Pork and beans is a dish that has pig meat and beans as its main ingredients and if you know how to can pork and beans, you can store this dish for future use. The American pork and beans is a traditional dish, which contains the stew of pork and navy beans. Sometimes, the pork content may be very little and the dish may only contain rendered fat of pork. If you learn how to can pork and beans, then, you can cook the stew in the 19th century style and have it for a long time with you. The 19th century cooking of pork and beans includes stewing with fresh tomatoes. 

History of canning pork and beans

Pork and beans were introduced in the American diet sometime in the mid 1800s. Traditionally, pork and beans was cooked with a quart of beans, pepper and one pound of salted pork. They were canned even in those times and were highly regarded as the best convenience food available. Tomatoes began to be added to the preparation since the American Civil War, after it was first cooked for the US army. Though canned pork and beans emerged in the commercial market in the 1880s, it was not until 1895, when the concept of canned pork and beans was actually popularized by H.J Heinz with an improved version of the dish.  

Cooking and canning pork and beans

Before I tell you how to can pork and beans, I must first give you a brief idea on how to cook the dish. Cook the pork pieces in olive oil and oregano till brown and then in a separate pan, mix tomato puree, soaked beans and the tendered pork. Then, add water and salt in the mixture and cook it as stew. Next, fill the canning jars to the rim with the cooked stew and cover the lid of the jar and tighten the screw. Pressure can the jar as per the instructions given in the manufacturer’s manual and cool it for 10 to 12 hours before refrigerating.

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