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 Feet||Dial Gauge Canner||Weighted Gauge Canner|
|0-1,000||10 lb pressure||10 lb pressure|
|1,001-2,000||11 lb||15 lb|
|2,001-4,000||12 lb||15 lb|
|4,001-6,000||13 lb||15 lb|
|6,001-8,000||14 lb||15 lb|
|8,001-10,000||15 lb||15 lb|
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!
Homemade Canned Baked Beans
- 2 lb dry navy beans, (about 5 cups)
- 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.)
Nutritional information is auto-generated and the accuracy is not guaranteed.