Black Beans and Ham

Here is another use for left over ham and broth made from the ham bones.

Black Beans and Ham

Place in each pint jar the following:
2/3 Cup black beans, dry
1/4 Cup onion, sliced
1/2 Cup left over ham, diced small
1/2 tsp non-iodized salt

Fill to 1 inch head space with home made ham broth. Debubble and top off liquid if necessary. Wipe rims and threads of jars and place lid and ring, tightening to finger tight. Place in pressure canner and process according to manufacturers directions for 75 minutes.

Remember to always open your canner after all pressure is down, the weight is removed the canner has cooled naturally. Remove the lid away from your face in case there is any residual steam, you don't want to get scalded.

Allow jars to cool in a draft free area, covered with a tea towel for 24 hours. When completely cool, remove rings, test for seal, wash off jars and lids, and label. Place jars in your pantry and enjoy.

Please note, I am not an expert in food preservation, or pickling, or even homesteading. I am just a woman who loves to put flavorful food on the table to feed my family.

If you found something interesting, educational or inspirational in this post, stay tuned for more adventures in food and everyday life with:

Kate, the Busy Boomer