Baked beans are a long standing tradition at barbecues, picnics and potlucks. In the off canning season I will pressure can quarts of baked beans to have on hand for the summer months. Homemade baked beans are so much better than bought and you can control what you put in them.

Baked Beans for Canning! THM E, Sugar-free, Gluten Free

• 1 1/3 cups Navy or Pinto beans
• 1/3 cup sugar-free barbecue sauce
• 1/3 cup sugar-free ketchup
• 2 tablespoons sugar-free maple syrup or pancake syrup
• 2 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
• 1 teaspoon Black-strap molasses
• 2-4 tablespoons minced onions
• ½ teaspoon salt
• 1/4 teaspoon garlic powder
• pinch of black pepper
• 1/8 teaspoon Maple Extract
• 1 wide mouth quart jar
• Put dry beans in a quart jar. Blend sauce ingredients together. Pour over beans in quart jar and add hot water to fill the jar. Turn on lid and ring. Shake jar well to combine all ingredients. Repeat for as many jars as needed to fill your pressure canner. Pressure can at 11 psi for 75 minutes. This makes 1 quart baked beans.
• I used a Stevia Sweetened Maple Syrup in the jars I canned. It is a personal choice item. There are a number of kinds that you can use.
• This canning time is the recommendation of National Center for Home Food Preservation. You may need to adjust the canning time depending on your altitude. Since we are at almost at 2000 ft I need to pressure canner at 13 psi.
• You MUST use a pressure canner to can beans– a water bath canner will not work. Any time you are preserving low-acid foods (like beans), a pressure canner is required.

Altitude Adjustments When Pressure Canning

1. 1001 to 3000 feet (305 to 914 meters): increase pressure by 2 psig.
2. 3001 to 5000 feet (914 to 1,524 meters): increase pressure by 3 psig.
3. 5001 to 7000 feet (1524 to 2134 meters): increase pressure by 4 psig.
4. Above 7000 feet (2,134 meters): increase pressure by 5 psig.

Here the beans and onions are layered in the jars. I find it easiest to to have my navy beans and onion in conainters and just go down the row of jars adding what I need to each jar.

The sauce has been added to the jars. I added cinnamon to a few of the jars since our former neighbor lady always made the best baked beans with cinnamon added.

I fill the jars to within 3/4 inch from the top with hot tap water. The tops of the jars a wiped clean and the lids and rings are turned on. I have a Presto Pressure Canner. My instruction booklet tells me to add 3 quarts of water to the canner. I make sure the metal rack is in the bottom of the canner. The jars are placed in the canner and the lid is turned on.

The heat is turned to medium/high until the steam is coming out of the vent. I allow the vent to steam for 7 minutes. Then the weight is placed on the vent. WHen the pressure reached 11 psi I set the timer for 75 minutes. You will need to keep adjusting the heat lower to keep the psi at 11. When the time is up, turn the heat off and allow the canner to cool. DO NOT remove the weight from the vent. I allow the canner to cool for an hour or two. If you open the canner to soon…the juices will cook out of the jars. I despise that!

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I have used a Dial Gauge Pressure Canner for years. I just make sure I change the sealing ring and over-pressure plug every 2 years since I can so much. Your County extension Office will check the dial to make sure that it is still correct.

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Baked Beans, THM E, Sugar-free, Gluten-free

Servings 1 quart

Author Glenda Groff

Ingredients

• 1 1/3 cups Navy or Pinto beans
• 1/3 cup sugar-free barbecue sauce
• 1/3 cup sugar-free ketchup
• 2 tablespoons sugar-free maple syrup or pancake syrup
• 2-4 tablespoons Brown Sugar Sweetener Substitute or Gentle Sweet
• 1 teaspoon Black-strap molasses
• 2 tablespoons minced onions
• ½ teaspoon salt
• 1/4 teaspoon garlic powder
• pinch of black pepper
• 1/8 teaspoon Maple flavoring

Instructions

1. Put dry pinto beans in a quart jar. Blend sauce ingredients together. Pour over beans in quart jar and add hot water to fill the jar. Add lid and ring. Shake jar well to combine all ingredients. Repeat for as many jars as needed to fill your pressure canner. Pressure can at 11 psi for 75 minutes. This makes 1 quart baked beans.
2. This canning time is the recommendation of National Center for Home Food Preservation. You may need to adjust the canning time depending on your altitude. Since we are at almost at 2000 ft I need to pressure canner at 13 psi.
3. You MUST use a pressure canner to can beans– a water bath canner will not work. Any time you are preserving low-acid foods (like beans), a pressure canner is required.

There are many more canning and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook  All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.