Navy Bean and Ham Soup – Canning Recipe
Makes 8 Quarts – Easy Recipe for Beginner Canners
Navy Bean and Ham Soup – Canning Recipe. Are you planning on stocking up soups for the winter months? Or maybe have an abundant of beans and veggies that you’ve grown this season? Well I’ve got you covered with the soup recipe featured here. It’s got a nice flavor to it (I added jalapeno rounds for a little kick) PLUS the beans don’t wind up being all mushy … yummy !! The review is in – the hubs loved it, which is such great news as I had already planned on stocking up the pantry with more. So check this one out as it will not disappoint you. Happy canning 🙂
If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make Navy Bean and Ham Soup. It’s so easy even a beginner canner will nail it.
Navy Bean and Ham Soup – Canning Recipe
thank you farmgirltails for this delicious recipe idea
Ingredients
2 lbs dry Navy Beans, rinsed only DO NOT SOAK
1 Onion, diced
2 medium Carrots, diced
1 Celery stalk, diced
1 c Ham, diced
Chicken bouillon, powder
Garlic Powder
Hickory smoked salt
2 Jalapeno Peppers, sliced into rounds or Chilies (optional)
Instructions
First things first – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.
Then add to each jar:
3/4 cup dry navy beans, 1 tbsp of diced onion, 3 tbsp chopped ham, 1 tbsp diced carrots, 1 tbsp diced celery, 2 rounds of jalapeno peppers (optional), 2 tsp chicken bouillon powder, and 1/4 tsp hickory smoked salt. Fill the remaining jars with water leaving 1″ head space.
Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it closed with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can at 10lbs pressure for 90 minutes. Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. And there you have it – super easy breezy.
I hope you like the recipe. If you’re looking for more, please check out my other canning recipes here which I will be updating as I make. Happy canning 🙂