Boston Baked Beans

A new side in a jar idea - Boston Baked Beans. Canning recipes, like jam recipes are the kind that I actually follow all the directions.

I soaked the navy beans over night as directed. I baked them in my big Dutch oven casserole. I added bacon from my last meat order. I am not a fan of salt pork. The name alone is enough to stop a person in their tracks- you know it is going to be a salty piece of meat. For liquid, I used jars of my own home canned ham stock.

I baked the beans about 4 hours, stirring them every hour. During the last hour I added another jar of ham stock to keep the liquid portion in order.

After the 4 hours I put them in wide mouth pint jars and sealed away.

I had one more jar worth of beans but no more space in the digital pressure canner. We ate those up for a dinner later in the week. I think these will be a perfect side dish to pull out later this year.