How long do homemade canned baked beans last?

When properly pressure canned and stored in a cool, dark place, homemade baked beans can last up to one year . Always check the seal before consuming—if the lid flexes or there’s any off smell, discard the jar.

Can I substitute other beans for navy beans?

Absolutely! While navy beans are traditional, you can substitute great northern , pinto , or even black beans . Just note that different beans may vary slightly in cooking time and final texture.

Do I really need to pressure can them?

Yes, pressure canning is essential. Beans are a low-acid food , which means they must be processed in a pressure canner to safely eliminate harmful bacteria like Clostridium botulinum . Water bath canning is not sufficient for this recipe.

Can I add bacon or sausage?

Definitely! Adding cooked bacon, ham, or sausage gives your better than Bush’s baked beans a heartier, smoky depth. Just ensure any meat is fully cooked before adding it to your jars for canning.

What if I don’t have molasses at home?

No molasses? No problem! You can substitute with maple syrup , honey , or simply increase the amount of brown sugar . Keep in mind, though, that each option will slightly alter the flavor profile of your beans.

Better Than Bush's Baked Beans: The Homemade Guide

Name: Home Canned Better Than Bush’s Baked Beans
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: American
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

Home Canned Better Than Bush’s Baked Beans

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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

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Instructions

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

Find it online: https://recipeshots.com/better-than-bushs-baked-beans/