| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Canning, P-cooker, Pork, Preserves |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
|
|
Salt pork, cut into small |
|
|
cubes |
|
|
%%%%% SAUCE %%%%% |
| 5 |
c |
Water |
| 1 |
|
Tomato paste |
| 6 |
T |
Molasses |
| 3 |
T |
Maple syrup |
| 1/3 |
c |
Brown sugar |
| 1 |
t |
Black pepper |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground ginger |
| 2 |
t |
Dry mustard |
| 1/2 |
t |
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" <Robert-Miles@usa.net> on Oct
26, 98
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