Special request canned pork and beans #porkandbeans #canning #beansrecipe

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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 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.