Canned Pork and Beans

Canned Pork And Beans

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Tess Geer


This is an old Ball recipe and it is GOOD! I think it would be very tasty if some of the ketchup was switched out for prepared chili sauce.


★★★★★ 2 votes

6 pints


  • 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
  • 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

How to Make Canned Pork and Beans


  1. Soak beans as usual.
  2. 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.
  3. Run a spatula around inside of jar. Clean jar rims thouroghly and adjust lids. Process at 10 pounds pressure for 75 minutes.
  4. 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.

Printable Recipe Card

About Canned Pork and Beans

Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy Heirloom
Hashtags: #and #beans #canning

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