I used some different spices but basically followed her recipe. You can add your own favorite spices but make sure you process it at 11 lbs of pressure for 75 minutes for pints and 90 minutes for quarts. I am anxious to try these and also anxious to see how they turn out because the beans were not soaked or precooked. I've saw on other blogs where they have canned beans with this method but have not tried it. I used 4 lbs of pinto beans because that is what I had on hand and got 12 quarts. I had some beef broth in the freezer I have been saving up and since there was some extra space in one of the canners I also canned 2 quarts of it. When we have beef roast and there is some broth left after making gravy I put it in the freezer to use for other things. I was glad to get the 3 containers out of the freezer, freezing it doesn't last as long as canning it.
After both canners were done I took a beautiful walk around the field out back. It is December 3rd and 65 degrees out and very windy. It is absolutely beautiful out, it feels more like March than December.
|Each qt jar has 1 cup of beans, chopped onion, bacon and salt.|
|Divided the sauce among the jars.|
|Then filled with boiling water.|
|Both canners going which makes it sooooooo nice.|
12 quarts of pork and beans, the 2 on the right are beef broth.