Ingredients Jump to Instructions ↓

  1. 1 large Onion, chopped

  2. Salt pork, cut into small cubes

  3. %% SAUCE %%

  4. 5 cups Water

  5. 1 can Tomato paste

  6. 6 tablespoons Molasses

  7. 3 tablespoons Maple syrup

  8. 1/3 cup Brown sugar

  9. 1 teaspoon Black pepper

  10. 1 teaspoon Salt

  11. 1/2 teaspoon Ground ginger

  12. 2 teaspoons Dry mustard

  13. 1/2 teaspoon Paprika

  14. 1 pinch Of cayenne

Instructions Jump to Ingredients ↑

  1. Small white beans, soaked baking soda Bring beans to boil. Boil for 2 minutes. Turn off heat. Add 2 tsp baking soda to water and allow to soak 10-12 hours. Drain water off and rinse a few times. Bring beans to a boil and boil another 2 minutes. Drain and rinse again. Place beans in large bowl. Add chopped onions and mix well. Mix all ingredients for sauce together and bring to boil. Meanwhile, place once piece of salt pork on bottom of pint jar. Fill with bean/onion mixture and place another piece of salt pork on top. Arrange all your jars of beans on counter and then fill with hot sauce. Seal with two piece lids and arrange in pressure canner. Process at 11 pounds pressure for 70 minutes. Allow canner to cool on it's own. When pressure is completely down, remove canner lid. Place jars on towel and adjust lids. Allow to cool on their own, adjust lids again. Label and store in cool, dark storage. **My notes** This is the most simplest method for making beans that I have ever done. No baking with the oven going all day long, and no having to sand blast the baked black parts off of the bean crock.

  2. } Origin: Adapted from a basic recipe in Putting Food by. Shared by: Sharon Stevens, Jan/96. Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98


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