Boston Baked Beans Canning Recipe
This Boston baked beans recipe infuses white beans with a savory sweet broth made from molasses, brown sugar, salt pork, and onions. It is baked in the oven and then pressure canned for food storage.
Servings: 12 servings
Calories: 340kcal
Ingredients
- 4 cups dried navy beans about 2 pounds
- 8 ounces salt pork or bacon cut into 3/4-inch pieces (optional for flavor)
- 3 large onions sliced
- 2 dried bay leaves
- 2/3 cup brown sugar
- 2/3 cup molasses
- 3 teaspoons dry mustard powder
- 2 teaspoons kosher salt (optional for flavor)
Instructions
Prepare the Beans
- Sort through the dry beans and pick out stones or damaged beans. Rinse the beans well and rehydrate the beans using one of the following methods:
- Quick Soak: Bring a large pot of water to boil over high heat, add the dried beans, and boil for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour.
- Overnight Soak: Add the beans to a large pot and fill with enough water to cover the beans by about 2-inches. Cover the pot, place it in the refrigerator, and soak the beans in a cool area for 12 to 18 hours.
- After soaking, drain the beans and rinse well. Rinse the pot and add the beans back into the pot. Fill the pot with fresh water to cover about 2-inches above the soaked beans.
- Place the pot on the stove, and bring the beans to a boil over high heat. Reduce the heat to low and let the beans simmer until the skins begin to crack, about 30 minutes. Stir the beans occasionally to prevent sticking and add warm water if needed to keep the beans covered.
Bake the Beans
- Preheat the oven to 350˚F.
- Drain the beans saving the cooking liquid. Add the drained beans to an 8-quart Dutch oven, or divide into two large 13 x 9 x 2 inch-baking pans.
- Spread the salt pork or bacon, onions, and bay leaves over the beans.
- In a large bowl, combine 4 cups of the bean water (add water if needed), molasses, brown sugar, dry mustard, and up to 2 teaspoons salt, if using. Pour over the beans.
- Cover and bake in a preheated oven for 3 1/2 hours. Stir every hour or so, and add water if needed to keep the beans soupy.
Prepare the Canning Equipment
- Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
- Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
- Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
Can the Baked Beans
- Remove the baked beans from the oven and give everything a good stir to combine. Pluck out and discard the bay leaves. The beans should be soupy in order for the heat to penetrate evenly though the jar. If you need to add water, use the hot water from the canner.
- Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
- Place the canning funnel on the jar. Use a slotted spoon to remove the beans from the pan and fill the jar with beans to about 3/4 full. Ladle hot cooking liquid over the beans while maintain a 1-inch headspace. Remove air bubbles with the bubble popper, and wipe the rim with a damp towel.
- Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Use the jar lifter, and place the jar back on the rack in the canner. Repeat with the rest of the jars until the canner is filled, or you run out of beans.
- Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
- Once the canner has reached the correct pressure (10 pounds for weighted gauge canner, and 11 pounds for dial gauge canners.), set a timer, and process pints for 80 minutes (1 hour and 20 minutes), and quarts for 95 minutes (1 hour and 35 minutes) at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see table below).
- Adjust the heat as needed to maintain a steady pressure. When the processing time is complete, turn off the heat and allow pressure canner to de-pressure on its own (approximately 1 hour).
- Once the canner is at zero pressure, wait 5 minutes, unlock, and remove the cover by tilting the lid away from you so that steam does not burn your face. Let the canner set for another 10 minutes to adjust to the change in pressure.
- Spread a dry kitchen towel on the counter, and use the jar lifter to lift jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days.
- Remove the ring bands, wash, label, date, and store in a cool, dark location (50 to 70 degrees F). Use within a year for the best quality. Yields 6 pints, or 3 quarts.
Notes
This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. (see chart below)
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.
Nutrition
Serving: 0.5cup | Calories: 340kcal | Carbohydrates: 63g | Protein: 19.3g | Fat: 9g | Saturated Fat: 2.7g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 1685mg | Fiber: 23g | Sugar: 8g | Calcium: 161mg | Iron: 5mg