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Volume III
May 24, 2013

Weekly Home / Cook'n & Eat'n

Can You Can Your Own Pork and Beans?

By Sydney Hill

Answer? Yes, with this simple recipe. People say it tastes pretty good, too. Homemade pork and beans is always the best, but it's easier to use a can. So just do the homemade can and all is well.

Homemade Canned Pork N Beans

Yield: 8 Pint Jars

2 pounds navy or great northern beans
1/4 cup brown sugar
2 medium onions, chopped
3/4 teaspoon prepared yellow mustard
2 tablespoons cane syrup, molasses or honey
2 (15-ounce) cans tomato sauce
3 cups water
1 1/2 teaspoons to 3 tablespoons salt, optional (I don't use any)
8 pieces 2" each bacon, salt pork, or fatback
8 pint-sized canning jars and lids (clean, hot, and sterilized)

In each jar, place 1/2 cup beans. Distribute onions evenly into jars. Mix in a saucepan... brown sugar, yellow mustard, molasses, tomato sauce, water, bring to a boil. Add one cup sauce to each jar of beans.

Add 1 piece of pork and push under liquid. Fill remainder of space in jars with boiling water, leaving a one inch headspace. Clean jar rims and adjust lids. Process at 10 pounds pressure for 75 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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