I like to make a large batch of pork and sauerkraut in my slow cooker (crockpot) a few times every year. Once it’s done…my husband and I will have some for dinner that day. What’s leftover…I can in my pressure cooker for a later meal. Since there’s meat in this…I do recommend that you use a pressure cooker canner, although some people will water bath it for double the amount of processing time.

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The processing times are for the brand/style of pressure cooker that I personally use. Your brand made differ, so follow the manual/instructions that came with yours on proper processing times! I used pint-sized glass mason jars with the recipe. You can find over 100 home canning recipes right here on the TCC blog.

Supplies Needed: Pressure Cooker (for canning), basic canning supplies, glass mason jars, clean cotton towels and cloths,

Prepare the canner – Mine requires 2″ of hot simmering water to be places in the bottom of it. I place the seals into a small saucepan with simmering hot water and my glass mason jars are in the oven set at 170″ degrees F. I lay out all of the accessories that I’ll need like the lid lifter, jar grabber, air bubble remover, wide mouth funnel, ladel, towels, etc.

Heat-up the leftover pork and sauerkraut so that it’s bubbling hot, but not at a full rolling boil. I then turn it down to a low simmer while I’m filling up the glass mason jars. Fill each jar leaving a 1″ headspace. Remove air bubbles. Wipe the rim clean, add the hot seal and screw-on the band until it’s fingertip tight.

Place the jar into the canner. Continue filling up the jars (as explained above) until all are filled and in the pressure canner. Close the lid. Turn the heat up to medium-high. Vent the steam for 10 full minutes, then close the vent. You need to process the jars at 10 lbs. of pressure for 60 minutes (pint size jars). Once done…turn off the heat. Let the pressure cooker cool down all on it’s own until it reaches ZERO pressure. Unlock the lid.

Carefully remove the hot jars. Place a dry cotton towel on your counter top to place the jars on. Let them sit for 12 hours untouched! After 12 hours check the jars to make sure they all sealed correctly. If not, refrigerate any jars that didn’t seal. The other ones can be safely stored in your pantry for later use.

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Ham and Bean Soup is a classic belly-filling soup that can be made on the stove-top or in your slow cooker crockpot. I like to make a huge kettle of it on the stovetop and can it for later use. For this home canning recipe you’ll need a steam pressure canner along with your basic home canning supplies. It will make 5-6 quart-size jars. If you’re not into canning, you can let it cool to room temperature and freeze it for later use.

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Canning Tips: Get all of your canning supplies out ahead of time. Wash jars, seals and rings. Inspect all of your glass mason jars for chips and cracks. Toss any inferior jars. You can season the soup any way that you like…below is just the classic recipe. If you want to fully cook the soup (allow for 35-45 minutes of time…cool to room temperature and then freeze in freezer safe containers or eat. When it comes to canning with a steam pressure canner you don’t want to fully cook the soup. Just get it nice and hot following the instructions below.

Classic Ham and Bean Soup Recipe

3-4 cups cooked and cubed ham
8-10 cups of canned Northern Beans
4-5 large white potatoes, peeled and cubed
2-3 carrots, sliced thin
1/4 cup onion, finely chopped
1/2 to 1 tsp. ground black pepper
2-3 Tbsp. parsley flakes
4 cups of ham broth or ham concentrate

Note: I like to use the Goya Ham Flavored Concentrate that I purchase from Amazon. Follow the instructions on the box to make 4 cups of ham broth. This has been the best ham bouillion that I’ve found so far.

Use a large stock pot for this recipe. First pour in the ham broth. Then add-in the cooked and cubed ham. Follow the recipe listed above adding in all of the ingredients that are listed. The stove burner should be set on medium to medium high. Stir the soup after each addition.

Get everything to a simmer and simmer for 8-10 minutes over medium to medium-high heat. It shouldn’t be at a full boil…just simmering hot.

Ladel the soup into your prepared mason jars. You’ll want to use glass quart-sized mason jars made for home canning. Leave a 1″ headspace at the top. Make sure you remove any air bubbles or air pockets when you’re filling up the jars. Wipe the rim with a clean cloth. Add the seal and then screw-on the metal ring until it’s fingertip tight.

If you run out of broth you can quickly make another batch of broth using a packet of the Goya Ham Flavored Concentrate. It takes less than 5 minutes to make. If you think you’ve added too much of a ham flavor you can water things down by adding hot water. Everyone has their own taste-buds!

Your pressure steam canner needs to have at least 2″ of simmering water in the bottom of it. Place the jars into the canner following the directions that came with the canner. Place the lid on top. You need to bring the pressure up to 10 lbs. Once you have reached the 10 lbs. you need to process the jars for 90 minutes. Set a timer!!! Turn off the heat and let the pressure naturally return down to 0. Once it hits 0 set a timer for 10 minutes before you remove the lid. You never want to remove the lid before that time.

Lay a dry kitchen towel out onto your counter. Carefully remove the hot jars from the canner and place onto the towel. Let them cool naturally (no drafts) until they reach room temperature. It will take a few hours. Once cool you want to check all of your seals to make sure each jar sealed. If not, place that jar into the refrigerator and eat it within 2-3 days. Label all of your jars with the contents and date that it was made. Store in a cool, dry place.

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