Tuesday, October 30, 2012

Homemade Pressure Canned Pork n' Beans

Hello blog friends today I'm talking about my newest adventure into home canning.

I love the idea of being self sufficient and I also love making things, I've been wanting to try canning for some time now but didn't think I'd be able to with a glass top stove.  I found a pressure canner at our local big box store and carefully ready over the box to see if I could use it and found out yes I could - so I bought it! 

The adventure begins!  I opened up that box when I got home and read all the directions and the little cook book that comes with it and made plans to can salsa but that's another post...

Today I wanted to share the process of making pork 'n beans.

I gathered my canning supplies and went to work -

I soaked two pounds of great northern beans in water overnight and added 2 teaspoons of baking soda to the water to alleviate their ill affects after my family eats them.

Put everything together to hot pack them.  The 6 quart jars are in the canner sterilizing in the boiling water, sauce heating, beans in warm water, jar lids ready and waiting.

Two cups of beans in each jar and then two cups of sauce.  Burp the jars, wipe the rims with a paper towel dipped in vinegar for a good seal.  When I take the hot jars out of the canner I use a pitcher to take some of the extra water out and also pour some into the pan with the jar lids and rings waiting to soften the seals on the lids.  After putting the lids and rings on I put them back into the pressure canner using a jar lifter.  Put the top on the pressure canner, turn the heat to high and wait for the pressure to build so I can start timing them for 90 minutes at 10 pounds of pressure.  

I've taken a picture of four of the quarts of pork n' beans, one jar didn't seal and one jar I decorated for a hostess gift for a BBQ we were invited to over the weekend.  The jar that didn't seal I put in the fridge and we had pork 'n beans with dinner that night, they were delicious!  

Here's a picture of my hostess gift.  I used a strip of burlap, covered that with a strip of a brown paper bag I'd stamped with a friendship definition, colored some leaves from another stamp set, attached it all to the jar and added a die cut button with a scrap of the burlap used as thread.  The bow on top is made with a little left over burlap mostly to see if I could tie a bow with it.  I hope she likes it!

 My recipe came from Farm Bell Recipes @ Chicken's In The Road and follows:

Makes - 6 pints or 3 quarts
Cook Time for pint jars - 75 minutes, 90 minutes for quart jars  


1 lb great northern beans soaked
1/4 cup brown sugar
1 tablespoon onion powder
3/4 teaspoons prepared yellow mustard
2 tablespoons molasses
3 cups tomato sauce
3/4 cup condensed tomato soup
3 cups water
6 pieces 2″ each of bacon/pork, fried


Soak beans over night. Mix the remaining ingredients except bacon . For each pint jar, use 1 cup soaked beans. Add 1 cup liquid mixture and stir to mix well. Add 1 piece of bacon and push under liquid. Clean jar rims and adjust lids. Process at 10 pounds pressure for 75 minutes.  For quart jars use 2 cups soaked beans, add 2 cups liquid mixture then add 2 pieces of cooked bacon, clean jar rims and adjust lids.  Process at 10 pounds of pressure for 90 minutes. 

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1 comment:

jimlynn said...

Oh Jan! You're going to love canning! We have a big garden and I can a LOT! I put up like 40 something jars of stewed tomatoes, and 30 something jars of hot sauce this spring. I didn't have to do any green beans this year since we still have some from our 2010 yield. I put up over 70 pints that year! I DO love to can! I think I've almost worn out my pressure cooker and water bath canner!

I've never tried to do the pork n beans - but will have to try that too now! Yours look yummy!

I have a really good jelly recipe that I can send you if you want. I just use bottled juice from the grocery store for that one! It's outstanding and makes wonderful gifts for Christmas!!!

Happy canning! Lynn