Canning Copycat Bush’s Baked Beans: Sweet, Smoky, and Shelf-Stable

Bush’s Baked Beans are a household favorite — their rich, smoky sweetness makes them the perfect side for barbecues, picnics, and family dinners. But with prices climbing and ingredient control becoming more important, many home cooks are choosing to make their own copycat version of Bush’s Baked Beans — and can them for year-round convenience.

Homemade baked beans allow you to control the sweetness, salt, and even spice. Plus, canning them lets you create a shelf-stable food that tastes better than store-bought and has no mystery preservatives. It’s perfect for prepping, gifting, or just enjoying your own signature twist on a classic.

This recipe starts with dry navy beans and simmers them in a delicious tomato-based sauce with brown sugar, molasses, onion, mustard, and spices — just like the original. Then we’ll walk through how to safely pressure can the beans to preserve them for up to a year.

🕒 Cooking Time & Yield

• Prep Time: 12–14 hours (including bean soaking)

• Active Cooking Time: 2.5–3 hours

• Canning Process Time: 75–90 minutes

• Total Time: ~16–18 hours

• Yields: 6–7 pint jars or 3–4 quarts

⚠️ This recipe must be pressure canned — NOT water bath canned — due to low acidity.

🫘 Ingredients for Canning Bush’s Baked Beans

For the Beans:

• 2 lbs dry navy beans

• Water (for soaking and cooking)

For the Sauce:

• 1 large onion, finely chopped

• 3 cups tomato sauce

• 1/2 cup molasses

• 3/4 cup brown sugar, packed

• 1/4 cup apple cider vinegar

• 2 tbsp yellow mustard

• 2 tsp smoked paprika

• 1 tsp salt (adjust to taste)

• 1/2 tsp ground black pepper

• 1/2 tsp garlic powder

• Optional: 1–2 tsp liquid smoke for extra smokiness

• Optional: 6–8 slices bacon, chopped and sautéed (can be included before canning, though fat is best limited in home canning)

👩‍🍳 How to Make and Can Bush’s Baked Beans

Step 1: Soak the Beans

Rinse dry navy beans and place in a large bowl. Cover with water (at least 2 inches above beans) and soak for 12 hours or overnight. Drain and rinse.

Step 2: Pre-Cook the Beans

Place soaked beans in a large pot. Cover with fresh water and bring to a boil. Reduce to a simmer and cook for 30 minutes. Drain, but do not overcook — they should be slightly firm as they will cook more in the canner.

Step 3: Prepare the Sauce

In a large saucepan, sauté chopped onion (and bacon, if using) until soft. Add tomato sauce, molasses, brown sugar, vinegar, mustard, and seasonings. Simmer for 10–15 minutes, stirring occasionally.

Step 4: Combine Beans and Sauce

In a large bowl or pot, mix the drained, partially cooked beans with the sauce. Stir gently to coat without breaking the beans.

Step 5: Prepare Jars and Pressure Canner

Wash jars, lids, and bands. Prepare your pressure canner according to manufacturer instructions. Heat jars and keep them warm until ready to use.

Step 6: Fill Jars

Ladle beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands finger-tight.

Step 7: Pressure Can the Beans

• Pint jars: Process for 75 minutes

• Quart jars: Process for 90 minutes

Pressure Settings:

• Dial Gauge Canner: 11 PSI for 0–2000 ft

• Weighted Gauge Canner: 10 PSI for 0–1000 ft, 15 PSI above 1000 ft

Adjust for altitude as needed.

Step 8: Cool & Store

Turn off the heat and let pressure return to zero naturally. Wait 10 minutes, then open lid carefully. Remove jars and let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 12–18 months.

📝 Notes

• Fat Warning: If using bacon, sauté it fully and drain excess fat before adding. Too much fat can interfere with sealing.

• Consistency Tip: If the sauce thickens too much after canning, thin with water or broth when reheating.

• Spice it Up: Add cayenne or hot sauce for a spicy version.

• Sugar Control: Reduce brown sugar for a less sweet version, though classic Bush’s style is quite sweet.

❓ FAQs

Can I water bath can baked beans?

No. Beans are low-acid and must be pressure canned to prevent botulism. Water bath canning is not safe.

Can I freeze instead of canning?

Yes! Freeze cooled beans in freezer-safe containers or bags for up to 6 months.

How long do canned baked beans last?

Properly sealed jars can last 12–18 months stored in a cool, dark pantry.

Can I use another type of bean?

Yes! Pinto, great northern, or black beans work well — just keep proportions the same.

What if I don’t have liquid smoke?

It’s optional, but it adds the signature smoky Bush’s flavor. You can substitute smoked paprika or skip entirely.

🧾 Nutrition Information (Per 1/2 Cup Serving)

Based on pint-size portion; will vary depending on added ingredients like bacon.

⚠️ Disclaimer

This recipe is for home use and educational purposes only. Always follow tested, approved pressure canning guidelines to avoid foodborne illness. This recipe contains common allergens such as legumes, and may include pork or other animal products. Consume in moderation, especially if monitoring sugar or sodium intake. Consult a healthcare professional if you have food allergies or dietary restrictions.