Canning Bush’s Baked Beans Recipe

Introduction

There’s something timeless and comforting about a warm bowl of baked beans — and few brands capture that flavor quite like Bush’s. Their signature blend of tender navy beans, rich molasses, and smoky-sweet sauce has been a family favorite for generations.

Canning Bush’s baked beans at home allows you to enjoy that same hearty taste any time of year while controlling the ingredients and sweetness. With the right canning process, you can preserve this wholesome meal safely for months, making it perfect for busy weeknights or camping trips.

This recipe keeps true to the spirit of Bush’s classic baked beans — a combination of smoky bacon, brown sugar, and a hint of tangy mustard — while giving you the satisfaction of a homemade, shelf-stable batch.

Cooking Time and Serving

• Prep Time: 25 minutes

• Cook Time: 2 hours

• Canning Process Time: 75 minutes (pressure canning)

• Total Time: ~3 hours

• Servings: 10–12 jars (pint-sized)

Ingredients

For the Beans

• 2 pounds dried navy beans

• 10 cups water (for soaking)

• 8 cups fresh water (for cooking)

For the Sauce

• 1 cup ketchup

• ¾ cup molasses

• ½ cup brown sugar, packed

• 2 tablespoons yellow mustard

• 1 tablespoon apple cider vinegar

• ½ teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon smoked paprika (optional for smokiness)

• 6 slices bacon, chopped

How to Make Canning Bush’s Baked Beans

Step 1: Prepare the Beans

1. Rinse and sort the dried navy beans, removing any debris.

2. Soak the beans overnight in 10 cups of water, or use a quick soak method by boiling for 5 minutes and letting them rest for 1 hour.

3. Drain and rinse the beans. Add them to a large pot with 8 cups of fresh water and simmer for 30 minutes. Drain again.

Step 2: Make the Sauce

4. In a large saucepan, combine ketchup, molasses, brown sugar, mustard, vinegar, salt, pepper, and paprika.

5. Simmer over low heat for about 10 minutes, stirring occasionally until the sauce thickens slightly.

Step 3: Combine and Cook

6. Add the par-cooked beans and chopped bacon into the sauce mixture.

7. Simmer gently for 30–45 minutes, stirring occasionally to ensure even coating.

Step 4: Fill the Jars

8. Prepare your canning jars, lids, and rings by sterilizing them in boiling water.

9. Ladle the hot baked bean mixture into hot jars, leaving 1-inch headspace at the top.

10. Remove any air bubbles using a spatula and wipe the jar rims clean. Seal with lids and rings until fingertip-tight.

Step 5: Pressure Can

11. Process the jars in a pressure canner at 10 PSI for 75 minutes (pints) or 90 minutes (quarts).

12. Let the pressure return to zero naturally before opening the canner.

13. Remove jars carefully and let them cool undisturbed for 12–24 hours. Check that the lids are properly sealed.

Notes

• Always use a pressure canner, not a water bath canner, since beans are a low-acid food.

• You can adjust sweetness by reducing the brown sugar or molasses slightly.

• For a vegetarian version, omit bacon and add a drop of liquid smoke.

• Properly sealed jars can last 12–18 months in a cool, dark pantry.

FAQs

Q1: Can I use canned beans instead of dried?
Yes, but reduce the cooking time significantly and skip the soaking step. You’ll need about 6–7 cans of navy beans, drained and rinsed.

Q2: Can I use a water bath instead of pressure canning?
No, because baked beans are low in acid, water bath canning is unsafe. Always use a pressure canner.

Q3: How do I know if my jars are sealed properly?
After cooling, press the center of each lid. If it doesn’t pop up and down, it’s sealed.

Q4: Can I freeze instead of canning?
Yes! Simply cool the beans completely and store them in freezer-safe containers for up to 6 months.

Nutrition Information

Disclaimer

Enjoy this homemade Bush’s-style baked beans recipe in moderation, as it’s rich in sugars and sodium. Always check ingredient labels for potential allergens, especially bacon, mustard, and molasses. If you have food sensitivities or dietary restrictions, consult a healthcare professional before consuming preserved foods.