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.
Sadie Grant says
I made this recipe once before and loved the flavour of the beans. I didn’t get many jars so I decided to double the recipe. As I’m stirring away wondering why there seems to be SO much a memory comes floating back to me…the first time I halved the recipe! Hahaha. I don’t think I’ll run out of beans for quite some time, even after giving a bunch away!
Kimberly @ The Daring Gourmet says
Haha, that’s hilarious, Sadie! Well, having some backup food on hand isn’t a bad thing – happy canning and happy eating! :)
Deborah Duncan says
Can i make this without a presser cooker?
Kimberly @ The Daring Gourmet says
Hi Deborah, do you mean pressure canner? If you’re just eating it and not canning it, it doesn’t need to be run through the pressure canner (but you’ll need to cook it longer until the beans are soft). If you’re planning on canning it for long-term storage then yes, you must use the pressure canner to ensure the food is safe to eat.
Denise Cochran says
I am making these now and they seem really watery what can I do about that?
Kimberly @ The Daring Gourmet says
That’s normal, Denise. The dried beans are only “blanched” at this point and they will continue to cook and expand/swell as they’re pressure canned.
Denise Cochran says
they turned out great my family loved them!!
Kimberly @ The Daring Gourmet says
Wonderful, Denise, thanks so much for letting us know!
JACKIE FINLEY says
I think you have a typo in your recipe. Shouldn’t the 6.75 quarts of water be 6.75 pints?
After I distributed the beans into 7 quart jars and covered them with the liquid I had slightly over 13 cups of liquid left, approximately half of the water added.
The beans were OK but much more like pork and beans and not Boston Baked.
Steve says
I agree, I tried this yesterday and they are very watery. Hope they taste great!
amber says
4 10 19
Can you halve this recipe? It might be too much for ouR FAMILY.
THX
Anonymous says
I have no idea what Laurie is saying. Can someone translate please? Thanks
Mrs. Purple says
Look up videos on canning dry beans. Not approved by National Canning Institute . . . but it works. A lot simpler than soaking beans overnight or cooking for hours on the stove. Just add dried beans to the jar and the liquid mixture. You have to know how much liquid the beans will absorb during canning. So with this recipe, you would be wise to boil or soak your beans (plumped up) and after discarding the extra, then add the 6 & 3/4 Cups water, etc and skip the stove top or baking time. Beans come out plenty soft after an hour of pressure canning without the baking/stove cooking.
Laurie Eide says
I can bean but can them dry add the onions to hot tomato sauce and can for same amount of time. No need for a huge stock pot. Works great. Thanks for the extra spices I’ll try that.
Kimberly @ The Daring Gourmet says
Thanks for the tip, Laurie, I’ll have to try that!
Victoria says
Can I use the 4oz jars for this recipe? How much would this reduce the time required in the pressure canner? I like to can “sample sizes” of various recipes, then put several in a basket to give out as gifts to family and friends. I hand write the recipes on decorative cards to include in the basket. Everyone always enjoys them.
BJ says
To be canned, it has to be far soupier than actual baked beans are. Heat can’t sterilize through extra dense food at home canning temps. You’d be at risk for botulism for true Boston baked beans. National Center for Home Food Preservation states in their recipe it must be “soupy.” What I’m wondering about is the amount of meat in here – which must process longer than beans, 75 min for pint, 90 min for quart. I thought rule was you process for whatever component required the longest time: there’s a lot of meat in here compared to the NCHFP recipe, but times are same.
Anonymous says
I agree. Always can the the component requiring the longest time!