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