Originally Posted by
SheWoff
Pork and Beans to can
2 quarts dried navy beans (about 2 pounds)
2 tsp. salt
1 pound salt pork or country ham cut into small chunks
3 large onions, diced
1 1/3 C. brown sugar
3 tsp. salt
1/2 C. mustard
1 1/3 C. molasses
Cover beans with 6 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 6 quarts water and add 2 tsp. salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Put beans back into pot and add the rest of the ingredients and mix well. Add back 8 cups of the bean liquid. May add water to make up the 8 cups if you don't have enough bean juice left. Mix well. Put beans into baking dishes or bean pots. Cover and bake at 350 for 3 hours. Add water if needed to keep beans "soupy". Let cool a little while getting jars ready. Pack hot beans and sauce into jars leaving 1" head space. Remove air bubbles. Adjust caps and process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 10 pounds pressure. Makes about 14 pints or 7 quarts of pork and beans.
She