Creating your own batch of Home Canned “Better Than Bush’s” Baked Beans is not only a satisfying kitchen project but also results in a delicious, hearty side dish that surpasses anything you’d buy off the shelf. This recipe combines rich tomato sauce, a blend of sweet and tangy spices, and tender navy beans for a homemade taste that truly stands out. Perfect for barbecues, family gatherings, or a comforting meal at home, these beans are sure to impress.
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 tbsp apple cider vinegar
- 1 tsp allspice
- 2 tsp ground mustard
- 1 tsp salt
- 2 tsp black pepper
Preparation:
Step 1: Preheat & Prepare the Beans
Cover the navy beans with water in a large pot and bring to a boil. Remove from heat, cover, and let them sit for 1 hour to soften. Afterwards, drain and rinse the beans, then return them to the pot with fresh water. Simmer for 20-30 minutes until the beans are slightly tender.
Step 2: Make the Sauce
In another large pot, combine 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 and let it cook for about 5 minutes, stirring occasionally to blend the flavors.
Step 3: Prepare Jars for Canning
Sterilize 7 quart-sized canning jars. Distribute 1 1/2 cups of the partially cooked beans into each jar. Ladle the prepared sauce over the beans, leaving about a 1-inch headspace at the top of each jar. Use a non-metallic tool to remove any air bubbles and adjust the headspace by adding more sauce if necessary. Wipe the jar rims clean.
Step 4: Seal & Process the Jars
Place lids on the jars and tighten the rings until they are just fingertip-tight. Process the jars in a pressure canner at 10 pounds of pressure: 90 minutes for quart jars or 75 minutes for pint jars.
Step 5: Cool & Store
After processing, turn off the heat and let the canner depressurize. Remove the jars and let them cool completely before checking seals. Store the sealed jars in a cool, dark place. Properly canned, these beans will remain delicious and safe to eat for up to a year.
Variation
For a smoky version, add smoked paprika or a few pieces of cooked bacon to the sauce. If you prefer a spicier kick, incorporate chili powder or a few dashes of hot sauce.
Cooking Note:
Ensure that all equipment is sterilized and that the pressure canning process is followed precisely to prevent the risk of foodborne illnesses.
Serving Suggestions:
Serve these beans as a robust side dish with grilled meats, sandwiches, or enjoy a bowl on its own with fresh cornbread.
Tips:
- Ensure beans are not overcooked before canning to prevent them from becoming mushy.
- Always check the seals of the jars after cooling; if a seal has failed, refrigerate the jar and consume the beans within a few days.
Prep Time:
- Prep Time: 30 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 30 minutes
Nutritional Information:
- Calories: 320 kcal per serving
- Servings: 28 servings (7 quarts)
FAQs
Q: Can I use a water bath canner instead of a pressure canner for this recipe?
A: No, pressure canning is necessary for low-acid foods like beans to ensure safety from bacteria such as botulism.
Q: How long do canned beans last?
A: When stored in a cool, dark place and sealed properly, home-canned beans should remain safe and tasty for up to a year.
Conclusion
Home Canned “Better Than Bush’s” Baked Beans offer a rewarding way to prepare and enjoy a classic dish. With a little time and effort, you can produce a batch of flavorful beans that are ready to serve at a moment’s notice, far surpassing the taste and quality of commercial brands. Whether for everyday meals or special occasions, these home-canned beans are a real treat.
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Home Canned Better Than Bush’s Baked Beans
- Total Time: 2 hours 30 minutes
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 tbsp apple cider vinegar
- 1 tsp allspice
- 2 tsp ground mustard
- 1 tsp salt
- 2 tsp black pepper
Instructions
Step 1: Preheat & Prepare the Beans
Cover the navy beans with water in a large pot and bring to a boil. Remove from heat, cover, and let them sit for 1 hour to soften. Afterwards, drain and rinse the beans, then return them to the pot with fresh water. Simmer for 20-30 minutes until the beans are slightly tender.
Step 2: Make the Sauce
In another large pot, combine 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 and let it cook for about 5 minutes, stirring occasionally to blend the flavors.
Step 3: Prepare Jars for Canning
Sterilize 7 quart-sized canning jars. Distribute 1 1/2 cups of the partially cooked beans into each jar. Ladle the prepared sauce over the beans, leaving about a 1-inch headspace at the top of each jar. Use a non-metallic tool to remove any air bubbles and adjust the headspace by adding more sauce if necessary. Wipe the jar rims clean.
Step 4: Seal & Process the Jars
Place lids on the jars and tighten the rings until they are just fingertip-tight. Process the jars in a pressure canner at 10 pounds of pressure: 90 minutes for quart jars or 75 minutes for pint jars.
Step 5: Cool & Store
After processing, turn off the heat and let the canner depressurize. Remove the jars and let them cool completely before checking seals. Store the sealed jars in a cool, dark place. Properly canned, these beans will remain delicious and safe to eat for up to a year.
Variation
For a smoky version, add smoked paprika or a few pieces of cooked bacon to the sauce. If you prefer a spicier kick, incorporate chili powder or a few dashes of hot sauce.
Notes
Ensure that all equipment is sterilized and that the pressure canning process is followed precisely to prevent the risk of foodborne illnesses.
Serving Suggestions:
Serve these beans as a robust side dish with grilled meats, sandwiches, or enjoy a bowl on its own with fresh cornbread.
Tips:
- Ensure beans are not overcooked before canning to prevent them from becoming mushy.
- Always check the seals of the jars after cooling; if a seal has failed, refrigerate the jar and consume the beans within a few days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 28 servings (7 quarts)
- Calories: 320 kcal per serving