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. But it does save me the time of making a second batch later. 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. It holds a ton and that way you can fit large quantities without it boiling over or splashing. I purchased this right after making these beans because I was so frustrated with even my largest stock pot not having enough room. 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. You can’t do any canning with a pressure cooker.
A canning kit is also extremely helpful to have. 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. 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. 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.
- 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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Adriana Martin says
Canning is just perfect thing to do, for preserve favorites and also for gifting. Thanks for sharing your tips on successful canning.
Marye says
This is great! I miss canning, I used to do it a lot.
Angie | Big Bear's Wife says
I’ve been wanting to get a canned forever but I haven’t made the plunge yet! Love reading about poeple that use them! I bet that these Baked Beans are so good!!
Heather | All Roads Lead to the Kitchen says
Can you believe I’ve never used a presser cooker (or canner) before? I’d love to be able to can a huge batch of beans like this – they sound delicious!
Debra Worth says
Thanks for sharing. I love boston baked beans, but have never thought to can them so I can have them on hand. I just got a pressure cooker for Christmas, and am thinking I will have to try this!
Kirsten / Comfortably Domestic says
I loves me some beans in just about any form. For as much canning as I do, I’ve never used a pressure canner. I’d love to have a bunch of jars of these beans in the pantry!
Sabrina says
My husband loves baked beans! These would be perfect for him!
sonya chamblee says
The time for processing is wrong,beans are 75 min for pints and 90 for quarts
Kimberly @ The Daring Gourmet says
Hi Sonya, the times I gave are correct. I just added the diagram from the National Center for Home Food Preservation in this post, you can have a look.
Phylc says
beans with pork contains a meat product, so must be canned for 90min as with any meat product
YL Calif says
Thank you. I saw that, too. According to info I’ve seen, it requires 90 min for quarts & 75 min for pints in the pressure canner if any beef or pork pieces are in the food. And, I would recommend cutting way back on the pre-cooking. Cook just enough to get the (hydrated) bean to liquid ratio correct before pressure canning. This recipe looks great and I will be trying it. Love reading the recipes on this site.
Preacher says
if you cook them on the stove 3-4 hours then pressure can won’t that be a little to much. Can you let them cook for an hour and then can to prevent over cooking.
Kimberly @ The Daring Gourmet says
Hi Preacher, they maintain their shape well and are not overcooked. You can definitely try it for less time initially if you like and then check the texture after it’s canned to see if you prefer it that way.
Barbara Thompson says
Can lean ground chuck be used instead og bacon.
Kimberly @ The Daring Gourmet says
Hi Barbara, yes, you can substitute that for the bacon.
Theresa Nelsen says
Absolutely delicious! It’s amazing I had any left to actually can after my family dove into it, lol :) I’ll be making another batch for canning this week.
Kimberly @ The Daring Gourmet says
Wonderful, Theresa, thank you!
louise says
can I use black beans for this?
Kimberly @ The Daring Gourmet says
I’ve never seen black beans used for this, Louise, though I don’t see why you couldn’t. It will obviously totally alter the color (possibly the texture and flavor, I’m not sure) but if that doesn’t bother you go ahead and give it a try.
Linda A Souza says
Do baked beans have to be pressure canned? or can they be water bath processed ??
Kimberly @ The Daring Gourmet says
Hi Linda, they absolutely must be pressure canned or they will not be safe to eat.
Mstephens says
Do you cover jars with water in pressure canner?
Kimberly @ The Daring Gourmet says
No, you do not. Every pressure canner will have its own set of instructions and will tell you how many quarts of water to add. You can download instruction manuals online for practically every model, new or old.
Tom Sheeder says
Can I used canned northern beans, instead of dried beans?
Kimberly @ The Daring Gourmet says
Hi Tom, if you’re not going to can the baked beans, yes. But if you’re going to can them in a pressure canner use dried beans otherwise the texture of the beans will be mushy.
Matt says
Is this a tested recipe?
Gert says
Hello, by adding the meat should you pressure cook it 90 minutes?
Kimberly @ The Daring Gourmet says
Hi Gert, no, the pressure cooking time remains the same.
Steph says
Do you have to use meat? I.e can you make without bacon or salt pork ?
Kimberly @ The Daring Gourmet says
Hi Steph, you don’t have to use meat, simply omit it.
Rita says
I make my baked beans in an instant pot do I change the cooking time because it continues to cook when pressure canning.
Kimberly @ The Daring Gourmet says
Hi Rita, you’ll still want to cook the beans until they’re soft but not so soft that they’re mushy.
Roger williams says
Are these qtys. Correct? This came out like soup. Way too much liquid.