Bush’s Baked Beans

Home Canned Better Than Bush's Baked Beans  🍲✨

 

Ingredients:

4 pounds navy beans, rinsed and sorted

2 quarts tomato juice

1 quart tomato sauce

1 cup chopped onion

2 cups brown sugar (not packed)

1/2 cup molasses

2 tablespoons apple cider vinegar

1 teaspoon allspice

2 teaspoons ground mustard

1 teaspoon salt

2 teaspoons black pepper

Directions:

Preheat & Prepare Beans: In a large pot, cover the navy beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans, then add fresh water and simmer for 20-30 minutes until the beans are tender but not falling apart.

Make the Sauce: In a separate large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the flavors meld together.

Prepare Jars: Sterilize 7 quart jars in a boiling water bath or dishwasher. Place 1 1/2 cups of the cooked beans into each jar. Ladle the sauce over the beans, leaving a 1-inch headspace at the top. Remove any air bubbles using a non-metallic utensil, and adjust the headspace as needed by adding more sauce.

Seal & Process: Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on each jar and secure with rings until finger-tight. Process in a pressure canner at 10 pounds of pressure for 90 minutes (for quart jars) or 75 minutes (for pint jars).

Cool & Store: Carefully remove the jars from the canner and let them cool completely on a towel or cooling rack for 12-24 hours. Check that the lids have sealed properly. Label and store the jars in a cool, dark place for up to 1 year. Enjoy your homemade baked beans whenever the craving strikes!

Prep Time: 1 hour 30 minutes | Cooking Time: 90 minutes | Total Time: 3 hours

Kcal: 275 kcal per serving | Servings: Makes 7 quarts