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Pressure Canned Bean Soup Empty Pressure Canned Bean Soup

Post by PATRICE IN IL on Mon Jan 28, 2013 5:10 am

This recipe is what I use for a quart size jar of soup.

You'll need  the following for EACH JAR OF SOUP you wish to can.

1 cup of dry beans-rinsed, I use Great Northern
A handful of diced ham, approximately 1/4-1/2 cup
1/4 cup each of diced carrot, celery and onion
1 teaspoon of chicken bouillon
1/8 teaspoon garlic powder or roasted garlic powder
1/8 teaspoon black pepper
1/2 of a bay leaf
2 1/2 cups water

Place all ingredients into a quart jar, wipe the jar rim and place the jar lid and ring on, tighten down the ring. Place the jar into your pressure canner and process for 90 minutes at the correct psi for the area you reside in. Make sure you follow your canner manufacturers direction for length of time required to exhaust the steam before you beginning to time your batch of soup.


Last edited by PATRICE IN IL on Thu Sep 25, 2014 11:20 am; edited 3 times in total (Reason for editing : spelling)
PATRICE IN IL
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Pressure Canned Bean Soup Empty Re: Pressure Canned Bean Soup

Post by Sonshine on Mon Jan 28, 2013 11:16 pm

Sounds good. Thanks for posting this. I was thinking the other day that I needed to find a good bean soup recipe. You just saved me from having to search for one. Smile

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He who cultivates his land will have plenty of food,
but from idle pursuits a man has his fill of poverty
Proverbs 28:19[b]
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Pressure Canned Bean Soup Empty Re: Pressure Canned Bean Soup

Post by backtotheland on Tue Feb 05, 2013 8:21 pm

Thanks Patrice. I made bean soup a couple of weeks ago and was wondering if should can that up or how I would do it. I'm going to be making this recipe for sure to have hand for next winter.

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