Pork And Beans - cooking recipe

Ingredients

8 lb. navy beans
1/2 lb. pork, cut up fine
1/3 c. salt
4 qt. tomatoes
2 qt. water
1 lb. white sugar
1/2 tsp. red pepper
1 tsp. cinnamon
1 tsp. mustard
2/3 c. brown sugar
1/2 c. cornstarch

Preparation

Soak beans overnight.
The
next
morning
add pork and salt. Cook slowly until
nearly
done.
Make
a
sauce
with remaining ingredients.
Fill
cans
3/4
full
of beans.
Fill with tomato sauce.
Makes 15 quarts.
Cold pack for 3 hours or process in pressure canner at 10 pounds pressure, quarts for 1 hour and 15 minutes and pints for 1 hour and 5 minutes.