This delicious, hearty ham and bean soup will fill you up. The recipe tells you “how to” can soup to keep in your pantry. Well, I finally canned my first batch of Ham and Bean Soup a few months ago. I love having this tasty soup in my pantry, ready to open, reheat, and eat whenever we want! I’m pressure canning more often, and I love how convenient it is to have jars of home-cooked soups, sauces, veggies, and other things on hand. sitting in our pantry (along with canned fruits and jam), just waiting to be eaten!.
The soup is very hearty… flavored with ham, navy beans, onions, garlic, carrots, celery, etc. Once cooked, it thickens a bit, and is wonderful as a main dish or lunch serving. What if you can’t? You can still make a big pot of this soup for very little money and feed your family. The soup is very filling, and delicious!.
NOTE: If you want to can this soup, you must use a pressure canner. This recipe will yield approximately 6 pints (12 cups) or 3 quarts of soup.
Canning homemade soups like ham and bean is a great way to stock your pantry with comfort food ready-to-eat whenever hunger strikes. The process of pressure canning ham and bean soup may seem daunting to beginners but it is actually quite simple. With the right ingredients supplies, and a little know-how you’ll be able to enjoy this hearty classic all year round with just the pop of a jar lid.
Why Canning Ham and Bean Soup is Totally Worth the Effort
Canned soups from the grocery store can seem like a quick convenience but they often contain lots of sodium, preservatives, and flavor enhancers. When you make and can your own soup you control exactly what goes into it. Here are some of the biggest benefits of pressure canning homemade soups like ham and bean
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Cost savings – Homemade canned soups cost just pennies per serving. The ingredients like dried beans ham and vegetables are very budget-friendly.
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Ingredient control – You choose healthy, high-quality ingredients. No mystery additives or sodium needed.
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Customize flavors – Adjust seasonings to suit your tastes. Make it spicy, smoky, or creamy!
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Convenience – Canned soups create quick meals ready in minutes. Just open, heat, and eat!
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Long shelf life – Properly processed canned soups can safely stay sealed on pantry shelves for up to a year.
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Preparedness – Home canned soups are great to have on hand in case of power outages or emergencies.
Canning does require an upfront investment in supplies like jars, a pressure canner, and other gear. But once you dive in, you’ll discover the benefits far outweigh the small costs. Let’s look at the simple process of canning delicious ham and bean soup at home.
Ingredients Needed for Canning Ham and Bean Soup
Canning any recipe requires high-quality ingredients for the safest and best results. Here is what you’ll need to can a basic version of hearty ham and bean soup:
For the soup:
- 1 pound dried navy beans or great northern beans
- 1 smoked ham hock or 1 pound cubed ham
- 2 quarts chicken or vegetable broth
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon black peppercorns
- Salt and other seasonings to taste (go light on salt before canning)
For the canning process:
- Quart-sized mason jars with new lids and bands
- Pressure canner with rack and jar lifter
- Canning funnel
- Bubble releaser or thin plastic knife
- Clean towels
Step-by-Step Instructions for Canning Ham and Bean Soup
Follow these simple steps for safely canning perfect portions of hearty ham and bean soup:
1. Soak the beans. Pick over the dried beans and rinse them well. Place them in a large pot and cover with 2 inches of water. Soak for 8 hours or up to overnight. Drain and rinse the beans.
2. Simmer the soup. Combine the soaked beans, broth, ham, bay leaves, peppercorns, and seasonings in a large pot. Bring to a boil then reduce heat and simmer until beans are tender, about 90 minutes.
3. Prepare the pressure canner. While the soup simmers, fill the pressure canner half full with warm water. Place rack inside and preheat on medium until a steady steam flow is achieved.
4. Fill the jars. When beans are tender, carefully ladle hot soup into clean quart jars, leaving 1-inch headspace. Use a bubble tool to release any trapped air.
5. Seal and process the jars. Wipe rims clean then place lids and screw bands on securely. Load filled jars into the canner and process at 10-11 PSI for 90 minutes (adjust for altitude if needed).
6. Cool and store. Turn off heat and allow canner to depressurize naturally. Use jar tongs to transfer to a cooling rack. Allow jars to seal and cool undisturbed for 24 hours. Check seals, remove bands, and store.
And that’s it! Follow these simple science-based steps for safely sealing the flavor of ham and bean soup to enjoy for up to a year.
Handy Tips for Canning Soup Success
Canning soup does require careful attention to detail but a few tips will help ensure success:
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Always use recently purchased lids and bands for the best seals.
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Cut ham and veggies into small uniform pieces to allow for thorough heating.
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Skim foam and fat from soup before canning for a cleaner seal.
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Let pressure normalize naturally; don’t force cool the canner.
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Test seals after 24 hours by pressing lids. Lids should not flex up and down.
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Label jars with contents and date before storing to rotate stock properly.
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Place cooled jars without bands in the fridge if seals don’t form. Use within a few days.
Follow the science-based processing times and pressure recommendations for your specific canner model and altitude. This ensures harmful bacteria will be destroyed and your soup will seal safely.
Troubleshooting Common Canning Soup Problems
Even seasoned canners occasionally run into problems. Here are some common trouble points and tips to avoid them:
Cloudy soup or floating particles – Skim fat before canning and use a canning funnel to prevent food bits from sticking to rims.
Not sealing properly – Ensure rims are clean and lids are tightened just fingertip tight before processing filled jars.
Leaking jars – Do not overtighten bands. Only tighten to fingertip snug. Check for cracks before use.
Long processing time – A longer processing time is needed to allow heat to fully penetrate into dense foods like beans. Never shorten recommended time.
Beans split during canning – Older dried beans or over-soaking can cause splitting. Sort for quality and do not soak beans longer than recommended.
Overly soft beans – Beans should be tender but still have a little bite before canning. Don’t overcook beans initially.
Moldy soup – If lids flex up and down after processing, seals have failed. Refrigerate and use jars immediately if this occurs.
Carefully following the guidelines for canning ham and bean soup will help avoid many common pitfalls. Pay close attention to ingredient prep, headspace, and processing time recommendations from trusted sources.
Adjusting the Recipe for Personalized Ham and Bean Soup
The basic ham and bean soup recipe above is just a starting point that you can customize to suit your taste preferences. Get creative with different add-in ingredients!
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Use a ham bone or hock for richer broth.
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Add diced potatoes, onion, carrots, and celery for heartiness.
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Throw in a pinch of red pepper flakes or cayenne for some heat.
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Stir in pureed tomatoes for a light tomatoey flavor.
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Simmer a Parmesan rind in the soup for added savory depth.
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Swap different types of beans like pinto, cannellini, or chickpeas.
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Season with garlic, parsley, thyme, rosemary, or other herbs.
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Finish with a splash of vinegar or lemon juice to brighten flavor.
The options are endless for making this classic soup your own. Don’t be afraid to change up flavors and ingredients until you create your ideal homemade version.
Enjoy Your Canned Ham and Bean Soup All Season Long
Now that you’re equipped with a simple canning process and helpful tips for customizing, you can stock up on this hearty classic to enjoy for months to come. Focus on quality ingredients, precise prep, and safe processing times. Before you know it, you’ll have pantry shelves lined with gleaming jars brimming with your perfect homemade ham and bean soup.
Popping open a jar to enjoy will give you such satisfaction along with a fast, wholesome meal. The aroma of smoky ham, tender beans, and savory seasonings heating on the stovetop is mouthwatering. Whether you enjoy the simple classic recipe or get adventurous with fun new flavors, homemade canned soups are a total win.
Canning / Processing Times
Can quart jars at 10 lbs. pressure for 90 minutes. If you are using pint jars, process at 10 lbs. pressure for 75 minutes. NOTE: If you are above 1,000 feet, you should use a weighted gauge (15 pounds) or a dial gauge (12 pounds at 2,000 to 4,000 feet).
When the processing time is up, follow the manufacturer’s instructions for removing the jar from the pressure canner (let the pressure drop naturally, take off the vent cover, and wait 10 minutes). After that, put the hot soup jars on a dish towel on the kitchen counter for 24 hours to cool down and seal all the way.
Label jars (love my dissolvable labels-so easy to clean off), and check to make jars have properly sealed. You can store the jars by taking off the screw bands and wiping them clean. Then, put the jars in the pantry until you want this tasty “ready-to-heat-and-eat” soup.
Canning Ham and Bean Soup
Prepare canning jars, lids, and screw bands according to recommended canning guidelines. (Make sure jars stay warm until you are ready to fill them). Fill the jars three quarters of the way to the top with the ham and vegetable pieces. For less mess, use a slotted spoon and a canning funnel.
Finish filling the jars with the hot liquid, making sure to leave a 1″ headspace in the jar. Following the instructions for canning will get rid of any air bubbles in the jars. Next, clean the rims of the jars well and seal them with lids and screwbands until they are fingertip tight. Finally, put the jars in a pressure canner.
Ham & Bean Soup with Leftover Easter Ham // Pressure Canning // Jeni Gough
FAQ
Can homemade soup be canned?
Can I can leftover bean soup?
Should soup be cooked before canning?
Is Ham and bean soup easy?
It’s easy comfort food at its finest. Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months. The secret to this soup is store-bought diced ham: it lets you skip all the prep and adds a salty, smoky flavor to the broth without having to simmer a ham hock for hours.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
What is the best canning method for ham and bean soup?
The best canning method for canning ham and bean soup is pressure canning. This method ensures the soup is safely preserved by using high heat and pressure to eliminate bacteria and create a shelf-stable product. Whether you have a ham bone, ham hocks, or leftover ham from Easter, these humble ingredients can transform a ham and bean soup recipe.
Can Ham & bean soup be canned raw?
Raw Pack For Canning Ham And Bean Soup When canning ham and bean soup, the hot pack method is considered better than the raw pack method. The hot pack method involves fully cooking the soup before canning it. In contrast, the raw pack method involves packing raw ingredients into jars and allowing them to cook during the canning process.