Home Canned Better Than Bush’s Baked Beans
Ingredients:
4 pounds navy beans, rinsed and sorted
2 quarts tomato juice
1 quart tomato sauce
1 cup chopped onion
2 cups brown sugar (not packed)
1/2 cup molasses
2 tablespoons apple cider vinegar
1 teaspoon allspice
2 teaspoons ground mustard
1 teaspoon salt
2 teaspoons black pepper
Instructions:
Prep the Beans:
Rinse the navy beans well and remove any debris.
In a large pot, cover the beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour.
Drain and rinse the beans, then simmer in fresh water for 20–30 minutes. The beans should be tender but not fully cooked.
Make the Sauce:
In a separate large pot, combine tomato juice, tomato sauce, chopped onion, brown sugar, molasses, vinegar, and spices.
Simmer over medium heat for 5 minutes, stirring occasionally, until the mixture is well blended.
Fill the Jars:
Sterilize your canning jars.
Add 1 ½ cups of partially cooked beans to each quart jar.
Pour the hot sauce over the beans, leaving a 1-inch headspace. Remove air bubbles and top off with more sauce if needed.
Wipe the rims clean and place the lids on securely (but not overly tight).
Pressure Can the Beans:
Process jars in a pressure canner at 10 pounds of pressure—90 minutes for quarts, 75 minutes for pints.
Cool and Store:
Allow jars to cool completely. Check the seals (they should not flex when pressed).
Store in a cool, dark place for up to 1 year.
Notes:
For firmer beans, shorten the simmering time in step 1.
Add a smoky twist with a bit of smoked paprika or liquid smoke.
These beans pair perfectly with BBQ dishes or served on toast.
Always check your jar seals before storing long-term.
#BakedBeansRecipe #HomeCanning #EasySideDish