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Rinse and sort the navy beans, removing any debris. Soak them in 4 cups of water overnight or for at least 8 hours. Drain and rinse the beans.
In a large pot, combine the soaked beans with 6 cups of fresh water. Bring to a boil and cook for 30 minutes until the beans are tender but not falling apart.
Preheat your canner and prepare canning jars according to manufacturer instructions.
In a large bowl, mix the brown sugar, granulated sugar, molasses, ketchup, Worcestershire sauce, mustard powder, salt, pepper, chopped onion, bacon (if using), garlic powder, and smoked paprika until well combined.
Add the cooked beans to the sauce mixture and stir gently to combine.
Fill the prepared canning jars with the bean mixture, leaving 1-inch headspace. Wipe the rims with a clean cloth to remove any residue.
Process the jars in a pressure canner according to your canner’s instructions (usually around 75 minutes for pints and 90 minutes for quarts).
Once processed, allow the jars to cool completely before storing them in a cool, dark place.