Serves 1
Directions
- 1Rinse and sort 4 pounds of navy beans.
- 2Soak the navy beans overnight to fully hydrate them.
- 3Combine 2 quarts of tomato juice, 1 quart of tomato sauce, 1 cup of chopped onion, 2 cups of brown sugar, 1/2 cup of molasses, 2 tablespoons of apple cider vinegar, 1 teaspoon of allspice, 2 teaspoons of ground mustard, 1 teaspoon of salt, and 2 teaspoons of black pepper in a pot.
- 4Stir the sauce ingredients together and bring to a boil.
- 5Simmer the sauce for 5 minutes.
- 6Fill the jars just over halfway full with the beans.
- 7Add bacon or ham to the jars if desired.
- 8Top everything off with the prepared sauce.
- 9Debubble the jars well, ensuring 1 inch of headspace.
- 10Wipe the rims of the jars with white vinegar.
- 11Put on the lids and rings, tightening them just a hair over fingertip tight.
- 12Process quarts in a pressure canner for 90 minutes, or pints for 75 minutes.
- 13Alternatively, process in a water bath for 3 hours.
Ingredients
- 4 pounds navy beans
- 2 quarts tomato juice
- 1 quart tomato sauce
- 1 cup chopped onion
- 2 cups brown sugar
- 0.5 cup molasses
- 2 tablespoons apple cider vinegar
- 1 teaspoon allspice
- 2 teaspoons ground mustard
- 1 teaspoon salt
- 2 teaspoons black pepper
- bacon or ham
- white vinegar
Equipment
potjarslidsringspressure canner
Tips
- Make your own brown sugar if you can.
- Ensure 1 inch of headspace when filling jars.
- Wipe jar rims with white vinegar before sealing.
- Lids and rings should be fingertip tight.
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