Just because winter has come and gone, does not mean that we should forget about the soups that kept us warm all winter. I know you loved the healthy barley soup recipe, homemade minestrone soup recipe and the roasted tomato soup recipe. Well, why don’t we get ready for next winter by canning ham and bean soup?
Yes, I really should be looking into more of these soup canning recipes. It would be nice to have a selection of soups ready made. I would be the first to admit that this particular recipe will require a lot more time and effort. However, if you are trying to preserve your summer harvest and ultimately save some time in the coming months. It maybe worth your while after all.
Here’s What You’ll Need:
- dried navy beans
- water
- garlic (optional)
- onion
- celery (optional)
- carrots (optional)
- ham shank or a meaty ham bone or ham
- bay leaf
- parsley
- whole black peppercorns
- stock pot or dutch oven
- chopping board
- pressure canner
- 13 x 9″ pan
- paper towel
- canning jars with lids and rings
- canning utensils
- small saucepan
- measuring jug
- clean towels
Unlike other fun canning processes, you have to start this at least 12 hours before. I recommend you leave the beans to soak overnight and then you will be able to make the soup the next morning. The next morning you will need another hour or so to add all the other ingredients to the soup before filling the jars
There is also a way to fill the jars, in order to have equal distribution of beans and ham. For that I am referring you to the recipe instructions below. After filling the jars and screwing on the lids, you can then process them in your pressure canner. Leave the jars to seal on your kitchen table or counter and store in a cool dry place.
You can get the full recipe & instructions on the Iowa Sue blog, here…
Canning Ham &
Bean Soup Recipe
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