Home Canned Better Than Bush’s Baked Beans

• Prep Time: 45 minutes (plus 12 to 18 hours overnight soak time)

• Par-Cook Time: 30 minutes

• Pressure Processing Time: 65 minutes (Pints) / 75 minutes (Quarts)

• Total Active Cooking & Canning Time: Approx. 2 hours 30 minutes

• Yield: 6 Pint Jars (or 3 Quart Jars)

• Difficulty & Effort Intensity: Medium-High (Requires pressure canning equipment and strict adherence to safety guidelines)

Equipment Needed

• Pressure Canner: Essential for safe processing of low-acid foods like dry beans and pork. (Note: Water bath canning is NOT safe for this recipe).

• Pint or Quart Canning Jars with New Lids and Rings

• Jar Lifter, Bubble Remover, & Magnetic Lid Wand

• Large Stockpot (8 to 12 Quarts)

• Heavy Skillet or Cast Iron Pan

Ingredients

Main Components

• 2 lbs (approx. 4.5 cups) Dry Navy Beans (Beans must be dry; do not use canned)

• 1/2 lb Thick-cut Smoked Bacon or Salt Pork, chopped into 1/2-inch pieces

• 1 Large Yellow Onion, finely diced

The Signature Sweet & Savory Sauce

• 4 cups Water or Low-Sodium Chicken Stock (reserved from boiling beans or fresh)

• 1 cup Tomato Ketchup

• 3/4 cup Dark Brown Sugar, packed

• 1/2 cup Pure Dark Molasses (Unsulfured)

• 2 tbsp Apple Cider Vinegar

• 2 tbsp Worcestershire Sauce

• 1 tbsp Yellow Mustard (or 1 tsp Dry Mustard Powder)

• 1 1/2 tsp Smoked Paprika

• 1 tsp Garlic Powder

• 1 tsp Black Pepper

• 1 1/2 tsp Canning Salt (do not use iodized table salt)

Step-by-Step Instructions

Step 1: Rehydrate the Beans (Overnight Soak)

1. Inspect the dry navy beans, picking out any debris, broken beans, or tiny stones.

2. Transfer the beans to a large stockpot and cover with cold water until the water level sits at least 3 inches above the beans.

3. Allow the beans to soak at room temperature for 12 to 18 hours. As they soak, they will absorb liquid and double in size.

Step 2: Par-Cook the Beans

1. Drain the soaking water completely and rinse the beans thoroughly under cold running water.

2. Return the beans to the stockpot, cover with fresh water (at least 2 inches above the beans), and bring to a rolling boil over High heat.

3. Once boiling, reduce the heat to Medium-Low and simmer gently for 30 minutes. Do not skip this step—par-cooking softens the skins so the sauce can penetrate during pressure processing.

4. Drain the beans, reserving 4 cups of the hot cooking liquid for the sauce mixture.

Step 3: Render the Bacon and Onions

1. Place a heavy skillet over Medium heat.

2. Add the chopped thick-cut bacon and cook until rendered and slightly crisp (about 6 to 8 minutes).

3. Add the diced yellow onion to the bacon fat and sauté over Medium heat for 5 minutes until translucent and soft.

4. Remove from heat and set aside.

Step 4: Prepare the Rich Canning Sauce

1. In a saucepan over Medium heat, combine the reserved hot bean broth (or stock), ketchup, dark brown sugar, molasses, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, black pepper, and canning salt.

2. Whisk thoroughly and bring the sauce to a gentle simmer. Keep warm over Low heat.

Step 5: Pack the Jars

1. Wash jars, lids, and rings in hot, soapy water. Keep the jars warm in hot water to prevent thermal shock when adding hot ingredients.

2. In a large bowl, mix the par-cooked navy beans with the cooked bacon and onion mixture.

3. Ladle the bean, bacon, and onion mixture evenly into the hot jars, filling each jar about 3/4 full with beans.

4. Pour the boiling sauce over the beans in each jar, leaving 1 inch of headspace at the top. (Beans expand further during pressure processing; proper headspace is critical to prevent siphoning).

5. Run a non-metallic bubble remover or spatula down the inside edges of each jar to release trapped air bubbles. Adjust the liquid levels with extra warm sauce or water if needed to maintain 1 inch of headspace.

6. Wipe the rim of each jar clean with a paper towel dampened with white vinegar to clear any grease or sauce residue.

7. Place the flat lid on top and screw down the metal ring band until finger-tip tight.

Step 6: Pressure Canning Processing

1. Add 2 to 3 inches of water to your pressure canner and bring it to a simmer (approx. 180°F / 82°C).

2. Place the filled jars onto the rack inside the pressure canner using a jar lifter.

3. Lock the canner lid into place, leaving the vent pipe open.

4. Heat over High heat until a steady stream of steam flows continuously from the vent pipe. Allow the steam to vent for 10 full minutes.

5. Place the weighted gauge (or close the petcock) and bring the canner up to pressure:

   • Weighted Gauge: 10 lbs pressure (for elevations 0–1,000 ft) / 15 lbs pressure (above 1,000 ft).

   • Dial Gauge: 11 lbs pressure (for elevations 0–2,000 ft; adjust for higher altitudes per manufacturer instructions).

6. Process Pint jars for 65 minutes or Quart jars for 75 minutes, adjusting stove heat as necessary to maintain steady, continuous pressure.

Step 7: Depressurize and Cool

1. Once processing time is complete, turn off the heat entirely. Allow the pressure canner to cool down and depressurize naturally. Do not force-cool the canner.

2. When the pressure gauge reaches zero and the safety lock drops, wait 2 minutes, then carefully unlock and remove the canner lid.

3. Use a jar lifter to remove the jars straight up without tilting them. Set them onto a towel-lined countertop spaced 1 to 2 inches apart in a draft-free area.

4. Allow the jars to rest undisturbed for 12 to 24 hours. You will hear the satisfying “ping” as the lids seal.

Shelf Life & Storage

• Storage Condition: Store sealed jars in a cool, dark, dry place (50°F–70°F) away from direct sunlight.

• Shelf Life: Properly pressure-canned beans retain peak quality for 12 to 18 months.

• To Serve: Empty contents into a saucepan and heat over Medium heat until hot and bubbling. The sauce will thicken naturally upon standing.

Nutritional Information

Serving Size: 1/2 cup (approx. 130g)