Here’s the thing, if I’m going to make the effort to can I like to make a huge batch to make my efforts worth it, because it doesn’t take any longer to do so. Â But it does save me the time of making a second batch later. Â But, you need a really large stock pot.
The best deal I’ve found for a huge stock pot for large batches is the 20 Quart ExcelSteel Stainless Steel Stock Pot. Â It holds a ton and that way you can fit large quantities without it boiling over or splashing. Â I purchased this right after making these beans because I was so frustrated with even my largest stock pot not having enough room. Â It’s made my canning life much simpler.
I use and like my huge Presto 23-quart Pressure Canner and Cooker because it allows me to make large batches.
**Make sure you’re getting a pressure canner. Â You can’t do any canning with a pressure cooker.
A canning kit is also extremely helpful to have. Â The funnel and kitchen tongs are essential.
You’re all set!
Let’s get started!
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, the immediately drain again – this time reserving the liquid. Set aside the beans and liquid.
In a very large stock pot (at least a 10-quart pot) fry the bacon until crispy then drain the fat. Â 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.
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.
I recommend at least a 10 quart stock pot. Â Mine was 8 quarts and as you can see it’s nearly filled to the brim!
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.)
Per your canner’s instructions, 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.
For best storage, store in a dark and relatively cool place (though room temperature is fine). Shelf life is at least 1 year.
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- 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
- 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.
- 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.
- 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.
- 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.)
- 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.
- For best storage, store in a dark and relatively cool place (though room temperature is fine). Shelf life is at least 1 year.
- Makes 7½ quarts or 15 pints.
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tina says
I canned up five different recipes for beans to find the best one. My son said this one is a hit. He actually came back to eat a jar of it as soon as it came out of the canner. This is my go to baked bean recipe from now on. Thanks so much. Actually my family likes a lot of your recipes.
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, Tina, and I’m thrilled that you guys enjoyed this! <3
Ann says
How many does this feed? I have to catering for 45 people. This is one of my side dishes.
Lisa Chichelli says
We made this last year as the recipe says above and it’s so good. I figured we make it again with a twist.
I just made this recipe again, but this time added some Nathans Beef HotDogs that I got on sale. I made a double batch and added 6 packages of hotdogs to this recipe which made 14 quarts (Boston Franks & Beans is the name I am calling them) and left me with 5 quarts of liquid. I have decided to use that remaining liquid and cut up some pork shoulder into chunks and add the liquid to the quarts. This came out so good and was a great use for any remaining liquid which tasted so amazing that I did not want to throw it out. Hope this helps someone else in stretching out their food budget.
Kimberly @ The Daring Gourmet says
That’s fantastic, Lisa, thank you so much and thanks for sharing your twist!
Nicole says
These are the best-baked beans I have found that taste better than Bushes Baked Beans. Yes, they have a bit more liquid but so good. I just used my hamburger bun and soaked up any extra which was even better on the bun. I did not do the over method. There is never enough bacon but really, these have just the right amount I think. I have now made 2 cases of pint jars (24) and will be making this again just to can up the sauce alone as it’s so GOOD! I could see this sauce being used on pulled pork too! Another canning idea.
Kimberly Killebrew says
Fantastic, Nicole, I’m so glad you enjoyed these and appreciate the feedback, thank you!
Donna says
If you plan on making this DON’T. Waste of time and money. Totally tasteless. I agree way to much liquid. The excess liquid watered down the sauce. To much bacon. It said to bake for 3 to 4 hours. After one hour I stirred it. At two hours when I went to stir it my beans were beginning to turn to bean paste. I had no choice but to take them out of the oven. I followed the directions exactly except for the time in the oven. Maybe if they would have baked longer more of the liquid would have been absorbed but not enough to make a difference. I suggest that the person that posted this recipe make it again and maybe adjust the recipe accordingly.
LEVI says
OBVIOUSLY YOU DID SOMETHING WRONG BETTER D-CHECK ALL YOU DID HONESTLY TO YOURSELF TO SEE WHAT IT WAS YOU DID WRONG