How to Can Pork and Beans
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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 and store the beans in a food grade 5 gallon container.
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.
Pork and Bean Recipe
Ingredients:
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.
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. You can easily measure the head space with this inexpensive canning funnel.
Wipe the jar rims with a damp towel and place the lids on jars.
Canning Directions
Process jars in pressure canner 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.
Follow my canning and preserving board on Pinterest.
More Pressure Canning Recipes
- Beef stew
- Barbecue sauce
- Vegetable stock
- Pulled pork
- Chili
- Split pea soup
- Bean and ham soup
- Garbanzo beans (chick peas)
Hello, I sure hope you still monitor this page. I recently was told by a trusted canner about dry canning beans and I have been looking for a recipe just like this for pork and beans as an easy heat and serve meal. My question is with the bacon added how long is the actual shelf life? Everything else I’ve read up on says that anything with fats will go rancid really quickly. But then canning beans with out first cooking them to death is also not “approved” lol
I can’t wait to test out a few jars this week.
Thank you
In the canner, as I type. So excited to try these! I measured the beans before rinsing, but also had more than 8 jars when done
1/2 cup of dried beans per jar, but you don’t specify if it’s a pint or qt. jar……
Hi! The recipe says that it makes 8 pint jars 🙂
Mine are in the canner as we speak !!
In the process of canning them right now. I did cut recipe in half as there are only 2 of us, & found it to be more beans in a pound than would make 4 pints but not enough sauce to put a 1/2 cup in each pint. Will see how they turn out.
Hope they turned out! It’s hard to go back to store bought cooked beans after canning them yourself 🙂