Home Canned “Better Than Bush’s” Baked Beans

A recipe for home-canned baked beans slow-cooked in a rich, savory, and slightly sweet tomato-based sauce, designed to be a convenient pantry staple that surpasses store-bought options.

Equipment

• Pressure canner
• Canning jars
• New lids

Ingredients

• Dried navy beans
• Onions
• Tomato juice
• Tomato sauce
• Molasses
• Brown sugar
• Apple cider vinegar
• Allspice
• Bacon (optional)

Instructions

1. Sort and rinse dried beans thoroughly.
2. Soak beans overnight or use a quick soak method (boil for 5 minutes, then let stand for 1 hour).
3. Cook bacon and render fat to sauté chopped onions (if using bacon).
4. Combine beans, onions, tomato juice, tomato sauce, molasses, brown sugar, apple cider vinegar, and allspice to create the sauce mixture.
5. Prepare clean, sterilized canning jars and ensure they are hot when filled.
6. Fill jars with the bean mixture, leaving 1 inch of headspace.
7. Process in a pressure canner, allowing it to vent steam for 10 minutes before closing the vent.
8. After processing, let jars cool undisturbed on a towel for 12-24 hours.

Notes

Pressure canning is required for low-acid foods like beans; do not use water bath canning. You can add cooked, crumbled bacon to individual servings after opening. Variations include adding liquid smoke for smoky flavor, cayenne or jalapeño for heat, or smoked paprika for a vegetarian option.