CANNING BAKED BEANS

If you like homemade from scratch goodness but also want the convenience of popping a can open, this recipe for canning baked beans is what you need.

Having homemade convenience food on the pantry shelves has saved me on busy days more times than I can count. 

The canning lifestyle is not new to me. Growing up, my parents’ goal was to be as self-sufficient as possible, so we naturally had a big garden and did a lot of canning every year. 

• Prep Time: 2 hours
• Cook Time:90 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 quarts or 16 pints 1x

INGREDIENTS

• Four pounds of dry beans
• 3 onions, diced
• 2 Tablespoons oil
• 40 oz. ketchup
• 36 oz. barbecue sauce
• 2 Tablespoons mustard
• 1/4 cup Apple Cider Vinegar
• 1/3 cup blackstrap molasses

INSTRUCTIONS

1. Rinse beans, cover with water, and soak for 12 hours or overnight
2. Rinse well under running water, cover with water again and cook until tender
3. Drain the cooked beans, reserving the broth.
4. Sauté onion in olive oil until translucent.
5. While onion is sautéing, Combine remaining ingredients in a large bowl
6. Pour over beans, and add onions, and stir
7. Stir in 4 cups of reserved bean broth

DIRECTIONS FOR CANNING BAKED BEANS

1. Line up serialized quart or pint jars, lids, and rings on your work area
2. Place a canning funnel into the first jar
3. Fill the jar with beans to about 3/4 of an inch from the top
4. Move the funnel to the next jar
5. Wipe rim of the first jar with a clean, damp cloth to make sure it’s clean of debris. Place lid and ring on top, screwing the ring down firmly
6. Repeat with remaining jars and beans
7. Next, prepare your pressure canner ready.
8. Place prepared jars of beans in the canner doing your best to make sure they’re not touching, place lid on with pressure valve open and heat over medium-high heat.
9. Once a steady stream of steam begins to escape the pressure valve set the timer for ten minutes.
10. After the ten minutes are up, put the weight on, and heat it up until it reaches ten pounds of pressure, or the weight starts jiggling depending on your canner.
11. Process pints for 75 minutes, and quarts for 90 minutes
12. Turn off heat, and let the canner cool.
13. Let the jars settle for at least 24 hours.
14. After this time, you may test the seal by pressing to see if the “button” is sucked down flat, rinse any stickiness off the jars, and remove the rings for storage.