Nourish your family year-round: pressure canning ham and bean soup for long-term storage

Pressure canning is a safe and effective method for preserving food for long-term storage. It’s an excellent way to preserve the flavors and nutrients of your favorite soups, including ham and bean soup.

Benefits of Pressure Canning Ham and Bean Soup

• Extended shelf life: Pressure canning creates a vacuum-sealed environment that prevents bacteria from entering, extending the soup’s shelf life to up to 12 months.
• Enhanced flavor: The high heat and pressure used in pressure canning intensifies the flavors of the ingredients, resulting in a more flavorful soup.
• Convenience: Canned soup is ready to eat whenever you need it, making it a convenient option for busy families or individuals.

Materials You’ll Need

• Pressure canner
• Canning jars with lids and bands
• Ham and bean soup
• Ladle
• Jar lifter
• Headspace tool
• Clean cloths or towels

Step-by-Step Instructions

1. Prepare the Soup

• Prepare your favorite ham and bean soup according to your preferred recipe.
• Let the soup cool slightly before canning.

2. Prepare the Canning Jars

• Wash the canning jars, lids, and bands in hot, soapy water.
• Sterilize the jars by boiling them in water for 10 minutes.

3. Fill the Jars

• Using a ladle, fill the canning jars with the hot soup, leaving about 1 inch of headspace at the top.
• Remove any air bubbles by gently tapping the jars on the counter.

4. Seal the Jars

• Wipe the rims of the jars with a clean cloth or towel.
• Place the lids on the jars and screw on the bands finger-tight.

5. Process the Soup

• Place the jars in the pressure canner rack.
• Add water to the canner according to the manufacturer’s instructions.
• Lock the lid on the canner and bring it to high pressure.
• Process the soup at 10 pounds of pressure for the following times:
• Pints: 75 minutes
• Quarts: 90 minutes

6. Cool the Jars

• Once the processing time is complete, turn off the heat and allow the pressure to come down naturally.
• Remove the jars from the canner and let them cool completely on a wire rack.

7. Store the Soup

• Label the jars with the date and contents.
• Store the canned soup in a cool, dark place for up to 12 months.

Tips for Success

• Use fresh, high-quality ingredients for the best flavor.
• Don’t overfill the jars, as this can prevent proper sealing.
• Process the soup for the correct amount of time to ensure safety and prevent spoilage.
• Store the canned soup in a cool, dark place to maintain its quality.

Alternative Methods for Canning Ham and Bean Soup

Water Bath Canning: This method is not recommended for ham and bean soup because it does not reach a high enough temperature to kill potential bacteria.

Boiling Water Canning: This method can be used to can ham and bean soup, but it is not as effective as pressure canning. The soup should be boiled for 3 hours before canning.

Final Thoughts

Pressure canning ham and bean soup is a great way to preserve this delicious and nutritious dish. By following these instructions, you can safely and easily can your own ham and bean soup, ensuring you have a delicious and convenient meal option on hand whenever you need it.

Frequently Asked Questions

Q: Can I use any type of pressure canner to can ham and bean soup?
A: Yes, you can use any type of pressure canner that is in good working condition.

Q: How long can I store canned ham and bean soup?
A: Properly canned ham and bean soup can be stored for up to 12 months in a cool, dark place.

Q: What are the signs of spoilage in canned ham and bean soup?
A: Signs of spoilage include bulging or leaking jars, off odors, and changes in color or texture. If you notice any signs of spoilage, discard the soup immediately.