Pressure canning bean and ham soup is a great way to preserve a hearty meal for later. This method allows you to store the soup for months without losing flavor or nutrition. You can easily create a delicious and convenient meal that is ready whenever you need it.
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Using a pressure canner ensures that your soup is safely sealed and can be stored at room temperature. This process prevents spoilage and makes meal prep simpler. Imagine having homemade soup available during busy weeks or chilly days.
Whether you are new to pressure canning or have some experience, this guide will help you understand the steps needed to make your own bean and ham soup. Get ready to enjoy a tasty recipe that stands the test of time.
Related Article: Canning Beef Stew: A Step-by-Step Guide to Preserving Comfort Food
Understanding Pressure Canning
Pressure canning is a method used to preserve low-acid foods. It uses high pressure and temperature to kill harmful bacteria, making the food safe for storage. This process is crucial for ensuring your bean and ham soup stays fresh and safe to eat.
Related Article: Canning Pulled Pork: A Beginner’s Guide
Principles of Pressure Canning
Pressure canning works by increasing the boiling point of water. When the pressure inside the canner rises, it allows the temperature to exceed 212°F (100°C). This higher temperature effectively destroys bacteria, molds, and yeasts.
You must prepare your food properly before canning. This includes washing, cutting, and packing the ingredients, ensuring even heating.
Make sure you follow a tested recipe to get the timing right, as cooking time varies based on altitude and the contents of the jar.
Related Article: Canning Mushrooms: A Simple Guide to Preserving Flavor and Freshness
Equipment and Safety
You need specific equipment for pressure canning. The main item is a pressure canner, which can be stove-top or electric. Always check that your canner is in good condition and functioning properly.
Safety is a priority in pressure canning. Always use jars designed for canning and check that they are free from cracks. Use new lids each time, as old ones may not seal properly.
After canning, let the jars cool completely to ensure a tight seal, and check for any signs of spoilage before consuming.
Bean and Ham Soup Canning Recipe
Ingredients (per quart jar):
3/4 c. dried white beans
3 tbsp. chopped ham
1 tbsp. chopped onion
1 tbsp. chopped carrot
3 tsp. chopped celery
2 tsp. chicken bouillon
1/4 tsp. salt or liquid smoke
Filling and Sealing Jars
Prepare your canning jars, lids, and rings. Make sure they are clean. You can sterilize them by running them through a quick rinse in the dishwasher.
Rinse the beans. Place 3/4 c. dried beans in each jar. Add ham, chopped onion, chopped carrots, celery, chicken bouillon, and salt to each jar.
Fill the remainder of the jars with boiling water, leaving 1 inch head space. You can easily measure the headspace with this inexpensive canning funnel.
Wipe the rims with a clean cloth to ensure a good seal. Place a sterilized lid on each jar, followed by the band. Tighten the band until it is fingertip-tight. This helps to keep the seal without restricting air flow.
Pressure Canning Process
Fill your pressure canner with a few inches of water, following the manufacturer’s instructions. Place the jars inside the canner, making sure they do not touch each other. Lock the lid in place and heat the canner until it reaches a steady pressure.
Process at 10-11 pounds of pressure (depending on your altitude; adjust accordingly) for 75 minutes for pint jars and 90 minutes for quart jars. Once the time is up, turn off the heat and let the pressure drop naturally before opening.
Related Article: Canning Vegetable Broth or Stock
Cooling and Storage
After removing the jars from the canner, place them on a clean, dry towel or cooling rack. Leave them undisturbed for 12 to 24 hours. This allows the jars to cool completely and helps ensure a proper seal.
After cooling, check the lids. They should not flex when pressed in the center. Label the jars with the date and contents. Store them in a cool, dark place. Properly canned soup can last for one to two years.
Yield: Varies
Step by Step Canning Video
New to pressure canning? This video shows me preparing this recipe step by step.
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I also grew up on Campbell’s bean and bacon soup and this tastes just like it…only it doesn’t have all the preservatives and the salt content is much healthier…
A bit of vinegar will soften up those old beans beans even if they are 100 years old I love to see young homesteaders sharing and teaching!
Keep up the great work!
Can I add pepper to this recipe?
My question too.
Will not soaking the beans cause gassiness?
I love this recipe! I am going to try it while I am on vacation. Quick question. When you are talking salt for your recipes, I am assuming you are talking canning salt?
Hettie
Do you have measurements for pint jars?
I just took 5 jars of this soup out of my canner. It is beautiful and they all sealed. I did do a quick soak because of stomach issues. I used some pork broth I had canned for my liquid. I love the way you divide the ingredients per quart jar so I can make as many or as few as I want. Thanks so much!
Have you tried this yet? We grew up on Campbell Bean with Bacon, so I’d like to make my batches as close as I can to that. Hubby is a picky eater at times, so I have to make it suitable for him. Did the tomato paste do the trick?
Thanks, Kathy
This is the best Ham and Bean soup I have ever had! Thank You for the recipes. I am recovering from a stroke and canning this soup has been great therapy and is going to make great gifts for people this winter!!
Thanks Again
Jan
Hello,
Glad I was able to find your site. I love ham and bean soup but my only great recipe required stove top cooking which meant it all had to be eaten soon as beans don’t like to be frozen. I’m into the fringes of prepping and this is it. What is the shelf life of your recipe? Thanks.
Joe
Canned 3 qts. Had our first one last night! Husband said it was the best canned bean soup he’s ever eaten! Looks like I will be canning more.
Well, today I worked with the recipe all day long. 20 quarts so far. I need to do another couple of batches tomorrow. (Using up some northern beans.) I made one change. I added a bay leaf to each jar. I love congressional soup and that is really the only change I could spot. The recipe worked fabulous and my house smells amazing. Just a side note. Old beans don’t work as well. (Of course!) I mean, they worked but I have a feeling I will need to cook those beans a little longer once opening them. I had one jar not seal. Im dying to try it but just too tired to getting around to warm it back up. Ha! I mean 20 jars! It was super easy to make but pressure canning them took FOREVER! Thanks so much for the canning recipe!!
Can I use split peas the same way in the bean soup…no cooking.
Excellent recipe! So cheap and easy!
I did add a glop of tomato paste to each of my jars.
I used leftover Thanksgiving ham to can several quarts. We opened the first quart today, and it did not disappoint! Very tasty, and so easy to can! We typically only eat ham for the holidays, but I may be buying more just for the soup!! Thank you for the delicious recipe!
After pressure canning, is the shelf life one year?
Yes you can, great idea!
In your ham and bean recipe can you use ham or chicken broth instead of chicken Bouillon.
I like mine a leaflet meatier, is it okay to increase the amount meat?
How many bens for pint jars? About 1/3 cup?
I also can a lot. Learn by trial and error. Got a salty ham, on sale. One recipe I cooked the beans as instructed, NOT THIS SITE, and when all was said and done it tasted good but I do not like mushy bean soup, it had that refried bean texture. Next I tried soaking beans to remove skins. partial worked on skins but my bean soup turned out 5 star. I do not mind skins, more nutrient rich, been going to this recipe since!! Great job.
I really like your site. I have my jars of ham and bean soup teady for the canner now. First time i have ever done anything besides tomatoes, green beans, peas and peaches. Excited to see how they come out!
Hi again!
Can you use actual chicken broth on place of the bullion in this recipe? I too love bean soup and so does my family! I so agree with Sisan Pesch. Another win-win in the recipe column! Thanks again!
I canned my already cooked bean soup but in the processing it over cooked the beans but still eatable , did not think to just add the dry ingrediants, will do next time.
Thank you for your web site. I am new to canning but wish to food we like to eat. Your page was a big hit. Thank you again.
Recipe notes 10lbs pressure. My altitude is in 15lbs pressure. Is this not a recipe altitude variant?
Sounds great, I think I’ll try this tonight. I’ve presupposed a four star rating
It’s my understanding that adding dried spices to canning recipes won’t affect their success. Is that your experience, too? I’m just thinking some mild chili or chipotle powder might be interesting in this….
Can you use chicken broth in your ham and bean instead of hot water to can
This looks like a great recipe, I do have a question though. Are the measurements for a quart or pint jar?
Thanks Paul
Can you can the beans and ham with out the carrots and celery.
Can I use the ham broth I made cooking down the ham bone in place of the water or the chicken bouillon?
Do you not soak the beans first??? I am used to canning with beans that have already been soaked or expanded??? Thanks
I have several canning books and of course there is the internet, but I love your site the most. Seems like your recipe selections are the ones I want to can and the recipes themselves include ingredients I want to use. I am so glad I found Creativehomemaking.com.Thank you! Sue
Hi! You can’t use the instant pot to can the broth, but you can use it to cook the broth then preserve in a pressure canner.
I have an IP can I use it to preserve bone broth?