I found this recipe from shewoff at another forum. She compares them to Bush's baked beans. They are good good beans!

Pork and Beans to can

2 quarts dried navy beans (about 2 pounds)
2 tsp. salt
1 pound salt pork or country ham cut into small chunks
3 large onions, diced
1 1/3 C. brown sugar
3 tsp. salt
1/2 C. mustard
1 1/3 C. molasses

Cover beans with 6 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 6 quarts water and add 2 tsp. salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Put beans back into pot and add the rest of the ingredients and mix well. Add back 8 cups of the bean liquid. May add water to make up the 8 cups if you don't have enough bean juice left. Mix well. Put beans into baking dishes or bean pots. Cover and bake at 350 for 3 hours. Add water if needed to keep beans "soupy". Let cool a little while getting jars ready. Pack hot beans and sauce into jars leaving 1" head space. Remove air bubbles. Adjust caps and process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 10 pounds pressure. Makes about 14 pints or 7 quarts of pork and beans.

THANK YOU!!
YUMMY!!!!!!!

PS- I've also used pintos for this recipe & no complaints outta my fellas!

Going to have to try this, also on the look out for one that is more Ireland/UK style, savory with tomato sauce and no pork, for the Housemate (and vegetarian friends).

Thank You printing out right now..I will omit the onions of course,but this is great to have around

and does anyone know how long molasses can be stored in its orginal container...I prepped some and it is not a big use item in the house..pm me answer please

I will have to try it without the salt. I may substitute cinnamon or some other spices like I do in my other cooking.

Thank you for the recipe, printing and saving it now.

War Tide, if you can, you may want to use even a tiny pinch of salt (like 1/8 to 1/4 tsp) in the entire recipe. This will do dramatic things to the flavor and still be very low in salt, much lower than just about any commercial version and lower than if you made beans with ham or bacon. The same trick is true of bread, which can be made without salt, but tastes so much better if it has the chemical reaction from even a small amount.

Woops, just realized there is salt in the pork (I was confusing this with the other recipe I copied tonight) so you probably don't have to add any extra salt if you have salt already in the meat.

I have canned just plain old dry beans..put in a pint sealer and add 3/4 full of water and 1/4 full of beans and then pressure can..
it works.. then i add them to bean soup mwhen i want it fast..

Don't forget to adjust time and pressure for your elevation.

I'm not THAT tall. ;-]

But are you THAT short?

He must be!