Can baked beans with me!

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I’ve been seeing lots of baked bean canning recipes shared and such wonderful ideas! I had used up my last jar off the shelf and needed to can more and I’m not sure I’ve ever shared my recipe! I personally think it’s the best ;D

For my canned baked beans, I do prefer to soak the great northern beans for 12 hours with a splash of apple cider vinegar. This soaking with an acid properly prepares beans for optimal digestion. I am known to can my beans without prior soaking, but I’ve found the best quality product for baked beans comes from pre-soaking and also simmering the barbecue sauce. I also prefer to soak these because I take these as a side dish to a lot of picnics and functions and would rather not give everyone the farts!

The Recipe

Start with 2 pounds of great northern beans. Rinse and sort them. 2 pounds of dry great northern beans will do approximately 10-12 pints. Feel free to halve, triple, or quadruple this recipe to fit your needs!

Now, decide if you would like to:

Soak them for 12 hours with a splash of apple cider vinegar. Drain, rinse, and add 1 heaping cup of soaked beans to each pint
Measure out and add 1/2 cup of unsoaked beans to each pint jar.

Next, chop up 2 small onions and 6 slices of crisp cooked bacon. Evenly distribute both amongst pint jars.

Into a stock pot, add:

8 cups water

1/2 cup molasses

1 1/2 cup brown sugar

1/2 cup coconut sugar

1/2 cup apple cider vinegar

1/2 cup maple syrup

2 tsps garlic powder

2 cups ketchup

2 tsps salt

2 tsps black pepper

2 Tbs dry mustard powder

1 tsp liquid smoke

1 tsp worcestershire sauce

Bring these to a boil, stirring frequently to dissolve sugars and prevent burning. Reduce heat to a simmer, and cook for about 10 minutes. Taste and adjust your seasonings as needed to your preferences. You can also use whatever sugars or sweeteners you like; more or less of one or the other. I use several types because of their different flavor profiles they bring to the beans.

Ladle the hot liquid over the jars of beans to 1” headspace; debubble well and add more liquid if needed to maintain 1” headspace.

Canning

Wipe jar rims with vinegar soaked towel really well.

Add lids and bands.

Pressure can at your elevations recommended pressure for 75 minutes for pint jars.

Once time is up, allow pressure canner to naturally depressurize before removing jars. Allow jars to cool for 18-24 hours before removing bands and testing seals.

Serving

I love dumping a few jars into a crockpot and heating on low for a couple hours and taking to picnics or barbecues. They’re always a hit. Otherwise, dump into a saucepan and heat through. Enjoy!