Tuesday, July 24, 2012
Canning Navy Bean & Ham Soup
Over the weekend I canned up some navy bean & ham soup. My canning shelves are looking pretty bleak now as most all of last summer’s canning has been consumed and I have a few jars of chicken noodle – less soup left. I love the convenience and economy of good food ready to go on the shelf. Here was my recipe…
Navy Bean & Ham Soup for Canning
8 cups dried navy beans (aka small white beans)
1 ½ gallons water
2 T salt
2lbs ham meat cut in bite size pieces
1 large onion, chopped
2 cans diced tomatoes
1 cup molasses
1/3 cup Sucanat or brown sugar
extra water, as needed
salt to taste
Begin by cooking the beans. Put the 8 cups of dried beans in a large stock pot (I used a 14 quart pot) and add water and 2 tablespoons of salt. Bring to a boil, reduce heat and cover. Cook for 2 hours.
When beans are done cooking add the ham, diced tomatoes, molasses, Sucanat or brown sugar, and pepper. At this point you may need to add more water to make sure you have plenty of soup broth. I added another 3 to 4 cups of water. Bring to a boil let it cook for a few minutes to blend flavors. Taste and add salt if it needs it.
Fill hot quart jars with hot soup leaving 1 inch of head space. Put lids and rings on. Place in canner. Can soup (quarts) for 90 minutes at 10 lbs of pressure and pint jars for 75 minutes at 10lbs of pressure (if you live at higher elevations be sure to check what pressure you need for canning http://www.simplycanning.com/altitude-adjustments.html ).
Here it is in pics…
Put beans in large stock pot. Add water and salt…
Bring to a boil, cover and reduce heat, and cook for 2 hours…
Chop up one large onion and add to soup along with ham, diced tomatoes, molasses and Sucanat (or brown sugar), and pepper. At this point I found I needed to add more water. I added another 3 or 4 cups of water, I wanted to make sure I had plenty of soup broth. Bring to a boil and it let simmer for a few minutes (taste and add salt if you like)…
Fill quart (or pint) canning jars with soup. Put lid and ring on…
Place jars in canner….
Can soup at 10lbs pressure for 90 minutes (quarts) or 75 minutes (pints). This recipe gave me 7 quart jars and 6 pint jars.