Growing up, one of my favorite meals was Pork and Beans with Fried Potatoes, Macaroni and Cheese and good crusty Cornbread. Now they are something that I can keep in my pantry in a jar and know exactly what I am eating.
This recipe yields approximately 6 pints or 3 quarts and can be doubled or even tripled.
2 pounds of dry navy beans
Salt Pork (enough to put about 1/2 inch piece in each jar)
1 cup of chopped onions
3 tablespoons of sugar (I like brown sugar in mine)
2 teaspoons salt
1/4 tsp ground cloves
1/4 tsp ground allspice
1 quart of tomato juice
Sort your beans by picking out any small rocks or bad beans. Put them in a large pot and cover with cold water. Let beans soak overnight. I usually soak mine 12 to 18 hours. Cover in boiling water and boil for about 10 minutes. Remove from heat and let stand while you get your sauce ready.
There is a quick soak method that is approved if you prefer to use it.
Quick soak method: Put beans in a large pot. Cover with water up to 2 inches and bring to a boil. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain and return beans to a large pot. Cover beans with boiling water by 2 inches and boil for 3 minutes. Remove from heat and let stand for 10 minutes.
Combine Onion, Sugar, Salt, Spices and Tomato Juice in a sauce pan and bring to a boil.
Fill your jars 3/4 full with beans. Add 1 piece of pork to each jar. Ladle hot sauce over beans leaving a 1 inch head-space.
Remove air bubbles and adjust head-space as needed.
Wipe rims of jars well with a damp paper towel dipped in vinegar or hot water.
Put on lids and rings and adjust finger tight.
Make sure you have about 2 inches of water in your pressure canner. Once canner is filled. Lock down your lid and bring to a boil. Vent steam from canner for 10 minutes.
Pint jars for 1 hour and 5 minutes
Quart jars for 1 hours and 15 minutes
Turn off heat and let canner cool. Once pressure has dropped to zero, wait 5 minutes before removing the lid. Remove lid and wait 10 more minutes before taking out your jars.
Place jars on a towel to cool for 24 hours. Lable and store in a cool, dark place.