Baked Beans For Canning Recipe

Ingredients

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2 pounds dried navy beans
1/2 pound bacon
1 to 3 yellow onions (large)
2/3 cup brown sugar, packed

4 teaspoons salt
2 teaspoons mustard powder
1 cup orange juice (optional)
2/3 cup molasses (I use Grandma's molasses which has a higher concentration of sugar)

Nutritional

Serving Size: 1 (58.5 g)
Calories 88.7
Total Fat - 3.1 g
Saturated Fat - 1 g
Cholesterol - 7.8 mg
Sodium - 420.5 mg
Total Carbohydrate - 12.7 g
Dietary Fiber - 1 g
Sugars - 11.1 g
Protein - 3.3 g
Calcium - 29.8 mg
Iron - 0.8 mg
Vitamin C - 6.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain.

Step 2

Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid.

Step 3

Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don't stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry.

Step 4

While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot.

Step 5

Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans/liquid as necessary to maintain the proper head space. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands.

Step 6

Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20 minutes (pints) or 1 hr 35 minutes (quarts). [adjust for elevation if needed!] After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid.

Step 7

Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. Wait at least 12 hrs to test the seals... jars should be completely cool!

Step 8

For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!).

Step 9

It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.