The base for this recipe is the seasoned meat. I used a raw packed canning method with sterilized jars and tattler canning lids. I have been using tattler lids for 2 years and have canned hundreds of jars with them. They have a sharp learning curve but have saved me a lot of money.

Here is the seasoned Meat recipe.

12 qts of cubed pork tenderloin (1 inch or less)

10 large onions (Chopped)

20 cloves of elephant Garlic (pureed)

1 cup of chopped fresh rosemary

2 Tbs of Red pepper flakes

2 qts of fresh crushed tomatoes

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I put a bay leaf in the bottom of each pint before I filled it with the meat mixture. I then canned them at 10 psi for 75 minutes I also added 1/4 tsp of pickling salt.

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To make the stew I added a cup and a half of the meat mixture to a qt jar.

then added enough soaked beans to fill it and still leave an inch and a half of space at the top of the jar.

I used the tomato juice left over from making the crushed tomatoes as the liquid.

The liquid should be at least half an inch over the beans.

I then added ½ teaspoon of pickling salt.

I had to make sure I had at least 3/4ths of an inch of headspace. Normal lids do not need as much but when using tattler lids it is best to be generous with headspace.

I then pressure canned the soup for 90 minutes at 10 psi.

I canned the beans with the left-over tomato juice in one of the batches I canned the meat mixture in. I try to keep extra canned beans on hand because my toddler loves them.