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How To Make Boston Baked Beans

This recipe has be adapted from various recipes and is sure to be a favorite with your family.

Recipe by: Regina Sayers of Ivanhoe, Va







This recipe prepares 6 pints.
Navy Beans
1 lb
Onions - chopped
1 cup
Brown Sugar
2/3 cup
Molasses
1/2 cup
Mustard Powder
2 tsp
Kosher Salt
1 tsp
Pepper
1 tsp
Ketchup
2 cups
Maple Syrup
1 cup
Water
2 cups
Vinegar (cider or white)
1/2 cup
Recipe pressures and times were adapted from the Ball Blue Book.

 

Prepare
  1. Add dry beans to  pot  and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. Once the beans have sat they will have absorbed a lot of the water.
  2. Drain the beans through a colander and then add 8 cups of fresh water and add the onions.
  3. Cook the beans again for 15 minutes at a full boil


 

Make

  1. In the meantime, in another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil.  It should be sweet tasting but not thick.




Preserve

  1. Prepare 6 pint jars. 
  2. Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture.
  3. Once all the jars are filled ladle the sweet sauce into the jars leaving 1" headspace to leave room for expansion, remove bubbles.
  4. Boil lids. Remove lids with lid wand place caps and rings on jars.
  5. Process the jars in a pressure canner at 11 pounds of pressure for 80 minutes ( Quarts 95 minutes )
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