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Ready to can even more beans? Here’s how to make your own Canned Pork and Beans for an easy side dish or meal!
I am happy to hear that so many of you are avid canners. That is so refreshing to hear, as sometimes it feels like it is a lost art and people give you the “roll the eyes” look when they hear that you are actually doing THAT!
Here is another canning beans recipe that I believe you will enjoy, also. Someone had asked about a sweeter type version of beans and this is the recipe that I have been using to fill that. You can eliminate the “pork” part of this recipe, if you prefer. I didn’t take you through the whole process, step by step of soaking/cooking this recipe. You can refer back to the Soaking Beans or Canning Beans articles. This is just a basic recipe that I have been using for the last couple years.
Homemade Pork and Beans
- 4 lbs. dried white beans
- 1 lb. salt pork or bacon
- 1/4 lb. brown sugar
- 1/2 c. molasses
- 1/2 t. cinnamon
- 1/4 t. salt
- 2 quarts tomato juice
- 1/2 t. ground mustard
- 1/4 t. cayenne pepper or red pepper
- 1/2 bottle ketchup (I use homemade canned, a pint)
Soak beans over night. Rinse thoroughly. Cook beans for 20 minutes on the stovetop. Drain beans and mix with all ingredients. Pack in jars. Add approximately 3 1/2 cups per quart, 1 1/2 cups per pint (do not overfill). Process in pressure canner for 1 hour pints, 1 1/2 hours quarts at 10 pounds pressure.
Please check with your local extension office for any changes on times/temps/high altitude.
If you would like to see more canning recipes, let us know!
Until next time, Julie
Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!
Julie is Merissa’s mom and she’s committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.