Here's an old recipe I sometimes use for canning beans. They're very convenient to have on the shelf.

Another recipe I use, for Boston Baked Beans is here.

Beans with Pork and Tomato Sauce

1 quart dried navy beans (about 2 lbs)
1/4 pound lean salt pork (cut into 1 inch pieces)
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onions
1/4 teaspoon cloves
1/4 teaspoon allspice

Cover beans with cold water and let stand 12 -18 hours in a cool place. Drain and cover with boiling water. Bring to a boil and count 3 minutes. Remove from stove and cool 10 minutes. Drain.

Pack 1 cup beans into each hot canning jar. Top with a piece of salt pork. Fill each jar with beans until 3/4 full.

In a saucepan, stir together tomato juice, salt, onions, sugar and spices; bring to a boil and remove from heat. Pour mixture over beans in jars, leaving 1 inch of headspace. Process pints for 1 hour and 5 minutes; quarts 1 hour and 15 minutes at 10 lbs pressure.

Yield - about 6 pints.


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CM

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