Pressure Canned Baked Beans
How neat to have baked beans on your shelf with NO WIERD INGREDIENTS! Natural sweetener! Customizable! Yes!! A Note on the picture- while ¾ cup of dried navy beans is kosher canning wise, its too dry for baked beans. I made it originally with ½ cup and it was perfect...tried ¾ when I was videoing and nope, it needs just ½ cup of dried beans!
Equipment
- Pressure Canner
Ingredients
The amounts are per pint. To use quarts, simple double. Written this way its easier to make as many or few jars as you want.
- ½ cup unsoaked, dry navy beans
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon dried onion flakes
- 1 tablespoon tomato paste
- ¼ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- Hot water or broth
Instructions
- Get your jars ready- however many youre making or what fits in your pressure canner. You can do a combination of different bean recipes and varieties in one canner load, as long as the pressure canning time is the same.
- Jars need to be clean but not sterilized, check for cracks or chips. Get your lids, no need to presoak for pressure canning, woohoo! Get rings, make sure theyre not dented or rusty.
- Fill your jars with all the ingredients. I line up and do beans in all, onion in all, garlic in all, etc. If you're making my refried bean recipe, there is a lot of ingredient overlap which makes prepping both at once quick.
- Get your canner ready, according to your manual.
- Fill your jar to the fill line with hot tap water or heat up broth to use. If your water is safe to drink, then youre good to use it. Otherwise, heat drinking water to hot and steaming, then fill jars.
- Wipe rims clean with a clean wet cloth, put the lids and then rings on.
- Put your jars in the canner, set it up according to your manual, bring up to pressure, and set your timer for 1 hr and 15 minutes for pints of 1 hr and 30 minutes for quarts.
- Keep an eye on it, you'll hear if the pressure is getting too high, in which case, slide it off the element a bit and turn down the heat.
- When the timer is done, take it off the heat, let it cool until you can take lid off, according to your manual.
- When you can take the lid off, use oven mitts, and open it away from you, its hot!
- Using jar tongs/lifters take the jars out of the canner and put on a tea towel somewhere they can sit for 24 hrs.
- After 24 hrs, take the rings off, gently test the lids to make sure they're well sealed, give em a wipe if needed, label and put away.
- Woohoo! You just canned your own baked beans, with no funky ingredients, for a fraction of the price!!
Video
Nutrition
Calories: 112kcalCarbohydrates: 21gProtein: 6gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 184mgPotassium: 395mgFiber: 7gSugar: 5gVitamin A: 141IUVitamin C: 2mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!