Canning Baked Beans

Why I Love Canning Baked Beans

Canning homemade baked beans is a wonderful way to keep a hearty, comforting side dish ready to enjoy anytime. Having jars of beans stored in the pantry makes meal preparation easier on busy days and provides a homemade alternative to store-bought.

Homemade baked beans are rich, flavorful, and made with simple ingredients you can feel good about serving to your family. One of my favorite things about making beans from scratch is being able to adjust the sweetness, seasonings, and flavors to fit our preferences. Whether served alongside barbecue, grilled foods, or simple homemade dinners, baked beans are always a comforting addition to the table.

Best Ways to Serve Homemade Baked Beans

Pressure canned baked beans can be quickly heated and served with many different meals. Their savory and slightly sweet flavor pairs well with a variety of dishes throughout the year.

Here are a few delicious serving ideas:

Barbecue and smoked meats
Hamburgers and hot dogs
Cornbread and coleslaw
Grilled chicken
Breakfast with eggs and toast
Potluck dinners
Camping meals
Family cookouts

Homemade baked beans are also great for simple weeknight dinners because they are already cooked and ready to heat.

Why Homemade Pantry Staples Matter

Learning traditional kitchen skills like canning can help create a more intentional and prepared home. Homemade pantry staples can save money, reduce trips to the grocery store, and provide peace of mind knowing meals are always within reach.

There’s something satisfying about seeing rows of filled jars on the pantry shelf. Home canning is not only practical, but it’s also a rewarding way to preserve simple ingredients for everyday use.

What I use to make canning a little easier

I use an Electric Pressure Canner a modern twist on traditional canning methods. It makes canning easier and less intimidating. If your new to canning I recommend a electric pressure canner over a traditional pressure canner. The electric canner can also be used for water bath canning. I can fit 5 wide mouth quart jars of beans at a time in my electric canner.

Looking for other canned bean recipes try this pressure canning dry pinto beans recipe.

Pressure Canning Baked Beans

Easy no soak baked beans

Print Recipe Pin Recipe

Servings: 1 Pint

Course: BBQ, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

1/2 cup rinsed navy beans
1/4 cup ketchup
1/4 cup brown sugar
1/2 tbs vinegar
1/2 tsp salt
1/4 tsp prepared mustard
1/2 tbs dried onions or 1/8 cup fresh chopped
1/2 tsp liquid smoke optional

Method

Measure 1/2 cup of dry beans for each jar you plan to can and rinse them thoroughly.
Place 1/2 cup of rinsed, dry beans into each pint jar
Add the ingredients to each jar. Fill jar with hot water, leaving one inch headspace.
Gently stir the ingredients in the jar and wipe rims, place lids and rings unto jars.
Pressure can pints 75 minutes at 12 lbs pressure. Quarts 90 minutes.
Adjust accordingly for elevations over 2,000 ft.

Notes

Soak the beans (optional): While not necessary, soaking the beans overnight can help the beans become easier to digest for those with stomach problems. If you choose to soak them, cover the beans with water in a large bowl and let them soak for 8-12 hours before the rinse and strain step. Alternatively, use the quick soak method: boil beans for 2 minutes, then let them sit for 1 hour.

After soaking, each 1/2 cup of dried beans will expand to approximately 1 1/2 to 2 cups of beans, as dried beans typically double or triple in size when rehydrated. The exact amount of expansion depends on the type of bean and its age, with older beans sometimes expanding less evenly or thoroughly.

Add the soaked or expanded beans into jars, leaving 1 inch of headspace. Then pour hot water over the beans, ensuring they are fully covered while maintaining the 1-inch headspace.

Canning Baked Beans