Leftover ham and bean soup revival: discover the easy steps to reinvent your soup

Preserving leftover ham and bean soup is a fantastic way to savor its deliciousness beyond its initial consumption. Canning, a time-honored preservation technique, allows you to extend the shelf life of your soup for months, ensuring you have a hearty and comforting meal on hand whenever the craving strikes. In this comprehensive guide, we will delve into the step-by-step process of how to can leftover ham and bean soup effectively and safely.

Ingredients and Equipment

Before embarking on your canning journey, gather the necessary ingredients and equipment:

• Leftover ham and bean soup
• Canning jars and lids
• Jar lifter
• Pressure canner
• Measuring cups and spoons
• Funnel
• Ladle
• Kitchen towels
• Clean dishcloths

Preparing the Soup

1. Heat the Soup: Bring your leftover ham and bean soup to a boil in a large pot.
2. Remove Excess Fat: Skim any excess fat from the surface of the soup.
3. Adjust Seasonings: Taste the soup and adjust the seasonings as desired.

Sterilizing the Jars

1. Wash the Jars: Wash the canning jars and lids thoroughly in hot, soapy water.
2. Sterilize the Jars: Place the clean jars and lids in a large pot filled with water. Bring the water to a boil and sterilize the jars for 10 minutes.
3. Keep Hot: Keep the jars and lids hot in the boiling water until ready to use.

Filling the Jars

1. Use a Funnel: Place a funnel over the mouth of a sterilized jar.
2. Ladle the Soup: Carefully ladle the hot soup into the jar, leaving about 1/2 inch of headspace at the top.
3. Remove Bubbles: Use a rubber spatula or knife to remove any air bubbles trapped in the soup.

Sealing the Jars

1. Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to remove any food residue.
2. Place the Lids: Place the sterilized lids on the jars.
3. Tighten the Rings: Screw on the canning rings finger-tight. Do not overtighten.

Pressure Canning

1. Place the Jars in the Canner: Place the filled jars in the pressure canner rack.
2. Add Water: Add enough water to the canner to cover the jars by at least 1 inch.
3. Secure the Lid: Close and lock the lid of the pressure canner.
4. Process the Soup: Process the jars according to the recommended processing time for your altitude. For example, at sea level, process pints for 75 minutes and quarts for 90 minutes.
5. Cool the Jars: Once the processing time is complete, turn off the heat and let the canner cool down naturally. Do not open the canner until the pressure gauge reads zero.

Storage and Use

1. Store in a Cool Place: Store the canned ham and bean soup in a cool, dark place for up to 1 year.
2. Inspect Before Using: Before consuming the canned soup, inspect the jars for any signs of spoilage, such as bulging lids or leaks.
3. Heat Before Serving: Heat the canned soup thoroughly before serving.

Safety Tips

• Always follow the manufacturer’s instructions for your pressure canner.
• Use only fresh, high-quality ingredients.
• Sterilize all equipment properly to prevent contamination.
• Process the jars for the recommended time to ensure safety.
• Store canned goods in a cool, dry place.

Frequently Asked Questions

Q: Can I use any type of ham and bean soup for canning?
A: Yes, you can use any type of ham and bean soup, including homemade or store-bought.

Q: How long can I store canned ham and bean soup?
A: Properly canned and stored ham and bean soup can last for up to 1 year.

Q: Can I add additional ingredients to my canned soup?
A: Yes, you can add additional ingredients to your canned soup, such as diced vegetables or cooked meat. However, adjust the processing time accordingly.

Q: What are the signs of spoilage in canned goods?
A: Signs of spoilage in canned goods include bulging lids, leaks, or a foul odor.

Q: How do I reheat canned ham and bean soup?
A: You can reheat canned ham and bean soup on the stovetop over medium heat or in the microwave on high power for 1-2 minutes per serving.