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3.67 from 6 votes

Canning Pork 'n' Beans

Pork 'n' Beans go with pretty much anything you can grill, smoke, or barbeque! Make up a batch exactly the way you like 'em and pressure can them for later.
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: baked beans, pork 'n' beans
Servings: 8 pints
Calories: 248kcal
Author: Cery


  • Pressure Canner
  • Pint jars and rings
  • New lids
  • Canning Tools


  • 2 pounds navy or great northern beans
  • 1/4 cup brown sugar
  • 2 medium onions chopped
  • 3/4 teaspoon prepared yellow mustard
  • 2 tablespoons honey
  • 2 pints of homemade tomato sauce OR 2 (15-ounce) cans
  • 3 cups water
  • 1 1/2 teaspoons to 3 tablespoons salt (optional)
  • 8 pieces 2" each bacon salt pork, or fatback


  • In a large pot or gallon jar, add the beans and enough water to cover by at least 3 inches. Let these soak for 10 to 12 hours.
  • Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.
  • After the beans have soaked for at least 10 hours, rinse them under running water.
  • Put the beans in a large pot and cover with water. Bring to a boil and let it boil for 30 minutes.


  • In a medium sized pot put the water, tomato sauce, honey, mustard, and the brown sugar.
  • Bring this to a boil, stirring frequently. Make sure the sugar is completely dissolved.
  • Using a canning funnel, divide the beans between the 8 jars. It should be about 1/2 cup or so of beans.
  • Divide the onions evenly among the jars. Then add about one cup of sauce to each jar of beans. Divide it among them evenly.
  • Finally, add 1 piece of salt pork or bacon. Kinda push it down under the sauce.
  • Fill the jars with boiling water leaving 1 inch of headspace, then release the trapped air with a thin knife or bubble popper, and top off with boiling water if needed.
  • Wipe the rim of the jar with a clean dry cloth or paper towel to make sure it’s clean.
  • Add the lids and screw the rings on finger tight.
  • Put the correct amount of water in your canner following your manufacturer's directions and put the filled jars in.
  • Close and seal the lid and turn the heat to high. Allow the canner to vent for the specified length of time for your canner.
  • Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.
  • Process at 10 pounds pressure for 75 minutes. Don’t forget to adjust the processing pressure for your altitude.
  • After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
  • After 12 hours, check the seals, wash and label the jars, and put them away.


Serving: 1pint | Calories: 248kcal | Carbohydrates: 50g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1096mg | Potassium: 882mg | Fiber: 14g | Sugar: 18g | Vitamin A: 512IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 4mg