Ham and bean soup for canning.
Ingredients:
Ham bone
1 lb white beans
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrot
1 tsp thyme
2 bay leaves
5 cloves garlic, minced
I gallon liquids (broth and/or water) to add to soup after beans are rehydrated.
Soak beans in water with 1” to cover, for 5 hours or overnight. Drain off water. Add all ingredients together. Bring to boil, then simmer for an hour.
Strain solids, fill jars half full. Then fill to 1” headspace with broth. Clean rims, add lids/rings and process in pressure canner. 60 minutes for pints, 75 min for quarts using weight recommended based on your elevation. I processed my pint and a half jars for 90 minutes.
For USDA approved methods and recipes:
www.NCHFP.uga.edu
This is NOT a USDA approved recipe; however it is adapted from the USDA guidelines for canning soups. There is a Ball/Bernardin tested recipe for ham and split pea soup (split peas are considered beans/legumes) so this recipe is simply an adaptation of that recipe.