Pressure Canning Boston Baked Beans:
Canning boston baked beans is a great idea if you are wanting some nice comfort food stored for the cold winter months. This dish can be paired with nearly anything and still taste great! Love getting these out at family get togethers. Yumm.
1 qt. dried
navy beans (roughly 2 lbs)
1/2 lb salt pork, cut into pieces
3 large onions, sliced
2/3 c. brown sugar
2 tsp. salt
2 tsp. dry mustard
2/3 cup molasses
In a large pot put in beans and enough water to cover them by 2 inches. Bring your beans to a boil for 2 minutes. Remove from heat and let beans soak for 1 hour. After soaking, drainn the beans. In a large pot add your beans and cover with 2 inches of water. Bring the beans to a boil and reduce heat. Cover and simmer until the skins begin to crack. Drain beans, but reserve the liquid. Pour your beans into a Bean Pot or baking dish. Add the salt pork and sliced onions. Combine the rest of the ingredients with 4 cups of the reserved bean liquid, if necessary add water to make 4 cups of liquid. Ladle this sauce over the beans. Cover and bake at 350 degrees F. for 3 1/2 hours. Add water if needed, beans should be "soupy". Pack hot beans and sauce into hot jars being sure to leave 1-inch of headspace. Remove air bubbles with your bubble freer or a non-metallic spatula. Adjust the two-piece canning lids. At 10 pounds of pressure in your canner you will need to process pints for 1 hour and 20 minutes, quarts for 1 hour and 35 minutes.
If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.