Image via Wikipedia
4 cups navy beans
1/2 lb salt pork or bacon cut in small pieces
4 teaspoons salt sea salt
4 tbsp molasses Black Strap + 1 Tbsp Maple syrup
6 teaspoons prepared mustard
1 1/2 cups catsup
8 tbsp brown sugar Dark + tsp vanilla
2 cups onions- chopped + 2 Tbsp Dried minced
1/2 lb salt pork or bacon cut in small pieces
4 teaspoons salt sea salt
4 tbsp molasses Black Strap + 1 Tbsp Maple syrup
6 teaspoons prepared mustard
1 1/2 cups catsup
8 tbsp brown sugar Dark + tsp vanilla
2 cups onions- chopped + 2 Tbsp Dried minced
Wash beans thoroughly. Cover with cold water and soak overnight. Boil in same water 45 minutes. Drain beans, SAVING THE WATER. Add all ingredients to beans and 2 cups bean liquid. Mix well. Pack into jars to within one inch of top. Put on cap, screw band firmly tight.
Yield 8 pints
Process in pressure canner. Pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure
From the Kerr Canning book
Related Articles
- How to Cook Navy Beans (brighthub.com)
- More baked bean recipes and an Apricot nectar cake recipe (knoxnews.com)
