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8 lb. dry beans ½ c. salt ½ c. cornstarch 4 qt. tomato juice 3 c. white sugar 4 c. brown sugar ½ tsp. pepper 1 tsp. mustard 1 lg. onion, chopped 26 oz. catsup Directions Soak beans in water overnight, then cook until soft. Pour off the white foam. Put the rest of ingredients together and mix with beans. Cold-pack for 3 hours. Yield: 14 quarts JoEllen Lambright Back to Canning & Freezing |
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Pork & Beans Recipe ~
