Here is a recipe that my Grandma Steele used to make. Trust me, after you create and preserve these homestyle baked beans in a jar, you’ll never buy store-bought again!

Homestyle Baked Beans Canning Recipe

makes approx. 5 pints

Prep Time: 45 min / Cook Time: 25 min / Canner Time: 60 min / Processing Time: 75 min / Total Time: 205 min

Need a quick side for a pot-luck or sporting events? Pop a few jars of these in your crockpot and heat through on warm. Homestyle baked beans are a total crowd pleaser and the perfect side dish. After canning these once, I never purchased store-bought baked beans again.

Ingredients

  • 2½ cups dried navy or great northern beans (16 ounces)
  • 12 to 14 ounces smoked, uncured bacon, thick cut
  • 1 large sweet onion, diced (1½ cups )
  • 6 garlic cloves, minced
  • 1½ cups Chicken Stock
  • ¾ cup packed dark brown sugar
  • ¾ cup tomato paste (6 ounces)
  • ½ cup blackstrap molasses
  • ¼ cup apple cider vinegar
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 teaspoon coarse sea salt

Instructions

  1. Thoroughly rinse and clean the dried beans, discarding disfigured beans and debris.
  2. In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with lid on for 30 minutes. Turn off heat and keep lid on.
  3. Using kitchen scissors cut bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook bacon until lightly browned but not crisp, about 8 minutes. Remove bacon pieces using a slotted spoon and set aside in bowl. Be sure to reserve as much bacon grease in skillet as possible.
  4. Add the onion and garlic to skillet and cook until the onion is translucent, about 5 to 8 minutes.
  5. In a large bowl, whisk together the chicken stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire, Dijon mustard, salt, cayenne pepper, and black pepper to make a smooth sauce with no lumps.
  6. Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes.
    Add the sauce to skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from heat.
  7. Using a slotted spoon, fill the pint jars with hot beans leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the 1 inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
  8. Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 pounds pressure. Process pint jars for 75 minutes

 

Recipe Tip: While it is tempting to double, even triple, this recipe, the best flavor is achieved when it is created in a single batch . I suggest prepping the beans for multiple  batches simultaneously to maximize your time, therefore increasing your yield. A single batch requires 2 ½ cups dried beans that yields 5½ cups hydrated beans. Use this math to hydrate multiple batches of beans together to save stove-top space. Then, you can create individual batches of sauce and individual skillets of the bacon, onion, and garlic mixture.

For more canning recipes using legumes and beans, be sure to pick up your copy of The Complete Guide to Pressure Canning today.

Have a canning question? Do not hesitate to message me on Facebook.

Happy Canning Everyone~
Diane, The Canning Diva®
www.canningdiva.com

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