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.
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.
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