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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.
Prep Time2 hrs 30 mins
Cook Time6 hrs
Total Time8 hrs 30 mins
Course: Pantry
Cuisine: American
Keyword: boston baked beans
Servings: 9 pint sized jars
Calories: 340kcal
Author: Grow a Good Life

Ingredients

Instructions

Prepare the Beans:

  • Sort through the dry beans and pick out stones or damaged beans. Rinse the beans well and place them in a large pot.
  • Add enough water to cover the dried beans about 2-inches of water. Bring to a boil over high heat, and boil for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour.
  • After the soaking time, drain the beans in a large colander, rinse the pot and return the beans to the pot.
  • Cover the beans with fresh water, 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 13x9x2 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 salt. 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 canning jars and lids in warm, soapy water and rinse well. Place the jar rack into the pressure canner, set the clean jars in the canner, add water to the jars and fill canner to around 3-inches. Cover and boil jars for 10 minutes to sterilize.
  • Warm the lids in a small pot of water over low heat. Keep jars and lids warm until they are ready to use.

Can the Baked Beans:

  • Spread a kitchen towel on the counter. Use the jar lifter to remove the warm jars from the canner, drain, and line up on the towel.
  • 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 small pot you used to warm your lids.
  • Use the canning funnel and ladle to fill the jars with the baked beans and bean liquid leaving 1-inch headspace. Aim for about 1-inch of the bean liquid over the beans while maintaining a 1-inch headspace from the rim of the jar. This seems to help prevent liquid loss during the pressure canning process.
  • Run the bubble popper through the jar to remove air bubbles and wipe the rims. Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Use your jar lifter to place the jars into pressure canner on the canning rack. Leave space in between the jars. Once the jars are all in canner, adjust the water level per your pressure canner's instructions. If adding water, use the hot water from the small pot you used to warm your lids.
  • Process pint jars of baked beans at 10 pounds of pressure for 80 minutes (1 hour and 20 minutes) at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.
  • 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.
  • Spread a dry kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel.
  • Let the jars cool undisturbed for about 12-hours. You should hear a "ping" as the jar lids seal.
  • After 12-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
  • Once cool, remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place and use within 12-18 months. Yields about 9 pints of Boston Baked Beans depending on the size of your beans.

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.
Adjustments for Canning in Quart Jars: You will need 4 quart sized jars. Increase the processing time to 95 minutes (1 hour and 35 minutes) at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary.
You may have some leftovers that won't fit in the jars. Refrigerate and enjoy in a later meal.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 63g | Protein: 19.3g | Fat: 2.7g | Saturated Fat: 0.7g | Sodium: 173mg | Potassium: 1685mg | Fiber: 23g | Sugar: 8g