1 quart (about 2 pounds dried navy beans)
1/4 pound salt port, cut in pieces
1 quart tomato juice
3 tbls sugar
2 tsp salt
1 cup chopped onions
1/4 tsp cloves
1/4 tsp allspice
Pack 1 cup of beans into hot jars. Top with a piece of pork. Combine tomato juice, sugar, salt, onions, and spices. Heat to boiling. Pour hot sauce over beans, leaving 1 inch head space. Adjust cap. Process pints 1 hour and 5 min. quarts 1 hour and 15 min in a pressure canner at 10 lb pressure. Makes about 3 quarts. Double this recipe for a full canner load.
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