Boston Baked Beans
2 pounds dry navy beans (4 cups)
3 quarts cold water
2 teaspoons salt
1/3 cup molasses
1/3 cup packed brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 pound salt pork, cut in pieces
Rinse beans; add to 3 quarts cold water in 8 to 10-quart kettle or Dutch oven. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let navy beans stand 1 hour.
Add the 2 teaspoons salt to beans and soaking water; cover and bring to
boiling. Drain, reserving 3 cups of the liquid. In large saucepan combine
reserved soaking liquid, molasses, brown sugar, vinegar, dry mustard, and the
1/2 teaspoon salt.Cover and bring to boiling; simmer 5 to 10 minutes. Keep
sauce hot.
Add salt pork to drained beans. Pack hot mixture into hot jars, filling jars 3/4 full. Fill with hot molasses sauce; leave 1-inch headspace. Adjust lids. Process in pressure canner at 10 pounds pressure (pints) 80 minutes; (quarts) 100 minutes. Makes 6 pints.