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.

MOM'S BEST HAM AND BEAN SOUP

Steps:

• Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
• Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
• When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.