Baked Beans for Pressure Canning

Makes 8 pints.

If you like brown sugar or maple flavoured beans, this recipe is for you! I have created the best combination of these two flavours for these baked beans.

Pressure canning the large batch of beans produces a quality product. These beans can be baked and frozen, but freezing and thawing can make the beans mushy. Directions for both methods are provided for your convenience.

NOTE: Pressure canning is a practical way to preserve low acid foods. There are specific techniques and instructions to follow to ensure the food remains safe in storage. Pressure canning is a safer method than the boiling water bath for preserving low acid foods. The pressure causes the temperature in the jars to increase high enough to kill any microorganisms that could cause spoilage. It is very important to follow the manufacturer’s instructions when using the pressure canner.

INGREDIENTS:

2 lbs (900 g)             Dried small white beans

                                    Water

1/3 cup                      Onion flakes

1/3 cup                      Molasses

½ cup                         Maple syrup

½ cup                         Brown sugar

2 tsp                           Salt

½ tsp                          Ground pepper

2 cups                        Water, as needed

DIRECTIONS:

For pressure canning:

• Rinse beans and place in large saucepan or bowl.
• Cover with cool water so there is at least 2 inches of water above level of the beans.
• Let soak overnight (8-12 hours)
• Drain and rinse beans well.
• Place beans in a large, heavy saucepan and cover with water to at least 1-inch above the beans. Bring to a boil over medium-high heat stirring occasionally. Skim off foam.
• Cover and reduce heat so they don’t boil over and continue cooking for 30 minutes. Stir occasionally.

• Mix remaining ingredients and add to the beans. Stir to combine and return to a boil.

• Pour into hot sterilized jars within 1-inch from the top. Be sure to have at least ½ an inch of liquid above the level of the beans in the jar. The beans will absorb most of the liquid.
  • I get eight pints (500 mL jars) from one batch of beans. I fill each jar with an equal amount of beans (two full ladles) and then top up with the liquid equally distributed between jars. If I need more liquid to achieve the 1-inch headspace, I add more hot water.

• Ensure there are no air bubbles by running a rubber spatula down the inside of the jars. Adjust filling as required.
• Wipe rims clean.
• Place sterilized metal lids on jar and secure with metal screw bands to finger tight.
• Process in pressure canner following manufacturer’s instructions.

For baking:

• Rinse beans and place in large saucepan or bowl.
• Cover with cool water so there is at least 2 inches of water above level of the beans.
• Let soak overnight (8-12 hours).
• Drain and rinse beans well.
• Place in a large Dutch oven and cover with water to at least 1-inch above the beans. Bring to a boil over medium-high heat stirring occasionally.
• Skim off foam.
• Add remaining ingredients. Stir to combine and return to a boil.
• Cover and bake in oven at 225°F for 6 hours.
• Freeze the leftovers in amounts you will use all at once.