CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email

Boston Baked Beans

1/31/2017

1 Comment

 
Picture
  Beans are easy to process.  Baked Beans take a bit more time to prepare for canning but, worth the wait.  Please see my "yield note" below - since you are baking the beans 3 1/2 hours - why not heed my dried bean advice so that you get a full 6 pint yield?  ~Enjoy! Diane  

Ingredients: 
1 Pound of navy beans (any small beans up to kidney beans work well)

2 teaspoons salt  
1/2 pound of salt pork or bacon, cut up into 1/2 inch pieces 
3 large onions, chopped into 1/4 inch slices
2 teaspoons dry mustard
2/3 cup brown sugar
2/3 cup molasses

Directions: 
Rinse the dried beans under cold running water, Add beans to at least a 6 quart pot. 

Add water to cover the beans by 2 inches. Bring pot to a boil, boil 2 minutes, then remove from heat and let soak for one hour. Drain. Return beans to pot and add fresh water to cover by 2 inches again. Bring to a boil and reduce to simmer. Simmer (at 180 degrees) until skins start to split. D
rain the beans and save the cooking water. Place beans in large baking dish. I use my large 7.25 quart dutch oven or my large, tall-sided 9x13 baking dish. 

Measure your cooking water - add enough additional water to make 4 cups total. 


Mix the onions, sugar, molasses, mustard powder and salt; add to the chopped onions and bacon with 1 cup of the cooking water. Mix into the beans.  I then whisk in 2 more cups of the cooking water and reserve 1 cup to stir in during baking time, if needed.  You want the entire bean mixture to remain 'soupy' when cooking in the oven.  

Bake at 350 for about 3 and 1/2 hours with the lid on the pan or covered with foil. Check the bean mixture once an hour to stir,  and add water if needed. 

Prepare your pressure canner for canning. 

Ladle hot beans and sauce into jars, leaving 1-inch head-space. Remove air bubbles. Add new lid and process in Pressure Canner at the proper psi for your altitude and canner type.
Pints: 1 Hour 20 minutes
Quarts: 1 hour 35 minutes. 

**Yield Note: Beans are often a guesstimate in yield because of their varying sizes.  (I used exactly 1 pound of dried navy beans which my total yield was 4.5 pints.)  
The 'rule' on beans is:  "It takes  1/2 cup of dried beans to make a pint of cooked beans" the next time I can this recipe I will measure out 3 cups of dried beans so that my yield is 6 full pints. 
​
Recipe by: Ball Blue Book (edition 37) 
Photos by: Diane Baker for Canning and Cooking at Home 

Picture
1 Comment
Dorothy Bishop
1/23/2022 06:37:39 am

Love this recipe! I even add a little maple syrup to this recipe. Someone told me that they're the best beans he's ever tasted.

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    F I N D  A  R E C I P E 

         PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    RSS Feed

    Archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2023, Canning and Cooking at Home.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email