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 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 onion, chopped 1 tsp garlic, minced 1 Tbs lemon juice 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 Bean Soup in 'Ball Blue Book Guide to Preserving' Photos by: Diane Baker for Canning and Cooking at Home
13 Comments
Debra
5/31/2016 06:51:55 pm
Is it necessary to simmer the soup for 2 1/2 hours if you are pressure canning the batch for preservation? Can the soup "cook" in the jars during the canning process?
Diane
6/1/2016 02:14:48 pm
I've never made this any other way...the beans held up GREAT to pressure canning *not mushy. I'm sure you could cut the cook time down by half and still be okay...
Guerry
12/10/2019 12:11:35 pm
Must be cooked 2 1/2 hours is eating right away and only 5 minutes if you are canning per instructions.
Sue
5/6/2020 06:11:31 pm
No, it says 30 minutes of cooking if you're canning. 5 minutes and then add the other ingredients and cook for 25 more minutes.
Jeanne
1/3/2017 07:04:15 am
Can you just make the soup according to the recipe on the bag and then can it?
Lisa
9/9/2017 09:22:14 pm
Do you have to use ham stock?
Diane P Baker
9/18/2017 07:21:18 am
no, you can use water and the flavor packet that comes in the 15 bean mix OR any other 'stock'
Julie
10/14/2017 05:28:21 pm
Just the recipe I was looking for. Thank you! Cooking my ham broth now, soaking the beans overnight, and canning it up tomorrow.
Marilyn
5/17/2019 12:24:16 pm
So excited to find your website and this recipe. Really appreciate your comments on canning safety as that is important to me. I'll be following for sure!
Louise
9/1/2020 04:41:50 pm
Can ham beans soup be canned in quarts?
Diane
9/1/2020 05:23:00 pm
Yes. Quart timing is 90mins and remember to fill jars half solids and half liquids (broth)
Shawn
1/12/2021 11:36:44 am
Looking for help on canning foods like this so i would love it is someone has a canning book on a PDF that you would be willing to share with me. Thank you and have a blessed day. Leave a Reply. |
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