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Boston Baked Beans Recipe

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This recipe for Boston Baked Beans is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds of dried beans
1 pound of bacon
6 tbsp dark molasses
2 tbsp of white vinegar
2 tbsp of onion powder
1 tbsp of salt
2 tsp of dry mustard
½ tsp of powdered cloves
Directions:
Directions:
Rinse and sort dried beans, then soak them in hot water for up to 2 hours. Overnight is even better.

Discard the soaking water, then bring to a boil in fresh water.

Drain the beans again, this time reserving the cooking water.

Distribute the bacon evenly across sanitized pint jars.

Top the bacon with soaked beans, filling each jar no more than 2/3 full.

In the bean pot, bring 6 cups of the reserved liquid (topping up with water to get to the 3 cups if necessary) to a boil. Stir in the rest of the ingredients, simmering until they are well combined.

Ladle the hot molasses mixture over the beans and bacon, leaving one inch of headspace – The beans must be totally covered with liquid and there must be room for them to expand.
Lid the jars and process in a pressure canner for 75 minutes for pints, 90 minutes for quarts, at 10 pounds of pressure, adjusting for altitude.
Personal Notes:
Personal Notes:
These beans are tangy and delicious right out of the jar. The liquid is the classic “Boston Baked Beans” sauce containing no tomato product. It thickens up beautifully during the canning process. We often add these beans to speed up a batch of homemade chili. The usual bean for this recipe is the navy bean, but I’ve also made it with pinto beans with excellent results.

*** note: Photos shows amount of head space needed

 

 

 

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