Pork and Beans
(makes 6 pints or 3 quarts)
1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Put beans in
a large saucepot. Add water to cover by 2 inches. Bring to a boil and
boil for 2 minutes. Remove from heat and let the beans sit for one
hour. Drain and cover with boiling water; boil for 3 minutes.
Remove from
heat and let stand for 10 minutes;drain. Combine tomato juice, sugar,
salt, onion and spices and bring it up to a boil. Pack 1 cup of beans
into hot jar and put in a piece of salt pork and then fill jar about 3/4
full with beans. Ladle hot tomato sauce to within 1 inch from top of
jar. Remove air bubbles from the jar and refill to proper headspace if
necessary. Wipe rims and add hot lids/rings to the jars. Process in
Pressure canner for 65 minutes for pints and 75 minutes for quarts at 10
lbs of pressure for weighted gauge and 11lbs of pressure for dial
gauge.
