Side Dishescreativecanning5.0
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!
👥 24 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- dutch oven
- oven
📝 Preparation Steps
1
Soak your beans overnight or by using the quick soak methods.
2
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.
water (or vegetable stock/broth)4 cups
3
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.
water (or vegetable stock/broth)4 cupssalt3 tsp
4
Drizzle the sauce over the cooked beans, stirring it to coat every bean.
5
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.
water (or vegetable stock/broth)4 cupssalt3 tsp
6
Prepare the canner. Have some hot water in a pot ready to go.
water (or vegetable stock/broth)4 cups
7
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.
8
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.
water (or vegetable stock/broth)4 cups
9
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.
10
Process the jars for ⏱️ 80 minutes for pints and ⏱️ 95 minutes for quarts based on notes for pressures from different altitudes.
11
Once the processing time has finished, turn the burner off and allow the canner to return to zero pressure.
12
Remove the jars and let them cool for ⏱️ 24 hours.
13
Check the seals and store for about one year.
Nutrition Facts
calories
191 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
10 g
sugar Content
15 g
sodium Content
301 mg
protein Content
9 g
carbohydrate Content
39 g
saturated Fat Content
0.1 g
unsaturated Fat Content
1.1 g
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