Canned Boston Baked Beans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix baked beans with pork, molasses, onions, brown sugar and ketchup together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Steps:

• Soak beans 12 to 18 hours. Drain and rinse. Cover with 2" of water. Boil 1 minute. Remove from heat. Let stand 10 minutes. Drain. Combine onion, sugar, spices, and tomato juice. Heat mixture to boiling. Pack 1 cup beans into jars. Add two slices salt pork, top off with beans to where jar is 70% full. Ladle hot tomato sauce over beans, leaving 1" headspace. Remove bubbles.
• Pressure Can process at 10 psi for 65 minutes for pints and 75 minutes for quarts. Remove canner from heat and allow to return to normal pressure of its own accord.
• Remove jars and cool.

Steps:

• Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Steps:

• Preheat oven to 325 degrees F.
• Spray a 9x13-inch baking pan with nonstick cooking spray.
• Rinse and drain beans, then spread in the bottom of prepared pan.
• Lay bacon slices on top of beans in the pan.
• Sprinkle diced onion over bacon.
• In a saucepan over medium heat, whisk together molasses, salt, pepper, dry mustard, ketchup, brown sugar and Worcestershire sauce.
• Bring to a boil, remove from heat, then pour over beans in the pan. Use a spoon to spread evenly over the top.
• Cover dish with foil and bake for 3 hours, or until beans are tender and heated through.