How to Home Canning White Beans and Ham

How to Home Canning White Beans and Ham. Very quick and easy way to add some protein to your pantry.
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[@VickiAndrews-uk4qe]

Just watched your video, very informative! Thank you. I am new to pressure canning and want to add ham to my dry beans. Is that cooked ham you added?

[@emilylangworthy8608]

I did not know it was safe to can dry. I also cook mine about 30 minute.

[@efirce]

Never herd of using dry beans before, least do a overnight soak first. I herd beans give off a chemical is why you must soak them & throw away the original water.

[@cmont5636]

Can I use already canned ham? I love the idea of pairing beans and ham because you only have to add rice and you have a meal! I also have already purchased the canned ham.

[@reneegilpin]

You could re-can the canned ham but since it’s already been processed and canned once I’m not sure how it a hold up but definitely give it a try. And please come back and let us know how it works out.

[@cmont5636]

@@reneegilpin I will! thanks for the response!

[@DixT1]

Seven months later: I made several quarts of these and they are WONDERFUL! They taste so much better than cooking the ham & beans on the stove! We've already opened a couple quarts and the family LOVED them! I never realized how much 'flavor' we lose by cooking them on the stove!

[@hoosierpreppingnurse]

A little liquid smoke or ham hock gives it that smoky taste. I’ve also used the Better than Bouillon Ham for the broth to pour in the jars. Pretty good.

[@sandramitchell7195]

Can you put some onions in there?

[@IMOO1896]

I hope people who watch this really understand how much the beans will swell. I put 2 oversized containers with dry beans in water, marked the bean level, and checked the next day. Beans in both containers era had swollen double.

[@JoeV-nq9ez]

I bet you some Goya smoked ham seasoning would be good in there. Wouldn't take much.

[@Game-Preacher]

I am canning up a couple batches of these beans for camping trips this summer.

[@frugalmrsolson1]

I always make sure I have a full canner. Helps keep jars from breaking and not waste all that time.

[@reneegilpin]

You can also just add jars with no lids! Thanks for sharing :)

[@firequeen2194]

@@reneegilpin that’s what I do! 😉

[@firequeen2194]

Love that you did pints! I appreciate the smaller sizes, only one person, lol.

[@joeyhardin1288]

Thanks Renee. I just finished my VERY FIRST canner of beans and ham. They were delicious!

[@reneegilpin]

So handy to have ready to go! Thanks for watching!

[@joeyhardin1288]

@@reneegilpin I have 10 in and out law families that I just bought a 48 hour emergency food bucket and two 3gallons of water and various canned meats. Told them they have a start. Would like to take them all some of these but retired and on a fixed income. Can't do it all. Thanks again, Renee.

[@angelastandridge7498]

Do you put salt in jars

[@reneegilpin]

You can yes.Sometimes I leave it out if I an going to season the ingredients in a meal.

[@DixT1]

Would the time be the same for quart jars? Also, would I use 1 cup of dried beans per quart? I live in Colorado so I guess it would be 15 lbs. pressure for 75 minutes? Thanks.

[@carladougherty1848]

90 minutes for quarts

[@DixT1]

@@carladougherty1848 Thank you. I only did mine for 80 minutes, because I couldn't find the answer to my question. We'll have to see how they turn out, but the wonderful smell of beans filled my kitchen and living-room! And all the jars "sealed." I also added some small chunks of onion to the beans and ham. (I water canned for years, but never used a pressure cooker until this year! We water-canned lots of things that they now tell us we MUST use a pressure canner for! No one got sick, and no one died.)

[@l.j7778]

Want to try it, but not sure about how much beans in a quart....

[@DixT1]

@@l.j7778 I put 1 cup in my quart jars. (The woman in the video says she is doing "5 pints" of beans so that's why she only put 1/2 cup dry beans. The beans swell a lot, and with the ham it fills the jars.)

[@icecreamladydriver1606]

make some cornbread and put it in a bowl then put the heated beans over the cornbread. You will think you died and went to heaven. I like the fact that you use the no soak method. That is what I do but they tell you you shouldn't but I have been doing it that way for 10 or 15 years now. Thanks for the video.

[@DixT1]

I do that, too, and I drizzle a little bit of honey over the top!

[@karinecarde1254]

Beautiful! Well done and thank you for sharing 😊

[@kathrynventers9426]

Never canned beans and ham. Going to try it. Thanks for your video. Very informant

[@vernabryant2894]

I like them with fried potatoes.

[@Rawhidetricking]

I tried tnis. My ham sticks up about an inch out of the juice after I processed them! Is it still usable to store or will the meat dry up out of the juice?

[@reneegilpin]

Yes if any of the meat is above the juice it is fine to eat, the meat above will become a little darker then the rest but it is still perfectly fine.

[@matthewbeck5680]

I have a couple thoughts. First how do you get rid of the plant toxins in beans when they are in the water they are cooked in. I am thinking about oxalates and second you didn't de bubble that jar closest to the camera as you talked about how important it is not to skip that step.

[@imwatching2320]

When you heat up the soup add a little baking soda to it - no more gas or flatulence.

[@karenphillips480]

This is a really helpful video. What I am most wowed by is that you are canning on a glass top and with what looks like an All American pc. I keep hearing not to can on glass and especially with an All American. I want to pressure canner so bad, but I have a glass top. What to do!!! I just switched to a Ball flat bottom canner for water bath canning as I have read that is safer on glass. I wish there was a high capacity electric pc that was safety approved.

[@CaroleHaddon]

I pressure can on my glass top, never a problem. Not sure why one is advised against it.

[@oldtimerlee8820]

@@CaroleHaddon Because some manufacturers of these stoves do not recommend it. The weight of a full canner, especially the All American is too much for their stoves. At one time, all of them cautioned against this practice.

[@firequeen2194]

See RoseRed Homesteads video on ECs. There are two that she recommends and she has the fancy probe and science to test them. I got the IP MAX, only instant pot approved for canning and it works perfectly. Only does pints though but less expensive than the Presto (?) one which will do quarts. That’s on my wishlist but since I’m only one person, pints usually work fine for me. Blessings!

[@sarawilliams1271]

Not sure about others but I have my volume all the way up and still can barely hear instructions. Sorry.

[@erinreinicke4030]

Why wipe rim of jar with vinegar?

[@reneegilpin]

In case anything is on the rim, it may prevent it from sealing correctly. Vinegar will cut they any fat from the ham that may have gotten on there.

[@judyhowell7075]

Do you add any salt and pepper?

[@DiannaAtherton]

Not sure you got a reply or not but I dont because the ham offers some salt already. When I use ham and pintos I add 1/8 tsp chicken bouillon. Happy Pressure Canning

[@Dakiniwoman]

I am going to make this tomorrow ... I am soaking my beans overnight so hardly anyone shows how to use pre-soaked beans... I did the dry bean method before and it was problematic for me.

[@reneegilpin]

I need to do an update! Thanks for the idea. I hope they came out great.

[@Dakiniwoman]

@@reneegilpin Yes... I think it all looks very good. I made ten quarts and didn't even have any syphoning. I had two canners going! These all go into my emergency food stash for now.

[@sarawilliams1271]

We can't hear you, and I have the volume up. I can hear videos of others.

[@makelikeatree1696]

Would it change anything I’d I used tomato juice in place of water for extra flavor and color? Can’t see how it would , but, you know….canning is science.

[@reneegilpin]

you can certainly use tomato juice, just keep the processing time the same for the meat and it will be fine! would love to know how it comes out if you try it!

[@makelikeatree1696]

@@reneegilpin thanks for the reply! Honestly didn’t expect one.

[@makelikeatree1696]

Hi Renee. I finally got around to doing my ham and bean soup canning yesterday, and just now opened up a jar to give it a taste. I am pretty pleased with the results. I used mostly tomato juice with some chicken stock. It’s pretty tomato-y. I also added a few spices…in moderation…garlic and onion powders and herbs de Provence. If I do it again, I think I would go more like 50/50 tomato juice/stock and maybe a dash of Worcester sauce. But that’s all to my taste. Thanks for the basic idea and canning technique.

[@judyhowell7075]

Great Northern with ham are my favorite thank you

[@jessiehaislet3625]

Can you add onion to those beans and ham?

[@loris2168]

Absolutely and it taste better. I also do some wuth oniib, celery and carrots.

[@stevene9785]

Never ever can any brined, cured or smoked meat. That includes ham.

[@JoeV-nq9ez]

Why

[@stevene9785]

@@JoeV-nq9ez Cause it won't work.

[@marychipley3252]

I didn’t think you could can ham

[@barbarasimmons4158]

I canned little jars (half pint) of ham just to use for side mear-really came out awful. I love ham in my white beans too but think I will stick to adding it before serving.

[@cherylmayer8039]

Not by itself,as it's not been tested. If it is added for flavor or ingredient, then yes, you can.

[@LAURA093058]

Lots of farts this way.