Chris and I have been wanting to try this for some time and today we finally got around to it. I will link the video that got us started below. But first some notes,
These were good and we loved the convinence of the beans cooking in the jars while they pressure can. They come out just the right consisitancy.
The allspice in the recipe would have been enough for us, and next time we will omit the cloves and add garlic.
We will also try brown sugar instead of regular next time, although I am not sure that will make a big difference.
We canned 6 quarts using this method, and like I said, this was so easy we will be doing it again.
Here is the recipe from the Ball Blue Book tweaked by Susan int he video, I really do belive the tweaking is necessary.
Canned Pork and Beans
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. ( I processed my quarts for 90 minutes)
Anow the video, I use a ton of her recipes and suggest subscribing to her if you are interested. Lots of great tips
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