06/04/2026
Just pulled 12 pints of baked beans from the canner and man, they turned out incredible. The wife already told me I need to fire up another batch.
Here’s the rundown if you guys want to try it:
Take 3 lbs of Great Northern beans, soak 'em for 12 hours, and rinse. Toss them in a pot, cover with water, and bring to a boil for 2 minutes. Cut the heat and just let them sit for an hour.
While those are hanging out, get your sauce going:
* 32 oz bottle of tomato juice
* 2 tbsp apple cider vinegar
* 1 cup chopped onion (about 1 medium onion)
* 2 cups brown sugar
* 2 tbsp yellow mustard
* 2 tsp liquid smoke (start with 1 tsp, taste it, and add the second if you want more punch)
* 2 tbsp Worcestershire sauce
* 1 cup molasses
Bring all that to a boil, then drop the heat and let it simmer for 10-15 minutes.
To load them up: fill your jars about 2/3 of the way full with the beans (maybe a hair less). Pour your sauce over the top, leaving a 1-inch headspace.
Run them in the pressure canner—75 minutes for pints, 90 minutes for quarts. Let me know how yours turn out!
