Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Baked beans canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 5 lb dry beans per 7 quarts |
Safety boundary: Keep the tested beans, sauce, meat, baking, liquid, jar, and pressure specifications.
Processing details
- Method
- Pressure
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Pints: 65 min; Quarts: 75 min
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Baked beans timeline
- Prepare: Hydrate the beans and prepare the tested molasses sauce and specified meat pieces.
- Pack: Bake covered 4–5 hours at 350°F, adding water as needed, then fill hot.
- Process: Pressure-can pints 65 minutes or quarts 75 minutes.
Equipment for baked beans
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Fully hydrate the beans.
- Prepare the exact tested molasses sauce and meat option.
- Bake covered 4–5 hours at 350°F, maintaining moisture.
- Fill with 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Tested NCHFP pressure-canning recipe. Use the tested formulation and pressure schedule for this low-acid combination food.
What is baked beans?
This NCHFP recipe combines hydrated beans with a tested molasses sauce and optional specified meat before pressure
Before you begin
- Do not improvise the sauce.
- Maintain moisture during the 4–5 hour bake.
- Do not add flour or other thickener.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 65 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 75 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 65 min | 10 psi | 15 psi |
| Quarts | 75 min | 10 psi | 15 psi |
Beans, Baked — NCHFP
Ingredients
- 5 lb dry beans average for 7 quarts
- 4 cups water or bean cooking liquid for molasses sauce
- 3 tbsp dark molasses
- 1 tbsp vinegar
- 2 tsp salt
- 3/4 tsp powdered dry mustard
- 7 3/4-inch pieces pork, ham, or bacon
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- For each cup dried beans add 3 cups water. Boil 2 minutes, remove from heat, soak 1 hour, and drain. Heat to boiling in fresh water and reserve liquid.
- Mix 4 cups water or bean cooking liquid, molasses, vinegar, salt, and dry mustard; heat to boiling.
- Combine beans, seven 3/4-inch meat pieces, and enough sauce to cover. Cover and bake 4–5 hours at 350°F, adding water as needed.
- Fill jars leaving 1-inch headspace.
- Pressure process pints 65 minutes or quarts 75 minutes; dial 11/12/13/14 psi by altitude, weighted 10 psi through 1,000 ft and 15 above.
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.How to serve baked beans
Heat thoroughly and serve as a side dish or with bread, grilled foods, or breakfast.
Baked beans questions
Can I change the molasses sauce?
No. Use the complete tested formulation and proportions.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Baked beans versus plain canned beans
Baked beans use a fixed molasses sauce and baking step. Plain dried beans use the separate hydrated-bean process.
Baked beans troubleshooting
Why are the beans too dry?
Add water as needed during baking and keep the tested fill and headspace.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Beans, Baked”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: All Year
Months: January, February, March, April, May, June, July, August, September, October, November, December
How much of the main ingredient should I grow?
15–30 lb of Beans per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.