Pressure Canning Boston Baked Beans

Here’s how to make Pressure Canning Boston Baked Beans in a pressure canner:

Ingredients:

• 4 cups navy beans, sorted and rinsed
• 1/2 pound salt pork or bacon, diced
• 1 cup molasses
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons mustard powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 8 cups water

Equipment:

• Pressure canner
• Canning jars with lids and bands
• Canning funnel
• Jar lifter
• Bubble remover or a plastic knife

Instructions:

1. Soak the beans overnight: Place the beans in a large bowl or pot and cover them with water. Allow the beans to soak overnight, or for at least 8 hours.
2. Pre-cook the beans and salt pork: Drain the beans and place them in a large pot with the diced salt pork or bacon. Add 8 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat and let cool slightly.
3. Prepare the canning jars: Wash the canning jars, lids, and bands in hot, soapy water and rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars warm until ready to use.
4. Make the bean mixture: In a large bowl, whisk together the molasses, ketchup, brown sugar, mustard powder, salt, and pepper. Add the pre-cooked beans and salt pork or bacon to the mixture and stir well to combine.
5. Fill the jars: Using a canning funnel, fill the hot jars with the bean mixture, leaving 1 inch of headspace at the top of each jar. Remove any air bubbles by running a bubble remover or plastic knife around the inside of the jar.
6. Seal the jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on top of the jars and screw on the bands, tightening just until fingertip-tight.
7. Process the jars: Place the jars in the pressure canner, following the manufacturer’s instructions. Process the jars at 10 pounds of pressure for 75 minutes (adjusting for altitude if necessary).
8. Remove and cool the jars: Turn off the heat and allow the canner to cool down naturally. Once the pressure gauge reads zero, carefully remove the jars with a jar lifter and place them on a towel or cooling rack to cool completely.
9. Check the seals: After the jars have cooled for 12-24 hours, check the seals by pressing the center of each lid. If it pops up and down, the jar is not sealed and should be refrigerated and consumed within a few days.
10. Store the jars: Store the sealed jars in a cool, dark place for up to a year.