7 pieces of pork, ham, or bacon, 3/4 inch cubes
unsulphured molasses
1-2 lbs navy or Great Northern beans Soak beans for 12-18 hours and discard water. Boil beans for 20-30 minutes. Prepare molasses sauce: An average of 3/4 pounds per quart. Place seven 3/4-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans. Cover and bake four to five hours at 350F. Add water as needed -- about every hour. Processing: Fill jars, leaving 1-inch headspace. Add one piece of the pork to each jar. Adjust lids and process in a pressure canner. If using a weighted gauge pressure canner, process pints for 75 minutes at 10 lbs pressure or quarts for 90 minutes at 10 lbs pressure. If using a dial gauge pressure canner, process at 11 pounds pressure using the same processing times as above. Submitted by: CM | 
