Transform canned ingredients into a culinary masterpiece: can ham and bean soup amaze you?

Canning ham and bean soup is a fantastic way to preserve this hearty and flavorful dish for future enjoyment. It’s a simple and rewarding process that allows you to enjoy the convenience of canned food without sacrificing taste or quality. In this blog post, we’ll explore the ins and outs of canning ham and bean soup, providing you with all the information you need to get started.

Choosing the Right Ingredients

The key to successful canning is using high-quality ingredients. For ham and bean soup, you’ll need:

• Canned ham, diced
• Dried navy beans, soaked overnight
• Onion, chopped
• Celery, chopped
• Carrots, chopped
• Chicken broth
• Bay leaves
• Black peppercorns

Preparing the Soup

1. Sauté the vegetables: In a large pot, sauté the onion, celery, and carrots in a little bit of olive oil until softened.
2. Add the ham and beans: Stir in the diced ham and soaked navy beans.
3. Add the liquids: Pour in the chicken broth and add the bay leaves and black peppercorns.
4. Simmer: Bring the soup to a boil, then reduce heat and simmer for at least 1 hour, or until the beans are tender.

Canning the Soup

1. Prepare the jars: Wash and sterilize six 1-pint canning jars and lids.
2. Fill the jars: Ladle the hot soup into the jars, leaving about 1 inch of headspace at the top.
3. Wipe the rims: Wipe the rims of the jars with a clean, damp cloth to remove any food residue.
4. Place the lids and rings: Place the lids and rings on the jars and tighten them finger-tight.
5. Process in a water bath: Process the jars in a boiling water bath for 90 minutes for pints.

Cooling and Storing

1. Remove from the water bath: After processing, carefully remove the jars from the water bath and place them on a wire rack to cool.
2. Check the seals: As the jars cool, the lids will seal. Press on the center of each lid to ensure it doesn’t pop back up.
3. Store: Store the canned ham and bean soup in a cool, dark place for up to 1 year.

Troubleshooting

• The soup is too thick: If the soup is too thick, add some additional chicken broth before canning.
• The soup is too thin: If the soup is too thin, add some cornstarch slurry (equal parts cornstarch and water) to thicken it.
• The jars didn’t seal: If any jars didn’t seal, refrigerate the soup and eat it within a few days.

Variations

• Add vegetables: Add other vegetables to your soup, such as potatoes, green beans, or corn.
• Use different beans: Instead of navy beans, try using pinto beans, black beans, or kidney beans.
• Add spices: Season the soup to your liking with spices such as chili powder, cumin, or oregano.

Benefits of Canning Ham and Bean Soup

• Convenience: Canned soup is incredibly convenient, especially when you’re short on time or don’t feel like cooking.
• Long shelf life: Canned food has a long shelf life, making it a great way to stock up on food for emergencies or long trips.
• Preserves nutrients: Canning preserves the nutrients in the food, so you can enjoy the health benefits of ham and bean soup even after it’s been stored for a long time.

How to Serve Canned Ham and Bean Soup

Canned ham and bean soup is a versatile dish that can be served in many ways. Try it as:

• A main course with a side of bread or crackers
• A side dish with grilled meats or fish
• A quick and easy lunch or dinner
• A comforting meal on a cold day

Questions You May Have

Q: Can I use any type of ham for canning soup?
A: Yes, you can use any type of ham for canning soup, but canned ham is the most convenient and easiest to use.

Q: How long can I store canned ham and bean soup?
A: Canned ham and bean soup can be stored in a cool, dark place for up to 1 year.

Q: Can I freeze canned ham and bean soup?
A: Yes, you can freeze canned ham and bean soup, but it will only last for 2-3 months in the freezer.