Canning Ham and Bean Soup

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Canning ham and bean soup is more than just a way to store food—it’s a form of culinary self-care. It ensures that on days when life feels rushed, you still have something warm, filling, and homemade ready to serve. Whether you’re preserving leftover holiday ham, managing your pantry, or simply love the idea of quick comfort in a jar, this process brings both flavor and function into your kitchen.

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Once you’ve tried it, it’s hard to go back. This recipe delivers rich, savory flavor and the kind of nourishment that’s ready in minutes, straight from your shelf.

Why Canning Ham and Bean Soup is Worth It

Here’s why this method is a must-have skill for any home cook:

Reduces Waste: Great way to use leftover ham or bulk beans
Saves Time: Ready-to-eat meals when you need them
Shelf-Stable: No freezer space needed; lasts up to 12–18 months
Customizable: You control the salt, spices, and ingredients
Batch Friendly: Make once, enjoy again and again

Perfect for meal prep or emergency meals, it’s a way to cook smarter, not harder.

Ingredients Table: What You Need for Canning Ham and Bean Soup

Ingredient	Purpose
Cooked ham	Adds hearty, savory depth to the soup
Dry beans	A classic base that holds texture well during canning
Onions and garlic	Build foundational aromatic flavor
Carrots and celery	Add color, sweetness, and balance
Bay leaves and thyme	Bring subtle herbal warmth to the broth
Salt and pepper	Essential for seasoning
Water or broth	Creates the flavorful liquid base for the soup

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How to Can Ham and Bean Soup: Step-by-Step

1. Prepare the Ingredients

Start by soaking your dry beans overnight or using a quick boil method. Cook them until tender but not mushy—they’ll continue to cook in the jars. Dice the ham and vegetables into small, even pieces to ensure uniform texture.

2. Make the Soup Base

Sauté onions and garlic in a large pot until aromatic. Add your carrots, celery, ham, beans, broth, and seasonings. Simmer everything for about 30 minutes to allow the flavors to come together. Remove bay leaves before canning.

Chill for 10 minutes to set—this resting time helps distribute flavors and makes for easier ladling into jars.

3. Fill Jars and Pressure Can

Use clean, hot jars and fill each one with hot soup, leaving about 1-inch of headspace. Wipe rims, secure lids, and place jars in a pressure canner. Process quarts for 90 minutes at 10 PSI, adjusting for altitude as needed.

4. Cool, Label, and Store

Let the canner cool fully before removing jars. Once out, allow jars to rest for 12–24 hours undisturbed. Check for proper sealing. Label with the date and store in a cool, dark place. Properly sealed jars can last over a year.

Tips for Perfect Ham and Bean Soup Canning Every Time

Use a pressure canner only—meat and beans are low-acid and must be safely processed
Avoid adding dairy, flour, or pasta—these can’t be safely canned
Don’t fully cook the beans before canning—they’ll turn mushy
Always leave headspace to allow for expansion during processing
Add acidic elements like vinegar or tomato after opening for flavor, not before canning

Variations on Canned Ham and Bean Soup

Try one of these twists to give your soup a unique personality:

Smoky Ham & Bean: Add smoked paprika or chipotle powder
Southwestern Style: Use black beans, corn, cumin, and green chilies
Rustic Veggie: Add chopped kale, turnips, or parsnips
Extra Meaty: Include diced bacon or smoked sausage along with the ham
Garlic Lovers: Double the garlic and finish with roasted cloves after reheating

Serving Suggestions and Storage Advice

Serving Ideas:

With cornbread, toast, or garlic bread
Over rice or quinoa for a heartier meal
With a spoon of sour cream or sprinkle of fresh herbs

Storage Tips:

Store sealed jars in a cool, dark pantry for up to 12–18 months
Refrigerate opened jars and use within 3–5 days
Do not freeze canned jars; the glass may crack
Always inspect jars before using—check for bulging lids, leaks, or off smells

FAQs About Canning Ham and Bean Soup

Can bean soup be canned?

Yes, bean soup can be safely canned using a pressure canner. Always follow proper processing times and avoid adding thickeners.

Can homemade soup be canned?

Absolutely. Homemade soup without dairy or pasta can be pressure canned. Ensure all ingredients are cooked and use tested guidelines for times and pressures.

What ingredients go in ham and bean soup?

Typically: cooked ham, beans, onion, garlic, celery, carrots, herbs like bay leaf and thyme, and broth. Other veggies or seasonings can be added based on preference.

Does soup need to be hot before canning?

Yes, always use the hot-pack method. Fill jars with hot soup and process immediately. This ensures safe internal temperatures and proper sealing.

Canning ham and bean soup brings you the satisfaction of a homemade meal with none of the day-of cooking. Once you’ve prepped, cooked, and canned a big batch, you’ve set yourself up for dozens of ready-to-heat meals in the months ahead.

It’s a perfect solution for busy weeks, unexpected guests, or cozy evenings when all you want is something hearty and homemade. So gather your jars, fire up the pressure canner, and start filling your shelves with flavor you can count on.