Canned Baked Beans | Food Preservation (With Cooking Video)

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Canning your own homemade baked beans is pretty easy to do, and the flavor is so much better than store-bought!

Canning your own homemade baked beans is pretty easy to do, and the flavor is so much better than store-bought!

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Watch this episode, and see how I make Canned Baked Beans:

You can get a free printable version of this recipe below.

Remember: Baked Beans are a low acid food and must be pressure canned. They can not be hot water bath or steam canned.

Adjusting Pressure for Altitude

This is a general guide for adjusting the recipe to your elevation. However for the most accurate information, reference your pressure canner’s user manual.

Altitude in FeetDial Gauge CannerWeighted Gauge Canner
0-1,00010 lb pressure10 lb pressure
1,001-2,00011 lb15 lb
2,001-4,00012 lb15 lb
4,001-6,00013 lb15 lb
6,001-8,00014 lb15 lb
8,001-10,00015 lb15 lb

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Canning your own homemade baked beans is pretty easy to do, and the flavor is so much better than store-bought!

Homemade Canned Baked Beans

Constance Smith - A Good Life Farm
Canning your own homemade baked beans is pretty easy to do, and the flavor is so much better than store-bought! This recipe makes 9-10 pint jars.
4.34 from 6 votes
Prep Time 20 mins
Cook Time 1 hr
Processing Time 1 hr 15 mins
Total Time 2 hrs 35 mins
Course Food Preservation & Canning
Cuisine American
Servings 56
Calories 216 kcal


  • 2 lb dry navy beans, (about 5 cups)
  • water
  • 1 1/2 lb bacon, diced
  • 3 c diced onions
  • 12 cloves garlic, minced
  • 2 c chicken stock
  • 1 1/2 c brown sugar
  • 1 c blackstrap molasses
  • 1/2 c ketchup
  • 1/2 c apple cider vinegar
  • 1/4 c Worcestershire sauce
  • 1/4 c Dijon mustard
  • 2 tsp sea salt
  • 1 tsp cayenne peppers
  • 1 tsp ground black pepper


  • To begin, sort, rinse and drain the beans. Discard any "ugly" beans or rocks.
  • Place the beans in a large pot and add enough water to cover by 2 inches. Bring the beans to a boil, over medium high heat. Boil the beans for 5 minutes.
  • Reduce the heat, cover and simmer for 30 minutes. After they have simmered, turn off the heat and leave the lid on.
  • While the beans are cooking, put the diced bacon in a large Dutch oven or pot. Cook the bacon over medium low heat until the bacon is golden brown, but not hard.
  • Use a slotted spoon to scoop the bacon out to a dish lined with paper towels. Set it aside for now.
  • Leave about 2-3 tablespoons in the Dutch oven, remove any excess. (I keep it in the fridge for cooking.)
  • Add in the onions and garlic. Cook them until the onions are translucent and slightly tender, about 8-10 minutes.
  • In a bowl, combing the chicken stock, brown sugar, molasses, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, sea salt, cayenne peppers and black pepper. Whisk the ingredients together.
  • Drain the beans in a colander, and add them to the Dutch oven with the onions.
  • Add in the bacon and stir it together. Heat the beans for about 5 minutes.
  • Add in the sauce ingredients, stirring well. Bring the mixture to a boil and boil for 2 minutes.
  • Remove the beans from the heat, and ladle into prepared pint jars. Leave an inch of headspace.
  • Wipe the rims with a damp rag dipped in white vinegar. Place a lid and ring on the jar and set it in your pressure canner. Repeat with all of the beans.
  • Pressure can the beans for 1 hour and 15 minutes at 10lb pressure. (Adjust for elevation.)



The processing time and pressure is for 0-1,000 ft elevation. See your canner's user manual to learn how to adjust the time and pressure for your elevation if you live at a higher altitude.


Serving: 1cCalories: 216kcalCarbohydrates: 22gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 12mgSodium: 163mgPotassium: 333mgFiber: 4gSugar: 12gVitamin A: 28IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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