Meat, Fish, Soup, Stews, and Savory Sauces

Bean Soup

Cook once – enjoy soups several times. For shelf-stable storage, filled jars must be heat processed in a pressure canner. Soup in jars can also be refrigerated.


  • 2 cups (500 ml) dried pea or navy beans
  • 1 ham hock or 1/4 lb (125 g) salt pork
  • 1/2 cup (125 ml) chopped onion
  • 1 small carrot, chopped
  • 1 small hot pepper, seeded and chopped (optional)
  • 1 bay leaf
  • Salt


  • Rinse beans. Cover them with cold water; soak 12 to 18 hours in a cool place.

  • Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Drain the soaked beans. Place the beans in a large, deep stainless steel saucepan; add water to cover beans by 2 inches (5 cm). Add meat, onion, carrot and pepper, if using; bring to a boil; cover and boil gently 2 to 3 hours or until beans are tender. Remove meat, cut into small pieces. Discard bay leaf. If desired, press remaining ingredients through a sieve. Return meat to soup and reheat to a boil.

  • Ladle hot prepared soup into a hot jar to within 1 inch (2.5 cm) of top rim (head space).

  • Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup. If stacking jars, place a second rack between layers of jars.

  • When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:

  • Jar Size Time

    • 500 ml 75 minutes

    • 1 L 90 minutes

  • NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.