Pork and Beans (For Canning)
- 8 1/2 lb. navy beans
- 1/3 cup salt
- 3 1/2 cups pork of any kind
- 3 qt. tomato juice
- 2 lb. brown sugar
- 1 lb. white sugar
- 2 tsp. dry mustard
- 1 tsp. cinnamon
- 1 qt. ketchup
- 2 qt. water
- 1 tsp. pepper
- 1/2 cup flour or cornstarch
Soak beans overnight. Boil until soft with pork and salt, adding as little water as possible.
Mix all tomato sauce ingredients together and add to bean mixture. Put in jars and cold pack for 2 hours or pressure cook for 40 minutes at 10 lb. pressure.
By Robin from Washington, IA
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