Home Canned Pork and Beans
April 17, 2015
Laura
Canning Pork and Beans

I have a recipe called “Laura’s Famous Baked Beans.” It’s named after me, by me, because they are outrageously awesome and everyone loves them. Ok, that might not have come out right – – I’m not saying the beans are named after me because I am personally outrageously awesome and everyone loves me. I meant the recipe.

The problem is, my baked beans require an obscene amount of brown sugar. In trying to figure out how to lighten these beans up, while still keeping them worthy of infamy, I remembered sometimes the culprit of high fat dishes relates to the quality of ingredients. In other words, often recipes are fat laden because a cook is trying to inpart more flavor. Sometimes it works, and sometimes it doesn’t. Fresh ingredients are the key to flavor. The base for my baked beans is canned pork and beans, which I deemed inferior. So, I canned my own to give this long-cooked dish a fresh start.

This was my first attempt at canning beans from a dry state, so I was nervous they were going to swell and burst out of my jars. But the texture and amount was absolutely perfect. I took a basic technique and made my own recipe, using similar ingredients of my baked bean recipe.

For 7 quarts you will need:

3 pounds of washed (not soaked, just rinsed) navy beans
large onion
2 slices of bacon
Salt
60 ounces of tomato sauce (you can get a large 6 pound 6 oz can at Costco for about $3)
1 cup brown sugar
1 Tbsp Worsheshire sauce
1/4 cup grainy mustard
1/4 cup molasses
6 cups water

 

Add 1 cup of dry beans, 1/4 cup chopped onion, 1 tsp of salt, and a 1 1/2 inch piece of bacon to each quart jar.

Bring tomato sauce through water to a boil, and cook for 5 minutes on simmer.

Add liquid mixture to jars evenly until there is one inch of headspace. Pressure can at 10 pounds for 90 minutes, following manufacturing instructions for your canner.

This recipe is so much better, and less expensive, than store bought pork and beans. I made my baked beans for Easter and I didn’t have to use nearly as much sugar, and it was still great. I didn’t measure anything, however, so I’ll post my baked bean recipe when I make it next.

The pork and beans are so pretty in the jar, and a great frugal homemade convenience food. If you try these, let me know how you like them.

 

 

 

 

 

 

 

20 Comments

  1. Mae Dault

    I would also like to know the amount of dried beans go in a pint.

    Reply
    • Laura

      To can beans from a dry state, it’s 1/2 cup dried beans and fill jar up to one inch. PC for 75 min for pints, 90 min quarts

      Reply
  2. MaeDault

    I would like to know if the processing time for the dry pressure canning is the same as if it had liquid in the jars.

    Reply
    • Laura

      Do you mean, like when people dry can potatoes? I’ve never done that.

      Reply
  3. Mae Dault

    I am looking for the post on pressure canning dried navy beans without liquid. Also dry canning potatoes and other vegetables.

    Reply
    • Laura

      What do you mean about canning navy beans without liquid? In order for them to cook, you must have liquid in them. In fact, I like to put some ham stock and ham in with my white beans!

      Reply
      • Mae

        I saw on your post where people were dry canning potatoes and carrots and dried beans with no water.

        Reply
        • Laura

          I haven’t done the potatoes and carrots, and regarding canning dry beans sometimes people call heat sealing beans in mason jars “dry canning.” In order to achieve cooked beans, you must use water.

          Reply
  4. Jo

    Great idea. I can frijoles. Pinto beans with taco seasoning. Also ground burger with taco seasoning.

    Reply
  5. Dale

    Your directions need a little more detail. Do you add the tomato sauce, mustard, Worchester sauce; brown sugar; molasses together to make the sauce? And, the water is heated separately? I want to try this recipe as soon as possible.

    Reply
    • Laura

      Hi Dale! I’m so sorry my recipe was confusing. Thank you for bringing it to my attention, and I just updated it. You bring the tomato sauce through water to a boil, then simmer for five minutes.

      Reply
      • Doris

        “You bring the tomato sauce through water to a boil”. I still am confused by this. The sauce is in something and is sitting in water?

        Reply
  6. Linda

    this is why i dont like recipes on line……no proofing to help those out there with the math 60 oz =7.5 c + 6 c h20 =13.5 c/7 jars=1.9 c @ jar. with the other ingreds you will have enough liquids for all the jars. and by the why they are good beans!

    Reply
  7. Heather Campbell

    I’m confused about this part:

    “Bring tomato sauce through water to a boil, and cook for 5 minutes on simmer.”

    Can you clarify? Thanks!

    Reply
    • LauraM

      Heather, bring to a boil, and lower to simmer.

      Reply
      • JoAnn

        Regarding Heathers comment. Do you simmer the tomato sauce and then divide it between the 7 quarts which would be approximately 8.5 oz per qt? And then add the boiling water to finish filling up the jars.? These sound really yummy. Can’t wait to try. Thanks for posting.

        Reply
  8. Tara

    Sounds very easy, except for the 90 minutes of canning time. : ) I hate having to “babysit” my canner for that long. But this could be something fun to try. Is the bacon uncooked at the start? Thanks for sharing, and I’m glad to have found your blog!

    Reply
    • LauraM

      Tara, good news! If you use a pressure regulator on your pressure canner, you don’t have to watch your pot! Just wait till it gets to pressure, put on the weight, and set your timer. You don’t have to watch it – – it keeps the pressure. How awesome is that? It will keep 10 and 15 pounds of pressure. Usually the 15 is used for pressure cooking, and the 10 is used for canning. Here’s the link if you want to buy it: http://www.amazon.com/gp/product/B000HMBVQ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000HMBVQ8&linkCode=as2&tag=preshome-20&linkId=HFQ6I7FIBPTWJBL2

      You put raw bacon in the jar. Super easy! So glad you found the blog too. Thanks!

      Reply
      • Anna Davis

        Hi, I’d like to try your recipe as well, but I am totally unwilling to waste ingredients based on the instructions from a person who seems unwilling to clarify “tomato sauce through water”. I think that your content is valuable, but I find it bizarre that you cannot/will not put it in instructions that make sense. I don’t even care if you dumb it down like you’re talking to a baby. Please specify

        Reply
        • Winn

          I think she means all the ingredients in the list starting with tomato sauce and ending with water. So, mix these ingredients and boil.

          60 ounces of tomato sauce (you can get a large 6 pound 6 oz can at Costco for about $3)
          1 cup brown sugar
          1 Tbsp Worcestershire sauce
          1/4 cup grainy mustard
          1/4 cup molasses
          6 cups water

          Reply

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