BBQ Beans (Canning)
If you like spicier beans, increase the hot pepper sauce to taste.
INGREDIENTS | MAKES 5 PINTS
- 2 cups dried pinto beans
- 2 cups dried navy beans
- water to cover
- 1 ½ cups chopped onions
- 2 teaspoons fine sea salt
- ¾ teaspon ground cloves
- ¾ teaspon ground allspice
- 4 cups tomato juice
- ¾ dark molasses
- ½ teaspoon hot pepper sauce
- ¾ salt pork, cut into six pieces
In a large stockpot, cover beans with cold water and let stand in a cool place 12 to 18 hours.
Drain and cover with boiling water; boil for 3 minutes. Remove from heat and let stand 10 minutes. Drain.
Combine onions, salt, spices, tomato juice, molasses, and hot pepper sauce; heat to a boil.
Pack 1 cup beans into sterilized jars. Top with a piece of pork and fill jar about ¾ full with beans.
Carefully ladle sauce over beans, leaving 1" headspace. Remove air bubbles. Wipe rims. Cap and seal.
Process pints 65 minutes or quarts 75 minutes at 10 pounds pressure in a pressure canner.