Phil and I love these baked beans! It was way past time for me to make up another batch.
Pressure Canning Baked Beans
Ingredients
- 8 cups Beans of your choice
- 1 gallon water
- 3/4 cup molasses
- 3/4 cup brown sugar
- 3/4 cup tomato paste
- 4 tbsp worchestershire sauce
- 4 tbsp mustard powder
- 4 tbsp pepper
- 4 tbsp salt
- 3 cups diced onions or 3/4 cup freeze dried or dehydrated
Tried this recipe?Let us know how it was!
Kim says
I can’t wait to make these baked beans! I have pintos and great northerns all ready!!
Gail Foster says
Love watching all your videos, I’m just down below you, int the top of the thumb! After March, I would like to speak with you, a bit more in depth, about Thrive foods!! Thank you, for all you do: you’re an inspiration to many
Carol Malko says
Great recipe but I realize there are no printable directions for making them. I watched the video but I’ll have to write down the “how to” to put this in my recipe file. Small price to pay, lol Thank you Leisa for all the work you do to bring us all the videos, recipes and knowledge. It is really appreciated.
Vickie Galloway says
Looks great! Going to give this recipe a try!
Barb says
My recipe prints ingredients only, no directions. Didn’t you use soaked beans and cook them with the sauce for a while?
Michele Miller says
Hi Leisa,
Can I add cubed pork….love those magic little bits of pork in pork and beans.
Thanks!
Michele
Leisa says
Hi Michele,
Yes you can, but then you must can them for the same time as meat. 75 minutes for pints, 90 minutes for quarts
Bonnie says
This is amazing! They ARE actually better than store bought. Had to
Come back again because I did not save the recipe so I thought I’d leave a comment. So much for long tern storage! They’re already gone! Note: I used half the pepper and half the amount of sugars as we like ours a little less sweet than the store bought. The sauce/liquid was perfect!
Teri McKee says
Oh my goodness! You must try this recipe! These beans are so delicious. I canned them yesterday and the recipe made exactly 16 pints of beans. We had a jar with our dinner and my husband said these were the best beans he’s ever eaten. Wow! What a compliment! They are so flavorful and they pack a punch. Thank you Leisa for sharing your vast amount of knowledge about canning. I’ve learned so much from watching you and have been canning something everyday. I love having my pantry stocked and love that I’ve done it myself. I look forward to trying some more of your recipes.
Kari says
Hello,
I would like to can/make these beans but do not see any instructions, only ingredients. I also don’t see the video others are referring to…maybe that video has your instructions?
Thank you 😊
Ken Campbell says
absolutely fantastic
Carrie says
Thank you for this recipe…my husband loves Bush’s Baked Beans and eats a whole 14 oz can himself so if this makes him happy it’ll make it to my canning routine for sure….sometimes I add ham bouillon to my sauce or pieces of fried bacon bits when I warm them up…he loves the spicy ones.
To make a meal go further when unplanned dinner guests arrived I took my canned potatoes and canned pork and put in a pan then layered the beans on top and heated it up in the oven with premade biscuits I made and put up in the freezer…fast and yummy….
Homeschool Mom says
Since I came here by a search and didn’t view the video first, I hunted down the video since there are no instructions/directions on this page at all. Here’s the address to the video:
https://www.youtube.com/watch?v=R6vgZTtAtT8
Summary of directions:
Soak your beans overnight (she did about 16 hours).
Heat the 1 gallon of water in a large pot with the salt, pepper (some video comments suggested cutting the pepper down to 1 T.), mustard powder, Worcestershire sauce, brown sugar, onion, and molasses to a simmer.
Add the soaked beans into the pot of water/sauce.
Bring to a boil, cook 30 minutes. Remove from heat.
Heat water in canner while hot packing beans into pint jars, leaving 1″ headspace.
Use plastic utensil to remove air bubbles, wipe jar rims clean, put on lids and rims.
Put jars into pressure canner, put on lid, turn heat up until steady stream of steam comes out for 10 minutes, then put on weight. She recommends to pressure can 65 minutes for pints, 75 minutes for quarts.
Let canner depressurize naturally, lift lid away from you. Remove jars from canner and let cool overnight. Check seals before storing.
Beth S. says
Thank you for taking the time to write out the detail.
Thom says
I Growing pains on this one, I must’ve used a different kind of bean and done something wrong because I came out with rather less than I expected.
I used pinto beans and did a half load in half pint jars, and I half filled them for 13 jars, but ended up having to bulk the sauce a little with kettle water. The beans didn’t swell as much as expected and the jars ended up looking a bit beanless with a thin band of sauce at the top. Probably should’ve been about 10 jars total.
Sauce is great tasting though. Any advice on the issues? Obviously I can learn from my mistake.
Leisa says
Sometimes you need to adjust the beans for a bit.
Cherry Schiestel says
I made this recipe. Texture is excellent. We liked everything about it except the pepper quantity. Way to peppery. Kids won’t eat it. I will make it again but will leave out the pepper entirely. It can be added at the table.