How to Can the Best "Baked Beans" using Tattler Lids..
Channel: Pressured Prepper
Date: 2020-03-04

Canning Baked Beans in jars
 https://youtu.be/VJlCZJoUUOA 

Canning Pork N Beans 

For 8 pint jars or 4 quarts of pork 'n' beans. 

4 lbs of beans makes 10 quart Jars.

In each hot, sterilized pint canning jar, I added

1/2 Cup of Beans for Pints
1 Cup of Beans for Quarts
Recipe is for 4 Quarts or 8 Pints!

1/8 Cup of each per Pint or 1/2 Cup for Quarts
Onions , Bell Pepper and Celery
(Note: I changed the added tomatoes to V-8 Juice as it is not only good for you but also taste better.)

In a large stainless steel saucepan I mixed my sauce using...
Enough sauce for 
INGREDIENTS FOR SAUCE…..
2 15-16 oz Cans of V-8 Juice
4 Cups of Water
2/3 cup brown sugar
1/2 Cup BBQ Sauce
1/3 Cup Molasses(you could use honey, corn syrup... or any other liquid sweetener)
1 TBSP prepared yellow mustard
2 tsp salt
2 tsp Black Pepper
1/4 Cup Dehydrated minced Onions or 2 tsp onion powder
1 TBSP Garlic Powder
1 TBSP Smoked Paprika
1 TBSP Paprika

Add Last before sealing:
 2 @ 1 inch section of a slice of Bacon to be added to the top of each jar. 

BRING this mixture to a boil, stirring to make sure everything was dissolved and to ensure it doesn’t stick.
    “STEPS”
1. Add 1/2 C Pints, 1 C Quarts Beans to jar then add the sauce. Start with 3/4 Cup in each jar for Pints and 1 1/2 Cups per quarts. Then divide remaining into the jars..
2. Add Onions  Bell Peppers and Celery. Fill remainder of the jar with hot water. Stir contents of the jars to make sure beans are stuck together in the bottom of the jar.
3. Add 2 sliced of Bacon for Quarts 1 Slice for Pints.
4. Wipe jar rims with a damp cloth using vinegar and tighten hot lids with a Ball Jar Wrench(or finger tight) , then processed the jars in my pressure canner at 10 lbs. pressure for 90 minutes for Pints .10lbs on  Quarts 90 Minutes.. Beans won’t cook completely if they are not pressured for 90 minutes.