Homemade Baked Bean Recipe with Canning Instructions!

This recipe takes a couple days when you factor in soaking the beans. But the results are fantastic – you can can your extra and have them on hand anytime!

Ingredients: 

• 2 cups dry Navy Beans
• 1/4 pound Uncured Bacon
• 1 Onion, finely diced
• 3 Tbsp Molasses
• 2 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp dry Mustard
• 1/2 cup Ketchup
• 1 Tbsp Worcestershire Sauce
• 1/4 cup Brown Sugar

Directions:

1. In a large pot soak your dry Navy beans overnight in cold water. In the morning put them on low heat and simmer for 1 hour. Remove the beans from the water but set the water aside.
2. Preheat your oven to 325 degrees.
3. In a 2 quart casserole dish layer your beans on the bottom. Add bacon (chopped into small pieces) and and onion on top. Repeat until all of your beans are included.
4. In a small sauce pan, combine your molasses, salt and pepper, ketchup, mustard, brown sugar and Worcestershire sauce over medium heat. Once your mixture is boiling pour over your bean mixture. Add in enough of the bean water in the pan just to cover the beans.
5. Cover your pan with foil and bake for 3-4 hours. Check every hour or so and add any of the bean water if your beans are starting to dry out.

To Can and save for later:

1. Place 6 clean pint jars on a rack in your stock pot – you may have to process 6 at a time. Fill the jars and a stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 6 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your beans with the directions above. Fill each jar leaving 1 inch head space. Top the beans with extra bean water or tap water if there are any gaps.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place your wrack inside your pressure canner, and set your filled jars on top. Pour in 2-3 inches of hot water. Close your lid.
7. On Medium-High Heat wait until your canner begins to let steam out of the vent. Allow the steam to vent for 10 minutes, then switch to the 2 position (or 11 lbs of pressure), reduce your heat to medium. Wait until steam starts coming out again.
8. Process for 1 hour and 10 minutes. After 70 minutes are done, turn off the heat and wait for the canner to depressurize.
9. Once the canner is safe to open, open away from you so any extra steam will not hit your face. Remove your cans and put them on a clean towel to set. Wait for those lovely “pop”s to know your cans have properly sealed! Let them rest 12-24 hours before moving or using. Store in a cool, dark area.

Be careful if you plan on doubling or tripling the recipe! You will have baked beans for months or years to come :). Remember these are canned in a pressure canner so they are shelf stable for about 12 years. No more making beans here for a while!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!