Meat, Fish, Soup, Stews, and Savory Sauces

Baked Beans

Stock your pantry with jars of homemade ready-to-eat entrées that have seasonings adjusted to your family’s preferences.


  • 4 cups (1000 ml) dried peas or navy beans
  • 8 oz (225 g) salt pork, cut into pieces
  • 3 large onions
  • 2/3 cup (150 ml) lightly packed brown sugar
  • 2 tsp (10 ml) Each: salt & dry mustard
  • 2/3 cup (150 ml) molasses


  • Rinse beans; cover with cold water; let stand 12 to 18 hours in a cool place.

  • Place required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Drain soaked beans; cover with 12 cups (3000 ml) water; bring to a boil. Reduce heat, cover and boil gently until bean skins begin to crack. Drain, reserving liquid. Pour beans into a baking dish; add salt, pork and onions. Combine brown sugar, salt, mustard and molasses with 4 cups (1000 ml) reserved cooking liquid. (Add water, if needed, to meet this measure). Pour sauce over beans; cover and bake at 350ºF (180ºC) about 3 1/2 hours. To home can Baked Beans, mixture must be “soupy”. If necessary, add water.

  • Ladle hot prepared baked beans into a hot jar to within 1 inch (2.5 cm) of top of jar (head space).

  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining beans and sauce. If stacking jars, place a second rack between layers of jars.

  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated: 500 ml jars - 80 minutes; 1 L jars – 95 minutes.

  • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes longer, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place. For best quality, use home canned foods within one year.