Someone was asking about pork and beans.

[Ldychef2k]

I made this recipe last week. I highly recommend it.

http://www.amishshop.com/hazel-doc/amishcookingrecipes/canningandfreezing/porkandbeans.htm

ETA: I didn't use the flour. YMMV.

 

[Dace]

That was me

That recipe looks yummy! So you canned it? and it turned out well?

That is a big recipes....but I guess with canning that is just how you do it
How many quarts/pints did it make?

 

[me&thegals]

Ladychef-- What does YMMV mean? I'm glad to hear you didn't use flour, as I have family members with celiac and was debating if cornstarch would work instead...

How many quarts does this make? Sounds like a huge batch. It also sounds like a great recipe. Before I commit, can you rate your affection for this recipe on a scale of 1 to 5, 5 being absolutely delicious!? Thanks!

me&thegals

 

[Ldychef2k]

YMMV - your mileage may vary.

I halved the recipe, and it made about 16 quarts, as I recall. Actually, I am not really sure. But it was more than 12.

The eason I didn't use the flour is because you are not really supposed to thicken things that you can. I am fortunate not to have a lot of food issues, other than eating to much of it. I am diabetic, so I watch sugar a bit, and as a result of stomach surgery 25 years ago I can't digest raw foods, but other than that...which actually does sound like food issues, huh?

My affection for this recipe is about a 4 to 4.25. I don't give out really high scores very frequently, but I would say that my deep pit beef and deep pit pork are 4.99. LOL

 

[me&thegals]

I think the recipe suggested water bath canning. Is this what you did? It seems like a person would need to pressure can this recipe with the beans not being acidic enough and containing meat. If so, how long would you suggest?

Thank you, thank you! Our favorite "fast food" supper around here lately has been a can of baked beans, which my entire family adores, with a venison ring bologna stirred in, then veggies on the side. I don't care for the very saucy canned stuff, plus I hate spending money and wasting cans if I could be making it myself. I'm going to give this one a shot, but probably halve the recipe as you did. Thanks!

 

[Ldychef2k]

I totally forgot to subscribe to this thread..SORRY!

I did pressure can them....

I think the recipe suggested water bath canning. Is this what you did? It seems like a person would need to pressure can this recipe with the beans not being acidic enough and containing meat. If so, how long would you suggest?

Thank you, thank you! Our favorite "fast food" supper around here lately has been a can of baked beans, which my entire family adores, with a venison ring bologna stirred in, then veggies on the side. I don't care for the very saucy canned stuff, plus I hate spending money and wasting cans if I could be making it myself. I'm going to give this one a shot, but probably halve the recipe as you did. Thanks!

 

[2dream]

Since you are not using the flour does that mean you did not use the water since you are suppose to use the water and flour to make a paste?

I know I should be able to figure that out but......lets face it - sometimes I am just not the brightest crayon in the box.

 

[Ldychef2k]

Nope, used water and tomato sauce. It's just not thick. But you don't miss it because the flavor is so good from the bacon !