CanningCanning Pork and Beans and Making Baked Beans

Canning Pork and Beans and Making Baked Beans

 Canning pork and beans and making baked beans. If your family likes pork and beans why not can your own. Less expensive and then they are in glass instead of a can. Plus beans are cheap so it will cost less per portion than buying the cans in the store.

Canning Pork and Beans and Making Baked Beans

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We like pork and beans at my house. We love beans and weenies and I serve pork n beans as a side straight out of the jar, no heating necessary. But I think our absolute favorite way to eat pork n beans is to turn them into baked beans which all the kids call candy beans. My recipe for baked beans always goes over well and they are good hot and go well when you serve any pork dish but especially ham.  SB Canning shares this recipe for canning your own baked beans. And here is my recipe for baked or candy beans.


Baked Beans

3 cans or 3 pint jars
3 slices of bacon cut into 2 inch pieces (leave it out if you don’t eat meat or don’t like bacon)
1 medium onion diced
1 cup of molasses
1 cup of ketchup
1/2 cup of brown sugar
1 ground cloves

I make mine in an iron skillet. If you prefer a baking dish that is fine although you will need a skillet to brown the bacon.

Pre heat over to 350 degrees

Heat your skillet and once it is hot add the bacon and fry it untill it is no longer raw but not untill crisp. If you are using the iron skillet you can leave the bacon and the grease right in the skillet and add all the other ingredients.

If you are using a different baking dish, add the bacon and grease to it along with all of the other ingredients. Stir well to mix everything together. Some times I lay a slice or two more of back across the top, both for the looks of it and for more bacon flavor. I don’t do it every time so you can choose to add or not as you wish. For folks that don’t eat meat you can leave the bacon out of this dish entirely.

Place skillet in oven uncovered for 35 to 40 minutes. If the liquids have thickened and soaked into the beans they are done. If it still seems kind of runny give it another ten minutes. Once done you can let them stand for 10 minutes to stop bubbling and then serve. These are delicious. They come out nice and dark from the molasses and they have a fantastic flavor from both the molasses and the cloves.


Click thru for the canning recipe>>>>>>>

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Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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