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How to Can Homemade Pork and Beans

Recently I have become very interested in food storage. In the past couple of weeks I have been doing a lot of reading about canning beans, and I found this great recipe for canning pork and beans. This recipe is definitely a keeper.

If you are working on food storage, then one of the items you might consider stocking up on is navy beans. I bought a 25 pound bag of navy beans for about $20 at my local Cash and Carry grocery wholesaler. I store the beans in a food grade 5 gallon container.

canning baked beans

I used navy beans to prepare this recipe, but you can use any other beans you have, such as Great Northern beans or pinto beans. This recipe yields eight pint jars of pork and beans.


2 lbs. navy beans
1/4 c. brown sugar
2 medium onions, chopped
1 tsp. yellow mustard
2 tbsp. molasses or honey
2 (15 oz.) cans tomato sauce
3 c. water
1 tbsp. salt
8 pieces bacon or salt pork

Sterilize your canning jars (8 pint jars or 4 quarts) and start heating up your pressure canner (beans have to be pressure canned).

Place 1/2 c. dry beans into each jar. They do not need to be soaked first, but rinse and sort through them first. Next divide up the onions evenly among the jars. Add a piece of bacon or salt pork to each jar.

canning baked beans

In a sauce pan, combine mustard, molasses, brown sugar, tomato sauce, and water. After the mixture comes to a boil, carefully ladle 1 c. of the sauce into each jar. Fill the jars with additional boiling water, leaving 1 inch headspace. Wipe the jar rims with a damp towel and place the lids on jars.

Process jars at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts.

I was so excited to try these beans that I had to open one of the jars the day I canned them. They are delicious. The beans turn out nice and soft, just like the beans from the store. They are so easy to make, I will definitely be making them again.

These jars can be stored for a year or more in the pantry.

Copyright 2013, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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