These baked beans are a labor of love, since they take all day to cook and can (not to mention the soaking time!), but they turned out great! I used my typical 24 hour soak with some apple cider vinegar, and veganized the recipe for “Picnic-Friendly Baked Beans” on page 75 of Modern Pressure Canning by omitting the bacon, increasing the salt a bit, and adding some liquid smoke. I got 7 pints out of this recipe (I canned 5 of them, since that is what my canner holds, ate one for dinner, and refrigerated the last one to eat a couple days later). They are nicely sweet and tender, with a good flavor.
I wanted to try the recipe as written since this was my first time making it, but I think it would work just fine to use the crockpot instead of baking them in the oven for 3 hours, so I may try that next I make these.
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- Modern Pressure Canning
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- Nesco 9.5qt Smart Cooker and Canner
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