Canned Navy Beans With Ham

Submitted by AmyZoe

"This is terrific. I would make this again it's so delicious. Recipe courtesy of Kathey JO Hickey Van Otten."

 

• Ready In: 6hrs 15mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 lbs dried navy beans
• 1 gallon water, will probably add more as it is cooked
• 1 lb cooked ham, chopped into pieces
• 2 onions, chopped
• 1 tablespoon sea salt or 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon basil, chopped
• 2 tablespoons of crushed garlic

directions

1. She cooks beans in the crockpot--I boiled mine on the stove.
2. You will want a soupy gravy water when it is nearing to be finished cooking.
3. Add the ham halfway through the cooking period, and let it cook to spread the flavor throughout the beans. Same with the seasonings and onions. This soup will be soupy, thick, but not real thick. It is still a soup.
4. Have jars ready to fill. I use the quart size, but you can do pint also. Fill the jars to about an inch to top and seal. Be sure to wipe the rim cleam or it won't seal. You should be able to fill about 8 to 10 quart jars.
5. Place in pressure cooker and follow directions that is on the cooker. Should be about 20 to 30 minutes after the whistling starts. Let it cool naturally before taking lid off and then when cool take out of canner and label.
6. To use, add some water with the beans when you take it out of the jar. Don't make it runny. Cook some pan bread up with it or cornbread.