Canning Ham and Bean Soup

Step 1

Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight.

Step 2

Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.

Step 3

Bring the beans to a boil and simmer for 30 minutes.

Step 4

Meanwhile, chop the veggies and ham.

Step 5

Bring the broth to a boil.

Step 6

Fill the jars with equal amounts of beans, ham, and carrots.

Step 7

Top the jars with boiling broth and bean liquid leaving 1 inch headspace in each jar.

Step 8

Remove air bubbles, wipe jar rims. Place lids and rings.

Step 9

Put the jars into pressure canner. Follow the instructions for your canner model.

Step 10

Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.