Canning Baked Beans

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!

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Canning Baked Beans

5 from 1 vote

Print Recipe

Servings: 7 quarts

Ingredients Method

Ingredients

1 cup rinsed navy beans
1/2 cup ketchup
1/4 to 1/2 cup brown sugar
1 tbs vinegar
1 tsp salt
1/2 tsp prepared mustard
1 tbs dried onions or 1/4 - 1/2 cup fresh chopped
1 tsp liquid smoke optional

Method

Add the ingredients to each jar. Fill jar with hot water, leaving one inch headspace.
Gently stir the ingredients in the jar and wipe rims, place lids and rings unto jars.
Pressure can quarts 90 minutes at 12 lbs pressure. Pints 75 minutes.
Adjust accordingly for elevations over 2,000 ft.