Canned Baked Beans Recipe (Bush's Copycat)

Ingredients

• 2 lbs dried navy beans ((about 4 1/2 cups))
• 2/3 cup blackstrap molasses
• 2/3 cup ketchup
• 2/3 cup brown sugar ((scant 2/3 cup or 10 Tbsp))
• 6 Tbsp tomato paste ((1/3 cup))
• 1/4 tsp liquid smoke ((Hickory flavor))
• 1 3/4 Tbsp onion powder
• 1 3/4 Tbsp garlic powder
• 3 Tbsp salt
• 1/4 tsp paprika
• 5 Tbsp Worcestershire sauce
• 5 Tbsp prepared yellow mustard
• 1 cup bacon bits ((slightly heaping cup or 15 Tbsp))

Instructions

1. 1

   Soak beans overnight: Soak the beans overnight in 16 cups of cool water.

2. 2

   Cook navy beans: Drain the soaked beans in a colander, and remove any blemished ones. Transfer to a pot. Fill with 12 cups of water and bring the beans to a boil. Then simmer for 50 minutes over medium-low heat. Skim off any foam.

3. 3

   Make molasses sauce: Meanwhile, in a large bowl, whisk together the remaining sauce ingredients (2/3 cup molasses, 6 T tomato paste, 1/4 tsp liquid smoke, 1 3/4 T each of onion and garlic powder, 3 T salt, 1/4 tsp paprika, 2/3 cup ketchup, 5 T Worcestershire sauce, 5 T yellow mustard, 10 Tbsp brown sugar, and 15 Tbsp bacon bits).

4. 4

   Stir molasses into cooked beans: Once the beans have cooked for 50 minutes, remove about 4 cups of liquid from the beans. Make sure the water is at the level of the beans. If you prefer more saucy beans, then only drain off 2 cups. Stir in the sauce until it's mixed in well.

5. 5

   Fill jars and cap: Ladle beans into sterilized and clean jars, leaving a 1-inch headspace. Wipe the rim and cap. Screw the band only until finger-tight.

6. 6

   Pressure can jars at 10 pounds (on high in an electric canner) for 75 minutes or pints for 45 minutes. Let beans depressurize naturally for 20-30 minutes before removing. Cool completely before checking for seals.