imstillworkin | Canning Pork and Beans @imstillworkin | Uploaded January 2013 | Updated October 2024, 1 week ago.
Here's how I canned pork and beans. I am following the Ball Blue Book's recipe for "Beans with Pork and Tomato Sauce" however, there are a few problems with their instructions and recipe. More water is required to soak the beans than what they tell you to and the amount of sauce they have you make is not sufficient for the amount of beans. Their recipe claims you will end up with 6 pints but it actually makes 8. Here is my corrected version of the recipe:
Pork and Beans
an adaptation of the Ball Blue Book's recipe
Makes about 8 pints or 4 quarts
2 pounds of dried navy beans
1/4 pound salt pork, cut in pieces
2 cups chopped onion
6 tbsp. sugar
4 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 quarts tomato juice
Put beans in a large pot and add water to cover by at least 2 inches. It's best to add as much water as your pot will hold without boiling over. Boil for 2 minutes then remove from heat and let the beans soak for 1 hour. Make sure the beans are soaking in water, if not, add more water. Drain. Cover beans with boiling water by 2 inches and boil for 3 minutes. Remove from heat and let stand for 10 minutes. Drain. Combine onions, sugar, salt, spices and tomato juice and heat to boiling. Fill jar half way with beans, add a few pieces of salt pork, add more beans, filling jar 3/4 full. Beans will expand more as they are processing so don't over fill the jars with beans. Ladle hot tomato sauce over the beans, leaving 1" headspace. Remove air bubbles, wipe the rim of the jar clean, add the lid and ring. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure in a pressure canner. If necessary, adjust the pressure to suit your altitude.
NOTE: The processing times are the ones that are given in the Ball Blue Book however, when meats are being canned, the times are usually 1 hour 15 minutes for pints and 1 hour 30 minutes for quarts. You might want to increase the processing time.
Here's how I canned pork and beans. I am following the Ball Blue Book's recipe for "Beans with Pork and Tomato Sauce" however, there are a few problems with their instructions and recipe. More water is required to soak the beans than what they tell you to and the amount of sauce they have you make is not sufficient for the amount of beans. Their recipe claims you will end up with 6 pints but it actually makes 8. Here is my corrected version of the recipe:
Pork and Beans
an adaptation of the Ball Blue Book's recipe
Makes about 8 pints or 4 quarts
2 pounds of dried navy beans
1/4 pound salt pork, cut in pieces
2 cups chopped onion
6 tbsp. sugar
4 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
2 quarts tomato juice
Put beans in a large pot and add water to cover by at least 2 inches. It's best to add as much water as your pot will hold without boiling over. Boil for 2 minutes then remove from heat and let the beans soak for 1 hour. Make sure the beans are soaking in water, if not, add more water. Drain. Cover beans with boiling water by 2 inches and boil for 3 minutes. Remove from heat and let stand for 10 minutes. Drain. Combine onions, sugar, salt, spices and tomato juice and heat to boiling. Fill jar half way with beans, add a few pieces of salt pork, add more beans, filling jar 3/4 full. Beans will expand more as they are processing so don't over fill the jars with beans. Ladle hot tomato sauce over the beans, leaving 1" headspace. Remove air bubbles, wipe the rim of the jar clean, add the lid and ring. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure in a pressure canner. If necessary, adjust the pressure to suit your altitude.
NOTE: The processing times are the ones that are given in the Ball Blue Book however, when meats are being canned, the times are usually 1 hour 15 minutes for pints and 1 hour 30 minutes for quarts. You might want to increase the processing time.
