How to can pork ‘n beans-minus the pork this time. You can add bacon or fat back to the jars of beans -one tablespoon. This will add great flavor to the bean…
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7 Responses to Canning Pork and Beans
I never had this problem. Are you leaving the inch of headspace? I guess
you could add a few more beans, just don’t add too many. Did you soak the
beans? Not sure if this would have something to do with it.
I watched your video yesterday and made the baked beans. They taste great
and I love that they are so low in sodium because my husband has to watch
his salt and he loves baked beans. The only problem is that the sauce was
very watery. Did I do something wrong? I canned pints and added 1/2 cup
beans to each. Should I have added more? Thanks so much for a great recipe.
I have some more sauce left and some more beans, so I will probably can
again today or tomorrow. Maybe I will add a few more beans to each jar.
Thank you SO MUCH for this!! This is exactly what I was trying to figure
out to do! Not just to avoid cans and salt, but MSG! I loved your other
video on chili beans too! Thanks again, this is my next project. 🙂
I have a presto canner that someone gave me in my twenties never used it, I
just refurbished it a month ago. And when I purchased the all American it
sat for a few months before I took it out of the box. Just jump in sink or
swim- I’m swimming!!! I love the fact that we have instant dinners on the
shelf. I love these beans for lunch and we always take them car camping.
Thanks Lisa…lots of information…wish I could get over the fear of
pressure canning…until then I do enjoy watching ‘others’ pressure can 🙂
Thanks for posting…they really do look good and so good for you
too….Linda
I never had this problem. Are you leaving the inch of headspace? I guess
you could add a few more beans, just don’t add too many. Did you soak the
beans? Not sure if this would have something to do with it.
RuralintheUrban
March 3, 2014 at 9:51 pm
I watched your video yesterday and made the baked beans. They taste great
and I love that they are so low in sodium because my husband has to watch
his salt and he loves baked beans. The only problem is that the sauce was
very watery. Did I do something wrong? I canned pints and added 1/2 cup
beans to each. Should I have added more? Thanks so much for a great recipe.
I have some more sauce left and some more beans, so I will probably can
again today or tomorrow. Maybe I will add a few more beans to each jar.
Julie Baby
March 3, 2014 at 10:18 pm
Linda if you have any questions about pressure canning let me know.
RuralintheUrban
March 3, 2014 at 11:05 pm
Thank you SO MUCH for this!! This is exactly what I was trying to figure
out to do! Not just to avoid cans and salt, but MSG! I loved your other
video on chili beans too! Thanks again, this is my next project. 🙂
YahuwahIs
March 3, 2014 at 11:40 pm
You are so welcome!!!! Thank you so much for such a positive comment!! You
are so right about MSG-so not good for you. Thanks again.
RuralintheUrban
March 4, 2014 at 12:28 am
I have a presto canner that someone gave me in my twenties never used it, I
just refurbished it a month ago. And when I purchased the all American it
sat for a few months before I took it out of the box. Just jump in sink or
swim- I’m swimming!!! I love the fact that we have instant dinners on the
shelf. I love these beans for lunch and we always take them car camping.
RuralintheUrban
March 4, 2014 at 1:13 am
Thanks Lisa…lots of information…wish I could get over the fear of
pressure canning…until then I do enjoy watching ‘others’ pressure can 🙂
Thanks for posting…they really do look good and so good for you
too….Linda
Linda CeeTee
March 4, 2014 at 2:03 am