We love soup!
Chicken soup, minestrone, corn soup, veggie soup, bean soup, you name it we will eat it! Soup is one area of canning that you do get to flex your creative muscles! Following guidelines from NCHFP you can use any soup, bean and vegetable combination that you wish to use. Any bean or legume must be rehydrated first! Then, combine this with broth, simmer for five minutes and place into hot jars with a 50% solid to a 50 % liquid ratio. You then must pressure can for 60 minutes (pints) or 75 minutes (quarts) and TaDa!!
That being said, this is actually a slightly different version of Bean Soup from Ball Blue Book of Canning. I made some small changes but will discuss them. These changes remained in line with NCHFP, so I think we are safe!
Some items should not be canned. These include (but are not limited to)
*Rice, Pasta, Grains in general (barley etc)
*Thickeners such as flour, cornstarch, arrowroot etc.
But if is a vegetable, meat or bean! Have fun and experiment!
For today’s canning, I decided on bean soup because we had baked a ham and had a quite large ham bone left. I removed the fatty outer layer and used the bone with some bits of meat attached. I also left out the hot peppers called for in the recipe and I added chopped carrots! Carrots go with soup, right?
First, I soaked 4 pounds of white beans. Cover them with water and bring to a boil for two minutes. Then turn them off and set aside. When you start, they look like this!
After an hour, they will look more like this!
Then you want to drain the liquid out, place back into a large stockpot (or a roasting pan in the oven) with one chopped onion, 4 chopped carrots and 2 hamhocks, 1/2 pound salt pork or a ham bone with the majority of fat gone!
I like to bake mine in the oven so that I don’t worry about burning it, it also warms up my house and leaves the stove open for other food!
However you cook it, you want to simmer this for two hours. This lets the flavors combine, the beans fully cook and lets the meat get really happy with the beans. Then, take your big soup bone out, shred the meat off of it and add it back in. Notice this is mostly meat and not the fat. Fat is not good in canning! It can really cause problems for sealing your jars, as well as insulate the bot toxin thus preventing heat penetration.
Once they are all back together, bring your soup up to a boil. Pour your hot soup into hot jars and leave a good one inch head space. With these, I go about 3/4 of the way with beans and veggies and the rest with broth. Your beans will continue to absorb that liquid so be pretty generous with it! These jars are actually a bit fuller then usual, I took some of the beans out, but of course THAT picture was accidently deleted.
Then, remove air bubbles with your plastic spatula (NOT your metal butter knife), wipe the rims, cap them and place into your pressure canner. NCHFP calls for a different timing then Ball did, but I went with the Ball Blue Book time of 90 minutes for quarts (75 for pints) because this is so close to their recipe!
Then, when your done, they all cook together and are Happy! This is a bit better picture of the level I typically go for bean soup! Perfect for a cold winters day!
4 pounds dry navy beans
4 hamhocks, a large ham bone or 1/2 pound salt pork
2 chopped onions
4 large chopped carrots
salt, pepper, seasoning to taste
Rinse your beans, cover with water and simmer two minutes. Remove from heat and let sit for one hour. Drain water and add beans, vegetables and meat back to stockpot or ovensafe container. Simmer for two hours until fully cooked. Shred meat (removing fat) and combine with beans, bring back to simmer. Place into jars leaving one inch head space. process for 90 minutes (quarts) or 75 minutes (pints). This makes seven quarts with enough left over for dinner for four.