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Vegetarian Baked Beans
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Canning Vegetarian Baked Beans

Canning vegetarian baked beans means you have a simple, ready to heat and eat side dish ready at a moment's notice. Grab it off the pantry shelf and you're ready for a BBQ or Potluck any day!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Additional Time1 hour 30 minutes
Total Time1 hour 30 minutes
Author: Ashley Adamant

Ingredients

  • 1 quart dried navy beans
  • 2/3 cup molasses
  • 2/3 cup brown sugar
  • 4 cups water or vegetable stock/broth
  • 3 large onions finely diced
  • 3 tsp salt
  • 2 tsp dry mustard powder
  • 1 tsp liquid smoke optional

Instructions

  • Soak your beans overnight or by using the quick soak methods.
  • Drain the water and put the beans in a pot with fresh water. Bring the water to a boil, then come down to a simmer. Cook until the beans begin splitting, which usually takes around 45 minutes. Drain the beans.
  • Mix the remaining ingredients together in a large bowl, including water or stock, molasses, mustard, onion, garlic, brown sugar and salt. Make sure the sugar is completely dissolved, and the mixture is soupy.
  • Drizzle the sauce over the cooked beans, stirring it to coat every bean.
  • Preheat your oven to 300°F (150°C). Put the bean mixture in a four-quart Dutch oven and bake for about four hours. Add water if necessary to keep the beans from cooking dry (usually not necessary if your dutch oven has a nice tight seal.) At this point, the baked beans are done and you can taste them and adjust seasonings or salt to taste. 
  • Prepare the canner. Have some hot water in a pot ready to go. 
  • Put the beans in the jars while leaving an inch of headspace. Add the sauce from the bean pot while still maintaining that inch of headspace. 
  • If your jars aren't completely full, add hot water. Wipe the rims of the jar. Put on the lids, and seal the rings until they are finger tip tight.
  • Load the jars into the canner and put the lid on. Let steam vent for 10 minutes. Add the weight, then bring it up to 11 lbs pressure. 
  • Process the jars for 80 minutes for pints and 95 minutes for quarts based on notes for pressures from different altitudes.
  • Once the processing time has finished, turn the burner off and allow the canner to return to zero pressure.
  • Remove the jars and let them cool for 24 hours.
  • Check the seals and store for about one year.

Notes

Canning Pressures for Vegetarian Baked Beans

The total canning time does not change with altitude when pressure canning, but the pressure level does change at higher elevations. It also changes depending on the type of canner you're using.
Be sure you know whether you're working with a dial gauge canner (presto type) or a weighted gauge canner (all-American type).

Dial Gauge Canners:

  • 0 to 2,000 feet in elevation use 11 pounds of pressure
  • 2,001 to 4,000 feet in elevation use 12 pounds of pressure
  • 4,001 to 6,000 feet in elevation use 13 pounds of pressure
  • 6,001 to 8,000 feet in elevation use 14 pounds of pressure

Weighted Gauge Canners:

  • 0 to 1,000 Feet in elevation use 10 pounds of pressure
  • Above 1,000 Feet in elevation use 15 pounds of pressure