8 Pounds white beans
2 ham hocks
4 large onions — diced
1 quart chili sauce
1 1/2 bottles catsup
1 pound brown sugar (or less)
4 teaspoons prepared mustard
salt and pepper to taste water
Soak the beans overnight. Cook beans in water with ham hocks and onions until nearly done. Remove the ham hocks and take meat off bones. Put meat back in the beans and add the remaining ingredients. Bottle and pressure for 1 hour at 10 pounds pressure. Makes about 30 pints. “When I made mine, I used a medium size shoulder ham roast instead of the ham hocks and added more mustard.”