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

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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.
4.48 from 17 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

Ingredients
  

  • 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

Instructions
 

  • 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.)

Video

Notes

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.

Nutrition

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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7 thoughts on “Canned Baked Beans | Food Preservation (With Cooking Video)”

  1. I made these this morning. They are absolutely DELICIOUS!! The only change I did was ..I only put 1/2 c of brown sugar instead of 1 1/2 c. My hubby has to watch the sugar intake. Thank you. Love all your videos.

    Reply
  2. Is it safe to can this if I omit the bacon? I am on a very tight budget and even though I love bacon I have to be very frugal.

    Reply

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