How To Make Homemade Canned Boston Baked Beans or Pork and Beans
Prep time
Cook time
Total time
Serves: 15 pints or 7½ quarts
  • 3 pounds dried navy or white beans
  • ¾ cup molasses
  • ¼ cup apple cider vinegar
  • 3 tablespoons kosher salt
  • 2 tablespoons ground dry mustard
  • ½ cup ketchup
  • 1 cup brown sugar
  • 3 large yellow onions, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon black pepper
  • 1½ pounds bacon, diced
  • 3 bay leaves
  • 5 cloves garlic, minced
  • ½ teaspoon ground cloves
  1. Rinse the beans and rapidly boil them in unsalted water for 2 minutes. Then turn off the heat, cover and let soak for 1 hour. Drain and discard the liquid. Return the beans to the pot with 6.75 quarts of water and bring to a boil, then immediately drain again - this time reserving the liquid. Set aside the beans and liquid.
  2. In a very large stock pot (at least a 10-quart pot) fry the bacon until crispy then drain the fat. Draining the fat is essential for the bottles to seal when you pressure can them. Add the onions and cook until soft and translucent. Add the garlic and cook for another couple of minutes. Add all remaining ingredients, including the beans and their liquid.
  3. You have two options for cooking the beans: 1) Cover and bake at 350 degrees F for 3-4 hours, stirring once or twice. If needed, add a little water while cooking to keep the beans "soupy". (Be sure to use an oven-safe lid or cover tightly with foil), or 2) Cover and simmer on low-medium on the stovetop for 60-90 minutes or until the beans are soft (depending on how old the beans are they may require longer). Keep in mind though that the beans will continue to cook in the pressure canner so don't let them get mushy.
  4. Pack into hot, sterilized canning jars leaving 1 inch of head space and cover jars with seals and rims. Follow your canner's instructions and process at 10 lbs pressure: Quart jars for 75 minutes, pint jars for 65 minutes. (Adjust for altitude as needed.)
  5. Per your canner's instructions (I use the Presto 23-quart pressure canner), remove pressure canner from heat and allow the pressure to release on its own. Remove jars and place them on a kitchen towel on the counter top and let them sit undisturbed for 24 hours. Jars are sealed when the jar lids are depressed.
  6. For best storage, store in a dark and relatively cool place (though room temperature is fine). Shelf life is at least 1 year.
  7. Makes 7½ quarts or 15 pints.
If you want to make "pork and beans" instead, simply reduce the amount of brown to a ¼-1/3 cup and either eliminate or only add a little molasses. You still have the option of cooking the beans on the stove or baking in the oven.
Recipe by The Daring Gourmet at