I have done this recipe twice and it turned out amazing. Got a good deal on ham and a new electric pressure canner for Christmas so I had to come back and refresh my memory!
I have been canning for a long time, just not soups. I have never waited 10 minutes before putting on the jiggler and my jars seal great. Now I will wait the 10 minutes. Never too old to learn!!
There's no point in waiting 10 minutes. Get an infrared thermometer -- in order for this to work, you put a piece of dark paper tape (blue painter's tape works well) on the side of your canner -- IR thermometers don't work on shiny surfaces. Anyways, point the thermometer at the piece of tape and you'll see within 1 degree of the temperature inside the canner! I've never seen any difference with or without venting the air at the beginning. I think this is an old wives' tale that made it into the official literature since no studies have been done after World War 2. Also, the same document prohibits canning dried beans without fully rehydrating them... yet here we see it works fine. It's always important to do your own risk assessment in any process (If I were relying on 30-year shelf life I would probably follow the tested "official" recipes exactly. For 1-2 year preservation, I'd take some liberties. Your mileage may vary.)
Looks very delicious! It’s hard to find videos of recipes without a lot of unnecessary chit chat. Not that I don’t enjoy chit chat but when referring back to videos while making the recipe, it’s easier if the video maker gets right down to business. Happy to have found your channel. Definitely subscribed. 👍🏻
Oh my! I also have a lot of ham taking up space in my freezer. I do take the ham bone and make ham stock, that I think would be delicious in this. I love how you just go into it, just found you, but will subscribe for certain. Thank you
I saw your furbabies! 🥰 Because I have health issues, I am always looking for easier ways to do things. I LOVE the fact that you used raw beans! Also, I think I'll just add I teaspoon of Better Then Bouillon to each jar and hot water instead of making broth separate. Thanks!
The Ball canning people say NOT to can dry beans, the heat does not penetrate, and they should not be eaten. They need to be soaked or quick soaked first. I would love to do it, so much less work, so if you have a more up to date link than I have found, I hope you will share. It would save so much work!! Thank you!!! Great idea!!
I am wondering if Ball canning people feel the same on this in regards to pressure canning...The heat is well beyond water boiling point, and has to be an element in the factor.
@@Geopolitic157 Yes, Ball specifically says never to can dry beans, as the internal temp does not get high enough to kill botulism in the center of the bean. They say to presoak all beans before canning. Always in a pressure canner.
I just started canning and my garbanzo beans and red beans were mushy. I also made pinto but haven’t tried yet. I can only imagine what the veggies would be like. I’m so torn on the methods. I think soaking overnight l, boiling for 5 min and then boiling soup for another 5 min and then processing for 75 min (for soup I’m told) or 90 just beans is a bit much. Please let me know your experience with this recipe and or ball recipe. Maybe I’m not doing something right.
Yes, one of those 'personal decisions' things... everyone can decide for themselves... and you need to be concious if you give a jar to someone else... they should be advised... it's their call whether they should take the risk or not.
I"m new to your awesome channel. Hitting the subscribe button now! Thanks for keeping all the good tricks we learned many years ago. So many times, I've wanted to ask mom something about baking, canning, frying, sewing...you name it...she had the answers.!
New subscriber. I am working on canning brisket and 10lbs of roast. I love having protein in jars but also some that are ready to go. Soups, stews and casserole
How does this fare with digestive thunder since the beans go in raw? I made Cincinnati chili the other day & even with apple cider vinegar in it plus the beans partially cooked to start then cooked in the chili to almost completely done, hubby & I both had horrible outcomes even after the portion we ate was cooked much more plus we took beano. So, I have 4 quarts in the fridge bc I'm just not sure canning them will help at all. I appreciate your straight forward information video with all the basics, direct content, & results without wasting time with a bunch of fluff. I've only been canning a few months & I need these kinds of informative videos. I've been concentrating on basics for meals to store for hard times. I'm canning things like this with beans & such that are nutritive even though high carbs when we currently eat much lower carb foods. There may be a day when having good food to eat is what matters! I'm subscribing to your channel. I have a ham to cook but it's moved back a bit since I just got a bunch of chicken on sale very cheap that will require use/canning much sooner than a shrink-wrapped ham. I need more ideas for chicken canning lol! Many Blessings from Deborah in West Virginia!
Lol. Well the beans continue to cook for awhile after taking out of the pressure canner so by the time you eat them they are fine. It’s a really yummy soup, give it a try! Also, I heard the more you eat beans the more your body gets gets used to them. It sure if there is science behind that or not.
I have a chicken canning video coming out soon. In fact I have two coming soon. I got 80 pounds of chicken quarters so I already processed half of it and I’m processing the other half today!
I didn’t, I never do unless it’s to save time cooking something later. However, if you have digestive issues with gas or bloating I do recommend that you soak yours! I will try to remind people in my other dry pack videos
@@affordablepracticalliving no I don’t have those issues thank Goddess. I am going to can up some Navy beans this weekend thank you your beans look great unlike what mine usually look lol all mushy
Mine were fine in this recipe but that’s why I did such a small amount of beans compared to water. One inch headspace is plenty just don’t over fill with other ingredients
Maybe it's best not not park cook but I would think that because so many people have digestion problems when eating beans you should still soak them over night before canning.
I don’t have any problems with cooking my beans without soaking. I never have really. I made these soups for myself but thank you for your feedback, next time I will put a disclaimer in the directions so people won’t be confused.
It takes a bit of time. About 20 minutes for a steady stream of steam, then time ten minutes, then put the giggler on and then it takes another 30ish minutes for it to rock, then time the 90 minutes. Then you have to wait till the little button thingy drops after you’ve turned the stove off to remove the giggler. Also, if you don’t have enough water your canner will burn and warp. Make sure if using Presto canner you have 3 quarts of water! I add a little extra when running it 90 minutes
I have never heard that but I will certainly check into it. I don’t want a false seal so I do it twice every time and haven’t had an issue yet. I plan to eat this food within a year. That being said, long term food storage and preserving is important just in case😉
They did swell which is why I put such a small amount it. I had one jar symphonic on me but I think I didn’t put the ring on tight enough as the lid was loose when they were done. The beans were mostly cooked when I took them out and then finished while still boiling hot on my counter. They are fantastic! I’ve tried a jar already
Dry pack method means you are putting the ingredients first and then filling with water or broth or whatever liquid. If you watch the video you will see I add broth. Hot pack method is cooking it all together first and then ladling it into the jars really hot. Dry pack is always less time consuming and is easier. Unfortunately not everything can be dry packed.
@@affordablepracticalliving actually you are doing something more like raw pack canning, although that term is usually only used with protein. Dry pack is unsafe. Look it up. I'd hate to think people are passing by your video, which was quite good, because of the unsafe title 🥰
You can add any seasoning you want. The main seasoning is in broth and the raw ingredients flavor the soup as they cook. Feel free to add garlic or spices and herbs!
Yes that was actually the only time I had ever done that! I wish we could edit videos after we post them so I could put text on that. Thank you so much!
I have done this recipe twice and it turned out amazing. Got a good deal on ham and a new electric pressure canner for Christmas so I had to come back and refresh my memory!
Glad you love it! I use this recipe frequently!
I have been canning for a long time, just not soups. I have never waited 10 minutes before putting on the jiggler and my jars seal great. Now I will wait the 10 minutes. Never too old to learn!!
That is how I learned to do it. I guess it has to build the pressure first 🤷♀️
There's no point in waiting 10 minutes. Get an infrared thermometer -- in order for this to work, you put a piece of dark paper tape (blue painter's tape works well) on the side of your canner -- IR thermometers don't work on shiny surfaces. Anyways, point the thermometer at the piece of tape and you'll see within 1 degree of the temperature inside the canner! I've never seen any difference with or without venting the air at the beginning. I think this is an old wives' tale that made it into the official literature since no studies have been done after World War 2. Also, the same document prohibits canning dried beans without fully rehydrating them... yet here we see it works fine. It's always important to do your own risk assessment in any process (If I were relying on 30-year shelf life I would probably follow the tested "official" recipes exactly. For 1-2 year preservation, I'd take some liberties. Your mileage may vary.)
Question
So when u put lid on canner u can put the jiggler in at beginning with no wait for venting? That sounds much faster
Looks very delicious! It’s hard to find videos of recipes without a lot of unnecessary chit chat. Not that I don’t enjoy chit chat but when referring back to videos while making the recipe, it’s easier if the video maker gets right down to business. Happy to have found your channel. Definitely subscribed. 👍🏻
More to come!
Oh my! I also have a lot of ham taking up space in my freezer. I do take the ham bone and make ham stock, that I think would be delicious in this. I love how you just go into it, just found you, but will subscribe for certain. Thank you
My hubby is a white bean and ham junkie so I'm certain he will appreciate this. Thanks!
Sometimes I just throw a bouillon cube in each quart jar. Works good.
Thanks! I make broth with bouillon when I don’t have any on hand. It’s easier lol.
I saw your furbabies! 🥰 Because I have health issues, I am always looking for easier ways to do things. I LOVE the fact that you used raw beans! Also, I think I'll just add I teaspoon of Better Then Bouillon to each jar and hot water instead of making broth separate. Thanks!
Great, thank you! I have a ham I need to use up, and this is perfect!
I LOVE ham & bean soup. TY for doing this.
The Ball canning people say NOT to can dry beans, the heat does not penetrate, and they should not be eaten. They need to be soaked or quick soaked first. I would love to do it, so much less work, so if you have a more up to date link than I have found, I hope you will share. It would save so much work!! Thank you!!! Great idea!!
I am wondering if Ball canning people feel the same on this in regards to pressure canning...The heat is well beyond water boiling point, and has to be an element in the factor.
@@Geopolitic157 Yes, Ball specifically says never to can dry beans, as the internal temp does not get high enough to kill botulism in the center of the bean. They say to presoak all beans before canning. Always in a pressure canner.
I just started canning and my garbanzo beans and red beans were mushy. I also made pinto but haven’t tried yet. I can only imagine what the veggies would be like. I’m so torn on the methods. I think soaking overnight l, boiling for 5 min and then boiling soup for another 5 min and then processing for 75 min (for soup I’m told) or 90 just beans is a bit much. Please let me know your experience with this recipe and or ball recipe. Maybe I’m not doing something right.
They also don't recommend cured meats like ham.
Yes, one of those 'personal decisions' things... everyone can decide for themselves...
and you need to be concious if you give a jar to someone else... they should be advised... it's their call whether they should take the risk or not.
Ok I’m gonna be that person, how do you cook them once you open a jar? Love the video no nonsense and your funny!!!
They are cooked in the pressure canning process but I heat them through on the stovetop or in the microwave
Thank you for this informative video. I am going to try this one.
Yay ❤so excited to try this recipe 🎉
So simple and good like Mama used to make. :)
I have got to do this recipe this year. What a quick meal idea. Thanks!
Just came across your channel today and of course subscribed. Can't wait to give this method a try.
Thank you so much! I will be alternating food/diet videos with canning/preservation videos for a few months.
Looks good. I'll just omit the meat for mine. Love a good bean and veggie soup!
Thank you! Love this video, basic and delicious, I’ll try it next week, HBH left from Christmas 😊
I"m new to your awesome channel. Hitting the subscribe button now! Thanks for keeping all the good tricks we learned many years ago. So many times, I've wanted to ask mom something about baking, canning, frying, sewing...you name it...she had the answers.!
Welcome to my channel! I can’t sew very well but I do have tricks with other things I will be sharing!
I love that you're using a mirepoix for your soup. Yum.
I use it in most my soups, easy to remember and tastes great! Can’t go wrong with the combo.
New to the channel tonight.
This looks delicious.
Going to have to make this. 💜
It is delicious! You will love it!
Thank you for answering. As you can tell I’m new to this!
Once you do it you will see how easy it is! I’m canning raw chicken today. In these times we need to can any extra food because food is pricey!
This looks great! Thank you for posting this video. 😊😊
Give it a try!
New subscriber. I am working on canning brisket and 10lbs of roast.
I love having protein in jars but also some that are ready to go.
Soups, stews and casserole
Yes it makes our lives easier plus we can buy when on sale and have for later!
Very nice!!
Thanks!
How does this fare with digestive thunder since the beans go in raw? I made Cincinnati chili the other day & even with apple cider vinegar in it plus the beans partially cooked to start then cooked in the chili to almost completely done, hubby & I both had horrible outcomes even after the portion we ate was cooked much more plus we took beano. So, I have 4 quarts in the fridge bc I'm just not sure canning them will help at all.
I appreciate your straight forward information video with all the basics, direct content, & results without wasting time with a bunch of fluff. I've only been canning a few months & I need these kinds of informative videos. I've been concentrating on basics for meals to store for hard times. I'm canning things like this with beans & such that are nutritive even though high carbs when we currently eat much lower carb foods. There may be a day when having good food to eat is what matters! I'm subscribing to your channel. I have a ham to cook but it's moved back a bit since I just got a bunch of chicken on sale very cheap that will require use/canning much sooner than a shrink-wrapped ham. I need more ideas for chicken canning lol!
Many Blessings from Deborah in West Virginia!
Lol. Well the beans continue to cook for awhile after taking out of the pressure canner so by the time you eat them they are fine. It’s a really yummy soup, give it a try! Also, I heard the more you eat beans the more your body gets gets used to them. It sure if there is science behind that or not.
I have a chicken canning video coming out soon. In fact I have two coming soon. I got 80 pounds of chicken quarters so I already processed half of it and I’m processing the other half today!
Soak your beans at least 8 hours and rinse them thoroughly before adding them. It removes the compound that causes gas.
Looks really good
It is! Try it, you will love it!
New to your channel. Thank you for sharing.
Your welcome! More to come!
Thank you ma’am!❤
You are welcome!
Good job.
I really want this recipe on my shelf but I'm going to stick with fresh pork since ham is so dense. It looks like it works really well.
That sounds good too
How long did you soak your beans or did you? This looked fantastic thank you
I didn’t, I never do unless it’s to save time cooking something later. However, if you have digestive issues with gas or bloating I do recommend that you soak yours! I will try to remind people in my other dry pack videos
@@affordablepracticalliving no I don’t have those issues thank Goddess. I am going to can up some Navy beans this weekend thank you your beans look great unlike what mine usually look lol all mushy
They should hold up fine. They still cook for a several hrs after I take them out so you should be good!
Really good recipe. Thanks.
Your welcome
This is my spouse's favorite canned food.
I did dry beans you need a lot of head space for the beans they grow
Mine were fine in this recipe but that’s why I did such a small amount of beans compared to water. One inch headspace is plenty just don’t over fill with other ingredients
I love how everyone uses the same spot on the rag to wipe each rim...... doesnt leave much juice for soup, i may add less beans
Maybe it's best not not park cook but I would think that because so many people have digestion problems when eating beans you should still soak them over night before canning.
I don’t have any problems with cooking my beans without soaking. I never have really. I made these soups for myself but thank you for your feedback, next time I will put a disclaimer in the directions so people won’t be confused.
Thank you.
TY
Were the beans soaked overnight? I'm assuming they weren't cooked.
Nope I just rinsed them and canned them.
First time here and I have never canned before. Is there any tricks that I should know that the books don't tell you?
It takes a bit of time. About 20 minutes for a steady stream of steam, then time ten minutes, then put the giggler on and then it takes another 30ish minutes for it to rock, then time the 90 minutes. Then you have to wait till the little button thingy drops after you’ve turned the stove off to remove the giggler. Also, if you don’t have enough water your canner will burn and warp. Make sure if using Presto canner you have 3 quarts of water! I add a little extra when running it 90 minutes
Did you cook your ham first?
Yes this is fully cooked leftover ham
I have been hearing people are shying away from wiping with vinegar because it breaks down the rubble seals of the lids.
I have never heard that but I will certainly check into it. I don’t want a false seal so I do it twice every time and haven’t had an issue yet. I plan to eat this food within a year. That being said, long term food storage and preserving is important just in case😉
How long will the soup be good to eat in the jar’s?
You generally have a shelf life of 2 years when canning but my soups don’t last that long lol.
@@affordablepracticalliving thank you. Very much appreciated.I can understand why your soup is not on the shelf very long. It looks Amazing.
That's great butt watch your beans...they say to cook your bean or pre soak because dry beans need lots of water.. ☺️
Now all we need is some cornbread fritters..
That sounds yummy!
Do you use cold or hot broth?
In this video the method was warm not hot broth because I started my canner cold.
You don't par cook your beans? Won't they swell, and syphon?
They did swell which is why I put such a small amount it. I had one jar symphonic on me but I think I didn’t put the ring on tight enough as the lid was loose when they were done. The beans were mostly cooked when I took them out and then finished while still boiling hot on my counter. They are fantastic! I’ve tried a jar already
What do you mean by dry pack method? You’re putting broth??
Dry pack method means you are putting the ingredients first and then filling with water or broth or whatever liquid. If you watch the video you will see I add broth. Hot pack method is cooking it all together first and then ladling it into the jars really hot. Dry pack is always less time consuming and is easier. Unfortunately not everything can be dry packed.
@@affordablepracticalliving actually you are doing something more like raw pack canning, although that term is usually only used with protein. Dry pack is unsafe. Look it up. I'd hate to think people are passing by your video, which was quite good, because of the unsafe title 🥰
What about seasonings?
You can add any seasoning you want. The main seasoning is in broth and the raw ingredients flavor the soup as they cook. Feel free to add garlic or spices and herbs!
Your water per manufacturer directions should go in first and then add your jars
Yes that was actually the only time I had ever done that! I wish we could edit videos after we post them so I could put text on that. Thank you so much!
For beginners like me are the beans cooked ? Ham straight out of a can?? need more detail. I will have to find someone who explains more for beginners
The ham can be from any source you like, the beans are not cooked but can be soaked the night night prior, or 12+ hrs in advance