Home Canned Better Than Bush’s Baked Beans

Cover the navy beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour. Rinse the beans, add fresh water, and simmer for 20-30 minutes until slightly tender.

Make the Sauce:
In a large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Simmer the sauce for 5 minutes, stirring occasionally.

Prepare Jars for Canning:
Prepare 7 quart jars by sterilizing them. Fill each jar with 1 1/2 cups of the prepared beans, then pour the sauce into the jars, leaving a 1-inch headspace at the top. Remove any air bubbles, and add additional sauce if needed. Wipe the rims of the jars clean.

Seal & Process the Jars:
Place the lids on the jars and screw on the rings until 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 in a cool, dark place. These home-canned baked beans will stay delicious and shelf-stable for up to a year.

Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Kcal: 320 kcal per serving
Servings: 28 servings (7 quarts)