Canned Baked Beans | Food Preservation

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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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Yield: 9-10 pints

Homemade Canned Baked Beans

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!

Prep Time 20 minutes
Cook Time 1 hour
Processing Time 1 hour 15 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 2 lb (5 cups) dry navy beans
  • water
  • 1 1/2 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 t sea salt
  • 1 tsp cayenne peppers
  • 1 tsp ground black pepper

Instructions

  1. To begin, sort, rinse and drain the beans. Discard any "ugly" beans or rocks.
  2. 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.
  3. Reduce the heat, cover and simmer for 30 minutes. After they have simmered, turn off the heat and leave the lid on.
  4. 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.
  5. Use a slotted spoon to scoop the bacon out to a dish lined with paper towels. Set it aside for now.
  6. Leave about 2-3 tablespoons in the Dutch oven, remove any excess. (I keep it in the fridge for cooking.)
  7. Add in the onions and garlic. Cook them until the onions are translucent and slightly tender, about 8-10 minutes.
  8. 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.
  9. Drain the beans in a colander, and add them to the Dutch oven with the onions.
  10. Add in the bacon and stir it together. Heat the beans for about 5 minutes.
  11. Add in the sauce ingredients, stirring well. Bring the mixture to a boil and boil for 2 minutes.
  12. Remove the beans from the heat, and ladle into prepared pint jars. Leave an inch of headspace.
  13. 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.
  14. Pressure can the beans for 1 hour and 15 minutes at 10lb pressure.

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 Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 259mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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