Canning recipe for ham and bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 oz John Morrell Mini Cubed Ham - 96% Fat Free .25 cup, chopped Carrots, raw 2 cup (8 fl oz) Water, tap .25 cup, diced Celery, raw .25 cup, chopped Onions, raw 3 serving Beans, dry, Navy 1/4 cup dry equal 1/2 cup cooked (by KEARNEST)
Boil water
Add beans, ham, vegetables to a quart canning jar
Fill jar with boiling water, leaving 1 inch head space
apply lid and band and process in pressure canner for 90 minutes at 15 pounds of pressure.
When ready to eat, open jar and warm in a sauce pan, Season as desired
Serving Size: 2-1 cup servings
Add beans, ham, vegetables to a quart canning jar
Fill jar with boiling water, leaving 1 inch head space
apply lid and band and process in pressure canner for 90 minutes at 15 pounds of pressure.
When ready to eat, open jar and warm in a sauce pan, Season as desired
Serving Size: 2-1 cup servings
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 0.5 g
- Cholesterol: 7.5 mg
- Sodium: 189.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 7.3 g
- Protein: 9.0 g
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