Introduction
If you’re a fan of the rich, savory-sweet flavors of Bush’s Baked Beans, you’ll love this homemade, canned version that’s even better. These Home Canned Better Than Bush’s Baked Beans are a perfect blend of navy beans, tomato, brown sugar, molasses, and a mix of spices that creates that beloved classic flavor. Whether you’re stocking your pantry for the year or just want a homemade option, this recipe allows you to preserve baked beans that are bursting with flavor and free from unnecessary additives. Perfect for family meals, barbecues, or a hearty side dish, these baked beans are a must-try for any home canner.
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
Preparation:
Step 1: Preheat & Prepare the Beans
Boil the Beans:
Start by rinsing and sorting through the navy beans to remove any debris. In a large pot, cover the beans with water (make sure the water is at least 2 inches above the beans). Bring the water to a rolling boil over high heat. Once the beans are boiling, remove them from heat, cover the pot with a lid, and let them sit for 1 hour. This process helps soften the beans without the need for overnight soaking.
Simmer the Beans:
After the beans have soaked, drain them and rinse with fresh water. Return the beans to the pot, cover them with fresh water, and simmer for 20-30 minutes until the beans are just tender but not fully cooked. You want them to maintain some firmness as they will finish cooking in the canning process. Drain the beans and set them aside.
Step 2: Make the Sauce
Prepare the Tomato Base:
In a large pot, combine the tomato juice, tomato sauce, and chopped onions. Stir in the brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Bring the sauce to a gentle simmer over medium heat, allowing the flavors to meld together.
Simmer the Sauce:
Let the sauce simmer for about 5 minutes, stirring occasionally to ensure the sugar and molasses fully dissolve and the flavors distribute evenly. This will be the rich, flavorful liquid that will coat the beans in the jars.
Step 3: Prepare the Jars for Canning
Sterilize the Jars:
While the sauce is simmering, prepare your canning jars. Sterilize 7 quart-sized jars by washing them in hot, soapy water, rinsing well, and keeping them warm. You can place them in a hot water bath or a dishwasher on the sterilize cycle. Make sure the lids and rings are also ready for canning.
Fill the Jars:
Using a canning funnel, add 1 1/2 cups of the partially cooked beans to each sterilized jar. Then, carefully ladle the hot sauce over the beans, leaving about 1-inch of headspace at the top of each jar to allow for proper sealing.
Remove Air Bubbles:
Run a plastic or wooden utensil (like a chopstick or spatula) around the inside edge of each jar to remove any trapped air bubbles. Add more sauce if needed to maintain the 1-inch headspace.
Wipe the Rims and Seal:
Wipe the rims of the jars with a clean, damp cloth to remove any residue. This ensures a proper seal. Place the lids on the jars and screw on the rings until they are fingertip-tight.
Step 4: Process the Jars
Prepare the Canner:
Place the filled jars into a pressure canner, making sure they are not touching each other. Add the recommended amount of water to the canner according to the manufacturer’s instructions.
Process the Jars:
For quarts, process the jars at 10 pounds of pressure for 90 minutes. If you are using pint jars, process them for 75 minutes. Adjust the pressure according to your altitude if necessary (consult your canner’s manual for specific adjustments).
Step 5: Cool & Store
Cool the Jars:
Once the processing time is complete, turn off the heat and let the pressure return to zero naturally before removing the lid. Carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
Check Seals and Store:
After the jars have cooled, check the lids to ensure they have sealed properly (the center of the lid should not flex when pressed). Any jars that did not seal should be refrigerated and used within a week. Properly sealed jars can be stored in a cool, dark place for up to a year.
COOKING NOTE:
- Adjust for Taste: If you prefer spicier baked beans, consider adding cayenne pepper or smoked paprika to the sauce for a kick of flavor.
- Optional Add-Ins: You can also add bacon or ham to the jars before sealing for a smoky, savory twist on the beans.
Serving Suggestions:
These Home Canned Baked Beans are perfect for backyard barbecues, camping trips, or any meal where you need a delicious, hearty side dish. Serve them alongside grilled meats, burgers, or sausages, or use them as a base for baked bean casseroles. With their rich, sweet, and tangy flavor, these beans are sure to impress!
Tips:
- Preventing Overfilling: Be sure to leave the full 1-inch headspace in the jars to prevent overflow during processing.
- Pressure Canner Safety: Always follow your pressure canner’s manual carefully to ensure safe canning practices.
- Longer Shelf Life: Store the jars in a cool, dark place (below 70°F) to maximize their shelf life. Properly sealed jars can last for up to 12 months.
Prep Time: 1 hour
Cook Time: 90 minutes
Total Time: 3 hours
Servings: Makes about 7 quart jars
Nutritional Information (per serving):
- Calories: 320
- Protein: 15g
- Fat: 3g
- Carbohydrates: 65g
- Sodium: 580mg
- Fiber: 10g
Conclusion
These Home Canned Better Than Bush’s Baked Beans are a delicious and satisfying homemade version of the classic canned favorite. The rich tomato sauce, combined with molasses and brown sugar, gives the beans a depth of flavor that store-bought beans can’t compete with. Plus, with the convenience of home canning, you’ll have jars of baked beans ready whenever you need them. Whether served as a side dish or enjoyed on their own, these beans are guaranteed to be a hit. Be sure to add this recipe to your home-canning repertoire!
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Home Canned “Better Than Bush’s” Baked Beans: A Delicious DIY Version
- Total Time: 3 hours
Description
If you’re a fan of the rich, savory-sweet flavors of Bush’s Baked Beans, you’ll love this homemade, canned version that’s even better. These Home Canned Better Than Bush’s Baked Beans are a perfect blend of navy beans, tomato, brown sugar, molasses, and a mix of spices that creates that beloved classic flavor. Whether you’re stocking your pantry for the year or just want a homemade option, this recipe allows you to preserve baked beans that are bursting with flavor and free from unnecessary additives. Perfect for family meals, barbecues, or a hearty side dish, these baked beans are a must-try for any home canner.
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
Instructions
Step 1: Preheat & Prepare the Beans
Boil the Beans:
Start by rinsing and sorting through the navy beans to remove any debris. In a large pot, cover the beans with water (make sure the water is at least 2 inches above the beans). Bring the water to a rolling boil over high heat. Once the beans are boiling, remove them from heat, cover the pot with a lid, and let them sit for 1 hour. This process helps soften the beans without the need for overnight soaking.
Simmer the Beans:
After the beans have soaked, drain them and rinse with fresh water. Return the beans to the pot, cover them with fresh water, and simmer for 20-30 minutes until the beans are just tender but not fully cooked. You want them to maintain some firmness as they will finish cooking in the canning process. Drain the beans and set them aside.
Step 2: Make the Sauce
Prepare the Tomato Base:
In a large pot, combine the tomato juice, tomato sauce, and chopped onions. Stir in the brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Bring the sauce to a gentle simmer over medium heat, allowing the flavors to meld together.
Simmer the Sauce:
Let the sauce simmer for about 5 minutes, stirring occasionally to ensure the sugar and molasses fully dissolve and the flavors distribute evenly. This will be the rich, flavorful liquid that will coat the beans in the jars.
Step 3: Prepare the Jars for Canning
Sterilize the Jars:
While the sauce is simmering, prepare your canning jars. Sterilize 7 quart-sized jars by washing them in hot, soapy water, rinsing well, and keeping them warm. You can place them in a hot water bath or a dishwasher on the sterilize cycle. Make sure the lids and rings are also ready for canning.
Fill the Jars:
Using a canning funnel, add 1 1/2 cups of the partially cooked beans to each sterilized jar. Then, carefully ladle the hot sauce over the beans, leaving about 1-inch of headspace at the top of each jar to allow for proper sealing.
Remove Air Bubbles:
Run a plastic or wooden utensil (like a chopstick or spatula) around the inside edge of each jar to remove any trapped air bubbles. Add more sauce if needed to maintain the 1-inch headspace.
Wipe the Rims and Seal:
Wipe the rims of the jars with a clean, damp cloth to remove any residue. This ensures a proper seal. Place the lids on the jars and screw on the rings until they are fingertip-tight.
Step 4: Process the Jars
Prepare the Canner:
Place the filled jars into a pressure canner, making sure they are not touching each other. Add the recommended amount of water to the canner according to the manufacturer’s instructions.
Process the Jars:
For quarts, process the jars at 10 pounds of pressure for 90 minutes. If you are using pint jars, process them for 75 minutes. Adjust the pressure according to your altitude if necessary (consult your canner’s manual for specific adjustments).
Step 5: Cool & Store
Cool the Jars:
Once the processing time is complete, turn off the heat and let the pressure return to zero naturally before removing the lid. Carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
Check Seals and Store:
After the jars have cooled, check the lids to ensure they have sealed properly (the center of the lid should not flex when pressed). Any jars that did not seal should be refrigerated and used within a week. Properly sealed jars can be stored in a cool, dark place for up to a year.
Notes
COOKING NOTE:
- Adjust for Taste: If you prefer spicier baked beans, consider adding cayenne pepper or smoked paprika to the sauce for a kick of flavor.
- Optional Add-Ins: You can also add bacon or ham to the jars before sealing for a smoky, savory twist on the beans.
Serving Suggestions:
These Home Canned Baked Beans are perfect for backyard barbecues, camping trips, or any meal where you need a delicious, hearty side dish. Serve them alongside grilled meats, burgers, or sausages, or use them as a base for baked bean casseroles. With their rich, sweet, and tangy flavor, these beans are sure to impress!
Tips:
- Preventing Overfilling: Be sure to leave the full 1-inch headspace in the jars to prevent overflow during processing.
- Pressure Canner Safety: Always follow your pressure canner’s manual carefully to ensure safe canning practices.
- Longer Shelf Life: Store the jars in a cool, dark place (below 70°F) to maximize their shelf life. Properly sealed jars can last for up to 12 months.
- Prep Time: 1 hour
- Cook Time: 90 minutes
Nutrition
- Serving Size: Makes about 7 quart jars
- Calories: 320
- Sodium: 580mg
- Fat: 3g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g