It’s easy to double or triple this recipe, as it’s really no extra work to do so, provided you have a pressure canner with the capacity.
The 1/4 litre (1 cup / 8 oz) sizes are great for people to take for lunches or for singleton friends to have along with their breakfast or suppers — and, they’re more realistic in terms of calories of what a portion of baked beans should be. Because while this is wholesome, and no baked beans are ever going to be healthier, it’s still hearty, with a fair portion of your daily calories (around 300).
Larger family-size jars are nice to have on hand as well for quick shared lunches. Try these beans on pancakes, too, for breakfast, with a few lashings of maple syrup! Delicious!
This is the USDA’s “Beans, Dry, with Tomato or Molasses Sauce” recipe: we just adjusted the seasoning of it so that the beans will taste like baked beans, even though they aren’t actually (neither are tinned baked beans from the store!)
Jar size choices: Either 1/4 litre (1/2 US pint / 250 ml / 8 oz) OR 1/2 litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)
Processing method: Pressure canning only
Yield: 3 x 1/2 litre (US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: 1/4 litre (1/2 US pint) OR 1/2 litre (1 US pint): 65 minutes. 1 litre (1 US quart): 75 minutes.
Yield: Makes about 6 x 250 ml or 3 x 500 ml jars.
Serving size: 1 cup (250 ml)
Fat: 2.8 g
- 500 g dried navy beans (2 cups / 1 pound)
- 175 g finely chopped onion (1 cup / 6 oz)
- 6 tablespoons tomato paste (low-sodium if desired)
- 1½ tablespoons Worcestershire Sauce
- 1½ teaspoons Mustard Powder
- 1½ teaspoons salt sub OR 1½ teaspoons salt
- 1½ teaspoons ground black pepper
- 1½ teaspoons stevia (liquid) OR 3 tablespoons molasses OR 3 tablespoons brown sugar
- 2 bay leaves
- 1 tablespoon Kitchen Bouquet (optional, for deep colouring)
- 2 bay leaves
- 750 ml bean liquid (3 cups / 24 oz. Recipe will produce it..
- Soak dried beans overnight covered in lots of water; OR Do a quick soak as follows: Put dried beans in a pot. Add 1½ litres (6 cups) of water. Boil 2 minutes, remove from heat and let stand for an hour, covered.
- Make your sauce flavouring mixture by mixing together everything from onion down to kitchen bouquet in a large microwave-safe bowl or jug; set aside.
- Whatever method the beans were soaked by in step 1, drain them, discarding the soaking water.
- Put beans in a large pot, add 2 bay leaves, cover with 2 to 5 cm (1 to 2 inches) of water, bring to a full boil, boil for a minute or two, then turn off the heat.
- Drain the beans in a way that will preserve the water this time. (See suggestions in notes.) Discard the 2 bay leaves.
- Take 750 ml (3 cups / 24 oz ) of that reserved water. Add it to the sauce flavouring mixture you had set aside, cover that bowl or large jug and zap in microwave for 5 minutes to make a sauce.
- Take the sauce out of the microwave, fish out the 2 bay leaves and discard them, stir the sauce. Set aside.
- The headspace on this recipe is 3 cm (1 inch) per jar. Bearing that in mind and taking that into account, fill each jar (minus that reserved headspace in your mind) ¾ full of plain beans.
- Fill up the remaining ¼ of each jar with sauce, leaving still the 3 cm (1 inch) headspace.
- Add additional water to jars from the reserved bean stock if you run short on sauce.
- Debubble, then top up with a bit more sauce or bean stock as needed to maintain the 2 cm (1 inch) headspace.
- So to recap, a jar will have ¾ plain beans, then ¼ plain sauce, then 3 cm (1 inch) blank headspace at the top. (Yes, the fractions don't quite add up.)
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- Processing time: ¼ litre (1/2 US pint) OR ½ litre (1 US pint): 65 minutes. 1 litre (1 US quart): 75 minutes.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/4 litre (1/2 US pint)||65 mins||10 lbs||15 lb|
|1/2 litre (1 US pint)||65 mins||10 lbs||15 lb|
|1 litre (1 US quart)||75 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- Instead of tomato paste, you can use tomato ketchup (ideally as low-sodium as you have if you want to keep this recipe low-sodium.)
- The reason bean soaking water is discarded is that many people believe flatulence-causing sugars leech into the soaking water, so that by getting rid of it, you are making the beans “less musical.” For what it’s worth, the efficacy of this is actually disputed and the science is still out on this.
- To drain the beans in a way that will preserve the blanching water: Either fish them out in scoops using a slotted spoon, or using a small strainer as a scoop, or, put a very large strainer or colander over a large bowl and pour the beans and water in, so that the water will get trapped in the bowl while your beans get drained. This sounds more complicated than it is: basically figure out a way to get drained beans by themselves in a large bowl with no water. Discard the bay leaves.
- To play with flavour, you can try adding any or all of these: 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace, 1 teaspoon maple extract flavouring, per batch
- Don’t worry that the beans are pale and hard, and that the mixture appears to be “pale hard crunchy bean soup” going into the canner. The beans will absorb the sauce and its colouring and it will all thicken up and mix up beautifully in the canner. You actually do want it soupy and liquidy going in to allow for this, and thus to avoid density issues so that heat can travel evenly throughout the jar.
Beans, Dry, with Tomato or Molasses Sauce. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-6.
- Adjusted sauce seasoning;
- Added Kitchen Bouquet for deep-baked appearance;
Serving size: 250 ml (1 cup/ 8 oz)
Sugar and salt-free version nutrition
Per 250 ml (1 cup/ 8 oz): 332 calories, 259 mg sodium
Weight Watchers PointsPlus®: 125 ml (1/2 cup / 4 oz ) = 4 points; 250 ml (1 cup / 8 oz) = 7 points.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
For many years, the USDA actually recommended against home canning baked beans. Here’s what they said on a radio show in 1944:
Among other foods not recommended for home canning, are baked beans…. These are difficult to can at home.” 1
By 1952, the department had not only changed its mind, but was providing full directions — in photographic splendour, modelled by an Evelyn West.
The only change in procedure since 1952 seems to be an increase in headspace from 1/2 inch to 1 inch. ( Source: USDA Office of Information. Pork Beans: Home canned. Picture story no. 84. 6 February 1952. )
Still, however more glamorous the 1950s publications, always follow the most recent edition of the USDA Complete Guide (currently dated 2015.)
USDA Office of Information. Homemaker’s Chat. 13 July 1944. Page 2. ↩