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Thursday, July 23, 2009

Homemade Canned Pork and Beans

Yield: 14 pints

    Dry Ingredients


  • 6.5 cups of white navy beans

  • 2 pounds of hot dogs cut into slices

  • 1 pound of good polish sausage cut into slices

  • 2 large onion, chopped

  • 1 pounds salt pork, cut into thick (about 1/2) inch slices and around 2 inches across

    Sauce Ingredients


  • 8 .5 cups water

  • 1 12-ounce can tomato paste

  • 2 teaspoon dry mustard

  • 2 teaspoon paprika

  • 2 tsp garlic powder

  • 1/2 teaspoon red pepper flakes (the kind that is good on pizza)

  • 1/4 cup molasses

  • 1 cup brown sugar

  • 1 teaspoon black pepper

  • 3 teaspoon salt

  • 1.5 teaspoon ground ginger

  • 3 tablespoons balsamic vinegar NOTE: To be added to the sauce just prior to putting jars together


Allow beans to soak overnight. Drain water off and rinse a few times. Bring beans to a boil and boil another 2 minutes. Let cool for around three or four hours to partially cook. Drain and rinse again.

Place beans in large bowl. Add chopped onions, hot dogs, and kielbasa and mix well.

Mix all ingredients for sauce together and bring to boil.

Meanwhile, place once piece of salt pork on bottom of pint jar. Fill with to about 1 inch of the top of the canning jar with bean mixture and place another piece of salt pork on top.

After you get all the beans arranged, put the balsamic vinegar into the sauce.

Arrange all your jars of beans on counter and then fill with hot sauce.

Seal with two piece lids and arrange in pressure canner.

Process at 11 pounds pressure for 75 minutes. Allow canner to cool on it's own.

When pressure is completely down, pull jars and allow jars to cool, adjust lids again.



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