My family really loves baked beans. Because I don’t always have them on hand when I need them, I decided to can my own. This is a great way to get the family used to eating from your food stores. Because a large part of my food storage is beans and therefore using them in a variety of ways is helpful to put more protein in your meals without adding meat. Beans are so versatile and bakes beans are one of those ways that everyone in my household loves.
Here is what I did.
- 1 quart dried navy beans (about 2 pounds)
- 1/2 pound salt pork cut into pieces
- 3 large onions, sliced
- 1/2 cup brown sugar
- 2 tsp salt
- 2 tsp dry mustard
- 2/3 cup molasses
First pick over your beans looking for broken, discolored or misshaped beans and rocks. All of these are removed. Place the beans in a large saucepan and cover with water by 2 inches. Bring the beans to a boil; boil for 2 minutes. Take the beans off the heat and cover. Let sit for 1 hour to soak. Drain the beans and cover with water by 2 inches. Bring the beans to a boil; reduce the heat. Cover and simmer until the skins start to crack. Drain, reserving the liquid.
Pour the beans into a baking dish or bean pot, I used my cast iron cooking pot with lid. Add the pork and onions. Combine the remaining ingredients and 4 cups of the reserved bean liquid that you saved. If you don’t have enough liquid left over from cooking the beans add water to bring it up to 4 cups. Ladle the sauce over the beans . Cover; bake at 350 degrees F for about 3 1/2 hours. Add water, if necessary, the beans should be soupy.
Pack the beans in your sterilized pint jars. Add sauce leaving a 1 inch head space. Remove air bubbles. Adjust the two-piece caps. Process pints for 1 hour and 20 minutes, quarts for 1 hour and 35 minutes, at 10 pounds pressure in a steam-pressure canner.