What's a Summer BBQ Without Baked Beans? Pressure Canning Baked Beans for the Pantry
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- เผยแพร่เมื่อ 19 ต.ค. 2024
- Let's make sure we're ready for Summer! I love a big barbecue with friends, where everyone sits on any available flat surface and eats off a paper plate delicately balanced on their knees! Baked Beans just scream Summer to me. Let's get some on the shelf. I'll be making a second batch of these before Summer kicks off!
xoxo,
Carter
This recipe is from Angi Schneider's Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX (Amazon affiliate link)
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: amzn.to/3yg2XTD
All American Pressure Canner: amzn.to/3TuWsGj
Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX
Hi Carter, thought I'd get back to you after having tried this recipe and it might be of interest to you to avoid a mess and to divide up the beans evenly. I did the beans first... Quick soak method, then cooked them separately for 30 minutes . I browned off the bacon as you did and set it aside. I made the sauce separately. I drained the beans, reserving the liquid and added the sauce to that. I divided up the beans evenly in the jars, added a piece of bacon to each jar and then added the sauce, de-bubbled, put on lids after cleaning jar, added rims and put in pressure canner. I got 9 half pints from a little more than 1 lb (500g) dried beans. I'll let you know how they came out. I had extra sauce left over and will freeze that for the next time. I have to say the sauce was really delicious. I ordered the book!
This is great, Kathi! Thanks for reporting back!
Growing up in the south, we always added mustard to our baked beans before they went into the oven! So that might be an interesting addition as well!
I did too! Mustard, ketchup and brown sugar were my standards. This one used a bit of ground mustard, but I bet you're right that a big ol' squirt of yellow mustard might be a great addition! Thanks for being here, Marty!
I didn’t see you add ground mustard to the pot.
Carter I have been watching your videos over and over for past few months. I got a presto electric canner and made the baked beans. Oh my they are truly the best baked beans we have ever had. I will be making many of your recipes. Thank you for making it seem so user friendly.
I love the story, Theresa. Thank you so much for being here.
I'm loving your content! I just found you a couple days ago and I am planning on trying a number of your recipes and I'm putting this cookbook on my wish list.
Welcome, Kam! So glad to have you here!
Recently found your channel! Love your videos! I actually found this cookbook at our local library! If I like it- I’ll buy it!!
Welcome, Vicki! How nice to be able to try the cookbook before you buy!
I am going to make these tomorrow. I think I will not add the bacon into the pot with the beans but evenly divide the bacon into each jar. I got this cookbook today and it has so many great recipes. I love this channel and thank you.
I'm so glad to have you here, Janet! Hope you enjoy these. We do!
I have this recipe in the canner now. Yes, I finally remembered to soak the beans last night! Following your suggestion, I doubled the sauce and that amount was perfect! And I’m real pleased that the tomato sauce and onions were from what I preserved! Goes to show you can teach old dogs new tricks!! Thanks for all your I pirating!
Yay, Vicky! These are yummy. Keep me posted!
Great job, Carter! Those look really good.
Thanks, Kim! They're really good. Thanks for being here!
Thank you Carter, I am going try and make bake beans after watching you 🍋🍋 from Kathy in Spain x
Oh yes ma'am!
Baked beans are a southern necessity! Thank you!!
My pleasure, ArkansasSquaw! Always good to see you here!
I had a recipe I tried that also did not have enough sauce. I agree with you that putting less beans and more sauce. I like the way you’re showing your steps.
Agreed! Thanks, Rena!
I love that your so REAL😇 you just go with the Oops and smile. Thank you for that❤. Love and light from Wyoming 🤗😇❤️
Thank you and you're welcome, Chicken Master. I find it a bit intimidating to watch cooking where everything seems perfect on the first shot. I prefer to show that even with the Oops, it all comes out great in the end.
those look delish! i always save the stock when i pressure cook ribs before putting them in the oven, i freeze it and when i have enough i make baked beans then can them.
Your videos are the best! Start to finish, I just love your approach, and your tasting the finished products... superb
Thanks so much!
Really enjoying your channel!😊 thank you
thanks, Tynell! Really enjoying having you here!
Just put baked beans in my canner this morning. Really looking forward to these. Thank you. Barb
Excellent, Barb! How do they look?
Thanks for sharing! I love this recipe. Made it twice. Like you, I didn’t double the sauce the first time but did the second. Perfect! The family can’t get enough. ❤
Excellent, Island! Thanks so much for letting me know.
So glad I saw you making this recipe as I just got the book for Christmas and am excited to make meals in jars. My mom loves baked beans and always requests the canned Heinz beans so hopefully these will be just as good. Being a caregiver to my elderly mom, working full time, growing a big garden and canning/preserving really taxes my time on always cooking from scratch. I really need meals in jars aside from the soups and chili I make for the freezer in the fall from my own garden veggies. Though I have canned meats, it's still an ingredient. I feel meals in jars is another great layer of food security and a time saver that will be a wonderful addition to my home canned pantry. I can't do spicy b/c of mom but it's easy to leave those ingredients out and tweak the flavor. Looking so forward to watching more of your videos for great inspiration.
You are a busy woman, Maria! Meals in jars are a great idea for you. I have a lot of them on the channel. I hope you find some that work for you.
@@growandpreserve I'm binge watching as I'm able. So appreciate to have come across your channel and see so many awesome meals I want to add to my pantry. Having purchased a pressure canner for the first time last year has opened up a whole new world of food preservation. It's the electric presto pressure canner and it's been awesome until I gain the courage to use the kind on the stove top.
Excellent, Maria! I'm glad you have the Presto Electric. It's generally my first choice for a canning project these days. Really the only time I switch to the stovetop All American canner is when I need to do a larger batch than the Presto can handle. @@marialacke9896
I love your channel. I have canned several of your recipes and have loved them all. Barb
Thank you, Barb! I'm so glad to have you here!
This bean recipe sounds good. Thanks Carter!
My pleasure, Wanda! Happy to have you here!
Just wanted to tell you how much I have been enjoying your video's and all the extra information you share. I am just getting back into canning and bought the Presto Elec. Canner which has opening so many new things I will be able to can. Keep up the awesome work, have a blessed day!
Thank you so much, Carol! I'm so happy to have you here. I'm excited for you with your new canner!
Another winner winner BBQ dinner!
Yummy! I will need to get that cookbook.
I'm liking it so far, Gail! Good to have you here!
Good morning Carter. Love baked beans. let's get cooking.
Absolutely! Good to see you, Donna!
Another winner! I love beans. I make Spicy Mexican Beans (I really don't know how Mexican they are, lol) and they're really good so now I have another bean canning recipe! I haven't canned mine, I just make it as I want it. 💜
These are yummy, Deborah! Make extra sauce and give the beans a bit more room to expand than I did.
@@growandpreserveI'll definitely make more sauce. I added a store bought barbeque sauce but it was a little too sweet. The were still good though!
I can't wait to try these!!
I think you'll love them, Melanie! Glad to have you here!
I am looking for a baked bean recipe!! I have the navy beans already!!!! I am going to try your recipe!!!
Woohoo! I hope you love them, Karrie. I already have another couple batches of these planned before Summer. Thanks so much for being here!
Beans turned out picture perfect. David's eyes lit up.
You say you don't like beans well soak pound navy beans over night (not in the refrigerator). In the morning pour off the soaking liquid and rinse beans. In a pot with high sides saute half a finely diced onion in a little oil until soft. Next add big chunks of ham or ham bone from Easter, etc. pour over drained beans and cover with cool water at least 1 inch or more water to cover. Salt and pepper to taste. Stir. Bring to gentle boil then reduce heat to gentle simmer. Cook for 30 to 45 minutes. Stirring and checking water level. When done beans will mash easy with a spoon. Serve with hot buttered cornbread. Doesn't get any better. Navy beans are my preferred bean.
Then you may turn into pork and beans or bar-b-q beans. Or freeze leftovers.
Bummer we are in the eye of a major weather cell. Pouring rain now but we need that. Possible hail and tornado we don't need that. Hope you and David have a great week.
Stay safe. I make my beans like you do!
That sounds delicious, Donna! Thanks so much for detailed instructions! Do stay safe in the weather!
Can't wait to try these! Thank you for sharing.
My pleasure, Charlene! Hope you love them as much as we do. Thank you for being here!
Hi Carter! What about mixing up a few different types of beans and using that sauce? I didn't see chopped onion, I'd add that too!!! I'm in the middle of a roasting pan of marinara today. Found 20 jars of canned tomatoes in the back of the pantry so pasta sauce it becomes!! Love your videos!
Big project on your plate today! Onions would be great in these. As for the mixing of beans...baby steps for me! Maybe someday! Good to see you here, Constance!
Thanks for this! I haven't eaten baked beans in a few years (low carb life) but a small batch in small jars qould be a great solution.
Almost everything in our house is spicy also. I could buy stock in cajun seasoning, cayenne pepper & flakes, habanero sauce, and Dave's Insanity Sauce.
We miss Tennessee! Lived there 14 years. WV is pretty but TN just had that special touch. Many Blessings to you!
Hope you like these, Deborah! Tennessee misses you too!
Ooh❤ great video!
Thank you! 😄
And not just any hot sauce, but Texas Pete hot sauce. When I make baked beans from store bought, I like to add onion and celery, Texas Pete, and then put bacon on top and bake. Texas Pete is the best. Of course, I could be biased, since I grew up in the area of NC where Texas Pete is made...
You may have had David at Texas Pete, but you had me at bacon on top! Sounds amazing!
I have a ham bone with a lot of meat still on it! I'm going to cut off the ham and make a ham broth with the bone and use the broth in the sauce to make a little extra sauce the rest I'll freeze. We have baked beans in ham sauce at the supermarket and the cheapest can is $1.50 for a 400g can. I find it hard to get Navy Beans though. Other white beans get a little mushy so I'll wait til I can get Navy beans. I don't use sugar and this recipe is much better than the others I've seen. Thank you! 💜
Great, Deborah! I wish I could send you all these things that are so hard to get there!
Love baked beans
Your liquid level is low because sugar is considered a liquid. When you substitute allulose, it doesn’t melt quite like sugar, you’ll need to increase the liquid content in your recipe.
Fascinating! Thanks for the tip, Kelly!
These are a definite on my list. I love the idea of having these on my shelf
Good! I'm pretty excited to have them on my shelf too! Hope you enjoy them. Thanks for being here, Mel!
Thanks Carter for the video and the info about making more sauce. I've got several bags of navy beans in the freezer, I might just try this recipe.
Perfect! If you do make it, please report back on how you like them! So glad to have you here, Neppie!
Ok Carter... I'm sold. Ordering that cookbook now. I really enjoy baked beans in the summer. But I eat beans on toast for breakfast on occasion. ( my dad is British) 😂 ty so much for the clear tutorials. 😊 but... David needs his hot sauce ... that cracks me up.😂
Take good care😊
On toast? For breakfast? That sounds totally decadent! You'll enjoy having these on the shelf. I'm enjoying the cookbook. Trying another recipe from it today. Thanks for veing here, Shannon!
Another great video. I’ve got this cookbook ordered. Can’t wait to get it so I can try some of the recipes.
Great! Do report back, please! I'm filming the street tacos recipe tomorrow. Fingers crossed!
I love your videos. You always do such a great job! I ordered my lids and got them today thanks for the code.
Thank you so much, Annette! Glad you got your lids. I'm about to re-stock as well. So glad you're here!
Please put link for sugar substitute!, don’t think it would matter if u put beans and sauce in at same time , I have done both ways.
Sorry. Here you go! amzn.to/3Cdx5kD
Feed that man! He loves to eat! 😂. Mine does too. 😊
He does! If there's ever a problem with David's appetite, I'm dialing 911! Thanks for being here, Terry!
I made some pulled pork BBQ last night, which I served on slider buns with a side of coleslaw. All that was lacking was baked beans. Will be making these soon. Thanks. :) (-Lois)
You need these, Lois!
I ordered the cookbook. It looks like I will breaking out the canner for about 5 new meals in jars. Thanks for the kick in the pants lol
Yay! Happy to kick you in the pants anytime, as long as you promise to give it back to me when I need it! Can't wait to hear about your results.
When you double the sauce for next time, would you be doubling everything except the dried beans?
That's my plan. The sauce is really delicious!
Hello! I discovered your channel recently and have watched lots of your videos. I did the bbq sauce, pulled pork and beef sandwich fillings and have been very pleased with the results. I'm going to do the pirk and beans as well, but I have two questions. I don't have that particular cookbook, but will try to order it. Can you tell me if you used 2lbs beans before rehydrating them or did they weigh 2lbs rehydrated? Also the same goes gor the bacon. Did you cook the bacon first or did you use it uncooked? And did it weigh one quarter lb before cooking or after cooking? Thanks!
I make old fashioned New England baked beans. I don’t use tomato sauce (water to cover them)but I do use sugar and molasses along with the pork fat if I can find it. Bake them for hours in an old fashioned bean pot. I wonder if I could use my recipe and can them……
Sounds delish! Not sure how it might can though.
Hi Carter! Can you tell me if there is any reason not to can beans in half pint jars? If it’s fine to do so, how long would I process them for?
I've done a few in 1/2 pint jars. I thought I showed that in this video, but maybe not. They turned out just as great. Process the half pints for the same time as the pints.
@@growandpreserve Awesome thank you!!
I do have salt pork. Should i cook it first?
Nope. It's fine raw in this because of the processing time.
Just found you and what an impressive pantry ! QUESTION. What is this sugar substitute you mentioned as I couldn’t hear what you called it ? Also what do you mean by it being heat safe ? I’ve never heard anyone talk of sugar this way. Thank you so much.
Welcome, Raven! I use Allulose. It's heat stable, which means it survives cooking intact, without changing flavor, form, etc.
@@growandpreserve oh ok. Thank you so much. Have subscribed and am really enjoying your videos. Love your kitchen too.
Also, you make the best out of wonky recipes 😂
Recipes are really just "suggestions". Generally feel free to reject, replace or otherwise modify those suggestions in most cases!
I always cook my beans (Especially Navy) in just water for 1/2hr, then change the water to remove the nitrogen (keep the water for your plants) it also removes the "snappers", then add the other ingredients and continue the cook.. that's just me. ask me how I know!!
So interesting, Cap! Sounds like it comes from quite a bit of experience!
I canned the “Simple Baked Beans,” everyone likes them. Had a hard time deciding between those, and the pork & beans. So I’ll do a batch of them, too 😊
Nice! Maybe I should try the Simple Baked Beans as well. Thanks for the report, Wendy!
@@growandpreserve All my canning buddies are remote 😉
I’m trying to get a friend of mine started, who lives in town. Shared some of your videos with her.
@@wendyellis6402 Awesome! It is so much fun to have a local canning buddy. Maybe your friend would enjoy one of the videos with Christine?
Do you have a link or Amazon shop for the sweetener you used?
Absolutely. This is my favorite. amzn.to/3RrbHAy
Hi Carter… I did purchase this canning book and wanted to do the bake/pork and beans… I don’t have dried beans but tons of canned I would love to use… could I skip the boiling of the beans and mix ingredients and maybe a cold pack? I also have bacon bits to add… or some cooked pork…Would 75 min be too much since the beans are cooked? I don’t want mush… lol.
Lisa, I am not terribly experienced on beans because they're just not a large part of our diet. However, I would think that already canned beans would be mush by the end of this canning session.
@@growandpreserve that is what is was thinking as well… thanks!
What is the name of the stuff you use instead of sugar? I didn't understand you, or maybe I've just never heard of that particular substitute?!?
Allulose. This is the brand I use: amzn.to/3RRESMg
What kind of sugar did you use and where can I find it?
I use allulose. This is the brand I prefer: amzn.to/3WEo2nH
Would you please spell the sweetener you are using. The transcript says it’s eye lace.
That's pretty funny! Sorry. It is Allulose. This is the one I use: amzn.to/3RdYyuG
@@growandpreserve thank you so much. I love your TH-cam. You explain it all. Great job and sweet person
Hi, I'm your new subscriber, I'm from Switzerland, I have a question, are these beans sweet?? And what do you use?? Or do you eat as you show in the video? Thank you very much if you answer me❤❤
Welcome, Sandra! Yes, the finished product here is relatively sweet. I use allulose, but the recipe calls for sugar. I serve them exactly as a I show in the video. Hope that helps!
Have you canned a hot sauce yet?
I have! Two videos for you: th-cam.com/video/DdkMda9LXyI/w-d-xo.html and th-cam.com/video/kri75DOufa0/w-d-xo.html
Of course we're going to add everything at the same time 😅 Dirty dishes are not our friend! Oh Carter, I see, despite our best efforts we have a bit of a mess in the kitchen!
It gets the best of me every time, Erika! Always good to see you!
Just an fyi, the beans won’t expand much since they were soaked overnight.
Good to know! Thanks so much, Tracie!
Carter, I cannot believe that you don't know about Azure Standard. All the things organic and some that are not, please go to Living Traditions Homestead and use their link to check it out. I've watched them for years now. I order from Azure monthly and their beans and everything they have is superior.
Chuckling here, Marcia! I picked up my first Azure order this morning! You’ll likely see it in an upcoming video.
Can you do the recipe and just leave out the pork for vegetarians? Would I need to adjust anything else?
Welcome, Traci! Absolutely you can leave out the pork. No other changes required. The processing time is the same, with or without the pork. Hope that helps!
If you don't eat beans what do you eat.
Meats of all sorts, veggies, healthy fats, some fruit, nuts and seeds, goat based dairy.
Thanks for actually breaking open a jar and tasting them, so many videos don't! A closer up image of them would be interesting - beans normally only take 30 minutes at 60psi to cook, so pre-cooking them for 30 minutes after an overnight soak and being at 75 minutes worries me that they would just turn to mush.
I didn't find them mushy at all, but I am not an expert on beans! If you like, cut down the soaking time but not the processing time. If you try it, please let me know.
In a pressure *canner*, not together in liquid in the but inside of separate glass jars, pints take 75 minutes and quarts take 90 minutes. They don't get mushy.
makes me laugh hearing your doggie snore in the back ground........lol!
A constant in my house...if it's not the dog, it's the husband. Doggie snores are cuter!
Weren’t a little shy on your tomato sauce? That may be why you were a little shy on liquid to fill.
You are right that I was about 1/4 cup short on tomato sauce. That definitely didn't help, but remember, I made a couple finished pints fewer than the recipe said it would make. Otherwise, they were terrific, so I'll just make more sauce on the next batch. Thanks for keeping an eye on me, Bernadette!
Do you really like that preserving book with the bake beans in it? Have you used more than one recipe out of it? I want to purchase a canning book with recipes that taste good. Or do you prefer a different one to start out with? A lot of questions....but value your opinion. 💕
@@bernadettestykel7504 Fantastic question! I currently have my 4th recipe from this book in the canner. That one will post in the next week or so. If you look back a couple videos to the BBQ sandwich video, you will see that both of those recipes came from this book as well. If you are just starting out canning and do not yet have the Ball Complete Book of Home Preserving (amzn.to/3VbKl1G), it is definitely my recommended first canning book. While it doesn't offer a tremendous number of creative pressure canning recipes, it really can't be beat for great water bath canning and basic pressure canning. The canning book I'm using here (amzn.to/3oS4UUJ) offers a good bit more creativity in the pressure canning recipes. I have found that some of her quantities seem to be a bit off, but generally speaking, I've been quite pleased with the yumminess so far. I have several pressure canning cookbooks, and at this point, this one is really satisfying me in the flavor department where others often fall flat. Can't wait to hear what you decide!
I have been canning items for years but just started with meals in jars and things like that. I have the new ball book but have decided to purchase the canning book you picked the pork and beans recipe from. Thank you so much for your time, suggestions and help. See you on your next video 🤗
@@bernadettestykel7504 Great! I think you'll like this one.
I hope this recipe comes out good without the pork. We don't eat it but we love baked beans...
I'm sure it will, Suzy!
I just don’t understand why you can’t spoon them in sauce and all. Don’t make much sense to me.