As an Amazon Associate I earn from qualifying purchases. Canned bear meat’s the thing, if I’m going to make the effort to can I like to make a huge batch to make my efforts worth it, because it doesn’t take any longer to do so.
But it does save me the time of making a second batch later. But, you need a really large stock pot. It holds a ton and that way you can fit large quantities without it boiling over or splashing. I use and like my huge Presto 23-quart Pressure Canner and Cooker because it allows me to make large batches. Make sure you’re getting a pressure canner.
You can’t do any canning with a pressure cooker. A canning kit is also extremely helpful to have. The funnel and kitchen tongs are essential. Rinse the beans and rapidly boil them in unsalted water for 2 minutes.
Then turn off the heat, cover and let soak for 1 hour. Return the beans to the pot with 6. Set aside the beans and liquid. Draining the fat is essential for the bottles to seal when you pressure can them. Add the onions and cook until soft and translucent.
Add the garlic and cook for another couple of minutes. Add all remaining ingredients, including the beans and their liquid. Cover and bake at 350 degrees F for 3-4 hours, stirring once or twice. I recommend at least a 10 quart stock pot. Mine was 8 quarts and as you can see it’s nearly filled to the brim! Pack into hot, sterilized canning jars leaving 1 inch of head space and cover jars with seals and rims.
Follow your canner’s instructions and process at 10 lbs pressure: Quart jars for 75 minutes, pint jars for 65 minutes. Per your canner’s instructions, remove pressure canner from heat and allow the pressure to release on its own. Remove jars and place them on a kitchen towel on the counter top and let them sit undisturbed for 24 hours. Jars are sealed when the jar lids are depressed. Shelf life is at least 1 year. 75 quarts of water and bring to a boil, then immediately drain again – this time reserving the liquid.
If needed, add a little water while cooking to keep the beans “soupy”. Follow your canner’s instructions and process at 10 lbs pressure: Quart jars for 75 minutes, pint jars for 65 minutes. 3 cup and either eliminate or only add a little molasses. You still have the option of cooking the beans on the stove or baking in the oven. Can I used canned northern beans, instead of dried beans? Hi Tom, if you’re not going to can the baked beans, yes. But if you’re going to can them in a pressure canner use dried beans otherwise the texture of the beans will be mushy.