Pork & Beans

8 lb. dry beans
½ c. salt
½ c. cornstarch
4 qt. tomato juice
3 c. white sugar
4 c. brown sugar
½ tsp. pepper
1 tsp. mustard
1 lg. onion, chopped
26 oz. catchup


Soak beans in water overnight, then cook until soft. Pour off the white foam. Put the rest of ingredients together and mix with beans. Cold-pack for 3 hours. Yield: 14 quarts

Red Beets To Can

Pizza Sauce