Step-by-step instructions
Preheat & Prepare the Beans: Start by covering the navy beans with water in a large pot. Bring to a boil, then turn off the heat, cover, and let sit for one hour. Afterward, rinse the beans and add fresh water, then simmer for 20-30 minutes until they are slightly tender.
Make the Sauce: In a separate large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Let this mixture simmer for about five minutes, stirring occasionally to ensure it all melds together beautifully.
Prepare Jars for Canning: Sterilize seven quart jars. Fill each jar with 1 1/2 cups of the prepared beans, then pour the sauce over the beans, leaving a one-inch headspace at the top. Gently remove any air bubbles and add extra sauce if necessary. Wipe the rims of the jars clean.
Seal & Process the Jars: Cap the jars with their lids and screw on the rings until they are fingertip-tight. Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes for quarts or 75 minutes for pints.
Cool & Store: Allow the jars to cool completely before storing them in a cool, dark place. These home-canned baked beans will stay delightful and shelf-stable for up to a year. Trust me, you’ll want to savor this goodness!
Best ways to enjoy it
Now that you’ve created these delectable canned beans, it’s time to think about how to serve them. Pair your baked beans with classic barbecue dishes such as grilled sausages, burgers, or ribs. They also complement salads and cornbread beautifully. In cooler months, serve them alongside a hearty soup for a filling meal or even as a topping for baked potatoes.
Storage and reheating tips
When it comes to storage, these home-canned baked beans are a breeze. As long as the seals are intact and the jars are kept in a cool, dark place, they can last for up to a year. For both flavor and safety, always inspect each jar before consumption. If you have opened a jar, any leftover beans should be transferred to a covered container and refrigerated, where they can last for about 4-5 days. Reheat in a stovetop pot with a splash of water or in the microwave until hot.
Helpful cooking tips
To ensure the best results, here are a few pro tips:
- Soaking your navy beans overnight will help them cook faster and more evenly.
- Don’t skip the step of rinsing the beans before cooking—they can have residual grit from processing.
- For added heat, toss in some diced jalapeños or a splash of hot sauce to the sauce mixture.
Recipe variations
The world of baked beans extends far beyond the traditional recipe! You could add different flavor profiles by integrating spices like cumin or chili powder for a Southwestern twist. If you prefer a smoky flavor, consider using smoked paprika. For a sweeter touch, try adding a few diced apples to the mix before canning. The possibilities are endless!
FAQs
How long does it take to prepare these baked beans?
From start to finish, including soaking, cooking, and canning, you should set aside several hours. However, the hands-on time is significantly less, allowing you the flexibility to do other things while they cook.
Can I use other types of beans?
Absolutely! While navy beans give a classic flavor and texture, feel free to experiment with pinto or black beans for different tastes.
Is it safe to can beans at home?
Yes! As long as you follow safe canning practices, such as ensuring proper sealing and processing times in a pressure canner, home canning can be safe and delicious.
Now that you’re equipped with this recipe and guidance, it’s time to enjoy the homemade goodness of your very own Better Than Bush’s Baked Beans. Get ready to impress your family and friends with this delightful treat, straight from your pantry!
