Home Canned Bean Soup

I’ve been canning this recipe from the "Better Homes and Gardens Home Canning Cookbook" since 1973.  The optional ingredients are not in the original recipe; in 38 years, any recipe is bound to get modified a little.  If you use the optional ingredients, it makes 6 pints, if not, it makes 4 pints.  I usually make 3 times this recipe and can it in 2 canners - that's usually enough for a year's supply for us and we can share some. 
That’s how much we like bean soup.  I do can it in pints; when we have drop-in company, I just use more jars.  This old recipe makes delicious soup of just the right consistency; no "bean bricks" or mushy soup.
The biggest advantage to canning bean soup, besides the obvious one of having it ready in 10 minutes, is that we don’t have to eat bean soup for days.  I can serve it whenever we want and it tastes like the best homemade soup with no fuss and no leftovers.  That gives me plenty of time to make corn bread to go with (our favorite).
I often can this in the “off-season”; after the garden canning is completed or perhaps after the New Year.  We like ham shank; I have to ask for this at our grocery meat counter; they keep it in the back.  If you use ham, you may want a ½ teaspoon of salt per pint.  I usually chop my vegetables the day before to reduce the stress on canning day.
Ham Bean Soup
  1            pound  Dried Navy Beans -- or mixed soup beans or Great Northern beans or red beans
  1 ½       quarts  Water -- or chicken broth
  1           tablespoon  Garlic – minced (optional)
     ½       pound  Onion -- chopped
  5           stalks  Celery -- sliced (optional)
  6           ounces  Carrots -- 1/4" slice (optional)
1 ½ -2#   ham shank or a meaty ham bone or ½ pound ham
  1           Bay Leaf, Whole
              Parsley, chopped - to taste
  6           whole black peppercorns.
  • Soak beans 8-12 hours.  Drain and rinse.  (Or rinse beans, add to 2 quarts water.  Bring to boiling; reduce heat and simmer 2 minutes.  Remove from heat; cover and let stand 1 hour, then drain and rinse.)
  • Cover the drained beans with water or chicken broth; add shank, peppercorns and bay leaves (in a spice bag or tea ball), parsley and garlic.  Simmer; covered, 1 hour, adding carrots, celery and onions last 15 minutes.  Remove spice bag and ham bone, cut off meat and dice in 1" pieces. 
  • Wash jars; keep warm until filling. Prepare lids according to manufacturer's instructions.
  • Divide ham among jars.  Using a slotted spoon, ladle hot solids into hot jars, about 3/4 full.  Fill with liquid from cooking the ham and beans, leaving 1" headspace.  Use hot water to fill if you don't have enough broth.  Remove bubbles with plastic knife and wipe jar rim carefully before sealing.  
  • Cover and seal, place in pressure canner (with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1 1/2 hours.  
  • Let pressure drop of own accord ( about 30 minutes), open canner, remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jars carefully.

Yield:  6 pints if using carrots and celery, 4 pints without.
Equipment:  Stock pot or Dutch oven, chopping board, pressure canner, 13 x 9" pan with paper towel for jar filling, jars, lids and rings, funnel, lid magnet, jar lifter, plastic knife, small saucepan for lids, 4 quart measure for water, clean towels, stock pot to keep jars warm if necessary.
TO SERVE:  Add water to the top of the jar (just to make it a full jar and thin it a little bit if necessary), pour into a saucepan and heat 10 minutes.  1 pint makes 2 cups of soup.
2011 cost:  56¢ per jar with carrots and celery.  Sale bulk beans – 4# for $2.39 and sale ham $1.68 per pound.  

115 comments:

  1. In your ingredient list you list 3 each. 3 each of what ingredient? Its right next to the Bay Leaves. Also, how much parsley? Its listed in the directions, but not in the ingredient list? Thanks, can't wait to try.

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  2. Sorry - the 3 bay leaves were for 3X the recipe! which is what I often make. I just add fresh parsley, if I have it, to taste.
    Thanks for catching those errors!
    I think you'll like the convenience of home canned bean soup.

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  3. Okay, thanks for the quick update. I made a double batch. It was really easy to make. I also did the prep work last night, which also made it a lot easier.

    I do have one more question. In the batch I made this morning I had left over beans. Is this normal? I have some ham in the fridge I was thinking we could have that and cornbread for dinner (loved your suggestion).

    I have just got into canning this year and really enjoy it. Thanks for your blog.

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  4. Yes, it's not uncommon to have some left over. They will need a little more cooking if you didn't can them. I often get out a half-pint jar when I'm canning so I can can up any smaller amounts - occasionally I'm over or under on amounts. That's why canning books aren't too specific about amounts.

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  5. Great! I have a huge pot of soup and, rather than sticking it in the freezer, I'm getting out my jars and p.c. and putting it up that way. So much easier, both to keep and to reuse. Thank you.

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  6. can I use a regular canner since the soup is already cooked

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    1. You must use a pressure canner on low-acid items like this for your own safety. If, by regular canner, you mean a boiling water bath, I'm sorry, but the answer is no.

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  7. I often put tomatoes in my bean soup--does this have an effect on the canning?

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    1. I add tomatoes occasionally too, when I make bean soup from scratch. It should make no difference in canning, as the soup is canned far longer than you need for tomatoes. As with any new recipe, I would start with a recipe no larger than this, just in case you don't like the results - or you may want to half this one. If you add tomatoes, you will need extra jars, which usually isn't a problem.

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  8. I have a big, meaty ham bone and I want to make a bunch of soup for canning. What would happen if I triple the other ingredients, but only have one meaty ham bone? Will it be enough, or should I not triple the recipe? I just want to get as much for canning as possible out of the ham bone I have. Thanks!

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    1. I think your ham will be skimpy...however, that said, if it's flavorful, it should still work. Depends on how much your family likes ham, I guess. You might see how much meat you can get off your bone - I use about 1/2 pound per batch - that isn't much divided among 6 jars. But commercially canned baked beans and bean soup don't have much ham or salt pork in them either!
      You may get a few less jars, because you won't have the ham to add to the volume, still not really a problem.
      You may want to taste for salt - I don't usually add any because of the ham; with less, you may want some, or I purchase ham soup base (sold by the bouillon)to add to soups - if you find that, it could help the flavor and it's salty too.
      Good luck!
      This busy time of year, I'm really happy to have ready-to-heat soups on my shelf.

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  9. Thank you for your information on canning bean soup. I made some soup yesterday and it turned out great but now I decided I want to can some of my homemade soups. Do you think you can can any soup that has dairy products in it? I added some cream & sour cream to it and so I don't know if I should can it. I have a pressure canner so that is no problem, just concerned about the cream.

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    1. I don't think you would be satisfied with the quality of pressure canned soup with dairy products in it.
      I would suggest freezing it instead.

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    2. I belong to a group called canning rebels on Facebook. They say to mix all your ingredients minus the dairy, then when you open the soup you can add it then. Still quick and easy.

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  10. I am going to try this bean soup my husband loves soup of any kind and it does make for a fast meal thanks

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    1. I believer you;ll like this soup. It does thicken up a little after setting a few weeks; if it isn't thick enough for you, it will be.
      I sure like just making it once for a number of meals.

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    2. Can I can my bean soup in quarts

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    3. Yes...the directions for quarts are: process in pints 1 hour and 15 minutes at 10# pressure (for up to 1000’ elevation), quarts for 1 1/2 hours.
      This is the second to last direction in the recipe.

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  11. What is the pressure per pound and cooking time for elevations of 2,000 feet?

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    1. The processing time is the same; however, if you have a weighted gauge canner you will need the 15 pound weight for all elevations over 1001 feet, and if you use a dial gauge, you can can at 12 pounds pressure from 2001-4000 feet. You can check for a good approximation of your elevation on google earth by putting in your address or zip code.
      Charts for elevation using a pressure canner are in most canning books, like the Ball Blue Book.

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  12. I would like to add curry or turmeric to my bean soup would this be a problem?

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    1. Not from a food safety standpoint. Spices like this often taste stronger in a canned product, especially after it sits awhile - you might want to start with a smaller amount.

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  13. Question, I'm new to pressure canning. I bought a 16 quart Presto Canner (the kind without the gauge, just a rocking wieght) and it says to not use quart size mason jars if using the BOILING WATER METHOD? There is only about 2 inches headroom above the jars. Do I have to buy a bigger canner?

    Thank you!!

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    1. You can use your canner either as a pressure canner or a water bath canner; however for water bath canning, it will work for pint jars but is too shallow for quart jars. You can pressure can quarts, however, as the water is only a couple inches deep, not over the jars.
      You should look at this link for a clearer explanation with good pictures.
      Canning Equipment
      I would suggest you purchase a current Ball Blue Book at Walmart or a nearby store that sells canning supplies. I have a Presto just like yours - you will like it.

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  14. This recipe looks great! I will for sure be making this. I have a question about another recipe. In my Ball Blue Book there is a recipe for chili but I want to can my chili recipe but not sure if I should just use my ingredients then do the processing time as stated in the book recipe or if there is something different I should do. In the book recipe they state to put kidney beans in before serving but I want to go ahead and add mine at first. Is that a problem? I'm new at canning but really love it. Thank you for any information.

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    1. To can chili with beans using your recipe, start by soaking your beans. Then, after they are ready, brown your meat, add your drained beans and the remaining ingredients and simmer together 20 minutes to blend the flavors. Fill your hot jars with the hot chili mixture, adjust the lids and process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure.
      You will need to have more sauce to beans and meat to can this mixture so it isn’t too thick to heat through properly. It will thicken in the jar after cooling and setting awhile.
      A word about spicing your chili; it can get more intense after canning. You may want to add a little less than usual; you can always add some when you use it, but you can’t take it away!

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  15. Thank you so much! Your site is great!

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  16. Your recipe looks wonderful and I am going to try it this week and pressure can it for this winter. I love that the recipe has garlic and bay leaves. I put garlic and bay leaves in so many things. Have you ever canned a chicken noodle or chicken and dumplings soup base leaving out the noodles or dumplings? I would like to try that!

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    1. Yes I have...now I just can my chicken separately and I can soup vegetables.
      I combine them when I want soup. That way I don't have to process the vegetables so long, and the quality is better; also less work, actually, to can them on separate days.
      Here is the link for Canning Soup Vegetables.

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    2. So you think it's better to can the meat separately from the vegetables? Is this because the veggies get too soft during the long processing time for meat? I have canned vegetable soup and it has turned out OK, but the vegetables are kind of mushy. I may try it your way next time. Thanks so much for your insight! Love your blog!

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    3. Right, for us, the veggies get pretty soft when they have to be processed as long as the meat.
      However, I have had success with this beef stew recipe...Canning Beef Stew
      This recipe is one I use for canning a chicken mixture that works pretty well...Canning Chicken a la King

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  17. Hi! I am going to try pressure canning lots of soups for the first time! I love making homemade soups but have always frozen it. In this recipe, what if I just have left over ham that has been cooked and diced? Will this work?

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    1. Yes...I have done that at times. You'll need a half pound for this recipe.

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  18. Seems like a long processing time, I'm assuming because of the ham (?). Could I use turkey ham with this recipe and will it change the processing time? Thanks!

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    1. It is because of the ham; although beans are also a low acid food. Turkey ham shouldn't change the processing time.

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    2. After you are done canning , how long will it stay good for?

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    3. How long does food stay in the canning jars?

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    4. Most canned goods are good for 1 to 2 years in good shape if your storage conditions are good - that is, no sunlight and room temperature.
      Many canned goods are safe for many years - the quality may deteriorate some, but the safety is ok if the seal has not been compromised.
      I try to can what I will use in a year or two; that said, I am still using some 2009 canned goods with no loss of taste or appearance. I store mine in a pantry closet and the doors are usually closed.
      Exposure to light will change the appearance of some fruits like peaches over time, so it's best to store your canned goods out of the light if you can, in boxes if nothing else.

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  19. I have enjoyed your canning recipes. Yesterday I canned the Ham Bean Soup. The flavor is wonderful but my jars do not look as nice as yours. My beans look mushy and not whole. What did I do wrong? Thanks!

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    1. It may be your choice of beans - the bottom photo above is of mixed beans, the top photos are navy beans, which often stay a little more firm. I have found that Great Northern beans are a little more mushy too.
      I haven't really had a lot of problems with the beans being mushy, although we don't mind that in our soup. Older beans keep their shape better, I'm told, but I don't raise my own as my dad used to, so I don't really know how old mine are when purchased.
      You can try cooking them for 30 minutes instead of an hour before canning them; my husband usually helps me, so I get them in the jars pretty quickly and they don't continue to cook, so an hour as given in the recipe works for us.
      Glad you enjoyed the flavor. You'll find they are a real convenience meal.

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    2. Thank you for the reply. I did use did use Great Northern beans. I'll try Navy beans next time.

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  20. I just made a big batch of calico bean soup for dinner tonite and was wondering if I could can it the same way as your recipe? I've been just freezing it but now that I have a pressure canner it would be so much easier to can then freeze.

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    1. Yes, it can be canned. Just bring it back to a boil, fill your warm jars, and can per the directions above, keeping in mind you want about 3/4 solids in a jar. If your soup is thicker than that, you may have to add some hot water to each jar to thin it out a little so it cans correctly (the right density for the time and pressure) and is safe.
      However, because it is fully cooked already, it may be a little mushy - depends on how you like your bean soup.

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  21. can you can/process shelly beans and green beans together. What is the processing time?

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    1. Yes...but you must use the time for the shelled beans. The green beans may be too mushy that way for your taste.
      You always process for the item in your recipe that takes the longest time; in this bean soup recipe, it is the meat that requires the longest processing.
      Shelled beans alone or with green beans with NO MEAT take 40 minutes for pints and 50 minutes for quarts in a pressure canner at 10 pressure for 1000' altitude and 15# pressure above 1000'.

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  22. I have a lot of left over ham and bean soup. It has been simmering for many hours and fully cooked. Is it better to cold water can it for 3 hours or freeze it?

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    1. Your bean soup would be best frozen...I have done this with good success. I like to pack my frozen soup in flat freezer bags so I can store more in my freezer; lay them flat in a pan until they are frozen in case one leaks. Then they can be broken up and reheated quickly without thawing.
      You cannot water-bath can bean soup; it is not a safe method. It would have to be pressure-canned as directed in the recipe in this post.
      Canning your soup by any method after it is fully cooked would make for a very mushy product...probably even too much for us, and we like ours a little soft.
      Good luck with your project.

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  23. Fantastic recipe Sue. I made a triple batch late last year and am having the last jar this week. Pair it with hot, homemade, southern cornbread and it's perfect for a rainy evening dinner.

    Thank you,
    Bob

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    1. Thanks, Bob...glad you enjoy this as much as we do...we enjoy it often, especially in the winter...with cornbread too!

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  24. Hello, I have a general pressure canning question that I'm having a hard time finding an answer for... Do I have to fill the canner with jars? Can I use a 16 quart canner if I only have 4 pint jars of soup? Thanks.

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    1. The only concern that I would have with so few jars in a good size canner like the 16 quart is perhaps having the jars tip. I do have a 16 quart canner and a 10 quart (it usually holds 7 pint jars); I have canned as few as 4 pint jars in the smaller canner with no problems. You could put in a few empty jars to hold the space, or can water for emergency use to fill out the canner if this is a concern. Food safety would not be a problem in not filling a canner completely full.
      The other issue is a waste of processing space and cost for so few jars when your canner probably holds 9 or 10 pint jars. Most of us who can regularly probably err on the side of wanting to can too much at a time! That's probably why you don't really see this addressed in canning books - most canning recipes are for canner-sized batches.

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    2. Thanks so much for the reply, you've confirmed my thoughts and I look forward to my new canning adventures!

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    3. I have an electric pressure cooker/canner. In your recipe it says to put 3 quarts of water in it. Is this because it will be processing for 1hour and 15 minutes. Seems like a lot of water.

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    4. I have not used an electric pressure cooker/canner. You would have to follow the directions with your unit as to the amount of water you would need for canning.
      The Center for Food Preservation has the following statement on your type of appliance. I could not recommend using it for this recipe based on their statement.

      "Even if there are instructions for pressure canning in the manufacturer’s directions, we do not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing "canning" or "steam canning" buttons on their front panels. Our pressure process directions have not been developed for that type of appliance, and the canner being used does matter. Our recommendations were determined for stovetop pressure canners which hold four or more quart-size jars standing upright.

      We do not know if proper thermal process development work has been done in order to justify the canning advice that is distributed with these pressure multi-cooker appliances. What we do know is that our canning processes are not recommended for use in electric pressure multi-cookers at this time."

      Their full disclaimer can be found at these links:

      Burning Issue: Canning in Electric Multi-Cookers

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  25. thank you for your recipes..But i have a question on the Ham bean soup..When you go to serve the soup do you add a Jar full of water to it? or does it mean just to add water to the soup until the jar is full..Am confused on that part...Thank you so Much

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    1. I just add enough until the jar is full; I DON"T add a full jar of water. You may not need any depending on how thick you like your soup!
      Thanks for the question.
      Sue

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  26. Thank you so much for the answer..Loved the soup

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  27. I have a pressure canner that came with a 15 pound weight only and the altitude in my area is only around 600 feet. Will this weight work for this or should I invest in a 10 pound weight?

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    1. Joni,
      If your canner has a 15 pound weight, it should also have a dial. You will need to regulate your heat to reflect 10-11# pressure on the dial; even though the weight is 15#. That's the way larger Presto canners are.
      If you canner doesn't have a dial with the 15# weight, it probably isn't a canner but a pressure cooker. A pressure cooker is less than 10 quart capacity, and is NOT suitable for canning.
      If you have a canner with the dial, you can invest in the 10# weight and it will also need the stem to match, I believe. It is certainly more convenient, but not absolutely necessary.
      If you process this recipe at 15# at your altitude, it will be safe, but perhaps overprocessed.
      Hope this helps...check some of the canning links near the bottom on our canning page (on the sidebar) for more detailed information on canners from the experts.

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  28. Thank you so much for your reply. The box my camera came in says its a presto preservation 800 pressure canner and cooker and there is no dial, only a rocker weight. I will look into getting a 10 pound weight before I try this recipe. Thanks again!

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    1. It could be a three piece weight screwed together. Look at the directions again to see if that is the case
      My presto came assembled as a fifteen pound weight, but the weight can be disassembled and only two of the three pieces put back together.

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  29. I am realizing I do have a temperature gauge and could probably regulate the heat to reflect the 10 psi so maybe I will try that.

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  30. Hi! Thanks for the post! :) I am wondering if I can use the 'ready' navy beans in the jar? Or would it be best to use dried beans? Also-can I add potatoes to the soup or would they get mushy? How long to leave in the hot water bath?
    THANK YOU!!!

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    1. Hi, Michelle
      If you are going to pressure can bean soup you want to use dry beans. The ready navy beans in the jar are already canned; they would be mushy if recanned; also, you would lose the cost advantage of dry beans. If you like the "ready beans" in the jar, simply add your ham and vegetables and simmer until the vegetables are tender and eat! You wouldn't want to recan them.
      If you are talking about rehydrating dry beans by bringing them to a boil and then letting them soak, it's one hour, then proceed with the recipe.
      If you are thinking of water-bath CANNING bean soup in the jars...that's a no-no. It is not safe for low-acid foods like beans, vegetables and meat!
      Potatoes don't require nearly as long canning time as bean soup, I don't think you would be happy with the product.
      Thanks for your questions.

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  31. Ok! Thank you very much for answering my questions!!! :)

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  32. Thank you for sharing this recipe. It's an extremely easy, inexpensive recipe and everyone loves it. Yay! I make this when pork shoulder or leg is on sale. I soak 3 pounds of beans and smoke the pork leg while the beans soak. I use the bones and some of the meat for the soup broth. While the soup simmers, I use the extra beans and the fat from the pork to make baked beans. I double this recipe, but quadruple the bbq sauce: http://www.sbcanning.com/2012/02/renees-bbq-beans-looking-for-bushs.html?m=1 I can the beans, the soup, and use my stand mixer with the dough hook to shred the remaining pork and then mix in the extra BBQ sauce from the bean recipe. I freeze the bbq'd pork for pulled pork sandwiches. This makes 1 dozen pints of baked beans, 1 dozen pints of soup, and five quart freezer bags of BBQ'd pulled pork. It sounds involved, but there is actually a lot less dishes and fuss than doing the three related recipes separately. I cook everything on Saturday and pressure can everything on Sunday afternoon. There's a lot of waiting around while everything cooks, smokes, soaks, and cans, so I can do the other stuff that makes weekends great, too.

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  33. Can I double the recipe and use qt jars?

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  34. Yes. Can for 1 hour 30 minutes for quarts.

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    1. Thanks so much! I have been thinking about getting a canner/cooker and seeing this recipe made me order it! Got it today and can't wait to try your recipe!!

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    2. Sounds good Janet. You may want to try just this size recipe the first time to see if you are happy with the product...and a smaller amount is faster and easier to pack the first time.

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  35. I just got my all American canner. I have not used it yet and am happy to have found your recipe for ham and bean soup. Is it OK to use the broth that I cook the ham in to cook my beans? Should I chill the broth first and try to remove any fat from it? Thank you for any help. Liz

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    1. Yes, you want to use the cooking broth with all its flavor. If you think yours is fatty, you can certainly chill it first and remove the fat.
      I have found that ham isn't nearly as fatty as it used to be, and I haven't had to do that.
      My daughter-in-law and I canned this recipe again recently (her first time), and she served it last week when we were visiting on a chilly day...delicious.
      Good luck!

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  36. So I used my canner as instructed, but after cooking, most of the water (in canner, not jars) was gone. Is this normal?

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    1. I've had this happen once...I think I had my canner at a higher heat than was necessary to just keep the jiggler moving a few times a minute. When I can longer processed foods like meat, I now make sure I use at least 3 quarts of water in the canner (outside the jars) so I don't have that problem again. Remember that you only need a moderate flow of steam while venting the canner for 10 minutes, and the weight only needs to rock gently to keep pressure up, both of these helps keep you from boiling the water away.

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  37. Brilliant recipe. I have a question about the ham. Where I live in Europe ham shanks are impossible to get hold of. But I can get cooked ham. I understand I need half a pound for the recipe, but do I simmer it with the beans for an hour, add it towards the end or don't bother cooking it and just add dices to the jars?

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    1. The ham is strictly for the flavor...if you put it in right away, you'll extract the most flavor...however, any of your options work fine, and adding dices to the jars makes sure they are evenly distributed, and the longer your jars set on the shelf, the more the flavors continue to meld.

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  38. Thanks. I can see this becoming a regular favourite.

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    1. It certainly is one of ours...I recently helped my daughter in law make this recipe for them to enjoy at her request, after I had shared some with them.

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  39. Can you just omit the game to make it vegetable bean soup, or should I add less water?

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    1. You can certainly omit the meat...you will get less jars. Changing water will affect the consistency, which is pretty good as is.

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    2. I was wondering if I could use stew meat (Obviously, it would be cooked before jarring)? I often make it this way as a meal but want to can it for future meals. I will be using plenty of veggies too (also cooked prior). Any guide to liquid measurements because I want to can this in quarts, big family!!! I too, am somewhat new to canning. Feel more comfortable to have a written recipe to go by so I ensure my foods are safe to eat. Thanks for your info. It is very helpful!! Very trustworthy! Lori
      P.S. I would use how many pounds of 15 beans too? If it is not safe to use the meat, I am not opposed to just canning this with the veggies. Any suggestions? Thanks again!!

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    3. You don't need to cook your veggies prior to pressure canning this just add them to your beans the last 15 minutes you cook them before canning.
      As for liquid amounts, you don't want to fill your jars with more than 2/3 to 3/4 full of solids, so the mixture will get reach the right temperature all the way to the middle of the jar for safe processing.
      Try canning this recipe the first time, substituting your cooked stew meat for the pork or ham, and using the amounts of vegetables given and process in quarts. You will get less jars, but you won't have so much if you decide you don't like it.
      This recipe gets you right in the ball park for amounts; if you don't have enough liquid, use some boiling water to top off your jars.
      Then, if you like it, double the recipe the next time. Remember to follow the directions for pressure canning carefully. I use the same amount of 15 bean mixture as I do for navy or Great Northern beans. We like 'em all!
      Good luck!

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  40. I made this last year, but never left a comment. I had been making my mother's recipe for years, but decided to try yours because it was a little different and looked so delicious. The addition of chicken broth, garlic and carrots bumped the flavor up in a huge way. I will use your recipe from now on. Thank you! Thanks too, for the canning info. I made a double batch and we ate on it almost a whole year.

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    1. Thanks for the feedback...I still always have this recipe on hand too, and I'm glad your family likes it.

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  41. I made this in February. I just had one jar for dinner. Still delicious. Will make again soon.

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    1. Glad you like it...its still one of our favorites.

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  42. I only have the one bone and meat, but it's commercial ham which I find too salty and cloying. I'm adding another pound of pork soup bones and sliced meaty neck bones (making room for the next couple pigs coming home from freezer camp next week), letting that run in the crock overnight while the beans soak, then tomorrow I'll deflesh the bones and dice, set aside, and proceed from the "simmer one hour" point for the beans and so on.

    I tweaked the recipe a bit far as quantity goes, and am hoping for 9 or more pints. Thank you for your thoughts!

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    1. Good luck...I agree with using what you have if it doesn't alter the proportions of a tested recipe too much. We often double this recipe.

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  43. Hi Sue,

    Just wanted to let you know that we are launching a post this week highlighting the best canning recipes we could find, and we are featuring your Soup recipe with a link to the post: http://iowasue.blogspot.com/2011/07/home-canned-bean-soup.html

    Thanks for sharing your recipe - keep up the good work! :)

    -Kat

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  44. Hi Sue,

    Just wanted to let you know that our post on the “Best Canning Recipes” is now live: https://www.niftyhomestead.com/blog/best-canning-recipes/

    If you would like us to make any changes to your recipe, please let us know and we would be happy to do so!

    Thanks again for sharing your recipe with the homesteading community!

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  45. This is what I was thinking: Soak my beans (15 bean mixture) overnight. Next day: Cook my stew meat. Maybe make a seasoning packet (from the 15 bean bag...chicken or cajun flavor in 8-10 cups of water....that will fill my jars in the canning process). Put the beans in the quart jar: 1-1 1/2 cups, then add 1/4 cup each of the meat, chopped onion, carrots, celery, green pepper. Add my seasoning packet water to 1" headspace. Top with 1 tsp. salt? Process @ 10 lbs. pressure for 90 min. Sound like a winner? Hope so!
    P.S. Thank you so much for your help. I really appreciate it!!

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    1. I made the 15 Bean soup and canned it! It turned out great! Will be making alot more with a few tweaks. I chickened out and just did the veggies (no meat). I wanted to post a pic of the finished product but didn't know how to add the attachment somehow? No big deal though. Doesn't look as pretty as yours does above. :-)

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    2. Glad to hear it was a success. Don't know how to get a picture in the comments either...but we are glad you liked it!

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  46. Have your beans mixture and liquid hot when packing. You might want to taste for salt, those seasoning packets are mostly salt, you can always add, even when you serve your soup, but you can't take it out. Let us know how it comes out.

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  47. Have you tried this with ham broth? I cooked the bones and fat down and have a nice dark broth I would like to use instead of chicken, what do you think?

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    1. I'd check for saltiness...otherwise, it sounds great. If you'd use it in your regular bean soup, I'd use it for your canned soup. If it's too salty, you may have to dilute it.

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    2. Great thanks for getting back to me,soup looks delicious can't wait to make it.

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  48. Hi. I grew up in an Army family and lived every other year on my grandparents farm in Washington. They had a dirt cellar. My job was to keep the woodstove and wood heaters full. Grandma canned everything from the first spring harvests on. This was on a woodstove with waterbath and pressure cookers. I've gotten back into canning...waterbath...and just got a pressure canner. Thank you for all your advice.

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    1. Hi..I canned this recipe again this week...can't run out before the end of winter, although it is 70° here today, in Iowa in February!
      We followed my husband in the Army around the country and to Europe...and Myrna and I know what it is to fill the kitchen woodbox for Grandma's wood cook stove!
      Glad you're trying canning again...it's a satisfying hobby.

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  49. Hi. Hate to sound stupid, but I'm new to canning. What is a pressure canner? Is it a pressure cooker?

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    1. No question is stupid...not getting the facts may be.
      A canner is at least 10 quarts...You can tell if it’s a pressure cooker; it is 8 quart or less capacity, and doesn’t have variable 5-10-15 pound weights.
      Read the following article to see pictures and get some information: Choosing a Pressure Canner

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    2. Well, thank you very much. Looks like I have just a pressure cooker & that I have a lot of reading to do. :)

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  50. this receipe is wonderful.. mine thickened when canned but that's really ok If I don't want bean soup, just scoop it out and heat it and it is
    a fantastic side dish. goes with pork chops, chicken really whatever meat you're having be sure to throw in some cornbread to go with it. yum !!!

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  51. Question for you in the recipe for ham it says 1 1/2 # but that’s missing a word or weight.
    But very interested in your recipe. Thanks

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    1. The # is an abbreviation for pound...we usually use a ham shank that weighs about 1 1/2 to 2 pounds...it has the bone in, when the meat is cut off and used it's about 1/2 pound. You can also use a 1/2 pound of ready-to-eat ham, cut up.
      This is a recipe I use every year...I will be canning some again soon. It's good to can this when you aren't pressed with canning garden and orchard produce.

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    2. Thanks you very much for the explanation I had know idea.
      Plus I agree with your tip can when ever you can.

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  52. I’m from Iowa too, by Ames. I really liked how you explained everything. I am excited to make this. Thanks

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  53. Love your post, I am in the kitchen now. I can not find the print button for the recipe.

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    1. Sorry, no print button. You'll have to use the "highlight" method.

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    2. Im in Iowa too! I live by Cedar Falls! Thank you for posting this article about soup I am excited to try it!

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  54. Are you able to use different beans like Lima with this recipe?

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    1. I haven't tried lima beans, I don't think there would be a safety issue, I don't know if their cooking time is the same as Navy or great northern beans, which might make a difference.

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  55. Hi, I love bean soup and your looks good. I do have one question, you say 6oz of carrots, that’s not very many. Are you sure you didn’t mean 6 whole carrots?

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    1. Six ounces is what I use...this recipe only makes 6 pint jars of soup. If you look at the middle photo you can see the carrots on top. This is a good size recipe to try the first time. The original recipe doesn't call for carrots at all, but we like them.

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