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Home Canned Better Than Bush’s Baked Beans

Jars of Canned Better Than Bush’s Baked Beans arranged on a kitchen counter.

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Learn how to make better than Bush’s baked beans at home with this ultimate guide. Healthier, tastier, and perfect for canning, this recipe delivers rich, sweet, and smoky flavors for the perfect side dish.

  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 3 hours
  • Yield: 7 quarts
  • Category: Side Dish
  • Method: Pressure Canning
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 pounds navy beans, rinsed and sorted
  • 2 quarts tomato juice
  • 1 quart tomato sauce
  • 1 cup chopped onion
  • 2 cups brown sugar (not packed)
  • 1/2 cup molasses
  • 2 tbsp apple cider vinegar
  • 1 tsp allspice
  • 2 tsp ground mustard
  • 1 tsp salt
  • 2 tsp black pepper

Instructions

  1. Rinse and sort the navy beans, removing any debris.
  2. Cover beans with water, bring to a boil for 2 minutes, then remove from heat. Cover and let sit for 1 hour.
  3. Drain and rinse the beans.
  4. Simmer beans in fresh water for 20–30 minutes until partially cooked (tender but firm).
  5. In a large pot, combine tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper.
  6. Simmer sauce for 5 minutes, stirring occasionally.
  7. Fill sterilized jars with 1½ cups of partially cooked beans.
  8. Pour hot sauce over beans, leaving 1-inch headspace.
  9. Remove air bubbles, adjust headspace if necessary, and clean jar rims.
  10. Apply lids and screw bands to fingertip tight.
  11. Process jars in a pressure canner at 10 pounds pressure: 90 minutes for quarts, 75 minutes for pints.
  12. Allow jars to cool undisturbed for 12–24 hours. Check seals and store in a cool, dark place for up to one year.

Notes

  • Adjust sweetness by adding more brown sugar or molasses to taste.
  • Add smoked paprika or liquid smoke for a smoky flavor.
  • Cooked bacon, ham, or sausage can be added to jars for a heartier version.
  • For firmer beans, reduce simmering time; for softer beans, simmer longer.
  • Always use a pressure canner; water bath canning is not safe for this recipe.
  • Check jar seals before consuming—discard any unsealed jars or those with off smells.