Canning Baked Beans or Pork and Beans
User Reviews
4.1
51 reviews
Good
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
60
-
Calories
156 kcal
-
Course
Side Dish, Main Course
Canning Baked Beans or Pork and Beans
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Canning enables you to enjoy your homemade baked beans right off the shelf. Just open the jar, heat it up, and enjoy!
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Ingredients
- 3 pounds dried navy or white beans
- 3/4 cup molasses
- 1/4 cup apple cider vinegar
- 3 tablespoons kosher salt
- 2 tablespoons ground dry mustard
- 1/2 cup ketchup
- 1 cup brown sugar
- 3 large yellow onions , chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 1/2 pounds Bacon , diced
- 3 bay leaves
- 5 cloves garlic , minced
- 1/2 teaspoon ground cloves
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Instructions
- Rinse the beans and rapidly boil them in unsalted water for 2 minutes. Then turn off the heat, cover and let soak for 1 hour. Drain and discard the liquid. Return the beans to the pot with 6.75 quarts of water and bring to a boil, then immediately drain again - this time reserving the liquid. Set aside the beans and liquid.
- In a very large stock pot (at least a 10-quart pot) fry the bacon until crispy then drain the fat. Draining the fat is essential for the bottles to seal when you pressure can them. Add the onions and cook until soft and translucent. Add the garlic and cook for another couple of minutes. Add all remaining ingredients, including the beans and their liquid.
- You have two options for cooking the beans: 1) Cover and bake at 350 degrees F for 3-4 hours, stirring once or twice. If needed, add a little water while cooking to keep the beans "soupy". (Be sure to use an oven-safe lid or cover tightly with foil), or 2) Cover and simmer on low-medium on the stovetop for 60-90 minutes or until the beans are soft (depending on how old the beans are they may require longer). Keep in mind though that the beans will continue to cook in the pressure canner so don't let them get mushy.
- Pack into hot, sterilized canning jars leaving 1 inch of head space and cover jars with seals and rims. Follow your pressure canner's instructions and process at 10 lbs pressure: Quart jars for 75 minutes, pint jars for 65 minutes. (Adjust for altitude as needed.)Per your canner's instructions, remove pressure canner from heat and allow the pressure to release on its own. Remove jars and place them on a kitchen towel on the counter top and let them sit undisturbed for 24 hours. Jars are sealed when the jar lids are depressed.Note: the consistency may be soupy initially but the beans will continue to soak up liquid as they sit.
- For best storage, store in a dark and relatively cool place (though room temperature is fine). Shelf life is at least 1 year.Makes about 7 1/2 quarts or 15 pints.
Notes
- If you want to make "pork and beans" instead, simply reduce the amount of brown sugar to a 1/4-1/3 cup and either eliminate or only add a little molasses. You still have the option of cooking the beans on the stove or baking in the oven.
Nutrition Information
Show Details
Serving
0.5cup
Calories
156kcal
(8%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
454mg
(19%)
Potassium
380mg
(11%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
16IU
(0%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 156kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 454mg | 19% |
| Potassium | 380mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
51 reviews
Good
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