I love collecting handwritten recipes that have been tried and tested in  authentic Amish kitchens.  Writing recipes just seems to be a vanishing art as more and more once written stuff migrates to the internet and computers.  Sure you can go buy Van Camps Pork & Beans, but this recipe seems so easy that making it at home seems doable. Although this recipe (the handwritten version is pictured) was submitted to me as a home-canned version which calls for cold-packing and canning for two hours.  You really have to know what you are doing with home-canning and I don't think the USDA recommends cold-packing (although plenty of people do it).  The recipe itself, though, looks so basic I am thinking it'd probably work just to prepare and serve, although it makes enough for an army.  This recipe comes from the Swartzentruber Amish settlement of Ethridge, Tennessee.  I bet this recipe is tasty; if anyone tries it, let me know how it turns out!
- 8 1 /2 pounds navy beans
- 3½ cups pork
- 1 /3 cup salt
- Tomato Sauce
- 4 quarts tomato juice
- 2 quarts water
- 2 pounds brown sugar
- 1 pound white sugar
- 1 teaspoon black pepper
- 2 teaspoons dry mustard
- 1 teaspoon cinnamon
- 1 /2 cup cornstarch
- Soak beans overnight. Cook beans and pork. When nearly done add salt. Then fill jars 2 /3 or 3 /4 full with beans and then fill with hot tomato sauce. Cold pack 2 hours. If you wish you can use 3 quarts tomato juice and 1 quart of less catsup.
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Claudine
What kind of pork is used in this recipe? Is it salt pork or cubed pork or cubed ham? Looks great, but I'm dumb on the kind of pork to use. Help!