Join INGunOwners For Free
Results 1 to 4 of 4
  1. #1
    Master

    User Info Menu

    Food prep - Canning navy beans and ham

    So we cooked a ham this week...and had this glorious ham shank bone left over. So I got on Youtube and watched several vids on making home canned ham and bean soup...using dried beans.

    Used a one pound bag (dry weight) of small navy beans, some celery, carrots, and diced up leftover ham.

    Very simple to do, you must have a pressure canner. This can not be made safely in a water bath canner.

    Put 1/2 to 3/4 cup dry beans (MAX...no more than 3/4 cup) in a quart jar, a layer of celery, a layer of carrots, a layer of diced ham....added a water/chicken broth mix and pressure canned for 90 minutes. Turned out great, made 10 quarts. Good on the shelf for a couple years.

    See you tube for other bean and ham recipes.
    Last edited by PistolBob; 3 Weeks Ago at 17:47.

  2. #2
    Grandmaster Leadeye's Avatar

    User Info Menu

    I'm going to have to try my bean experiment on navy beans. It worked on black beans that I bought in the grocery store. They germinated and produced another crop of viable beans so I just keep some bags around as part of my foods program. I like cornbread and beans so there are several jars of Randall's in the pantry ready to eat.
    Where's the Kaboom? There was supposed to be an earth shattering Kaboom.

    Marvin the Martian

  3. #3
    Expert phatgemi's Avatar

    User Info Menu

    Quote Originally Posted by PistolBob View Post
    So we cooked a ham this week...and had this glorious ham shank bone left over. So I got on Youtube and watched several vids on making home canned ham and bean soup...using dried beans.

    Used a one pound bag of small navy beans, some celery, carrots, and diced up leftover ham.

    Very simple to do, you must have a pressure canner. This can not be made safely in a water bath canner.

    Put 3/4 cup dry beans (MAX...no more than 3/4 cup) in a quart jar, a layer of celery, a layer of carrots, a layer of diced ham....added a water/chicken broth mix and pressure canned for 90 minutes. Turned out great, made 10 quarts. Good on the shelf for a couple years.

    See you tube for other bean and ham recipes.

    Curious how you got 10 quarts out of one pound of beans. Your recipe said 3/4 cup dry beans into quart jar. Pound is 2 cups. You would need a lot more than a pound????

  4. #4
    Master

    User Info Menu

    Quote Originally Posted by phatgemi View Post
    Curious how you got 10 quarts out of one pound of beans. Your recipe said 3/4 cup dry beans into quart jar. Pound is 2 cups. You would need a lot more than a pound????
    I don't know...it was a 16 oz (dry weight) bag of beans. Not sure what the dry weight of 3/4 cup was...didn't weigh it. Heck it may have been a 2lb bag...looking.... nope...16 oz. Damned good question...maybe she only used a 1/2 cup of beans....I'll have to find out. We got 10 jars of bean soup..


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Button Dodge