Canning Baked Beans

Baked beans are a classic comfort food enjoyed at family gatherings, backyard barbecues, and holiday feasts. Their rich, smoky-sweet flavor pairs beautifully with grilled meats or can be served as a hearty side dish on its own. While store-bought cans are convenient, nothing compares to the freshness and homemade touch of beans prepared and canned in your own kitchen.

Canning baked beans at home is not only budget-friendly but also allows you to control the flavor and ingredients. You can adjust the sweetness, smokiness, and spice to your liking, ensuring every jar perfectly matches your family’s taste. It’s a wholesome way to keep a staple ready in your pantry year-round.

This recipe uses a pressure canner to safely preserve the beans. By preparing them in advance, you’ll always have a quick, satisfying side dish ready for busy weeknights, camping trips, or unexpected guests. Let’s walk through the full process of making and canning baked beans.

Cooking Time and Serving

• Prep Time: 1 hour (includes soaking beans)

• Cook Time: 1 hour 30 minutes

• Canning Time: 1 hour 15 minutes (pint jars)

• Total Time: About 4 hours (active + inactive)

• Servings: 16 servings (makes about 8 pints)

Ingredients

• 2 pounds navy beans (or great northern beans), dried

• 1 large onion, finely chopped

• 4 cups tomato sauce

• 1 ½ cups brown sugar (lightly packed)

• ½ cup molasses

• ¼ cup ketchup

• 2 tablespoons Dijon mustard (or yellow mustard)

• 1 tablespoon apple cider vinegar

• 1 teaspoon smoked paprika

• ½ teaspoon ground black pepper

• ½ teaspoon salt (to taste)

• 6 cups water (plus more for soaking)

Optional for flavor:

• 4–6 strips of bacon, cooked and crumbled

• 1 teaspoon liquid smoke

How to Make

Step 1: Soak the Beans

1. Rinse the dried beans thoroughly.

2. Place them in a large bowl and cover with water by 2–3 inches.

3. Soak overnight, or use the quick-soak method: boil for 2 minutes, remove from heat, cover, and let stand for 1 hour.

Step 2: Cook the Beans

1. Drain and rinse the soaked beans.

2. Place beans in a large pot, cover with fresh water, and simmer for 30–40 minutes until slightly tender but not mushy.

3. Drain the beans and set aside.

Step 3: Prepare the Sauce

1. In the same pot, combine tomato sauce, brown sugar, molasses, ketchup, mustard, vinegar, paprika, salt, and pepper.

2. Stir in onion and optional bacon or liquid smoke.

3. Simmer the sauce for 10 minutes to meld the flavors.

Step 4: Combine Beans and Sauce

1. Add the drained beans into the sauce and mix well.

2. Simmer together for 10–15 minutes to allow beans to absorb flavor.

Step 5: Fill Jars

1. Ladle hot beans and sauce into sterilized pint jars, leaving 1 inch of headspace.

2. Remove air bubbles with a non-metal spatula and adjust liquid if needed.

3. Wipe rims, place lids on top, and secure with bands until fingertip tight.

Step 6: Pressure Can

1. Place jars in a pressure canner with the recommended amount of water.

2. Process at 10 pounds pressure for 75 minutes (pints) or 90 minutes (quarts). Adjust pressure for altitude if needed.

3. Turn off heat, let pressure return to zero naturally, then carefully remove jars.

4. Let jars cool undisturbed for 12–24 hours before storing.

Notes

• Always use a pressure canner for baked beans. Water bath canning is not safe for low-acid foods.

• Beans should be slightly undercooked before canning to prevent them from becoming too soft.

• Adjust seasonings to taste; you can add chili powder or hot sauce for a spicy variation.

• Store sealed jars in a cool, dark pantry for up to 12 months.

FAQs

Q: Can I use different beans?
Yes! Navy beans, great northern beans, or pinto beans all work well.

Q: Do I have to add bacon?
No, bacon is optional. Keep the recipe vegetarian by leaving it out.

Q: How do I know if my jars sealed properly?
After 24 hours, check the lids – they should not flex up and down when pressed.

Q: Can I reduce the sugar?
Yes, but keep in mind it balances the tomato acidity and preserves flavor.

Nutrition (per 1 serving, about ½ cup)

(Values are approximate and may vary based on ingredients used.)

Disclaimer

Enjoy homemade canned baked beans in moderation as part of a balanced diet. This recipe contains common allergens such as mustard and may include bacon for those who consume pork. If you have food allergies or dietary restrictions, adjust ingredients accordingly. Always follow proper pressure canning procedures to ensure food safety.