Canning Beans with Pork
Canning Beans with Pork is a medium American recipe that serves 4. 350 calories per serving. Recipe by RoseRed Homestead on YouTube.
Prep: 8 hrs 43 min | Cook: 1 hr 45 min | Total: 10 hrs 58 min
Cost: $9.73 total, $2.43 per serving
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
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
Drain and Rinse
Drain the soaked beans in a colander and rinse thoroughly under cold running water.
Time: PT5M
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
Chop Onions
While beans sit, chop enough onion to measure 1 cup (about one medium onion).
Time: PT5M
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
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
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
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
Portion Pork
Divide the browned pork into four equal portions, each weighing roughly 6 oz (170 g).
Time: PT2M
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
Add Pork to Jars
Add one pork portion to each jar, distributing evenly.
Time: PT2M
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
Seal Jars
Place the lids on the jars and screw on the bands fingertight (do not overtighten).
Time: PT2M
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
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
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
Dietary info: Gluten‑Free, High‑Protein, Low‑Sugar, Suitable for long‑term storage
Ingredient Substitutions
- Instead of White Kidney Beans: Pinto beans, Navy beans, Black beans
- Instead of Onion: Shallots, Leeks
- Instead of Tomato Puree: Crushed tomatoes, Tomato sauce
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Salt: Sea salt, Kosher salt
- Instead of Mixed Spices: Chili powder blend, Old Bay seasoning
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Pork Chunks: Bacon (cured, adjust processing), Salt pork (cured, adjust processing)
- Instead of White Distilled Vinegar: Lemon juice
Equipment Needed
- Dutch Oven
- Saucepan
- Pressure Canner
- Quart Canning Jars
- Lids and Bands
- Colander
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Ladle
- Funnel
- Jar Lifter
- Paper Towels
Critical Steps — Do Not Skip
- Soaking the beans overnight (or fast‑soak) to ensure proper hydration.
- Boiling beans for the fast‑soak hour to begin softening.
- Browning the pork chunks for flavor development.
- Maintaining a ½‑inch headspace when filling jars.
- Processing at the correct pressure (10 psi) for the full 90 minutes.
- Wiping jar rims with vinegar to ensure a good seal.
Chef Tips from the Video
- Add a pinch of smoked paprika to the sauce for a subtle smoky flavor that complements the pork.
- Use fresh pork shoulder rather than pre‑cut frozen cubes for better texture.
- After cooling, tap the sealed jars gently; a solid ‘ping’ indicates a good seal.
Troubleshooting
Jar lids did not seal properly.
Re‑heat the jars and lids, ensure rims are clean, and re‑process. If the seal still fails, refrigerate and use within a few days.
Beans are too soft or mushy after processing.
Reduce the initial boiling time or use a slightly shorter processing time (80 minutes) for firmer beans, but ensure safety guidelines are still met.
Sauce is too thick and does not fill the jar to the top.
Add additional hot tomato juice or water to reach the proper headspace before sealing.
Storage
Refrigerator: If a jar is opened, refrigerate and use within 3 days.
Freezer: Not applicable; jars are intended for shelf storage.
Room temperature: Store sealed jars in a cool, dark pantry for up to 12 months.
Make-Ahead Tips
- Prepare the tomato sauce a day ahead and refrigerate; reheat before filling jars.
- Chop onions and measure spices in advance to speed up assembly.
- Beans can be pre‑cooked to tenderness before canning; just keep them hot.
Frequently Asked Questions
What is the cultural significance and history of pork and beans in American Southern cuisine?
Pork and beans have long been a staple of Southern comfort food, originating as a hearty, inexpensive meal for farm families. The combination of beans (a plant‑based protein) with pork (a flavorful meat) provided essential calories and nutrients during hard labor and winter months.
What are traditional regional variations of pork and beans in the United States?
In the Deep South, pork and beans are often sweetened with molasses or brown sugar, while in the Midwest they may be flavored with mustard and onions. Some New England versions add maple syrup, and Texas styles incorporate chili powder and smoked sausage.
How is pork and beans traditionally served in Southern households?
It is commonly served as a side dish alongside cornbread, biscuits, or rice, and sometimes as a main course with a side salad. It is also a popular component of emergency food storage because it can be eaten straight from the jar or reheated.
On what occasions or celebrations is pork and beans traditionally associated in American culture?
Pork and beans are often prepared for potlucks, church gatherings, and holiday meals such as Thanksgiving or Christmas when families want a comforting, make‑ahead dish that feeds a crowd.
How does pork and beans fit into the broader American comfort food tradition?
It exemplifies the American comfort food ethos of simple, filling ingredients that can be prepared in large batches, stored, and reheated. The dish reflects the resourcefulness of early settlers who combined pantry staples with affordable meat.
What are the authentic traditional ingredients for Southern pork and beans versus acceptable modern substitutes?
Traditional ingredients include dry navy or white beans, pork shoulder or salt pork, onion, molasses or brown sugar, and sometimes mustard. Modern substitutes can use canned beans, bacon, or different spice blends, but the core balance of beans, pork, and a sweet‑savory sauce remains essential.
What other Southern dishes pair well with canned pork and beans from Rose Red Homestead?
Canned pork and beans pair nicely with homemade cornbread, fluffy biscuits, collard greens, or a simple green salad dressed with vinaigrette. They also complement fried chicken or grilled catfish for a full Southern meal.
What are the most common mistakes to avoid when making canned pork and beans at home?
Common errors include under‑processing the jars, not leaving enough headspace, using cured meats that are not approved for canning, and failing to wipe the jar rims clean before sealing. Each of these can lead to spoilage or unsafe jars.
Why does this recipe use pressure canning instead of a water‑bath canner for pork and beans?
Beans and meat are low‑acid foods, which require temperatures above 212°F to destroy botulism spores. Pressure canning raises the temperature to about 250°F, ensuring safety, whereas a water‑bath cannot achieve the necessary heat.
How can I tell when the canned pork and beans are properly sealed after processing?
A properly sealed lid will be concave in the center and will not flex up and down when pressed. Additionally, the band will stay tight and the jar will make a slight “ping” when tapped after cooling.
What does the YouTube channel Rose Red Homestead specialize in?
The YouTube channel Rose Red Homestead focuses on homesteading, self‑sufficiency, and practical food preservation techniques, including canning, fermenting, and cooking from scratch using garden‑grown ingredients.
How does the YouTube channel Rose Red Homestead's approach to American Southern cooking differ from other cooking channels?
Rose Red Homestead emphasizes long‑term food storage, low‑waste cooking, and adapting classic Southern recipes for modern homesteaders, whereas many other channels focus primarily on restaurant‑style presentation or quick weeknight meals.
Last updated: August 23, 2026
