Canned Pork and Beans

Name: Canned Pork and Beans
Yield: 6 pints
Cuisine: American
Ingredients: 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

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By Tess Geer
@dmsgrl

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.

Rating:

★★★★★ 2 votes5

Comments:

15 Comments

Serves:

6 pints

Method:

Canning/Preserving

Ingredients

Add to Grocery List

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

How to Make Canned Pork and Beans

Step-by-Step

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.

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