making canned baked beans

Disclaimer: I am using a method that was taught to me which doesn't go by the USDA guidelines or any canning related organizations. I recommend to anyone that either buys a new canner or replaces the pressure gauge to take it to their local agriculture extension office where they will test it to ensure that it's reaching correct necessary temperatures. Ingredients per pint: 1/2 teaspoon salt that doesn't have iodine 2 tablespoons brown sugar 1 and 1/2 teaspoons minced onion 1/4th teaspoon mustard 1 and 1/2 teaspoon apple cider vinegar 1/4th strip of bacon 1/4th cup ketchup