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Home Canned Better Than Bush’s Baked Beans – Sweet & Savory

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Home Canned Better Than Bush’s Baked Beans are sweet, savory, and smoky baked beans made from dry navy beans and pressure canned for safe, shelf-stable storage. This homemade version delivers richer flavor, better texture, and full control over sweetness and seasoning.

  • Author: Emily
  • Prep Time: 12 hours soaking plus 30 minutes prep
  • Cook Time: 2 hours
  • Total Time: 14 hours 30 minutes
  • Yield: 7 quarts 1x
  • Category: Side Dish
  • Method: Pressure Canning
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Scale
  • 4 cups dry navy beans
  • Water for soaking and cooking
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 tablespoons yellow mustard
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Instructions

  1. Rinse dry navy beans thoroughly. Soak overnight in plenty of water or use the quick soak method by boiling for 2 minutes and letting sit for 1 hour. Drain and rinse.
  2. Place soaked beans in a large pot and cover with fresh water. Simmer for about 30 minutes until slightly tender but not fully soft. Drain, reserving some cooking liquid.
  3. In a bowl, mix brown sugar, molasses, mustard, salt, and black pepper until smooth.
  4. Combine partially cooked beans, chopped onion, garlic in a large pot. Stir in the sauce mixture and add enough reserved cooking liquid to create a loose consistency.
  5. Heat mixture to a gentle simmer for 5 to 10 minutes.
  6. Ladle hot beans into sterilized jars, leaving 1 inch headspace. Remove air bubbles and wipe rims clean.
  7. Apply lids and tighten bands fingertip tight.
  8. Process jars in a pressure canner at 10 PSI for weighted gauge or 11 PSI for dial gauge, adjusting for altitude. Process pints for 75 minutes and quarts for 90 minutes.
  9. Allow pressure to return to zero naturally. Remove jars and cool undisturbed for 12 to 24 hours. Check seals before storing.

Notes

  • Pressure canning is required for baked beans; do not use water bath canning.
  • Do not fully cook beans before canning to prevent mushy texture.
  • Keep sauce slightly thinner than desired as beans thicken during storage.
  • Adjust pressure levels according to altitude guidelines.
  • Properly sealed jars can be stored in a cool dark pantry for up to 12 months.

Nutrition

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