Bean And Ham Soup Pressure Canning Recipes

CANNING HAM AND BEAN SOUP

Steps:

• Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight.
• Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
• Bring the beans to a boil and simmer for 30 minutes.
• Meanwhile, chop the veggies and ham.
• Bring the broth to a boil.
• Fill the jars with equal amounts of beans, ham, and carrots.
• Top the jars with boiling broth and bean liquid leaving 1 inch headspace in each jar.
• Remove air bubbles, wipe jar rims. Place lids and rings.
• Put the jars into pressure canner. Follow the instructions for your canner model.
• Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.

BEAN AND HAM SOUP (PRESSURE CANNING)

Steps:

• 1. Soak the beans overnight or do a quick soak.
• 2. Add the ham broth, salt, pepper, garlic, thyme and bay leaves to a stock pot and bring it to a simmer.
• 3. mix the beans, ham, onions, carrots, celery and cabbage together.
• 4. Fill the jars with bean mixture and leave 1 1/2 inch head space.
• 5. Fill the jars with simmering ham broth and leave 1 inch head space.
• 6. place the lids and rings on the jars.
• 7. Pressure can the jars for your elevation.