Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
After you create and preserve these homestyle baked beans in a jar, you’ll never buy store-bought again!
This recipe originated from a cookbook gifted to my late mother-in-law in 1995 from her brother and sister-in-law. This recipe is written below as it appears in the book dated 1995. This is my go to baked beans to make for barbecues along with a nice potato salad or deviled eggs. Old Settler Baked Beans (BBQ Beans) Brown together: 1/2 pound bacon 1 onion chopped 1/2 pound hamburger Mix together: 1/2 cup white sugar 1/4 cup ketchup 2 Tbsp prepared mustard 1/2 cup brown sugar 1/4 cup BBQ sauce of choice 2 Tbsp molasses 1/2 tsp black pepper 1 tsp salt 1 tsp chili powder 1 large can pork and beans 1 can butter beans, drained 1 can kidney beans Add meat mixture to to bean mixture and place in baking dish and bake at 350 for 1 hour. My canning Instructions and substitutions. I used 1 pound dried great northern beans. I soaked them in boiling water and then placed them on the stove and cooked until just barely done then drained. I browned my ground beef (1 pound) and skipped the bacon. After the ground beef was browned I placed it into a colander and poured boiling water over to remove any excess grease then drained. I added the bean mixture to the meat mixture and threw in a package of cocktail sausage I found hiding in my freezer. I then added everything in the recipe above including onions uncooked. The thing here is to season your beans to your families taste. I used homemade tomato sauce and brown sugar and also added a dash of liquid smoke. Fill pint jars with beans mixture leaving a one inch head space and pressure can at 11 pounds pressure (for my altitude) pints 75 minutes and quarts 90 minutes. My husband and I like this in pints because this is a perfect amount for the two of us. Many times I will make a burger or oven barbecue chicken pieces and serve this as a side along with a salad and maybe a veggie usually corn. Also a great accompaniment to a sandwich at lunch. Now if you are looking for a Bush bean type recipe to can I use this one. Baked Beans 2½ cups dried navy or great northern beans (16 ounces) 12 to 14 ounces smoked, uncured bacon, thick cut 1 large sweet onion, diced (1½ cups ) 6 garlic cloves, minced 1½ cups Chicken Stock ¾ cup packed dark brown sugar ¾ cup tomato paste (6 ounces) ½ cup blackstrap molasses ¼ cup apple cider vinegar ¼ cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 1 teaspoon coarse sea salt Instructions Thoroughly rinse and clean the dried beans, discarding disfigured beans and debris. In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with lid on for 30 minutes. Turn off heat and keep lid on. Using kitchen scissors cut bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook bacon until lightly browned but not crisp, about 8 minutes. Remove bacon pieces using a slotted spoon and set aside in bowl. Be sure to reserve as much bacon grease in skillet as possible. Add the onion and garlic to skillet and cook until the onion is translucent, about 5 to 8 minutes. In a large bowl, whisk together the chicken stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire, Dijon mustard, salt, cayenne pepper, and black pepper to make a smooth sauce with no lumps. Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes. Add the sauce to skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from heat. Using a slotted spoon, fill the pint jars with hot beans leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the 1 inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 11 pounds pressure. Process pint jars for 75 minutes Blessings from The Holler The Canned Quilter ********************************************************** I can also be found at https://thebackfence.freeforums.net/
Canning vegetarian baked beans means you have a simple, ready to heat and eat side dish ready at a moment's notice. Grab it off the pantry shelf and you're ready for a BBQ or Potluck any day!
If you like brown sugar or maple flavoured beans, this recipe is for you! Here is the best combination of these two flavours for baked beans.
This simple way to can baked beans will allow you to have them ready to add to your meal year-round.
1 pound navy beans, rinsed and picked over 1/2 cup chopped onion 2 Tablespoons brown sugar 1/2 cup molasses 1-1/2 teaspoon mustard powder 1 teaspoon salt 1 teaspoon black pepper 2 cups ketchup (I u…
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Together we'll make two different tasty Molasses Sauces for these Homemade Baked Beans - Regular & Spicy! So, follow along and see how easy it is to do some Large Batch Canning of Baked Beans yourself!
Baked Beans
Yield: Makes about 6 x 250 ml (1 cup) jars or 3 x half-litre (pint jars
This simple way to can baked beans will allow you to have them ready to add to your meal year-round.
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
If you know how to preserve your own food, the possibilities are endless for you. I currently have a long list going of all the items I can for my family, including the two items I preserved this m…
This easy homemade canned baked beans are sweet, tangy and the perfect copykat recipe of bush's baked beans.
This easy recipe for canning dry beans without soaking is a great, inexpensive method to have all kinds of dry beans on your shelves for use anytime. Canning dry beans saves money, but it is also healthier than buying canned beans from the grocery store, because you know what is going into your beans. No preservatives are added, you can add how much salt or no salt, plus you can season the beans to your preference. Cumin, chili powder, jalapenos – whatever you desire can be added to your jars of beans when canning at home. Basic Steps for Can
This simple way to can baked beans will allow you to have them ready to add to your meal year-round.
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Canning baked beans is a simple way to enjoy homemade baked beans right off the pantry shelf (without heating up the kitchen).
Well this Pinto Beans post turned into three others. I wanted to give the beans a try. So in my usual over the edge way I went to the l...
Well this Pinto Beans post turned into three others. I wanted to give the beans a try. So in my usual over the edge way I went to the l...
Saving money is only one reason I can food at home. Another is better quality - and this baked beans recipe falls into that category. My family loves this recipe (even my picky eater!), and canning it saves lots of time over making it from scratch on a meal-by-meal basis. To make the recipe more frugal, I encourage you to use homemade catsup and maple syrup, if you have either. Otherwise, try to get the more expensive ingredients (maple syrup, catsup, and molasses) on sale. And while I've given some notes on substitutions you may safely use, I recommend trying the recipe as is first. How to Can Baked Beans 1 lb. Great Northern/Navy beans 1/2 cup chopped leeks (you can also use onions or onion scapes; the difference in flavor is only slight) 2 tablespoons brown sugar 1/2 cup molasses (may be reduced, if desired) 1 1/2 teaspoons mustard powder 1 teaspoon kosher or canning salt 1 teaspoon pepper 2 cups catsup (if using store bought, I recommend Heinz, which doesn't have bad-for-you high fructose corn syrup in it) 1 cup real maple syrup (may be reduced; you can even omit the syrup and just use more brown sugar) 1/2 cup white vinegar (apple cider vinegar is fine, too, as long as it has 5% acidity) If you are a novice canner, before you begin, be sure to review the guidelines for pressure canning. 1. Pour the beans into a large pot and cover with 8 cups of water. Cover with lid and place over medium high heat and bring to a boil. Boil for 2 minutes. 2. Turn off the heat and allow the covered pot to sit for 45 minutes. 3. Drain. Pour the beans back in the pot and cover with 8 cups of fresh water. Add the leeks and place over medium high heat. Bring to a boil. Boil for 15 minutes. 4. In the meantime, prepare jars and lids - then, the sauce: Pour 2 cups of water, the brown sugar, molasses, mustard powder, salt, pepper, catsup, syrup, and vinegar into a large saucepan. Place over medium heat and bring to a gentle boil. This mixture should not be thick, or it will make the recipe unsafe to can - don't overcook and thicken. 5. Working one jar at a time, fill a hot pint jar 3/4 full of the beans/leeks mixture, using a slotted spoon and draining as much cooking water from each spoonful as possible before adding the beans to the jar. Ladle enough of the molasses mixture over the beans to achieve 1 inch headspace. Bubble. Add lid and screw band, and place in canner of hot water. Repeat until all the jars are filled. 6. Process pint jars for 75 minutes in a pressure canner at 11 pounds of pressure.* Makes about 8 pints. Recipe adapted from SB Canning. * NOTE: If you live at a high altitude, read this important information about adjusting canning times.
Recipe video above. This is seriously so similar to Heinz, it's scary! Except - no artifical flavouring, and the sauce isn't slimy which I really hate about canned baked beans. Make with DRIED or CANNED beans. Navy beans / haricot, if you can find them (that's what Heinz uses) otherwises any beans (preferably white).
These are English baked beans, and very different to the North American versions. I really really wanted baked beans on toast, but th...
Recipe video above. This is seriously so similar to Heinz, it's scary! Except - no artifical flavouring, and the sauce isn't slimy which I really hate about canned baked beans. Make with DRIED or CANNED beans. Navy beans / haricot, if you can find them (that's what Heinz uses) otherwises any beans (preferably white).
No one at the barbecue or potluck will believe it when you confess the secret ingredient in these sweet-and-savory baked beans. In addition to rhubarb, powdered ginger and bacon add big-time flavor.
If you love flavorful, restaurant-style refried beans, you can make your own at home. Save money by whipping up your own batch of refried beans instead of overspending at your favorite Mexican restaurant.
