baked beans for canning recipe

Written BySheba G Updated On
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The Best baked beans for canning recipe

I have been making this baked beans for canning recipe for years, and it is a staple in my pantry. My family loves the rich, smoky flavor, and I love knowing exactly what goes into each jar. It is a perfect recipe for busy weeks when you need a quick side dish or a hearty addition to a meal. These beans are packed with protein and fiber, making them a healthy choice that everyone can enjoy.

Classic Canned Baked Beans

4.5 from 1027 votes

This recipe for canned baked beans gives you a shelf stable staple that tastes just like homemade. The beans are slow cooked in a sweet and savory sauce, then processed in a pressure canner for long term storage.

Prep Time30 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 8 pintsCuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Beans

4 cups dried navy beans
Water for soaking and cooking

For the Sauce

1 cup molasses
1/2 cup brown sugar
1/4 cup ketchup
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup apple cider vinegar
4 cups bean cooking liquid

👨‍🍳Directions

1Rinse the navy beans and pick out any debris. Place them in a large pot and cover with water by 2 inches. Soak overnight or for at least 8 hours.
2Drain and rinse the beans. Return them to the pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 45 minutes or until the beans are tender. Do not overcook.
3Drain the beans, reserving 4 cups of the cooking liquid. Set the beans aside.
4In a large bowl, whisk together the molasses, brown sugar, ketchup, mustard, Worcestershire sauce, salt, pepper, paprika, and apple cider vinegar. Add the 4 cups of reserved bean liquid and stir until smooth.
5Divide the cooked beans evenly among the 8 pint jars. Pour the sauce over the beans, leaving 1 inch of headspace. Remove air bubbles by running a non metallic spatula around the inside of each jar. Wipe the rims clean, place the lids and bands on, and tighten just fingertip tight.
6Place the jars in the pressure canner. Process at 10 pounds of pressure for 75 minutes for pints, adjusting for altitude if needed. Allow the canner to cool naturally before removing the jars.
7Let the jars cool completely on a towel lined counter. Check that the lids have sealed by pressing on the center. Store in a cool, dark place for up to one year.

🔧Equipment

Large pot
Pressure canner
8 pint jars with lids and bands
Jar lifter
Canning funnel
Clean towels

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 52g🥦Dietary Fiber: 10g🍬Sugars: 22g🥩Protein: 12g

📝Notes

Tips: Always use a tested recipe for canning to ensure safety. If you prefer a less sweet bean, reduce the brown sugar to 1/4 cup. You can also add cooked bacon or ham to the jars before processing for a meatier version.

Watch Video Of How Classic Canned Baked Beans Works

These canned baked beans are always a good idea for any occasion. They work perfectly for family gatherings, camping trips, or just a quick dinner side. I love knowing I have a healthy and delicious option ready to go anytime.

❓ Frequently Asked Questions About Canned Baked Beans

1. Do I need a pressure canner for this recipe?

Yes, a pressure canner is required for safely canning baked beans. Beans are a low acid food, and water bath canning is not safe. A pressure canner reaches the high temperatures needed to kill harmful bacteria.

2. Can I use a different type of bean?

You can, but the cooking time may vary. Great northern beans or cannellini beans work well. Avoid using very small beans that might turn mushy. Adjust the cooking time so the beans are tender but still hold their shape before canning.

3. How long will these canned beans last?

When stored in a cool, dark place, properly sealed jars of canned baked beans will last for 12 to 18 months. Always check the seal before opening and discard any jars that are leaking or have bulging lids.

4. Can I add meat to this recipe?

Yes, you can add cooked bacon or ham. If you do, you need to increase the processing time to 90 minutes for pints to ensure safety. Make sure the meat is fully cooked before adding it to the jars.

5. Why did my beans turn out mushy?

Mushy beans are usually a sign of overcooking before canning. You want the beans to be tender but still firm. Also, overprocessing in the canner can cause mushiness. Follow the cooking times exactly and do not let the beans sit in hot liquid for too long before canning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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