Home-Canned Pork And Beans
Homemade canned pork and beans offer rich, savory flavors with tender beans, smoky bacon, and sweet molasses, perfect for hearty meals and easy future use.
Ingredients
Instructions
- Wash the navy beans thoroughly.
- Cover the beans with cold water and soak overnight.
- Boil the beans in the same water for 45 minutes.
- Drain the beans, reserving the liquid.
- Add all ingredients to the beans and 2 cups of the reserved bean liquid.
- Mix well.
- Pack the mixture into clean jars, leaving 1-inch of space at the top.
- Put on the caps and screw them on firmly.
- Process the jars in a pressure canner at 10 pounds pressure for 60 minutes.
Tips & Substitutions
For a richer flavor, consider using smoked bacon or adding a dash of liquid smoke. If navy beans are unavailable, great northern beans make a suitable substitute. Adjust the sweetness by modifying the brown sugar or molasses to your taste. Make sure to soak the beans well to ensure even cooking. Always keep an eye on the pressure during canning for safety.
Serving Suggestions
Serve these home-canned pork and beans as a hearty side dish at barbecues or family gatherings. They pair beautifully with grilled meats or a simple salad like Layered Lettuce And Vegetable Salad. For a complete meal, consider serving alongside cornbread or over rice for a comforting comfort food experience.
Storage & Reheating
Once canned, store the jars in a cool, dark place. If you have leftovers after opening, transfer them to an airtight container and refrigerate for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture and prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Home-Canned Pork And Beans contains roughly 342 calories, with 6g protein, 72g carbohydrates, and 4g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1233mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned for this recipe?
Yes, this recipe is designed for dried navy beans, which you soak and cook before canning. Using dried beans allows for better texture and flavor, ensuring a homemade taste. If you choose to use canned beans, adjust the cooking time accordingly, but it's best to stick to dried for proper preservation.
How long can I store home-canned pork and beans?
Home-canned pork and beans can be stored for up to one year in a cool, dark place. Always check for signs of spoilage before consuming. If the seal is broken or there are any off smells upon opening, it's best to discard the contents.
What can I do if my beans are too watery after canning?
If your beans turn out too watery, you can thicken the mixture by simmering it on the stove for a few minutes to reduce the liquid. Adding a bit of cornstarch or mashed beans can also help thicken the consistency. Adjust the seasoning as necessary to maintain flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).