Pressure Canning Pork and Beans

I used to love the Campbell’s Pork ‘n Beans, that was something we always had in the house growing up.  As kids we(my brothers) used to have forts-we called them outposts in the woods.  So we used to raid the freezer and take a can of Pork ‘n Beans also my fathers mess kit.  Start a fire (I know we shouldn’t have played with matches) and cook the meat and Pork ‘n Beans in the mess kit over the fire- then we would sit back and enjoy the feast we made-Oh we had such fun as kids.  Wow that brought back a lot of good memories.  So lets go down memory lane together making the Pork and beans from scratch.  Maybe a little healthier, less salt, no chemicals and of course stored in glass instead of a tin can.  Come along……

Ok here is what is needed to get started:

Pork and Beans

2 pounds Navy beans

1 large onion

2 28 ounce cans of tomato sauce

1/2 cup brown sugar

3 teaspoons yellow  mustard

4 tablespoons molasses

salt to taste

Hot water

pint jars

  • Rinse beans and pick out any rocks and bad beans-set to the side
  • Dice up large onion
  • Take a saucepan and place the 2- 28 ounce cans of tomato sauce-put on medium heat
  • To this add the brown sugar, yellow mustard and molasses-stir to combine and make sure sugar is dissolved. Bring to a boil. then reduce heat to a simmer.
  • Add salt to taste
  • Gather clean canning jars-put 1/2 cup of navy beans in each of the pint jars.
  • Add 2-3 tablespoons of onion to each jar
  • Then ladle in 1/4-1/2 cup of sauce mixture to each pint jar
  • Then ladle in hot water to lower ring on canning jars this will leave about 1 inch of headspace
  • Take spatula and make sure there are no air bubbles around side of jar and also within the beans-top off with hot water if needed
  • Cover with a lid, place ring on top tighten hand tight
  • And pressure can according to your manufacturers instructions
  • I process in an All-American pressure canner at 10 pounds of pressure for 75 minutes

When we made the pork and beans we did not add any pork-fat back, bacon due to the salt content-Christopher has high blood pressure.  If you wanted to add fat back or bacon just add about one tablespoon to each pint jar.

We still remember trying these for the first time-they were fantastic.  Honestly they taste just like the ones sold in supermarkets.  Give them a try.

Thanks for reading this post also thanks for watching video on YouTube.  If you have any questions or would like to comment please feel free to comment below or subscribe to our mailing list and email me.

Happy Pressure canning!!!!!!!

 

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