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.
![](https://recipes4day.com/wp-content/uploads/2021/08/Canning-Baked-Beans_ft-600x900.jpeg)
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!