Spend a morning canning ham and bean soup and have jars of ready made meals quickly at hand.
The great thing about canning soup at home is that it can be customized for your family’s tastes and full of ingredients you can feel good about serving.
This must be pressure canned. Do not try to can this in a water bath process, it simply is not safe for low acid meats and vegetables. Please don’t try.
The trick to canning soup at home is just that you process the jars for the thing that takes the longest amount of time. Carrots for example only take 30 minutes but beans and ham take 90 minutes for quarts.
Remember to adjust the pressure for your elevation!
Soak & Boil Dried Beans First
Soak those dried beans overnight. This is the best way to keep them more easily digested for everyone.
The beans should be drained and then boiled in fresh water for 30 minutes prior to packing jars.
Choices for broth are fairly unlimited here. Use whatever is your favorite. Bring the liquid to a boil for filling the jars.
- You can use the liquid from boiling the beans.
- Chicken or ham broth works wonderfully.
- Tomato juice will work if that’s a favorite.
- A combination of the bean liquid and tomato juice is quite tasty.
I usually go with navy beans for ham and bean soup but any dried bean would work. Go with your favorite. Simply remember to soak them the night before you can.
You can add onions, garlic, celery, carrots, etc. as you prefer. These can be raw packed or added to the broth and cooked a bit first, if desired. Out of general laziness and ease I usually go for raw pack.
The recipe can easily be adjusted for more or less based on ingredients you have on hand. This is a great way to use up leftover ham and so you can scale up or down based on that as a starting point.
Can in either pint or quart jars as desired.
Filling the Jars
I like to stack the jars with ingredients so that I’m certain each jar has the same amount of ingredients. There is no right or wrong way to do this however.
Layer the beans, then the ham, then the veggies. I personally leave a good bit of space that I have plenty of broth in there but you can fill to within 1 inch of the top.
Then, fill the jars with the boiling broth liquid leaving 1 inch headspace. Then remove air bubbles, wipe rims, add lids, rings, and can.
How to Use Canned Ham & Bean Soup
Simply dump the jar into a pot and bring to a simmer. Add seasoning and serve hot.
You could pack the boiled soup in a thermal container for packed lunches.
Add more vegetables or broth when reheating for a bigger meal and serve with bread and salad for a filling meal.
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- 1 Cup Dried Navy Beans
- 4 Cups Ham or Chicken Broth
- 3 Cups Ham, diced
- 1 1/2 Cups Carrot, sliced
- 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.
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Serving Size:1 Cup
Amount Per Serving: Calories: 155Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 852mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 20g
Other Ways to Use Dried Beans
Dried beans are a great way to stretch a meal and save money in the kitchen. We’ve gathered up over 20 fantastic, tried and true, dried bean recipes that cover everything from breakfast to dessert to get you started.