The past few days the girls and I canned 42 quarts of beans. We canned ham and beans, ranch beans, pork and beans, chili beans and baked beans. Here are the recipes I used.
Baked beans to can.
For each quart jar add 1 level cup of navy beans. We used a mixture of navy, pinto and black beans. Be sure to wash and sort the beans but do not cook or soak.
1 T. pork, ham, bacon or bacon bits
1 T. molasses
1 T. apple cider vinegar
1 t. salt
1/4 t. dry mustard
1 T. onion
Fill each jar to within one inch of the top with a mix of tomato juice and water. Process at ten pounds pressure for 1 1/2 hours.