CANNED PORK AND BEANS

Assemble these utensils:

4-quart saucepan

2-quart saucepan

pressure canner

liquid measuring cup

thermometer

set of measuring

spoons

large saucepan or steamer with

rack 6 No. 2 cans timer

Assemble these supplies:

1 kilo dry kidney or navy beans

4 cups tomato sauce

4 cups soaking liquid from beans

1 tablespoon salt pieces of salt pork

Steps in preparation:

1.Sort and wash dry them in water for overnight.

2. Immerse in boiling minutes and drain. for making sauce.

3. Make the sauce by mixing the tomato sauce and the liquid from the soaked boiled beans with a proportion of 1:1.

4. Fill containers 2/3 full with hot prepared beans (approximately 250 grams). Add small pieces of salt pork and add the tomato sauce leaving 1/2 inch at top of glass jars and tin cans for head space.

5. Exhaust at slow boiling about 15 minutes.

6. Seal and process in steam canner at 10 pounds pressure (240°F) for 65 minutes.