This was the first time I have made this soup and pressure canned it as well...it has a wonderful flavor - I wish I had made MORE to can!! It's a great use of leftover Easter ham...save your Ham-bone to make the Homemade Ham Stock (recipe here) ~Enjoy! Diane
15 Bean & Ham Soup (with Pressure Canning Instructions) **new InstaPot Instructions added for the Homemade Ham Stock Ingredients: 1 bag Hurst's 15 Bean Mix, (20 oz. bag) 1 (14.5 oz can) diced tomatoes 1 small onion, chopped 1 tsp garlic, dried minced 1 Tbs lemon juice 1 1/2 Cups Ham, diced 2 Quarts of your Homemade Ham Stock** 2 Cups water kosher or sea salt, to taste (I add 2 tsp sea salt) Directions: Soak 15-bean mixture for 8 hours or overnight in 9 cups water. **Note: you can also do the quick hydration method offered by NCHFP. …"To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and rinse & drain..." Take drained & rinsed beans and place in large stock pot. Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups fresh water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 5 minutes if canning (2 1/2 hours if eating right away and not canning;) add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 25 more minutes, covered, Taste soup and add any salt, if preferred. Pressure Canning: (makes approx 7 pints) Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes. Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi) I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs. Recipe Adapted from: Hurst's Bean Mix Canning Instr Adapted from: Ball's "Ten Bean Soup" -'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home
1 Comment
Slow Cooker Party Beans Ingredients: 1 envelope of onion soup mix 1 cup BBQ sauce (I used Sweet Baby Rays) 1 lb. ground sirloin, cooked and drained (90/10 ground beef) 1 lb. bacon, cooked and crumbled 1 cup of chopped onion (cook with the ground beef) 1 cup brown sugar 15 oz can Baked beans (do not drain the baked beans) 15 oz can of Navy or Northern beans, drained 15 oz can of Butter beans, drained 1 small can of mild green chilies (*use hot chilies if you prefer) Directions: Fry the ground sirloin and chopped onion until done, set aside. Make the bacon, crumble it and set aside. Now mix all of the above ingredients in a large slow cooker. Since everything that really needs to be is already cooked, this is just a matter of heating it through. I like to prepare it the night before and then put it on to cook the morning of our event for about 3-4 hours on low. To bake - preheat oven to 350 and bake uncovered for 1 hour. (serves 12) **Recipe Creators Note: I've started using 2 cans of each of the beans and leaving the remaining ingredients the same to double the recipe and it is still wonderfully flavorful. I've gotten in the habit of preparing this in a slow cooker since it is so convenient to lock the lid and transport it to our various functions, but it can be baked in the traditional method. Recipe Adapted from: The Shady Porch via Allrecipes Photos by: Diane Baker for Canning and Cooking at Home |