Canned Baked Beans | Food Preservation (With Cooking Video)

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.

Helpful Links:

• Large Dutch Oven
• How to Make my Farmhouse Apron
• Farmhouse Kitchen Tour

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

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.

4.47 from 13 votes

Print Recipe Save this on Pinterest

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

  

1x2x3x

• 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: 1cSodium: 163mgCalcium: 47mgVitamin C: 1mgVitamin A: 28IUSugar: 12gFiber: 4gPotassium: 333mgCholesterol: 12mgCalories: 216kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 5gFat: 13gProtein: 4gCarbohydrates: 22gIron: 1mg

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

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