8 1/2 lb. dried navy beans
3 qt. tomatoes
2 lb. brown sugar
1 tsp. cinnamon
1 qt. or less catsup
1/2 c. cornstarch
1/3 c. salt
3 1/2 lb. fresh pork shoulder
1 lb. white sugar
2 tsp. dry mustard
2 qt. water
1 tsp. pepper

Soak beans overnight. Cook beans with pork. When nearly done, add salt. To make tomato sauce, combine tomatoes, brown sugar, white sugar, mustard, cinnamon, catsup, water, pepper and cornstarch and bring to a boil. Fill canning jars, 3/4 full with beans then add sauce. Cold pack for 2 hours.