Who can resist the classic backyard cookout staple, Pork ‘n’ Beans? Whether you enjoy them hot or cold, they complement a wide range of dishes. From juicy hamburgers to smoky brisket and barbecued pork, these beans are a versatile delight. As a child, I relished every bite of these beans, and now, my own children savor them just as much. However, we’ve added our unique touch to make them truly exceptional.
Key Takeaways
Our Special Pork ‘n’ Beans Recipe
To perfect our Pork ‘n’ Beans, I use salt pork in the preparation, eliminating the need for additional salt. Additionally, I enhance the flavors with my homemade tomato sauce. But don’t worry if you don’t have any on hand – you can easily substitute with commercially canned tomato sauce.
Now, let’s delve into the delightful process of canning these flavorful beans and adding them to your pantry.
Ingredients and Tools
To get started, gather the following ingredients:
- 2 pounds of navy or great northern beans
- 1/4 cup of brown sugar (adjust to taste)
- 2 medium onions, chopped
- 3/4 teaspoon of prepared yellow mustard
- 2 tablespoons of honey
- 2 pints of homemade tomato sauce or 2 (15-ounce) cans
- 3 cups of water
- 1 1/2 teaspoons to 3 tablespoons of sea salt (optional)
- 8 pieces of bacon, salt pork, or fatback (approximately 2″ each)
- 8 pint jars with lids and rings
- Lid lifter/magnetic wand
- Jar lifter
- Canning funnel
- Bubble popper
- Old towels
- Pressure canner
Preparing the Beans
Start by soaking the beans. Place them in a large pot or gallon jar and cover them with water, ensuring they are submerged by at least 3 inches. Allow the beans to soak for 10 to 12 hours, preferably overnight.
While the beans soak, prepare your jars and lids, keeping them hot until needed. Ensure the air vent and overlock on the canner lid are unobstructed.
After soaking, rinse the beans under running water. Transfer them to a large pot and cover with fresh water. Bring the water to a boil and let the beans boil for 30 minutes.
Simultaneously, let’s work on the sauce.
Creating the Flavorful Sauce
In a medium-sized pot, combine water, tomato sauce, honey, mustard, and brown sugar. Bring the mixture to a boil, stirring frequently to dissolve the sugar completely.
Using a canning funnel, divide the parboiled beans evenly among the 8 pint jars. Each jar should contain about 1/2 cup of beans.
Next, distribute the chopped onions equally among the jars.
For that extra savory taste, add one piece of salt pork or bacon to each jar. Finally, pour approximately one cup of the prepared sauce into each jar, ensuring an even distribution.
Remember to leave a one-inch headspace in each jar. To achieve this, fill the jars with boiling water until the water level reaches the desired mark. Gently release any trapped air bubbles with a thin knife or bubble popper. If needed, top off the jars with additional boiling water.
Before sealing the jars, wipe the rim of each jar with a clean, dry cloth or paper towel to ensure cleanliness. Place the lids on the jars using a lid lifter, screwing the rings on finger-tight.
Now, take the water in which the lids and rings were soaking and pour it into the canner. If you have hard water, add a splash of white vinegar. Carefully place the jars into the canner.
Processing the Jars
Seal the canner with its lid and turn the heat to high. Allow the canner to vent for the specified duration for your particular canner.
Next, attach the regulator to the air vent and bring it up to pressure. Once the desired pressure is achieved, start your timer.
Process the jars at 10 pounds of pressure for 75 minutes. Remember to adjust the processing pressure based on your altitude.
After the designated processing time, turn off the heat and let the pressure return to zero. Once the pressure has been fully released, remove the regulator and wait for an additional 5 to 10 minutes before unsealing the lid.
Ensure the lid is facing away from you when opening the canner.
Storing and Enjoying Your Beans
Carefully remove the jars from the canner and allow them to sit undisturbed for a minimum of 12 hours. During this time, the jars will seal.
After 12 hours, check the seals, wash and label the jars, and store them in a dark, cool place. These delectable Pork ‘n’ Beans can be stored for up to 2 years.
Enjoy them straight from the jar or heat them up on the stovetop or in the oven. For a delightful twist, try grilling them alongside your main dishes, or even smoke them with your favorite meats for a truly incredible flavor.
Don’t wait any longer to experience the mouthwatering satisfaction of homemade canned Pork ‘n’ Beans. Try this recipe and elevate your pantry with a savory delight that will impress both family and friends.
Make sure to visit Rowdy Hog Smokin BBQ for more mouthwatering recipes and inspiration.
