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Canning Baked Beans or Pork and Beans

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Canning baked beans gives you the convenience of being able to enjoy homemade right off the shelf!  Just open the jar, heat it up, and enjoy!  And unlike store-bought canned baked beans, this doesn’t have any of the junk ingredients.  Canned in a pressure canner, your baked beans or pork and beans will keep for up to a year.

Be sure to also try our Homemade Canned Chili Con Carne

canning baked beans pork and beans homemade pressure canner preserving

Pressure canning can definitely be an intimidating thing for anyone who has never tried it, but once you get the hang of it there’s really nothing to it.  And a large canner holds quite a bit, so I like to make a large batch so that I can have multiple jars of these homemade canned baked beans on hand.  Canning baked beans is easy and is a satisfying accomplishment!

Don’t worry if the consistency of your baked beans is soupy after cooking them, the beans will continue to absorb the liquid after going through the pressure canning process and sitting in the jars for a few days.

If you prefer canning Pork and Beans” instead, which very similar but with a little less sugar and generally no molasses, simply reduce the amount of brown sugar to a 1/4-1/3 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.

Canning Baked Beans Recipe

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.

soaking and cooking the legumes

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.

cooking the bacon and onions in a pot

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!

simmering the baked beans in a pot

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.)  I’m using my Presto 23-quart Pressure Canner and Cookerwhich is still going strong after several years.

canning time chart

canning baked beans pork and beans homemade pressure canner preserving

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.

canning baked beans pork and beans homemade pressure canner preserving

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homemade canned baked beans pork and beans pressure canner canning preserving

Canning Baked Beans or Pork and Beans

Canning enables you to enjoy your homemade baked beans right off the shelf. Just open the jar, heat it up, and enjoy!
4.12 from 17 votes
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course, Side Dish
Servings 60
Calories 156 kcal

Ingredients
 
 

Instructions
 

  • 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 pressure 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.
    Note: the consistency may be soupy initially but the beans will continue to soak up liquid as they sit.
  • For best storage, store in a dark and relatively cool place (though room temperature is fine). Shelf life is at least 1 year.
    Makes about 7 1/2 quarts or 15 pints.

Notes

If you want to make "pork and beans" instead, simply reduce the amount of brown sugar to a 1/4-1/3 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.

Nutrition

Serving: 0.5cupCalories: 156kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 454mgPotassium: 380mgFiber: 6gSugar: 8gVitamin A: 16IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword Homemade Canned Baked Beans, Homemade Canned Pork and Beans
Tried this recipe?Let us know how it was!

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.12 from 17 votes

91 Comments

    1. 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.

    1. 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.

    1. 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.

  1. 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.

  2. 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.

    1. 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.

    1. 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.

        1. 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.

  3. 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!