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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.