This easy recipe for canning delicious ham and bean soup is a great example of awesome things that you can preserve in jars and have on your shelf ready to eat. This simple recipe is very easy to make, just add ingredients to a jar and put in the pressure canner. It does not require cooking the beans, just some chopping up of the ham and vegetables. It is also a great way to use up that leftover holiday ham!
It makes a hearty soup that is wonderful on a cold winter day or any day really. I enjoy taking my jars of ready to eat meals to work for lunch. Canning soup is one of the best things about learning how to can! I include my favorite soups that I can below.
Ingredients for Making the Delicious Ham and Bean Soup for Canning
This recipe makes 4 quarts
- 3 cups of dry great northern beans
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cups chopped ham
- 8 Tbsp potato flakes
- 4 tsp Worcestershire sauce
- 8 cups chicken or ham broth
Detailed Steps for Making the Delicious Ham and Bean Soup for Canning
Rinse the white dry beans. Place 3/4 cup white dry beans in each quart jar. Dry navy beans or pinto beans or any preferred kind of beans can be used. Chop up the ham, celery, carrots and onions.
Place 1/2 cup of the ham pieces and 1/4 cup each of celery, carrots and onion into each quart jar. These amount can be adjusted for taste. Add 2 tablespoons of potato flakes and 1 teaspoon of Worcestershire sauce to each jar. Black pepper and salt can be added as preferred.
Then add enough ham or chicken broth to fill each jar to 1-inch head space.
Wipe rim of the jar, remove the air bubbles, and place lids and screw bands on the jars.
Ham and beans are low-acid foods and required to be canned using a pressure canning process. See myarticle on beginners guide to canningfor a complete guide on canning.
Place the hot canning jars into the pressure canner and process according to your canner’s manufacturer’s instructions. Process quarts for 90 minutes. This recipe can also be easily halved basically for pints and the process time for pints is 75 minutes.
I use theNESCO Electric Pressure Canner. I have includedstep by step instructionson how to use the NESCO Electric Canner on my website.
When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.
Enjoy the Delicious Results!
This homemade canned ham and bean soup has such delicious flavor!
Home food preservation with home canning is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. Some of my soup canning recipes include:
- Beef Stew
- French Onion Soup
- Chicken Soup
- Corned Beef, Cabbage and Potatoes (although not an actual soup, can be eaten like one!)
I plan to post my recipe for canned black bean soup soon!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website atwww.HawkPointHomestead.com. For updates, please follow my Facebook page atHawk Point Hobby Homestead.
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Canning Recipe for Ham and Bean Soup
Yield: 4 Quarts
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
This easy recipe for canning delicious ham and bean soup is a great example of awesome things that you can preserve in jars and have on your shelf ready to eat. This simple recipe is very easy to make, just add ingredients to a jar and put in the pressure canner. It does not require cooking the beans, just some chopping up of the ham and vegetables. It is also a great way to use up that leftover holiday ham!It makes a hearty soup that is wonderful on a cold winter day or any day.
Ingredients
- 3 cups of dry Great Northern beans
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cups chopped ham
- 8 Tbsp. potato flakes
- 4 tsp Worcestershire sauce
- 8 cups chicken or ham broth
Instructions
- Rinse the dry beans. Any type of preferred bean can be used, such as navy or pinto
- Add 3/4 cup of the beans to each jar
- Add 1/2 cup of chopped ham pieced to each jar
- Add 1/4 cup each of chopped celery, carrots and onions to each jar. The amount can be adjusted for preference
- Add 2 tablespoons of potato flakes and 1 tsp of Worcestershire sauce to each jar
- Add boiling ham or chicken broth to each jar until reaches 1-inch headspace
- Wipe the rims of the jars and add the canning lids
- Process in a pressure canner for 90 minutes for quarts. The recipe can be halved for pints which are processed for 75 minutes
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.
