Preserving, Pressure Canning, Special Diets
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6:28
pm
Dumb question time here! Since I don’t usualy pre-soak beans, do you just soak them over night, parboil them, or what?
This sounds delightful, and very easy. I really like having recipes that don’t cook foods prior to processing. Thanks!
7:23
pm
Pete either way will work, the idea is to get the beans to start soaking up some moisture I find this is helpful especially if you plan to add salt. I have made them without soaking but like it better when I do. Home this helps.
7:24
pm
I should have said hope this helps.
9:54
pm
I made this last summer, and it has been absolutely wonderful…I can open a pint for hubby’s favorite baked beans that will be ready in a short time. I am thrilled with the results.
9:29
am
Sharon I’m glad you found this recipe useful. I do enjoy opening a jar of anything I have canned and knowing what is in it and how it was prepare rather than letting a factory have all the fun making it and maybe making me sick in the process.lol:-) Thanks for the nice comment.
11:52
am
could I get the recipe for your homemade condensed tomato soup? I couldn’t fine one…thanks!
6:54
pm
Eiansmomma, I just entered the Condensed Tomato soup for canning over in the Farmbell, it should be showing up shortly. Hope you enjoy making and using it. Just adjust spices to your taste.
9:24
pm
I’m not seeing it
9:59
am
Condensed Tomato Soup to Can
I adjusted this to my taste, I will use less cloves next time maybe 4.
A smooth flavorful soup. Heat with an equal amount of water or milk to serve.
8 lbs Ripe tomatoes, quartered – don’t peel, just cut
1 bunch chopped celery – less
2 c Medium onion, chopped
1 Large green pepper, seeded and chopped
6 Parsley sprigs
6 Whole cloves
6 Bay leaves
4 tbsp Butter or margarine
3/4 c clear-jel – or less as you like for thinner
2 1/2 tbsp Table salt – or less I like to go very easy on salt
Place first 4 ingredients in large pot. Bring to a boil.
put parsley, cloves and bay,leaves in pot. Cook, uncovered, until tender stirring occasionally. Press through food mill or sieve into large saucepan.
Melt butter in small saucepan and salt put into pot. Add a bit of this puree(not hot) to clear-jel mix smooth. In large saucepan bring puree to a boil. Stir in clear-jel mixture until it boils and thickens. Pour into jars to within 1 inch (2.5 cm) of top. Secure lids. Process in pressure cooker at 10 pounds pressure, 20 minutes for pints, 25 minutes for quarts. Makes 4 pints.
source: Jean Pare Company’s Coming, Preserves, 1994. Pp. 114 – by way of the internet.
1:01
pm
It’s now posted. We probably need to add the bit about adding equal amount of liquid to that recipe.
8:07
pm
To which recipe, Pete?
8:21
pm
It’s in the regular recipe section now, eiansmomma. We got a little behind in moderating recipes. Oops! Power outages, life getting in the way. Ya know – stuff.
8:21
pm
That would be the Condensed Soup recipe.