Home Canned Pork and Beans
April 17, 2015
Canning Pork and Beans

I have a recipe called “Laura’s Famous Baked Beans.” It’s named after me, by me, because they are outrageously awesome and everyone loves them. Ok, that might not have come out right – – I’m not saying the beans are named after me because I am personally outrageously awesome and everyone loves me. I meant the recipe.

The problem is, my baked beans require an obscene amount of brown sugar. In trying to figure out how to lighten these beans up, while still keeping them worthy of infamy, I remembered sometimes the culprit of high fat dishes relates to the quality of ingredients. In other words, often recipes are fat laden because a cook is trying to inpart more flavor. Sometimes it works, and sometimes it doesn’t. Fresh ingredients are the key to flavor. The base for my baked beans is canned pork and beans, which I deemed inferior. So, I canned my own to give this long-cooked dish a fresh start.

This was my first attempt at canning beans from a dry state, so I was nervous they were going to swell and burst out of my jars. But the texture and amount was absolutely perfect. I took a basic technique and made my own recipe, using similar ingredients of my baked bean recipe.

For 7 quarts you will need:

3 pounds of washed (not soaked, just rinsed) navy beans
large onion
2 slices of bacon
60 ounces of tomato sauce (you can get a large 6 pound 6 oz can at Costco for about $3)
1 cup brown sugar
1 Tbsp Worsheshire sauce
1/4 cup grainy mustard
1/4 cup molasses
6 cups water


Add 1 cup of dry beans, 1/4 cup chopped onion, 1 tsp of salt, and a 1 1/2 inch piece of bacon to each quart jar.

Bring tomato sauce through water to a boil, and cook for 5 minutes on simmer.

Add liquid mixture to jars evenly until there is one inch of headspace. Pressure can at 10 pounds for 90 minutes, following manufacturing instructions for your canner.

This recipe is so much better, and less expensive, than store bought pork and beans. I made my baked beans for Easter and I didn’t have to use nearly as much sugar, and it was still great. I didn’t measure anything, however, so I’ll post my baked bean recipe when I make it next.

The pork and beans are so pretty in the jar, and a great frugal homemade convenience food. If you try these, let me know how you like them.









  1. Dale

    Your directions need a little more detail. Do you add the tomato sauce, mustard, Worchester sauce; brown sugar; molasses together to make the sauce? And, the water is heated separately? I want to try this recipe as soon as possible.

    • Laura

      Hi Dale! I’m so sorry my recipe was confusing. Thank you for bringing it to my attention, and I just updated it. You bring the tomato sauce through water to a boil, then simmer for five minutes.

      • Doris

        “You bring the tomato sauce through water to a boil”. I still am confused by this. The sauce is in something and is sitting in water?

  2. Linda

    this is why i dont like recipes on line……no proofing to help those out there with the math 60 oz =7.5 c + 6 c h20 =13.5 c/7 jars=1.9 c @ jar. with the other ingreds you will have enough liquids for all the jars. and by the why they are good beans!

  3. Heather Campbell

    I’m confused about this part:

    “Bring tomato sauce through water to a boil, and cook for 5 minutes on simmer.”

    Can you clarify? Thanks!

    • LauraM

      Heather, bring to a boil, and lower to simmer.

      • JoAnn

        Regarding Heathers comment. Do you simmer the tomato sauce and then divide it between the 7 quarts which would be approximately 8.5 oz per qt? And then add the boiling water to finish filling up the jars.? These sound really yummy. Can’t wait to try. Thanks for posting.

  4. Tara

    Sounds very easy, except for the 90 minutes of canning time. : ) I hate having to “babysit” my canner for that long. But this could be something fun to try. Is the bacon uncooked at the start? Thanks for sharing, and I’m glad to have found your blog!


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