Black Bean Soup is good for you. Hey hey this was my second Pressure canning soup project, and I yes tweaked it again. It is a constant with me I always like to do it with my eyes and taste buds. This is the great thing about anything canned. You can add or take out what you want to suit you.Feel the Love!
This little picture is of my stuff all ready to be put in the jars when my broth is nice and hot. I will warn the beans up so they are hot when they go in the hot jars. The vegetables are raw and not cooked they will cook when pressure canned the jars. See how I have everything ready to go. It is all about warm when Pressure Canning. Kind of how your tummy will fell when you open and warm up your first jar of soup!
Remember to always soak your beans the night before you want them clean and re-hydrated.
Ingredients
Black Bean Soup
2 pounds of dried black beans (cleaned and soaked)
2 onions one halved and one finely diced.
4 carrots chopped
3-4 cloves garlic, minced
1 poblano pepper diced (optional)(remove seeds to reduce the heat)
2 ½ quarts of chicken,beef or vegetable (your taste here) stock
2 cups ham diced (optional)
2 teaspoons cumin
3 teaspoons kosher salt (to taste)
1 ½ teaspoons black pepper
I boil the half onion, spices and beans together for 10 minutes on a low simmer in a large pot. I use equal parts water and a broth. You can use chicken broth, beef broth, vegetable broth or
just hot water and it will makes its own flavor depending on the spices
and ingredients you add get creative. It will start to foam up. Once it does turn off the burner and remove the foam.
Have you warm jar's ready to add the ingredients. The first thing to add is your beans use a slotted spoon. Once you have added the beans add your other ingredients into the warm jars. I add about 1/4 filled with beans and then the other ingredients added in. Look at the pictures.I always leave at least a 1/4 of the jar for head space then fill the jar's with the broth. You need one inch of head space when adding the broth the jars. Once you fill the jars and pressure can them the beans always seem to expand and take more room. Little bagger's! Yes that is a word.
Here are the jars all filled waiting for the hot broth. I always use the broth that the beans have simmered in. It is warm and it is ready. If you want to add any additional spices to your soup now is the time. Remove any air bubble from the jars.
Once your jars are filled and air bubbles removed you want to wipe the rim's of your jars with a clean warm cloth. Have you lids ready they need to be soaked in warm water (Not boiling). Place you warmed lids on your jars and secure your rings.
Place your jars into your pressure canner make sure they are not touching. Pressure can your quart with 10 to 11 pounds of pressure for 90 minutes. If you are using pints use the same amount of pressure but for only 75 minutes.
Almost done. Keep an eye on your pressure canner it is not a tool you want to use and go wander off. Pressure can change in an instant. Once the time is done turn off the heat and let you canner reduce in pressure. Once the gauge show's no pressure and the air vent has dropped you are safe to remove the pressure regulator. Wait an additional 15 minutes and carefully remove the lids making sure it is turned away from your face. I have had many a steam facial. Once the top is removed let your jars sit for an additional 10 minutes. I know this seems daunting but it is worth it.
Take you jars out of your presure canner and put them in an area they will be undisturbed for 24 hours. They will still be boiling intside and need quite time to settle. The next day check to make sure they all sealed. Then you can remove the rings wipe your jars with warm water and store until you're pantry until you are ready to use them. They are good in the pantry fir 6 to 9 moinths. If they last that long!
Disclaimer: This is not an all inclusive recipe for making jam.
You should have a basic knowledge and understanding of the canning
process before proceeding. Please consult your local
Center for Home Preservation for additional information and available classes.
