Canning Ham and Bean Soup: A Hearty and Delicious Pantry Staple
Ham and bean soup is a classic comfort food that's perfect for a chilly day. It's also incredibly versatile, and can be easily customized with different beans, vegetables, and spices. And best of all, it's incredibly easy to can, making it a perfect pantry staple for busy days or emergencies.
Why Can Ham and Bean Soup?
- Long Shelf Life: Canned ham and bean soup can last for up to a year in your pantry, making it a great way to preserve your harvest or stock up on nutritious meals.
- Convenience: When you're short on time, a can of homemade soup is a lifesaver. Simply heat and serve!
- Cost-Effective: Canning allows you to stretch your food budget. You can make large batches of soup and enjoy it throughout the year.
Preparing Your Ingredients
Before you begin canning, it's crucial to gather the right ingredients and ensure they are fresh and properly prepared. Here's what you'll need:
Ingredients:
- Ham: Use leftover ham bone or cooked ham, diced. You can also use canned ham, but be sure to drain it well.
- Beans: Choose your favorite beans, such as kidney beans, pinto beans, or black beans.
- Vegetables: Add diced carrots, celery, potatoes, onions, or any other vegetables you enjoy in your soup.
- Broth or Stock: Chicken or vegetable broth works well. You can also use water, but broth adds flavor.
- Spices: Salt, pepper, garlic powder, onion powder, bay leaf, and other spices are great additions.
Preparing Your Ingredients:
- Ham: Dice the ham into bite-sized pieces.
- Beans: If using dry beans, soak them overnight and then cook them until tender. Canned beans should be drained and rinsed.
- Vegetables: Dice or chop vegetables into small pieces.
- Broth: Warm the broth or stock to a simmer.
Canning Your Ham and Bean Soup
Equipment:
- Large stockpot
- Canning jars and lids
- Jar lifter
- Canning rack
- Water bath canner
- Ladle
- Funnel
- Magnetic lid lifter
Instructions:
- Prepare jars and lids: Wash jars and lids in hot soapy water and sterilize them in boiling water for 10 minutes.
- Combine ingredients: In a large stockpot, combine the ham, beans, vegetables, broth, and spices. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
- Fill jars: Use a funnel to carefully ladle the hot soup into the sterilized jars, leaving a 1-inch headspace.
- Process jars: Place the jars in a water bath canner, ensuring the water covers the jars by at least 1 inch. Process for 75 minutes at 0 feet elevation. Adjust processing time based on your altitude.
- Cool jars: Remove the jars from the canner and let them cool completely. You should hear a "popping" sound as the lids seal.
Tips:
- Use a pressure canner: If you live at a high altitude, use a pressure canner to ensure proper sealing and safety.
- Test the seals: To ensure proper sealing, press down on the center of the lid. If it pops back up, the seal is not complete.
- Store in a cool, dark place: Once the jars have cooled completely, store them in a cool, dark place.
Enjoying Your Canned Ham and Bean Soup
Your homemade canned ham and bean soup is now ready to be enjoyed! Simply heat a can in a saucepan over low heat, and serve with a dollop of sour cream or a sprinkle of cheese. You can also use it as a base for other dishes, such as chili or shepherd's pie.
Remember: Canned food is a great way to preserve your harvest and enjoy delicious meals throughout the year. By following these steps, you can confidently can your own ham and bean soup and have a nutritious and comforting meal ready whenever you need it!
