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Canning: Baked Beans

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  • Complexity: medium
Canning:  Baked Beans

The beans for this recipe went to a bean and sausage soup and the sauce turned into a fantastic barbecue sauce that will be so good on meats over the summer. I wanted to give you a chance to see how close to Bush's it really is.


  • Navy Beans 1 lb.
  • ½ cup leeks, chopped
  • 2 tbsp. brown Sugar
  • ½ cup molasses
  • 1 ½ tsp mustard powder
  • 1 tsp kosher Salt
  • 1 tsp pepper
  • 2 cups ketchup (either store bought or homemade)
  • 1 cup maple syrup
  • 2 cups water
  • ½ cup vinegar (cider or white)
  • Step by Step Directions

    1. Add dry beans to Dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water. Drain the beans through a colander and then add 8 cups of fresh water and add the leeks. Cook the beans again for 15 minutes at a full boil. 

      In the meantime, in another saucepan, mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil.  It should be sweet tasting but not thick.

      BBdonePrepare 6-pint jars. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture. Once all the jars are filled ladle the sweet sauce into the jars leaving 1" headspace to leave room for expansion. Process the jars in a pressure canner at 11 pounds of pressure for 75 minutes. 












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