After using the last of my baked beans this weekend, it was time to break out the pressure canner. Heading to my food storage stash of beans, all I had to do was measure out one pound of beans. Let the beans soak overnight so you will be ready to start bright and early the next day.
Canning Baked Beans
Ingredients
- 1 pound navy beans
- 2 tbsp brown sugar
- 1/2 cup molasses
- 1 1/2 tsp powdered mustard
- 1 tsp salt
- 1 tsp black pepper
- 2 cups ketchup
- 1 cup maple syrup
- 2 cups water
- 1/2 cup white vinegar
Instructions
- Soak beans overnight. Drain and cover beans with fresh water. Cook until soft. In a saucepan mix 2 cups water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard and brown sugar. Bring to a slow boil.
- Sterilize your jars, rings and lids.
- Fill jars 3/4 full with beans. Pour sauce into jars. pressure can 11 pounds. Pint jars 65 minutes and quart jars 75 minutes.
- Feels so good to have 14 quart jars of canned baked beans waiting for me to use in my pantry. ENJOY!
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