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Image illustrates how to make homemade baked beans.

Homemade Baked Beans

These homemade baked beans are rich, hearty, and full of classic sweet and smoky flavor. Pressure canned for long-term storage, they're perfect for busy weeknight dinners, backyard cookouts, or as a quick snack straight from the pantry. This recipe yields approximately 12 half-pint jars, making them ideal for individual servings or kids' snacks. If you prefer larger jars, you can also can this recipe in about 6 pint jars or 3 quart jars using the same pressure canning process and the processing time appropriate for the jar size.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Processing Time 1 hour 25 minutes
Total Time 3 hours 25 minutes
Servings 6 pints

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.
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