Homemade Pork and Beans – For Canning

I have not given up on my canning for my pantry and so far this month I have been able to can 8 pints of homemade chicken stock, 8 pints of easy layer chili and I used my last jar of pork and beans for baked beans, so it was time to get my stash built back up.

I did a search to see what the history of pork and beans just for the fun of I found on www.foodreference.com some great facts. These beans have been around for a long time!

Commercially canned pork and beans were first sold in the 1880’s, but were not very popular until H.J. Heinz came out with their version in 1895.

Indianapolis, Indiana  grocer Gilbert Van Camp discovered that his customers enjoyed an old family recipe for pork and beans in tomato sauce, so he proceeded in opening up a canning company and Van Camp’s Pork and Beans became an American classic.

Where is the “pork” in the pork and beans you ask? The “pork” is pork fat which is used for flavoring and not for meat content which is why you only find the small pieces of pork fat in the can as most is rendered and melted in the product. Some pork producers have tried to get companies to use lean pork or stop using the term “pork”  and some have even lobbied the FDA to require the change. Manufacturers have stood their ground stating that their consumers like the products as they are, so they have no intention of changing. Over 100 million hars of “pork and beans” are sold every year!

I have to agree if you took out the “pork fat” and replaced with lean pork you would not have the same product.

Well that’s enough history for one morning so let’s get to making “Pork and Beans”.

Pork and Beans for Canning

You will need on average 5 pounds of dried navy beans for 7 quarts or 3.25 pounds of dried navy beans for a full canner of 9 pints. This is approximate amounts. I used 3 pounds of beans and got 11 pints of beans so I was able to can 8 pints and use the extra baked beans for  a small crock pot full of baked beans for supper next day.


Dried Navy Beans- Note average guideline above

Non-Chlorinated Water- I use bottled water for the second boil

Thick Sliced Bacon

Ketchup – 1 cup

Preparing the beans:

Select mature,dry beans, Sort out and discard discolored beans. Sorting and washing to remove any stones that are sometimes in with the beans. Once the beans are washed well place beans in a large pot and add 3 cups water to each cup of dried beans. Bring to a boil and boil for 2 minutes, remove from heat and let beans soak for 1 hour.

3 pounds navy beans after first soak

After 1 hour pour the beans into a strainer to drain off the cooking water. I gave the beans a quick rinse and returned back to the same pot, at this point I used bottled water for the beans to be canned in, as chlorinated water will cause discoloring to the beans during the canning process.

For the 3 pounds of dried beans I used a full gallon of bottled water. Bring the fresh water and beans back to a hard boil. The original recipe had you take 3 cups boiling water into a new pot add the 1 cup of ketchup and bring to a boil and then add the other 3 quarts of water to the ketchup water mixture and bring to another boil. I saved messing up another pot and put the ketchup directly into the pot of beans that were boiling and brought the beans back up to a hard boil. You can do either way.

Beans and ketchup beginning to boil

I stacked 3 thick slices of bacon and cut into 3/4 inch cubes and placed one “cube” of bacon slices into the bottom of each prepared canning jar. I filled the jars with the hot beans and tomato sauce making sure to leave a 1-inch headspace. Remove any air bubbles and add more sauce if needed to keep your 1-inch headspace, wipe jar rims and add the prepared lids and rings. Adjust the lids to finger tight and place in your prepared canner.

Everything is better with bacon!

Process the beans at 11 pounds PSI or the recommended pressure for your altitude to equal 11 pounds PSI. Pints for 65 minutes and Quarts for 75 minutes.

After the alloted canning time and canner has released all pressure on its own leave the jars in canner for an 5 extra minutes. Remove jars from the canner and place in draft free area over night. Check that jars have sealed , then remove rings, wash, label and place in your pantry. Any unsealed jars should be used in 2 days.

8 pints of Pork and Beans

Your are now one step closer to homemade baked beans!

This entry was posted in Canning and Dehydrating and tagged , , , , , , , . Bookmark the permalink.

17 Responses to Homemade Pork and Beans – For Canning

  1. Monica says:

    They look so good! How much ketchup did you use?

  2. Monica says:

    Thank you!! I’m canning these tonight.

  3. Beverly says:

    Do these taste a lot like the store bought pork and beans?

  4. Amy says:

    How long do you let the beans boil in the ketchup water?

  5. sorry for not understand the uncooked bacon goes in the jars please let me know thank you

  6. Janelle says:

    Hi, I was wondering if the beans cook and get soft in the jar as they are canned?? I have just tried to can Boston baked beans. The recipe said to cook them for 5 to 6 hours before canning, and they came out horrible. They seemed over cooked, super dark, and dry when they were done being processed. I even topped them off with liquid before canning the jars. Your beans look great though.


  7. frank says:

    why go through all that trouble . for a basic unfinished dish . you still have to add onion , celery ,tomatoes, spices, garlic . ground round , stewing meat . what ever . the point being just to get to the stage your at here is wasted . I can get to this stage with a bunch of beans in a pressure cooker quick. so what are you saving . much sooner do a whole slug of the finished chile , or what ever , then can that . not just a jar of beans that I can cook up with no problem . what is the point . Frank .

    • I like having canned goods that are shelf stable and I know what is in the food I can. Yes, I can also cook items in pressure cooker fast or also in crock pot all day long, but sometimes it is real nice to just grab something from the pantry, especially where we live where the power goes out on a regular basis. I used pork and beans as a finished dish most of the time. Canning is a pleasure and gives me satisfaction with making items instead of just buying at the store where we don’t even know where many items are coming from and home canned and preserved foods are of higher quality in my opinion. Have a great time in your kitchen even if you don’t see the joy in canning as many others do.

    • we love pork and beans by themselves not even warmed most of the time…this is a great idea to have on the shelf for my different dishes as well…will be trying these soon

  8. Shirley says:

    Do I need to use a pressure cooker to make the pork and beans? I always use the method of boiling for twenty minutes.

    • You can only can pork and beans with a pressure canner. There is not enough acid in these to water can like you would with pickles or tomatoes. Please only can with a pressure canner. Always be safe when canning and follow the directions in the recipe or Blue Book Canning Manual.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s