Directions: |
Directions:1) Soak the navy beans in a large pot with enough water to cover at least 3 inches.
2) Soak the beans overnight or at least for 10 hours. Rinse them under running water and let them drain in a colander.
3) Put the beans in a large pot and cover with water. Bring to a boil and let it boil for 30 minutes.
4) Prepare your jars and lids and keep them hot until needed.
5) While the beans are heating up, start working on the sauce.
6) In a medium sized pot put a splash of olive oil to sauté the chopped onions.
7) Add the tomato sauce, mustard, brown sugar, molasses stir mixture.
8) Add a sprinkle of red chili powder, garlic powder, and Worcestershire Sauce.
9) Bring this to a boil over medium heat, stirring frequently. Taste and see what else needs to be added.
10) Using a canning funnel, divide the beans between the quart jars. It should be about half a jar of beans, 1 piece of salt pork to each jar. Add 1 big serving spoon of sauce to each jar on top of the beans, fill with boiling water on the rest of the jar. Need a one inch headspace, so fill with boiling water to make enough liquid to get to that one 1 inch mark.(1 inch headspace)
11) Then release the trapped air with a thin knife and top off with boiling water (fill half of jar with hot water) if needed. Stir contents.
12) Wipe the rim of the jar with a clean dry cloth to make sure it's clean.
13) Put the lids on the jars finger tight.
14) Now put the jars in the pressure canner.
15) Put the lid on and seal it and turn the heat to high. Vent the canner for 10 minutes.
16) Now put the regulator on the air vent and bring it up to pressure.
17) Once it has reached the required pressure start your timer.
18) Process at 10 pounds pressure for 75 minutes for quarts.
19) When the processing time is up, turn off the heat and allow the pressure to return to zero.
20) Once the pressure is zero, remove the regulator and wait another 5 minutes to 10 minutes before unsealing the lid.
21) After processing remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
22) After 12 hours check the seals wash and label the jars and put them away.
23) These store really well in a dark cool place for up to 3 years.
NOTE: Usually we put them in a smoker with the meat we are smoking. The juice drippings add additional flavor to the beans.
TIP: If the sauce is pretty thick - just add a little water and stir frequently. |
This recipe for CANNED PORK N'BEANS is from