Home Canned Baked Beans (Better Than Bush's)

Ingredients

• 4 pounds Navy Beans (sorted, rinsed, and soaked)
• 2 quarts Tomato Juice (unsalted, canned or bottled)
• 1 quart Tomato Sauce (homemade or store‑bought)
• 1 cup Onion (chopped)
• 2 cups Brown Sugar (light brown, loosely packed)
• 0.5 cup Molasses (regular blackstrap)
• 2 tablespoons Apple Cider Vinegar (raw, unfiltered)
• 1.5 tablespoons Liquid Smoke (hickory flavor)
• 1 teaspoon Ground Allspice
• 2 teaspoons Ground Mustard
• 1 teaspoon Salt
• 2 teaspoons Black Pepper (freshly ground)
• 2 tablespoons White Vinegar (added to canning water to prevent mineral deposits)

Instructions

1. Sort, Rinse, and Soak Beans

   Place the 4 lb of navy beans in a large pot, discard any debris, rinse thoroughly, then cover with fresh water by several inches.

   Time: PT1H

2. Drain and Simmer Beans

   After soaking, drain and rinse the beans again. Return them to the pot, add fresh water to cover, bring to a boil, turn off heat, then simmer gently for about 30 minutes until just al‑dente.

   Time: PT30M

   Temperature: medium heat

3. Prepare the Sweet‑Smoky Sauce

   In a medium saucepan combine 2 qt tomato juice, 1 qt tomato sauce, 1 cup chopped onion, 2 cups brown sugar, 0.5 cup molasses, 2 Tbsp apple cider vinegar, 1.5 Tbsp liquid smoke, 1 tsp ground allspice, 2 tsp ground mustard, 1 tsp salt, and 2 tsp freshly ground black pepper. Stir well.

   Time: PT5M

4. Simmer the Sauce

   Bring the sauce mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium heat

5. Prepare Canning Jars

   Wash the quart jars, lids, and bands in hot, soapy water. Keep the jars warm in a pot of hot water (or dishwasher on sanitize) until ready to fill.

   Time: PT10M

6. Fill Jars with Beans and Sauce

   Using a ladle, add about 2.5 cups (≈ ½ quart) of the cooked beans to each jar, then top with the sauce, leaving 1 inch of headspace.

   Time: PT15M

7. Remove Air Bubbles and Seal Jars

   Run a bubble‑remover tool or the tip of a butter knife around the inside of each jar to release trapped air. Wipe the rims with a clean towel, place the lids on, and screw on the bands fingertip‑tight.

   Time: PT5M

8. Load the Pressure Canner

   Place the filled jars on the canning rack, add enough water to reach 2 inches above the jars, and stir in 2 Tbsp white vinegar to the water.

   Time: PT5M

9. Process the Beans

   Seal the canner, bring to a steady vent for 10 minutes, then close the vent and increase heat until the gauge reads 10‑11 psi (≈ 240°F). Process for 90 minutes for quart jars (75 min for pint jars). After timing, turn off heat, let pressure release naturally, remove the weight, and wait 2 minutes before opening the lid.

   Time: PT1H40M

   Temperature: 240°F

10. Cool, Test Seals, and Store

    Allow the canner to cool for 10 minutes, then remove jars with the jar lifter and set them on a towel. Let jars rest undisturbed for 12‑24 hours. Check seals (lid should not flex), then wash, label, and store in a cool, dark pantry.

    Time: PT30M

Nutrition Facts

Calories

1000

Protein

15 g

Carbohydrates

45 g

Fat

5 g

Fiber

8 g