White Beans

This is old-school pantry stocking at its finest. Eight pounds of white beans get slow-cooked with ham hocks until tender, then loaded up with brown sugar, chili sauce, ketchup, and mustard for that sweet-smoky baked bean flavor.

The ham hocks do double duty here. They flavor the cooking liquid while the beans soften, then you pull the meat off the bones and stir it right back in. That pork-rich broth is what separates homemade canned beans from anything you’d buy at the store.

Soaking the beans overnight is a must. It cuts the cooking time and gives you a more even texture. Don’t rush this step or you’ll end up with beans that are blown out on the outside and still chalky in the center.

Pro Tips

• Make sure your pressure canner is calibrated and in good working order before starting. Proper pressure (10 lbs) for the full hour is critical for food safety.
• Remove any beans that float during soaking. Floaters are usually old or hollow and won’t cook evenly.
• Adjust the brown sugar to your taste. A full pound gives you a sweeter, baked-bean style. Cut it in half for something more savory.
• Label your jars with the date. These will keep for about a year in a cool, dark spot.

Variations

• Swap ham hocks for smoked turkey legs to keep the smoky flavor with less fat.
• Add a few dashes of hot sauce or cayenne to the mix before canning for a spicy version.
• Use navy beans or Great Northern beans interchangeably with white beans here.