Best Baked Beans Canned Recipes

SLOW COOKER BAKED BEANS USING CANNED BEANS

Steps:

• Mix barbeque sauce, ketchup, brown sugar, and mustard together in a 4-quart slow cooker until smooth. Stir beans, green bell pepper, onion, and ham into barbeque sauce mixture.
• Cook beans on Low for 8 to 12 hours until thick.

DRESSED UP, SLOW COOKED CANNED BAKED BEANS

Steps:

• Place beans in saucepan.
• Add diced jalapenos, with juice (add as much juice as you prefer, based on how spicy you want it).
• Add bacon and brown sugar.
• Stir well.
• Bring to a boil and then turn down heat to simmer.
• Simmer for one hour, or more.

VEGETARIAN BAKED BEANS WITH CANNED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeno. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add bourbon and simmer for 4 minutes. Turn heat off.
• Combine tomato paste, maple syrup, molasses, vinegar, soy sauce, mustard, and paprika in a large bowl; whisk until smooth. Add onion mixture and beans; gently stir to combine.
• Transfer to a baking dish. Cover and cook for 35 minutes. Uncover and cook for 15 more minutes. Remove from the oven and let sit for 5 minutes before serving.

CANNED BOSTON BAKED BEANS

Steps:

• Soak beans 12 to 18 hours. Drain and rinse. Cover with 2" of water. Boil 1 minute. Remove from heat. Let stand 10 minutes. Drain. Combine onion, sugar, spices, and tomato juice. Heat mixture to boiling. Pack 1 cup beans into jars. Add two slices salt pork, top off with beans to where jar is 70% full. Ladle hot tomato sauce over beans, leaving 1" headspace. Remove bubbles.
• Pressure Can process at 10 psi for 65 minutes for pints and 75 minutes for quarts. Remove canner from heat and allow to return to normal pressure of its own accord.
• Remove jars and cool.

BAKED BEANS (CANNED)

Steps:

• Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse.
• Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid.
• Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don't stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry.
• While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer's instructions. Keep the jars and lids hot.
• Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands.
• Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid.
• Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals.
• For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!).
• It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.