2 lbs dried navy
beans
1/4 lb salt pork,
cut into 1 inch pieces
1 cup chopped onion
3 tbsp sugar
2 tsp salt
1/4 tsp cloves
1/4 tsp ground
allspice
1 quart tomato juice
ADD beans to a large
pot, and cover with water by about 2 inches, then bring to a boil and boil for
2 minutes. Remove the beans from the
heat and let the beans soak for about 1 hour.
Drain.
COVER the beans
again with boiling water into a large heavy bottomed pot and bring to a boil
for 3 minutes. Remove from the heat and
let stand for 10 minutes, then drain.
COMBINE the spices
and the tomato juice, and bring to a boil.
Pack beans into clean jars to 3/4 full, add your piece of salted pork
and fill the jar with the tomato juice mixture.
Leave a 1" headspace, use a chop stick or other utensil to
de-bubble the jars.
SCREW down your cap
and lid, and place in a heated pressure canner that has water just at 180
degrees, almost a simmer.
WHEN you have your
canner full, place the lid on, lock in place and turn your heat to high. Vent the pressure canner for 10 minutes so
the air is pushed out through the vent.
At the 10 minute mark, place your weight on the vent and allow the
pressure to start building. I use both a
gauge and a weighted rocker. As your
pressure climbs towards 10lbs, start reducing the heat slightly and wait for
the weight to begin gently rocking. When
it has reached 10lbs and is rocking gently, start your timer.
PROCESS pint jars
for 1 hour and 5 minutes at 10 lbs of pressure.
WHEN the time is up,
turn the heat off of your canner. I do
not move mine as it's heavy and frankly I am kinda scared of it - so I just
leave it where it is and wait for the pressure to return to 0, which is usually
about 30-40 minutes. When the pressure
is 0, remove your weight and wait an additional 10 minutes.
REMOVE the lid from
the canner, setting it aside gently.
Using a jar lifter, remove your jars of beans, one at a time, very
carefully as often the contents will be boiling for another 15-20 minutes and
could result in a nasty burn if a jar were to break, so be careful.
PLACE jars on a firm
surface covered by a dish towel and leave undisturbed for 12 hours. After 12 hours, check your seals, wash,
rinse, and dry your jars - then label the contents. I have been putting two dates on, the canning
date, and the use by date.
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