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Home Canned Better Than Bush’s Baked Beans
Ingredients:
4 pounds navy beans, rinsed and sorted
2 quarts tomato juice
1 quart tomato sauce
1 cup chopped onion
2 cups brown sugar (not packed)
1/2 cup molasses
2 tbsp apple cider vinegar
1 tsp allspice
2 tsp ground mustard
1 tsp salt
2 tsp black pepper
Directions:
Preheat & Prepare the Beans:
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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.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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