Beans, Beans, Beans

I should have known better, I am not sure what I was thinking.
Rick likes pork and beans. He likes them so much he eats about a pint a week, so rather than buying them from the store pre-made, I just buy the beans and can them myself. He reminded me a couple of days ago that he only had three jars left, so I decided I better get busy.
The recipe calls for 1 quart of dried beans to make about 6 pints of canned beans, so I started doing some figuring. My big pressure canner holds 20 pints and I figured I could easily do two canners full in a half-day, so I did the math and decided that if I used two gallons of dry beans it should do be about right.
Now, I know that most canning recipes rarely come out even to what they say, but even this went beyond not coming out even.
The recipe says to soak the beans for 12-18 hours, so on Monday night I put two gallons of beans in my big cheese kettle, which holds three gallons of water. I put it in the sink and filled it to the top with water, totally submerging the beans. Obviously, I knew they were going to swell, but I was not ready for what I found Tuesday morning.
I got up that morning and walked out to the kitchen to find the lid I had put on the kettle a good eight inches off the top of the kettle! The beans had swelled so much that they pushed the lid up and the ones around the edge had slid like an avalanche into the sink. I couldn’t help but laugh. I hollered at Rick and he came and laughed, then I went to work to rectify the situation. I got a food-grade five gallon bucket and scooped the beans that were above the top of the kettle into it, then I scooped the ones out of the sink, thanking my lucky stars for two things, the sink was clean, and I had left the kettle in the sink and not on the counter or the stove, then I started trying to get the rest of the beans out of the kettle. They had swelled so much and were so tight I had to refill the kettle with water and just work them loose one layer at a time. Finally I got them loose and ended up with a five-gallon bucket almost full and the original kettle full, too.
I will be canning them today, Tuesday, but first I have to run to town for onions and tomato juice for the sauce. So let’s see, I have nearly seven gallons of soaked beans, I will put just a little over a cup in each jar. If I have my math right, 16 cups to a gallon multiplied by seven is like 82 pints of canned beans. I am sure I am facing at least four canner loads now and will probably be up until after midnight finishing up, but Rick will have plenty of pork and beans to eat with his supper sandwiches.

Beans with Pork and Tomato Sauce
From the Ball Blue Book
1 quart dried navy beans, about 2 pounds
¼ pound salt pork (I use bacon)
1 quart tomato juice
3 tablespoons sugar (I use a little more)
2 tablespoons salt (be sure to use canning salt)
1 cup chopped onions
¼ teaspoon cloves
¼ teaspoon allspice.
Cover beans with cold water and let stand 12-18 hours in a cool place. Drain and cover with boiling water, boil for 3 minutes. Remove from head and let stand 10 minutes, then drain. Pack  1 cup of beans into hot jar. Top with piece of pork and fill jar about ¾ full with beans. Combine tomato juice, sugar, salt, onions, and spices. Heat to boiling, pour hot sauce to within 1-inch of jar’s top. Adjust caps. Process pints, 1 hour and 5 minutes; quarts, 1 hour and 15 minutes at 14-15 pounds of pressure (10 pounds for sea level). Yield about 3 quarts or 6 pints.