Canning baked beans is one of those homesteading traditions that’s as practical as it is delicious. For our family, it’s a great way to preserve the harvest and have a hearty, home-cooked meal ready to go at a moment’s notice. Whether you’re preparing for a busy week ahead or stocking up for the winter, homemade canned baked beans are a true comfort food that never disappoints. Made with a simple blend of beans, molasses, and a few other pantry staples, they’re the perfect side dish or main course for any meal. Plus, nothing beats the satisfaction of knowing you’ve canned your own food from scratch, straight from your homestead!
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6 Responses
I’ve used this recipe a couple times now. My family loves it. Sometimes, when we need a quick meal, or are camping, we’ll brown some ground meat and add to it. So good!
I was so excited to find this recipe. I had never thought about canning baked beans. Anyway, I made them today and decided to have a jar for supper. I mixed the sauce together first on the first jar to make sure I liked the ratios of everything. Tasted great! However, after they were canned they turned a really dark brown and have a burnt/bitter taste to them. They don’t taste at all like they did before canning. I used great northern instead of navy beans because that’s what I had on hand. Is this the way they are supposed to come out or do you have any ideas how to change it? I chose your recipe because it’s exactly how I make my own baked beans. I had just never canned them before.
Great Northern beans are going to soak up a lot more liquid than a navy bean does. This is the reason they taste burnt. Next time try navy beans.
I just love ❤️ love your cookbook .
Hello, I am a household of one ( Widow ) and was wondering would I cut your recipe in half if using pint jars ?
Yes! Just half all the ingredients and subtract 5-8 minutes from the processing time.