Canning Ham And Bean Soup 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.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.