Pressure Canned Baked Beans

Serves 1
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Directions

  1. 1Rinse and sort 4 pounds of navy beans.
  2. 2Rinse and sort 4 pounds of navy beans.
  3. 3Rinse and sort 4 pounds of navy beans.
  4. 4Soak the navy beans overnight to fully hydrate them.
  5. 5Soak the navy beans overnight to fully hydrate them.
  6. 6Soak the navy beans overnight to fully hydrate them.
  7. 7Combine 2 quarts of tomato juice, 1 quart of tomato sauce, 1 cup of chopped onion, 2 cups of brown sugar, 1/2 cup of molasses, 2 tablespoons of apple cider vinegar, 1 teaspoon of allspice, 2 teaspoons of ground mustard, 1 teaspoon of salt, and 2 teaspoons of black pepper in a pot.
  8. 8Combine 2 quarts of tomato juice, 1 quart of tomato sauce, 1 cup of chopped onion, 2 cups of brown sugar, 1/2 cup of molasses, 2 tablespoons of apple cider vinegar, 1 teaspoon of allspice, 2 teaspoons of ground mustard, 1 teaspoon of salt, and 2 teaspoons of black pepper in a pot.
  9. 9Combine 2 quarts of tomato juice, 1 quart of tomato sauce, 1 cup of chopped onion, 2 cups of brown sugar, 1/2 cup of molasses, 2 tablespoons of apple cider vinegar, 1 teaspoon of allspice, 2 teaspoons of ground mustard, 1 teaspoon of salt, and 2 teaspoons of black pepper in a pot.
  10. 10Stir the sauce ingredients together and bring to a boil.
  11. 11Stir the sauce ingredients together and bring to a boil.
  12. 12Stir the sauce ingredients together and bring to a boil.
  13. 13Simmer the sauce for 5 minutes.
  14. 14Simmer the sauce for 5 minutes.
  15. 15Simmer the sauce for 5 minutes.
  16. 16Fill the jars just over halfway full with the beans.
  17. 17Fill the jars just over halfway full with the beans.
  18. 18Fill the jars just over halfway full with the beans.
  19. 19Add bacon or ham to the jars if desired.
  20. 20Add bacon or ham to the jars if desired.
  21. 21Add bacon or ham to the jars if desired.
  22. 22Top everything off with the prepared sauce.
  23. 23Top everything off with the prepared sauce.
  24. 24Top everything off with the prepared sauce.
  25. 25Debubble the jars well, ensuring 1 inch of headspace.
  26. 26Debubble the jars well, ensuring 1 inch of headspace.
  27. 27Debubble the jars well, ensuring 1 inch of headspace.
  28. 28Wipe the rims of the jars with white vinegar.
  29. 29Wipe the rims of the jars with white vinegar.
  30. 30Wipe the rims of the jars with white vinegar.
  31. 31Put on the lids and rings, tightening them just a hair over fingertip tight.
  32. 32Put on the lids and rings, tightening them just a hair over fingertip tight.
  33. 33Put on the lids and rings, tightening them just a hair over fingertip tight.
  34. 34Process quarts in a pressure canner for 90 minutes, or pints for 75 minutes.
  35. 35Process quarts in a pressure canner for 90 minutes, or pints for 75 minutes.
  36. 36Process quarts in a pressure canner for 90 minutes, or pints for 75 minutes.
  37. 37Alternatively, process in a water bath for 3 hours.
  38. 38Alternatively, process in a water bath for 3 hours.
  39. 39Alternatively, process in a water bath for 3 hours.

Ingredients

  • 4 pounds navy beans
  • 4 pounds navy beans
  • 4 pounds navy beans
  • 2 quarts tomato juice
  • 2 quarts tomato juice
  • 2 quarts tomato juice
  • 1 quart tomato sauce
  • 1 quart tomato sauce
  • 1 quart tomato sauce
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 0.5 cup molasses
  • 0.5 cup molasses
  • 0.5 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 2 teaspoons ground mustard
  • 2 teaspoons ground mustard
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • bacon or ham
  • bacon or ham
  • bacon or ham
  • white vinegar
  • white vinegar
  • white vinegar

Equipment

potjarslidsringspressure canner

Tips

  • Make your own brown sugar if you can.
  • Ensure 1 inch of headspace when filling jars.
  • Wipe jar rims with white vinegar before sealing.
  • Lids and rings should be fingertip tight.