Learn how to make homemade baked beans for canning with this easy, from-scratch recipe. These rich, flavorful baked beans are pressure canned for a delicious, shelf-stable pantry staple that’s perfect for quick family meals and long-term food storage.
There are a few foods that disappear almost as fast as I can put them on the pantry shelves, and baked beans are definitely one of them. My two teenage boys love grabbing a quick snack anytime of the day, so instead of buying cans from the grocery store, I decided to make homemade baked beans and pressure can them in half-pint jars. They are the perfect individual serving size, and I love knowing exactly what went into every jar!
Half-pints have become one of my favorite jar sizes for foods like this. My teens can warm up a jar by dumping it into a bowl in just a few minutes without opening a larger container that might go to waste. It’s a simple way to keep homemade convenience foods stocked in the pantry while saving money at the same time.
If you’re looking for a delicious pantry staple that’s made from scratch, this recipe is one you’ll want to keep on hand. These homemade baked beans have a rich, sweet, smoky flavor and are perfect alongside barbecue, grilled meats, burgers, hot dogs, or simply enjoyed on their own. Whether you choose half-pints, pints, or quarts, you’ll have ready-to-eat beans whenever you need them.
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Why You’ll Love These Homemade Baked Beans
Making your own pantry staples is one of the best ways to become more self-sufficient. Instead of relying on store-bought canned foods filled with preservatives, you can enjoy a wholesome recipe made with simple ingredients you probably already keep in your pantry.
These baked beans from scratch have the perfect balance of sweetness from brown sugar and molasses with just enough smoky flavor from paprika and optional liquid smoke. The beans stay tender without becoming mushy during pressure canning, making every jar taste like it was freshly made.
I especially love how versatile they are. My boys eat them as an afternoon snack, but they’re also a quick side dish for busy weeknights, camping trips, cookouts, and holiday dinners. Having jars ready to go makes meal planning so much easier.
Ingredients You’ll Need
This recipe uses dried navy beans, which are one of the best choices for baked beans for canning because they hold their shape beautifully after processing. Starting with dried beans also makes this recipe very affordable compared to buying canned beans.
The sauce combines chicken broth, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, dry mustard, salt, pepper, and optional maple syrup and liquid smoke. Together, they create that classic homemade baked bean flavor everyone loves.
One of my favorite things about this recipe is that every ingredient is easy to find. You don’t need specialty items, making it simple to prepare whenever you have a free afternoon for canning.
How to Make Homemade Baked Beans
Begin by rinsing your dried navy beans and soaking them overnight. After soaking, drain and rinse the beans before simmering them in fresh water for about 30 minutes. This partially cooks the beans so they’ll finish perfectly during pressure canning.
While the beans are cooking, prepare the sauce by combining the chicken broth, ketchup, brown sugar, molasses, maple syrup if using, apple cider vinegar, Worcestershire sauce, smoked paprika, onion powder, garlic powder, dry mustard, salt, pepper, and liquid smoke in a large pot. Stir until everything is well combined and gently simmer.
Drain the beans and stir them into the hot sauce. Let everything simmer together for about 30 minutes so the beans absorb the rich, sweet, smoky flavors before filling your jars.
Slow Cooker Option for Extra Rich, Caramelized Flavor
One of my favorite ways to develop even more flavor in these baked beans is to use my slow cooker before canning. After combining the partially cooked navy beans with the sauce, I let everything cook on high for 4 to 5 hours. During that time, the sauce slowly thickens, the beans soak up all those sweet and smoky flavors, and everything begins to caramelize into a rich, homemade baked bean mixture.
The longer cooking time allows the brown sugar, molasses, ketchup, and seasonings to meld together beautifully. Instead of tasting like separate ingredients, the sauce becomes deep, rich, and slightly sticky, coating every bean with incredible flavor. If you love old-fashioned baked beans that taste like they’ve been simmering all day, this extra step is well worth the time.
Once the beans have reached that rich caramelized consistency, they’re ready to be ladled into hot jars for pressure canning. Be sure to maintain enough sauce to completely cover the beans in each jar, adding a little extra hot chicken broth if needed to keep the proper consistency before filling your jars. This slow cooker method has become one of my favorite ways to make these homemade baked beans because the finished jars taste as if they came straight from a country kitchen!
Choosing the Right Jar Size
I purposely canned this batch in half-pint jars because they’re the perfect snack size for my teenagers. They can open one jar, dump it in a bowl, heat it in the microwave, and enjoy a homemade snack without wasting leftovers. It’s become one of their favorite pantry foods.
This recipe also works beautifully in pint jars if you’re serving two to four people. Pints make an excellent side dish for burgers, pulled beef sandwiches, grilled chicken, or smoked brisket.
If you’re feeding a larger family, you can can this recipe in quart jars instead. The recipe yields approximately 12 half-pints, 6 pints, or 3 quarts, depending on the jar size you choose.
Pressure Canned Baked Beans Processing Instructions
Because this recipe contains low-acid ingredients like beans, it must always be processed in a pressure canner. Water bath canning is not safe for baked beans.
Fill hot jars with the bean mixture, leaving one inch of headspace. Remove air bubbles, wipe the rims clean, apply the lids, and tighten the bands until fingertip tight before loading the jars into the pressure canner.
Process half-pints and pints for 75 minutes and quarts for 90 minutes using the pressure recommended for your canner and altitude. Once processing is complete, allow the pressure to return to zero naturally before removing the jars.
Here is a reference chart for altitude for canning.
Adjust for High Altitude Canning
Serving Ideas
These homemade baked beans recipe jars are incredibly versatile. Serve them alongside grilled burgers, smoked ribs, hot dogs, pulled beef sandwiches, or barbecue chicken for an easy homemade side dish.
They’re also delicious spooned over baked potatoes, served with cornbread, or enjoyed with scrambled eggs for a hearty breakfast. My boys have even eaten them straight from a bowl with a slice of homemade bread and mixed into a classic macaroni and cheese.
If you’re building a well-stocked homestead pantry, these beans make an excellent shelf-stable meal component that can be paired with countless other home-canned foods throughout the year.
Storage Tips
After you make homemade baked beans, allow the jars to cool undisturbed for 12 to 24 hours. Once the lids have sealed, remove the rings if desired, wipe the jars clean, and label them with the date.
Store your jars in a cool, dark pantry away from direct sunlight. When you make homemade baked beans, they store best for peak flavor and quality if used within one year, although properly sealed jars often remain safe beyond that timeframe.
Before opening any jar, always inspect the seal and contents. If the lid has lost its seal or the food shows signs of spoilage, discard it without tasting.
Tips to Successfully Make Homemade Baked Beans Every Time
One of the biggest keys to successfully make homemade baked beans is starting with quality dried beans. Take a few minutes to sort through them before soaking to remove any small stones or damaged beans. Soaking the beans overnight helps them cook more evenly and shortens the overall cooking time, giving you a better texture after pressure canning.
Another helpful tip when you make homemade baked beans is to avoid making the sauce too thick before filling your jars. The beans will continue absorbing liquid during processing and while they sit on the pantry shelf. The mixture should be thick enough to coat the beans but still have plenty of sauce to cover them completely in each jar. If it becomes too thick after simmering, simply stir in a little hot chicken broth until it reaches the right consistency.
Finally, don’t be afraid to make a double batch once you’ve tried this recipe. If your family enjoys baked beans as much as mine does, you’ll be surprised how quickly the jars disappear. Having shelves stocked with homemade baked beans means you always have a delicious side dish or quick meal ready to go, making all the time spent learning to make homemade baked beans well worth the effort!
Troubleshooting Common Issues When You Make Homemade Baked Beans
When you make homemade baked beans, one of the most common issues is ending up with beans that are too soft or mushy after processing. This usually happens when the beans are overcooked during the simmering stage before they even go into the jars. Remember, the beans should only be partially cooked on the stovetop because they will continue to soften significantly during pressure canning.
Another issue you might run into is beans that soak up too much liquid during storage, leaving the jars looking thick or dry when you open them. This can happen if the sauce was reduced too far before canning or if the beans sat too long absorbing liquid before processing. When you make homemade baked beans, always make sure there is plenty of thin, flavorful sauce covering the beans before filling your jars so they stay balanced and spoonable after storage.
You may also notice siphoning, where liquid escapes from the jars during or after processing. This is usually caused by rapid pressure changes, overfilling jars, or not allowing the canner to fully depressurize naturally. Taking your time with cooling is important when you make homemade baked beans, because slow, steady pressure release helps keep the liquid where it belongs and ensures a better seal and final texture.
Save Money When You Make Homemade Baked Beans
One of the biggest reasons I love to make homemade baked beans is the amount of money it saves. A single bag of dried navy beans is inexpensive and expands into a large batch after soaking and cooking. This recipe makes approximately 12 half-pint jars, 6 pint jars, or 3 quart jars, giving you plenty of shelf-stable meals for a fraction of what you’d spend buying individual cans at the grocery store.
Store-bought baked beans often cost anywhere from $2 to $4 per can, depending on the brand and size. Buying 12 cans could easily cost $24 to $48 or more, while this homemade version uses affordable pantry staples like dried beans, ketchup, brown sugar, molasses, and a few common seasonings. If you already keep many of these ingredients on hand, your cost per jar becomes even lower.
Besides saving money, you also get the satisfaction of knowing exactly what’s in every jar. When you make homemade baked beans, you’re creating a delicious pantry staple without unnecessary preservatives while stocking your shelves with ready-to-eat meals your family will actually enjoy. It’s one of those recipes that pays for itself every time you open a jar instead of reaching for another expensive can from the grocery store.
Conclusion
Learning to make homemade baked beans is a wonderful way to stock your pantry with a comforting, ready-to-eat meal the whole family will enjoy. I love having these little half-pint jars lined up on my pantry shelves because they’re just the right size for my teens to grab whenever they’re hungry.
Whether you choose half-pints for snacks, pints for side dishes, or quarts for family dinners, this easy-to-make homemade baked beans recipe is an easy addition to your food preservation routine. Once you taste these homemade beans, you may never want to buy canned baked beans from the store again!
For more of my food security resources, check out my resource hub: Food Security Resources.
Frequently Asked Questions
1. Can I use pint or quart jars instead of half-pints?
Yes. This recipe makes approximately 12 half-pints, 6 pints, or 3 quarts. Process pints for 75 minutes and quarts for 90 minutes in a pressure canner.
2. Can I water bath can baked beans for canning?
No. Beans are a low-acid food and must always be processed in a pressure canner for safe long-term storage.
3. How long do pressure canned baked beans last?
When properly processed and stored in a cool, dark pantry, they are best enjoyed within one year for peak quality.
4. Why did you use half-pint jars?
Half-pints are the perfect individual serving size. My teenagers love grabbing a jar for an easy snack, and there’s no leftover food to refrigerate, making them incredibly convenient.
Homemade Baked Beans
Equipment
- 1 large stock pot.
- 1 pressure canner.
- 6 pint jars or 12 half pint jars or 3 quart jars
- lids and rings
- canning supplies
Ingredients
- 4 cups dried navy beans (about 2 pounds)
- Water for soaking and cooking
- 4 cups chicken broth (or vegetable broth)
- 1 cup ketchup
- 1 cup packed brown sugar
- ½ cup molasses
- ¼ cup maple syrup (optional, for extra flavor)
- ¼ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp liquid smoke (optional)
Instructions
- Rinse the dried navy beans and remove any damaged beans or debris.
- Cover the beans with several inches of water and soak overnight (12–18 hours).
- Drain and rinse the soaked beans.
- Place the beans in a large stockpot and cover with fresh water. Bring to a boil and simmer for 30 minutes. Do not fully cook the beans.
- While the beans simmer, combine the chicken broth, ketchup, brown sugar, molasses, maple syrup (if using), apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, onion powder, garlic powder, black pepper, salt, and liquid smoke in a large pot. Bring to a gentle simmer and stir until the sugar dissolves.
- Drain the partially cooked beans and add them to the sauce. Simmer together for about 30 minutes so the flavors blend.
- Prepare your pressure canner, jars, lids, and bands according to the manufacturer's directions.
- Fill hot jars about three-quarters full of beans, then ladle the hot sauce over them, leaving 1 inch of headspace. Remove air bubbles and adjust headspace if needed.
- Wipe the jar rims, apply the lids, and screw on the bands until fingertip tight.
- Process in a pressure canner according to your altitude:Half-pints and pints: 75 minutesQuarts: 90 minutes
- Allow the pressure canner to depressurize naturally. Remove the jars and let them cool undisturbed for 12–24 hours.
- Check that each lid has sealed before labeling and storing the jars in a cool, dark place.
Notes
- Half-pint jars are perfect for snacks, lunches, or single servings.
- Pint jars make a great side dish for two to four people.
- Quart jars are ideal for family dinners or potlucks.
- Store sealed jars in a cool, dark pantry for up to one year for the best quality.
- Always follow current USDA-approved pressure canning guidelines and adjust pressure for your altitude.
Summary
I hope I have inspired you to stockpile your pantry for your survival needs.
If you were encouraged by this post, I invite you to check out my FREE Printables Page for fun free printables, planners, and charts.
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Here are some more of my canning inspiration posts to check out!
Pears: How to Make and Can Pear Honey
Pears: How to Make and Can Salted Caramel Pear Butter
Butternut Squash: How to Make and Can Butternut Squash Butter
Quince: How to Make and Can Fall Spiced Quince Chutney
Quince: How to Can Quince
Carrot Cake Butter: How to Make and Can Carrot Cake Butter
Peach Pie Filling: How to Make and Can Peach Pie Filling
Pear Pie Filling: How to Make and Can Pear Pie Filling
The Best Winter Pantry Staples to Stockpile Now!
More Recipes!
Grapes: How to Make and Can Grape Jam
Apple Cider: How to Make Homemade Apple Cider Vinegar
How to Make and Can Cherry Plum Jam
How to Make and Can Apple Butter In Crockpot
Stockpiling Condiments for Survival: Learn How I Do It!
How to Make and Can Vegetable Pot Pie Filling
Easy Canning Applesauce Recipes to Stalk Your Pantry!
How to Make Peach Jalapeno Jam
Cherries: How to Make Cherry Pie Filling
Cherries: How to Make Cherry Syrup
Salsa: How to Make and Can Cherry Salsa
Peaches: How to Make and Can Peach Salsa
Canning Supplies You Need Now for a Successful Canning Season!
How to Make and Can Balsamic Onion Jam
Cranberry Sauce: How to Make and Can Old Fashioned Cranberry Sauce
How to Make and Can Cranberry Merry Jam
How to Make and Can Strawberry Shortcake Jam
Cherry Jam: How to Make and Can Cherry Pie Jam
Carrot Cake Jam: How to Make and Can Carrot Cake Jam
Quince Jam: How to Can a Year’s Supply of Quince Jam
Root Beer Float Jelly: How to Make and Can Root Beer Float Jelly
Blessings,
The Off Grid Barefoot Girl
