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!