For home canning purposes, there could be a second reason, that of leeching off and getting rid of some bacteria that might be on the beans, so you will definitely want to discard the initial soaking water as they suggest. One reason that bean soaking water is discarded is that many people believe flatulence-causing sugars leech into the soaking water, so that by getting rid of it, you are making the beans “less musical.” For what it’s worth, the efficacy of this is actually disputed and the science is still out on this.To play with flavour, you can try adding any or all of these: ½ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground mace, 1 teaspoon maple extract flavouring, per batch.It’s fine to reduce or leave out the onion if your crowd are not onion fans. If you are using dehydrated onion, ¼ cup (4 tablespoons) dried onion flakes = 1 cup fresh chopped.Instead of tomato paste, you can use tomato ketchup (if you want your beans to be low-sodium, then choose a low-sodium ketchup.).For stevia, we’d recommend Better Stevia liquid stevia. You can reduce the sugar, or use the same volume amount of granulated Splenda®, or 3 tablespoons of molasses, or 1 ½ teaspoons of liquid stevia.We have found Herbamare Sodium-Free performs well in that regard. Instead of the salt, you can use a non-bitter, non-clouding salt sub.If your crowd prefers English-style tomato sauces on their baked beans, see these sauce alternatives for baked beans over on the National Center site. Shelf life for home-canned goods Alternative sauces When pressure canning, you must adjust the pressure for your altitude.

See also if applicable: Dial-gauge pressures. Processing guidelines below are for weighted-gauge pressure canner. Serving: 1 g | Calories: 332 kcal | Carbohydrates: 59.2 g | Protein: 20.1 g | Fat: 2.8 g | Saturated Fat: 0.4 g | Sodium: 259 mg | Fiber: 21.9 g | Sugar: 7.4 g Try these beans on pancakes, too, for breakfast, with a few lashings of maple syrup! Delicious! Larger family-size jars are nice to have on hand as well for quick shared lunches. Because while this is wholesome, and no baked beans are ever going to be healthier, it’s still hearty, with a fair portion of your daily calories (around 300). The quarter-litre (1 cup / 8 oz) sizes are great for people to take for lunches or for singleton friends to have along with their breakfast or suppers - and, they’re more realistic in terms of calories of what a portion of baked beans should be.

It’s easy to double or triple this recipe, as it’s really no extra work to do so, provided you have a large enough pressure canner with the capacity (such as a 23 quart one.) This is the USDA’s “Beans, Dry, with Tomato or Molasses Sauce” recipe: we just adjusted the seasoning of it so that the beans will taste like baked beans, even though they aren’t actually (neither are tinned baked beans from the store! Though you could say, they are baked in the jar.) If your audience prefers more of an English-style tomato sauce on the beans, follow the tomato sauce seasoning guidelines that the USDA gives.

Baked beans from scratch