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Use up your leftover Easter ham by adding it to your pantry. Home Canned Ham and Bean Soup for later is the perfect solution. | Canning | Preserving | Ham and Bean Soup | Homemade | Food | Recipes |

Canned Ham and Bean Soup

Use up your leftover Easter ham by canning a batch of Ham and Bean Soup
Print Recipe
Prep Time:1 hour 15 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours 45 minutes

Equipment

  • 1 Pressure Cooker
  • 5 quart canning jars
  • canning lids
  • stock pot

Ingredients

  • 1 cup diced ham
  • 1 cup Great Northern beans
  • 1/4 cup chopped onion
  • 1 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • water or broth simmering

Instructions

  • Prepare beans: Either soak in water for 24 hours, or place beans in large pot. Add water to 2" above. Bring to a boil. Boil for 5 minutes. Turn off heat, cover, and let stand 30 minutes. Drain before using.
  • Into each sterilized jar, place the full amount of all ingredients above
  • Wipe each jar lid with white vinegar. Place lid. Add a ring and tighten it to finger-tight.
  • Place into simmering pressure canner with the amount of water specified by product directions. Seal lid and raise heat to HIGH. Heat until venting, and allow to vent 10 minutes before placing weight. Bring to 10psi. Reduce heat to maintain pressue. Process for 90 minutes. After time is up, turn off heat. Allow to naturally release pressue. Remove jars from canner. Set aside to cool, not disturbing for 24 hours.
  • Label the jars and store for up to 1 year in your pantry.
Course: Dinner
Cuisine: American
Keyword: canned, canning, soup, soups, soups and stews
Servings: 4