Are you a fan of southern cuisine? Do you love the smoky, salty flavor of ham in your pinto beans? If so, you might be interested in learning how to can your own pinto beans and ham.
Canning is a great way to preserve food for later use, and it’s surprisingly easy to do. In this article, we’ll walk you through the steps of canning pinto beans and ham, including how to prepare the beans, what kind of broth to use, and how to adjust for altitude.
Plus, we’ll share some tips for cooking with your canned beans once they’re ready. So grab your jars and let’s get started!
How To Can Pinto Beans And Ham?
Before you begin canning your pinto beans and ham, it’s important to note that the beans must be partially rehydrated before going into the jars. It’s not safe to put dried beans in a jar and fill with water, nor will the quality of the product be good either.
To start, add the soaked beans and ham bone to a big pot, and pour in 2 quarts of water. Cook the beans until they are tender and the ham has infused its smoky flavor into the broth.
Next, choose your broth. Chicken or ham broth works wonderfully, but tomato juice or a combination of bean liquid and tomato juice is also quite tasty. Bring your chosen liquid to a boil for filling the jars.
Once your beans are cooked and your broth is ready, it’s time to fill your jars. Use quart or pint-sized jars, depending on your preference. Fill the jars to about an inch from the top and seal them tightly. Be sure to wipe the rim clean or it won’t seal properly.
Now it’s time to process your jars. Place them in a pressure cooker and follow the directions for your specific cooker. According to the Ball Blue Book, dry pinto beans should be canned at 10lb pressure for 75 minutes for pints, or 90 minutes for quarts. If you live at an altitude above 1000 feet above sea level, you will need to make adjustments for proper canning.
Once your jars have been processed, let them cool naturally before taking off the lid. When they’re cool, take them out of the canner and label them with the date and contents.
Why Can Your Own Pinto Beans And Ham?
Canning your own pinto beans and ham is a great way to have a delicious and nutritious meal on hand whenever you need it. Not only is it cheaper than buying canned beans, but it also allows you to control the ingredients and flavors of your dish. You can add your own seasonings, adjust the salt content, or even add other vegetables to the mix.
Another great reason to can your own pinto beans and ham is that it’s a great way to preserve leftovers. If you’ve cooked a ham for a holiday meal, don’t let the leftover ham bone go to waste. Simply use it to flavor your pinto beans and then can them for later use. This way, you can enjoy the flavor of the ham long after the meal is over.
Canning your own pinto beans and ham also ensures that you have a healthy and convenient meal option available at all times. Whether you’re short on time or just don’t feel like cooking, having a jar of canned beans on hand can be a lifesaver. Plus, it’s a great way to ensure that you’re getting enough protein and fiber in your diet.
Preparing The Beans For Canning
To prepare the beans for canning, you’ll need to start by soaking them overnight for 12-24 hours. This will rehydrate the beans and make them easier to cook. After soaking, strain the beans and add fresh water to a pot with the beans. Bring the pot to a boil and let it simmer for 30 minutes while you prepare your pressure canner.
Once the beans have simmered for 30 minutes, it’s time to pack them into canning jars. Make sure to use clean jars that are free of cracks or chips. Pack the partially cooked beans into the jars, leaving about an inch of headspace at the top. Add some of the ham pieces to each jar, if desired.
Now it’s time to add your chosen liquid to the jars. Pour in your broth or tomato juice, leaving about an inch of headspace at the top. Wipe the rim clean and seal the jars tightly with 2 part canning lids.
Load your jars into your pressure canner and process them according to your specific cooker’s directions. Dry pinto beans should be canned at 10lb pressure for 75 minutes for pints, or 90 minutes for quarts. If you live at an altitude above 1000 feet above sea level, you will need to make adjustments for proper canning.
Once your jars have been processed, turn off the heat and allow the canner to come to room temperature before unloading. Check jar seals, and store sealed jars in the pantry until needed. With these easy steps, you’ll have delicious, homemade canned pinto beans and ham that are perfect for any meal.
Choosing The Right Broth
When it comes to choosing the right broth for canning pinto beans and ham, there are a few options to consider. Chicken or ham broth is a classic choice and adds a rich flavor to the beans. Tomato juice is another option that can add a tangy twist to the recipe. If you want to get creative, try using a combination of the bean liquid and tomato juice for a unique flavor.
It’s important to note that the broth should be brought to a boil before filling the jars. This ensures that the liquid is hot enough to properly cook the beans during the canning process. Additionally, using a hot broth will help prevent the jars from cracking when they’re placed in the pressure canner.
Adjusting For Altitude
When canning pinto beans and ham, it’s important to adjust for altitude if you live at an elevation of 1,000 feet or more above sea level. This is because the boiling temperature of water is lower at higher altitudes due to the thinner air. If the water doesn’t reach the normal boiling temperature of 212°F, undesired pathogens may survive the canning process, which could cause sickness. To ensure that your home-preserved food products are safe to enjoy, you need to increase the processing time for water bath canning and pounds of pressure for pressure canning at higher altitudes.
For blanching, add one minute if you live 5,000 feet or more above sea level. For sterilizing jars, boil them an additional minute for each 1,000 feet above sea level. If you live above 1,000 feet, you also have to adjust the amount of pressure you apply during pressure canning. The rule of thumb is that you need an additional 1/2 pound of pressure for every 1,000 feet you are above sea level. If you have a weighted gauge canner, you’ll just use the 15 pounds of pressure setting for any recipe that calls for 10.
To adjust for altitude when canning pinto beans and ham, you need to increase the processing time according to your elevation. For example, if your city’s elevation is above 1,000 feet above sea level, you will need to make the proper adjustments. According to the Ball Blue Book, dry pinto beans should be canned at 10lb pressure for 75 minutes for pints or 90 minutes for quarts if your location is under 1,000 feet in elevation. However, if your city’s elevation is above 1,000 feet above sea level, you will need to increase the processing time to ensure that heat-resistant bacteria are destroyed and your canned food is safe to eat. Be sure to adjust times based on your elevation.
The Canning Process Step-by-Step
To can pinto beans and ham, you need to follow a few steps carefully. Here is a step-by-step guide to help you through the process:
1. Soak the beans: Either soak the dried pinto beans overnight covered with water or quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour. Drain and discard the soaking water.
2. Cook the beans: Put the soaked beans and ham bone in a pot, cover with 2 quarts of water, and cook until the beans are tender and the ham has infused its smoky flavor into the broth.
3. Choose your broth: Choose your preferred broth, such as chicken or ham broth, tomato juice, or a combination of bean liquid and tomato juice. Bring it to a boil for filling the jars.
4. Fill the jars: Use quart or pint-sized jars, depending on your preference. Fill the jars to about an inch from the top and seal them tightly. Be sure to wipe the rim clean or it won’t seal properly.
5. Process your jars: Place your filled jars in a pressure canner and follow the directions for your specific cooker. According to the Ball Blue Book, dry pinto beans should be canned at 10lb pressure for 75 minutes for pints, or 90 minutes for quarts. If you live at an altitude above 1000 feet above sea level, you will need to make adjustments for proper canning.
6. Let your jars cool: Once your jars have been processed, let them cool naturally before taking off the lid. When they’re cool, take them out of the canner and label them with the date and contents.
By following these steps, you can safely can your pinto beans and ham for long-term storage without compromising on quality or taste.
Cooking With Canned Pinto Beans And Ham
If you’re looking for a quick and easy meal, canned pinto beans and ham are a great option. To prepare, simply open the can and pour the contents into a pot. Heat on medium until the beans are hot and the ham has infused its flavor into the broth.
For a more flavorful dish, try adding additional ingredients such as diced onions, garlic, or spices. You can also add fresh or frozen vegetables such as carrots, celery, or corn to make it a complete meal.
If you’re feeling adventurous, you can even try making your own canned pinto beans and ham using the recipe above. This will give you more control over the ingredients and ensure that the beans are cooked to your liking.
No matter how you choose to prepare your canned pinto beans and ham, it’s a delicious and convenient option for any mealtime.
