Pressure Canning Baked Beans
Homemade baked beans are rich, slightly smoky, and perfectly sweet-and-savory, making them an ideal side dish for BBQ, hot dogs, or cornbread.
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.
Ingredients
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.
