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Pressure Canning Bean Soup:

Canning bean soup is a great idea if you are wanting some nice comfort food stored for the cold winter months. It tastes especially great with corn bread baked in a cast iron skillet. Yumm.


2 cups dried navy beans
1 ham hock or 1/4 lb salt pork
1/2 hot red pepper, finely chopped*
1/2 cup chopped onion
Salt and Pepper to taste

*When cutting or seeding hot peppers you may want to wear rubber gloves to keep your hands from being burned, and be sure to not rub or touch your face, especially near your eyes.


Put beans in a large pot; add water to cover by about 2 inches. Bring to a boil. Boil for 2 minutes. Remove beans from heat and let soak 1 hour. Drain beans. Cover beans with water by 2 inches. Add onion, meat, and pepper. Bring to a boil. Cover and simmer for 2 hours. Remove ham hock and dice meat. Return the meat to your soup. Discard of the bone. Season with salt and pepper to taste. Ladle the soup into hot jars, leaving 1-inch of headspace. Adjust the two-piece lids. In pressure canner process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure.

Yields: 5 Pints or 2 Quarts

If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.