Canned Pork and Beans
CANNED PORK AND BEANS
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|1 lb||navy or great northern beans, soaked|
|1/2 c||brown sugar|
|1 Tbsp||onion powder|
|3/4 tsp||prepared mustard|
|2 1/4 Tbsp||molasses|
|3 c||prepared ketchup|
|1 can(s)||condensed tomato soup|
|1 1/2 tsp||salt or to taste|
|1/2 lb||bacon or salt pork fried, more or less to taste|
Soak beans as usual.
Combine remaining ingredients except bacon. To each hot pint jar, add 1 cup soaked beans then add 1 cup liquid mixture and stir to mix well. Add 1 piece of bacon and push under liquid.
Run a spatula around inside of jar. Clean jar rims thouroghly and adjust lids. Process at 10 pounds pressure for 75 minutes.
Allow pressure cooker to return to no pressure naturally. Remove jars and place on a cloth dishtowel out of the sun. Allow to rest for 24 hours then check for seal.