I sorted through the dried beans making sure to take out any bad beans, small stones and dirt.
Then I rinsed the beans several times in cool water and put them in a large stock pot.
Then I added the cold ham broth that I had made last night after I skimmed the cold fat off.
Then I added the ham that was on the ham bone I had made the stock out of.
Looking good already and it isn't even cooked yet! :)
I brought the beans to a boil on high heat and boiled for two minutes then I reduced the heat down to a simmer and let the beans simmer for and hour.
After an hour I drained the beans reserving the broth and put the beans into pint jars leaving a two inch headspace. Added a half a teaspoon of canning salt to each jar. Add the hot broth to with in an inch and a half from the top of the jar. Wiped the rims and added the lids and rings. Then I placed the jars in the pressure canner.
I processed the beans at 10 lbs pressure for 75 minutes. Then let the canner cool down before I took them out of the canner. I got a total of nine pints from two pounds of 15 Bean Soup. One jar did not seal and hubby said that was ok because he would eat it for supper tonight. :)
While the canner was cooling I got my next batch of beans ready to go into the pressure canner. This time I did Baby Butter Beans with Ham. I used about 2 - 2 1/2 pounds of beans and 3 cups of diced ham.
I sorted the beans and removed and bad beans, small stones and dirt.
I rinsed the beans several times in cool water then placed them in a large pot along with the ham.
Instead of broth this time I used plain water. I added enough to bring the water level 3 inches above the beans. I then brought the beans to a boil, let boil on high for two minutes then reduced the heat and let them simmer for 1 hour.
I drained the beans and reserved the water, placed the beans in the jars leaving a 2 1/2 inch headspace. Add a teaspoon of canning salt to each jar.
Then I added enough of the reserved water to within 1 inch headspace. I wiped the rims and added the two piece lids and placed the jars in the canner.
I processed them at 10 lbs pressure for 90 minutes. Then turned the heat off and let the canner cool down on its own. I got a total of 7 quarts out of the beans and ham.
Don't they look good. Now all I will have to do is make a pan of cornbread, fry some potatoes, heat up a jar of beans and we have a belly warming meal that only took about 30 minutes to make. :)