New? Register Here    Lost your Password?

Canning Pork and Beans

Submitted by: glenie on July 12, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Canning Pork and Beans

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 minutes  


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


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

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


13 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 7-13
    Profile photo of Pete

    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!

    • 7-13
      Profile photo of Miss Nellie

      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.

  2. 7-13
    Profile photo of Miss Nellie

    I should have said hope this helps.

  3. 10-19
    Profile photo of sharon

    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.

    • 10-20
      Profile photo of Miss Nellie

      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 Thanks for the nice comment.

  4. 2-10
    Profile photo of eiansmomma

    could I get the recipe for your homemade condensed tomato soup? I couldn’t fine one…thanks!

    • 2-11
      Profile photo of Miss Nellie

      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.

  5. 2-11
    Profile photo of eiansmomma

    I’m not seeing it 🙁

  6. 2-12
    Profile photo of Miss Nellie

    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.

  7. 2-12
    Profile photo of Pete

    It’s now posted. We probably need to add the bit about adding equal amount of liquid to that recipe.

  8. 2-12
    Profile photo of eiansmomma

    To which recipe, Pete?

  9. 2-12
    Profile photo of Pete

    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. 😉

  10. 2-12
    Profile photo of Pete

    That would be the Condensed Soup recipe.

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!