Ingredients:
- 8 cups dried navy beans
- 1 pound salt pork, diced
- 2 large onions, finely chopped
- 2 cups molasses
- 1 cup brown sugar
- 1/2 cup yellow mustard
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
Instructions:
After giving the navy beans a thorough rinse, let them soak in water overnight
Pour enough water to cover the soaked beans in a large pot
After bringing to a boil, simmer for thirty minutes
After draining, set the beans aside
Cook the chopped salt pork until browned in a different pan
Cook the chopped onions until they become tender
In a large mixing bowl, combine the cooked beans, onions, and salted pork
Combine molasses, brown sugar, ground cloves, yellow mustard, salt, and black pepper in a saucepan
When the sugar dissolves, bring to a simmer and stir
Stirring to ensure even coating, pour the molasses mixture over the beans
Leave 1 inch of headspace when packing the bean mixture into sterilized canning jars
After giving the jars a wipe down, cover them with sterilized lids and tighten the metal bands until they are fingertip tight
For 75 minutes, process the jars in a pressure canner set to 10 pounds of pressure
Before storing in a cool, dark location, let the jars cool and make sure the seals are tight
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