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    You are in: Home / Recipes / Baked Beans (Canned) Recipe
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    Baked Beans (Canned)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    4 hrs

    1 hr 20 mins

    Chef Tweaker's Note:

    I have a pressure canner with a weighted gauge and have been having fun using it. I like the idea of preserving my own food. That way I know what is going into it... hopefully less sodium and no corn syrup! I also dream of saving money as well but still need to find a source for cheaper lids. *It is very important to know that if you "tweak" a canning recipe, you are in danger of changing it into an unsafe recipe. If you are not familiar with acidity of foods, don't change this! Also, you MUST use a pressure canner and not a water bath canner. This recipe came from the book Canning and Preserving for Dummies copyright 2009. Time does not include soaking time... start this the day before!

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!).
    9. 9
      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.

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    Nutritional Facts for Baked Beans (Canned)

    Serving Size: 1 (1933 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 673.5
     
    Calories from Fat 132
    19%
    Total Fat 14.7 g
    22%
    Saturated Fat 4.4 g
    22%
    Cholesterol 19.2 mg
    6%
    Sodium 1420.9 mg
    59%
    Total Carbohydrate 110.0 g
    36%
    Dietary Fiber 28.0 g
    112%
    Sugars 38.6 g
    154%
    Protein 28.9 g
    57%

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