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.