Name: Homemade Pork 'n' Beans (Pressure)
Ingredients: 1 lg Onion, chopped; Salt pork, cut into small cubes; %%%%% SAUCE %%%%%; 5 c Water; 1 cn Tomato paste; 6 tb Molasses; 3 tb Maple syrup; 1/3 c Brown sugar; 1 ts Black pepper; 1 ts Salt; 1/2 ts Ground ginger; 2 ts Dry mustard; 1/2 ts Paprika; 1 pn Of cayenne

It’s silly when you put it in perspective. We think about missing a meal or two for the sake of becoming more like Jesus and we get anxious. And yet we willingly miss meals sometimes while shopping, working, recreating, or otherwise occupied. Whenever we believe another activity is at that moment more important, we will go without food fearlessly and without complaint. We need to learn that there are times when it can be not only more important, but much more rewarding to feast on God than food (Matthew 4:4). We should not fear the blessings of fasting.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, P-cooker, Canning, Preserves	6	Servings

INGREDIENTS

1	lg	Onion, chopped
		Salt pork, cut into small cubes
		%%%%% SAUCE %%%%%
5	c	Water
1	cn	Tomato paste
6	tb	Molasses
3	tb	Maple syrup
1/3	c	Brown sugar
1	ts	Black pepper
1	ts	Salt
1/2	ts	Ground ginger
2	ts	Dry mustard
1/2	ts	Paprika
1	pn	Of cayenne

INSTRUCTIONS

Small white beans, soaked baking soda
Bring beans to boil.  Boil for 2 minutes.  Turn off heat.  Add 2 tsp baking
soda to water and allow to soak 10-12 hours.  Drain water off and rinse a
few times.  Bring beans to a boil and boil another 2 minutes. Drain and
rinse again. Place beans in large bowl. Add chopped onions and mix well.
Mix all ingredients for sauce together and bring to boil. Meanwhile, place
once piece of salt pork on bottom of pint jar. Fill with bean/onion mixture
and place another piece of salt pork on top. Arrange all your jars of beans
on counter and then fill with hot sauce. Seal with two piece lids and
arrange in pressure canner. Process at 11 pounds pressure for 70 minutes.
Allow canner to cool on it's own. When pressure is completely down, remove
canner lid. Place jars on towel and adjust lids. Allow to cool on their
own, adjust lids again.  Label and store in cool, dark storage.
**My notes**  This is the most simplest method for making beans that I have
ever done.  No baking with the oven going all day long, and no having to
sand blast the baked black parts off of the bean crock. 8-}
Origin: Adapted from a basic recipe in Putting Food by. Shared by: Sharon
Stevens, Jan/96.
Posted to MM-Recipes Digest  by "Rfm" <[email protected]> on Oct 26, 98

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