Green beans, ham, and potatoes make a classic comfort food combination that’s as hearty as it is flavorful. Canning this trio together means you can enjoy a ready-to-eat meal any time, simply by opening a jar. This recipe guides you through the safe, USDA-approved pressure canning process, ensuring your jars are shelf-stable and delicious for months to come.
Ingredients
- 8 cups fresh green beans (about 2 pounds), trimmed and cut into 1- to 2-inch pieces
- 2 pounds potatoes, peeled and cut into 1-inch cubes
- 1 pound fully cooked ham, diced into 1/2-inch cubes
- 8 cups low-sodium chicken or vegetable broth (or enough to cover the jars’ contents)
- 1 tablespoon canning salt (optional, divided among jars)
- Water (for blanching and canner use)
Instructions
- Prepare Your Equipment: Wash jars, lids, and bands in hot soapy water. Rinse well. Keep jars hot until ready to use, either in simmering water or your dishwasher. Prepare your pressure canner according to the manufacturer’s instructions.
- Prep the Vegetables: Wash green beans thoroughly. Trim ends and cut into 1- to 2-inch pieces. Peel and cube potatoes into 1-inch pieces; keep them in cold water to prevent browning until ready to use. Dice ham into 1/2-inch cubes.
- Optional Blanching: For best texture, blanch green beans in boiling water for 5 minutes, remove with slotted spoon, and set aside. Blanch potato cubes for 2 minutes, then drain well. This step helps preserve color and texture but can be skipped if you’re short on time.
- Fill the Jars: Into each hot quart jar, layer green beans, potatoes, and ham evenly, leaving 1-inch headspace at the top. If using pint jars, distribute the ingredients accordingly, maintaining the same headspace. Add 1/2 teaspoon canning salt per quart (or 1/4 teaspoon per pint), if desired. Pour hot broth over the solids, covering them while still leaving 1-inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace if needed.
- Wipe and Seal: Wipe jar rims with a clean damp cloth. Place lids on jars and screw on bands until fingertip-tight.
- Pressure Can: Place filled jars into the pressure canner, following manufacturer’s guidelines. Add the recommended amount of water. Lock the lid and vent steam for 10 minutes. Then, bring to 10 pounds pressure (for dial gauge canners) or 11 pounds (for weighted gauge canners) if you’re at sea level. Adjust for altitude as required (see Tips section).
- Process: Process quarts for 90 minutes and pints for 75 minutes at the appropriate pressure. Maintain steady pressure throughout.
- Cool and Check Seals: When processing is complete, turn off the heat and allow the canner to depressurize naturally. Remove the lid carefully, letting jars sit for 10 minutes before lifting them out. Place jars on a towel, undisturbed, for 12-24 hours. Once cool, check seals. Any unsealed jars should be refrigerated and used within a week.
- Label and Store: Label jars with the date and contents. Store in a cool, dark place for up to 12 months.
Tips
- Altitude Adjustments: Pressure and processing times must be adjusted for elevations above 1,000 feet. Refer to your canner’s manual or consult USDA guidelines for exact adjustments.
- Substitutions: Smoked turkey or chicken can be used instead of ham. Yukon Gold or red potatoes hold their shape well during canning.
- Low-Sodium Option: Use unsalted broth and omit added salt for a lower-sodium version.
- Avoid Overfilling: Always leave 1-inch headspace to prevent siphoning and ensure a proper seal.
Serving Suggestions
To serve, simply heat the contents of a jar in a saucepan until simmering. For extra flavor, add a pat of butter or a sprinkle of black pepper when reheating. Serve as a standalone meal with crusty bread, or pair as a hearty side dish alongside roasted meats or a fresh salad. For a more substantial stew, stir in extra cooked beans or greens when reheating.
Variations
- Southern Style: Add 1/2 cup chopped onion and 2 cloves minced garlic to each jar for a deeper, savory flavor.
- With Carrots: Substitute 1 cup of the potatoes with diced carrots for a touch of sweetness and color.
- Herb Blend: Add a sprig of fresh thyme or a bay leaf to each jar before canning for aromatic depth (remove before serving).
- Spicy Kick: Stir in a pinch of crushed red pepper flakes or a diced jalapeño (seeds removed) for gentle heat.
Storage and Reheating
Properly processed and sealed jars can be stored in a cool, dark pantry for up to 12 months. Once opened, refrigerate leftovers in a covered container and use within 3-4 days. To reheat, pour jar contents into a saucepan and heat gently over medium heat until simmering, about 8-10 minutes. Microwaving is also effective—transfer contents to a microwave-safe dish, cover loosely, and heat in 1-minute increments, stirring between, until hot throughout.
Frequently Asked Questions
- Can I use raw ham or uncooked meat?
- No, only fully cooked ham or meat should be used in this recipe. Raw meat requires different processing times and methods for safety. Always use cooked, diced ham for safe and consistent results.
- Why do I need to use a pressure canner?
- Green beans, potatoes, and ham are low-acid foods. Only a pressure canner can reach the temperatures necessary to safely destroy botulism spores and other harmful bacteria. Water bath canning is not safe for this recipe, regardless of added salt or vinegar.
- Can I add other vegetables to the jar?
- Yes, but only vegetables that are approved for pressure canning, such as carrots or corn. Do not add tomatoes, peas, or dairy products, as they may affect safety and texture. Always cut vegetables into uniform, small pieces for even processing.
- How do I know if my jars have sealed properly?
- After jars have cooled for 12-24 hours, press the center of each lid. If it does not flex up and down and is concave, the jar is sealed. Any jars that did not seal should be refrigerated and used within a week.
- Can I use water instead of broth?
- Yes, you can use plain water for a lighter flavor, or homemade stock if preferred. Broth adds depth and richness, but water is a safe, neutral alternative.
- Is it normal for the potatoes to look cloudy after canning?
- Some cloudiness is normal due to starch released from the potatoes during processing. This does not affect safety or flavor. For clearer broth, rinse potatoes briefly before canning and use waxy varieties.