15 Bean & Ham Soup *Pressure Canned

1. 1

   ["Soak 15-bean mixture for 8 hours or overnight in 9 cups water.", "Drain & rinse beans and place in large stock pot.", "Cover beans with 2 quarts of Homemade Ham Stock, and 2 cups water. Bring mixture to a boil, uncovered. Lower heat, cover and simmer 2 1/2 hours; add the diced tomatoes, onion, garlic lemon juice and ham. Continue to simmer 30 more minutes, covered, Taste soup and add any salt, if preferred. Serve while hot or pressure can, if desired.", "Pressure Canning: (makes approx 7 pints)

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   Using a slotted spoon, fill canning jars half full with hot 'solids' from the soup mixture. Using a ladle add enough hot stock/liquid from soup to fill jars to 1"" head space. Wipe rims with vinegar to clean rims before applying a new, sterile lid, Add screw bands on to finger-tip tightness. Vent Pressure Canner 10 minutes.

3. 3

   Process pint jars 1 hour and 15 minutes or quarts 1 hour 30 minutes; at your canners proper pressure (psi)

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   I am at 5280 ft. altitude and use a dial-guage canner so, my psi is 13 lbs. Always check to ensure you are processing for your canners needs."]

* Per serving · 4 servings · Values may vary.

No additional tips available.