Canning Beans with Pork

Ingredients

• 4 cups White Kidney Beans (dry, soaked overnight and drained)
• 1 cup Onion (chopped fine)
• 1.5 cans Tomato Puree (28‑oz cans; use one full can plus half a can, diluted with water to make 1 quart)
• 3 tablespoons Granulated Sugar
• 2 teaspoons Salt
• 1 teaspoon Mixed Spices (¼ tsp each of black pepper, paprika, cayenne, thyme (or any four complementary spices))
• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 24 ounces Pork Chunks (fresh pork shoulder, cut into 1‑inch cubes; 6 oz per quart jar)
• 1 tablespoon White Distilled Vinegar (for wiping jar rims)

Instructions

1. Soak the Beans

   Place 4 cups of dry white kidney beans in a large bowl, cover with plenty of water and let soak overnight (8 hours) at room temperature.

   Time: PT8H

2. Drain and Rinse

   Drain the soaked beans in a colander and rinse thoroughly under cold running water.

   Time: PT5M

3. Boil Beans (Fast‑Soak Option)

   Transfer the drained beans to a Dutch oven, cover with fresh water (about 2 inches above beans), bring to a rolling boil, boil for 10 minutes, then remove from heat and let sit, covered, for 1 hour.

   Time: PT1H10M

   Temperature: 100°C

4. Chop Onions

   While beans sit, chop enough onion to measure 1 cup (about one medium onion).

   Time: PT5M

5. Sauté Onions

   Heat 1 Tbsp vegetable oil in a saucepan over medium heat, add the chopped onions and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Prepare Tomato Juice

   In a measuring container, combine 1 full 28‑oz can of tomato puree with half a can (14 oz) and add enough water to make a total of 1 quart (4 cups) of tomato juice.

   Time: PT2M

7. Make Tomato Sauce

   Add the tomato juice to the saucepan with the onions, stir in 3 Tbsp sugar, 2 tsp salt, and ¼ tsp each of the four spices. Bring the mixture to a boil, then keep at a gentle boil for 5 minutes.

   Time: PT5M

   Temperature: 100°C

8. Brown Pork Chunks

   In a separate pan, heat 1 Tbsp oil over medium‑high heat, add the pork chunks and brown on all sides, about 5 minutes. Do not cook through; just develop color.

   Time: PT5M

   Temperature: 200°C

9. Portion Pork

   Divide the browned pork into four equal portions, each weighing roughly 6 oz (170 g).

   Time: PT2M

10. Fill Jars with Beans

    Place sterilized quart jars on a clean surface. Using a ladle, fill each jar about three‑quarters full with the partially cooked beans.

    Time: PT5M

11. Add Pork to Jars

    Add one pork portion to each jar, distributing evenly.

    Time: PT2M

12. Add Tomato Sauce and Adjust Headspace

    Pour the hot tomato sauce over the beans and pork until the jar is filled to the top, leaving a ½‑inch headspace. Wipe the rim with a vinegar‑moistened paper towel to remove any residue.

    Time: PT5M

13. Seal Jars

    Place the lids on the jars and screw on the bands fingertight (do not overtighten).

    Time: PT2M

14. Pressure‑Can the Jars

    Load the sealed jars into the pressure canner with 2 quarts of water. Secure the lid, set the regulator to the high setting (10 psi for altitudes above 1,000 ft), bring to pressure and process for 90 minutes.

    Time: PT90M

    Temperature: 115°C

15. Depressurize and Cool

    Allow the canner to naturally release pressure for 10 minutes, then carefully open the vent to release any remaining pressure. Remove jars with a jar lifter and set on a towel to cool for 5 minutes.

    Time: PT10M

16. Final Cooling and Storage

    Let the jars sit undisturbed until completely cool (about 12‑24 hours). Check seals, label, and store in a cool, dark place.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

8 g

Fiber

8 g