Baked beans are a popular side dish, especially at summertime events. As with most foods, people usually prefer homemade baked beans over the store-bought kind. You can make baked beans and can them so you have your own supply of this crowd-pleasing favorite. Add this to my Recipe Box.
Instructions
1. Place dried navy beans in a large pot and cover them with cold water. Refrigerate the soaking beans for 12 to 18 hours.
2. Remove the pot from the refrigerator and salt them. Place the pot on the stove and cook the beans until the water boils. Turn down the heat and allow the beans to simmer until the skin of the beans starts to come apart.
3. Pour off and save the water. Add pork and onions to the beans. Combine the rest of the ingredients plus 4 cups of the saved liquid, and add it to the pot.
4. Put a lid on your pot and place it into a 350 degree F oven for 3 1/2 hours. Check to see that the mixture has enough liquid to remain runny. Add water to the pot as necessary.
5. Heat six canning jars with hot water or by drying them in the dishwasher. Pour the baked beans into each jar, leaving about 1 inch of space at the top of the jars.
6. Top the jars with their flat lids and screw down the rims. Place each filled jar into the rack of the pressure canner and set the rack inside the canner.
7. Add 2 to 3 inches of water to the pressure canner and close the lid tightly. Center your canner on the stove burner. Heat the pint jars in the pressure canner at 10 lbs. of pressure for 1 hour and 20 minutes to finish canning your baked beans.
Tags: pressure canner, baked beans, baked beans, jars with