Welcome to Fyreflye’s Follies!

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In Today’s video, I will show you how I can Pork and Beans for shelfstable storage.

Not everything I do is USDA/FDA approved. Canning dry beans using the “nosoak” method is NOT FDA/USDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.

I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.

Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from.

Today’s Recipe:
(makes 8 HALFPints)
~sauce~
16 ounces tomato sauce
3 cups water
1/4 cup brown sugar
1 tsp yellow mustard
2 Tbsp honey (or molasses or cane syrup)
1 tsp liquid smoke
1 1/2 tsp salt

2# navy beans
2 medium diced onions
1 package salt pork or bacon

Mix together sauce ingredients and bring to a low boil for 5 minutes.
In jars, layer beans, onion, and hot dogs. Add 1 cup sauce. Debubble and top with boiling water to 1 inch headspace. Process 75 minutes for pints or halfpints, 90 minutes for quarts.

You can find the NCHFP/USDA guidelines here
https://nchfp.uga.edu/index.html

Ball website, getting started
https://www.freshpreserving.com/canni...

Find your elevation here, type in your physical address.
https://www.whatismyelevation.com/