Boston Baked Beans Recipe

Yield: about 6 pints or 3 quarts

1 quart dried navy beans (I use great northern beans) about 2 pounds
1/2 pound salt pork cut into pieces
3 large onions sliced
2/3 cup brown sugar
2 teaspoons dry mustard
2/3 cup molasses

Put beans in a large saucepot (beans really grow in size - I use a 6 quart sauce pan for this, and the beans fill it pretty well on the second boil); add water to cover by 2 inches. Bring beans to a boil; boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches in a large saucepot. Bring beans to a boil reduce heat.
Cover; simmer until skins begin to crack. Drain reserving liquid. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and add 4 cups reserved bean liquid (add water to make 4 cups, if necessary). Ladle sauce over beans.

Cover; bake at 350 degrees F. for about 3 1/2 hours. Add water, if necessary, as beans should be "soupy".

Pack hot beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.

Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes, at 10 pounds pressure in a pressure canner. (of course, adjust times for altitude - in Michigan, these times work for me)

Notes: I only loosely pack the brown sugar, too sweet otherwise... also, use a good molasses, I personally prefer Grandmas or briar rabbit... a low sulfur molasses. Lastly, the salt pork is really important, I have used a bunch of ends and pieces of thick cut bacon around here it's called "Wayside bacon"... really good that way too!

Looks great fiddleman! I love baked beans, so I'll for sure give them a whirl. Wonder how a thick cut pepper bacon would be