Canning Green Beans, Ham and Potatoes
Green beans are one of the best things to come out of the garden in the summer. You can’t beat fresh green beans! Especially cooked in a pot with some ham and potatoes! Canning your fresh green beans to have all winter long is one of the best things about canning. So much better than canned green beans from the grocery store and much healthier. You know exactly what is going into your jar of green beans that you feed your family.
If you don’t have a garden you can always buy a bunch of fresh green beans from the grocery store and farmer’s market and can them and reap the same benefits!
This recipe for canning green beans, ham and potatoes is easy and delicious. It is also a great way to use up leftover ham. I had some ham in the freezer from one I recently had and did not use it all.
This recipe is for quart jars.
Ingredients for Canning Green Beans, Ham and Potatoes
- Green Beans: Cut or snapped (about 2 cups per jar)
- Ham: Cut up (About 1 cup per jar)
- Potatoes: Peeled and cut into small pieced (about 1 cup per jar)
- Broth or Water
- Optional: 1 tsp Salt
Detailed Steps for Canning Green Beans, Ham and Potatoes
First step is to remove the ends of the fresh green beans and cut or snap the green beans, then rinse the green beans.
Cut up the ham.
Cut the potatoes into small pieces. I always rinse and soak my potatoes before canning to remove as much starch as possible. Rinse the potatoes and soak twice for 20 minutes and rinse in between soaks.
For quart jars, add 1 cup of green beans and then 1/2 cup of ham, then 1/2 cup of potatoes and then repeat. Optional is to add 1 tsp of canning salt.
Add boiling water or broth to 1 inch head space. I used chicken broth.
Canning beans requires canning in a pressure canner because beans are a low acid food. Potatoes and meat are also low acid foods. See my article on beginners guide to canning for a complete guide on canning.
Place the filled jars into the pressure canner and process according to your canner’s instructions. Use the processing time for the item that needs the longest processing time. Processing times for green beans are 20 minutes for pints, 25 minutes for quarts and processing times for potatoes is 35 minutes for pints and 40 minutes for quarts. For meat the processing times for pints is 75 minutes and 90 minutes for quarts. The processing time for the quart jars of green beans, ham and potatoes is 90 minutes.
I use the NESCO Electric Pressure Canner for pressure canning. I have included step by step instructions on how to use the NESCO Electric Canner on my website. One good tip is to always add white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.
When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.
Enjoy
Enjoy your jars of delicious home-canned green beans, ham and potatoes ready to eat for any meal!
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Green Beans, Ham and Potatoes Canning Recipe
Green beans are one of the best things to come out of the garden in the summer. You can't beat fresh green beans! Especially cooked in a pot with some ham and potatoes! Canning your fresh green beans to have all winter long is one of the best things about canning. So much better than canned green beans from the grocery store and much healthier. You know exactly what is going into the jar of green beans that you feed your family. This recipe for canning green beans, ham and potatoes is easy and delicious!
Ingredients
- Green Beans: Cut or snapped (about 2 cups per jar)
- Ham: Cut up (About 1 cup per jar)
- Potatoes: Peeled and cut into small pieced (about 1 cup per jar)
- Broth or Water
- Optional: Salt
Instructions
- Snap or cut the green beans and then rinse
- Cut the ham into small pieces
- Cut up the potatoes and then rinse. Soak for 20 minutes, rinse, then soak another 20 minutes to remove starch
- Add 1 cup of green beans, then 1/2 cup of ham and then 1/2 cup of potatoes into each quart jar then repeat. Leave 1-inch headspace
- Optional to add 1 tsp canning salt
- Fill the jar to 1-inch head space with boiling water or broth
- Wipe the rims of the jars and add the canning lids
- Process in pressure canner for 90 minutes for quarts
- When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.
I just purchased a Nesco electric pressure canner and started using it this week. Do you use the HIGH setting for this recipe since it contains meat / ham? What about your other recipes, that don’t contain a meat?
Thank you!
Thanks for trying my recipe and for the question. You always use the High Recipe for pressure canning with the NESCO. Here is my first article I wrote for my blog, step by step on how to use the NESCO.
https://hawkpointhomestead.com/how-to-use-the-nesco-electric-pressure-canner/
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Do you not need to can for the time for the meat ? Instead the green beans? 75 min for pint?
75 minutes for pints is canning times for meat.
Good recipe, however I use a tradional pressure cooker. Do 10lbs for 90min?
Since I don’t use that kind, I googled it and it says “Green beans should be pressure canned at 10 pounds pressure in a weighted gauge pressure canner or 11 pounds pressure in a dial gauge canner.” Or follow the instructions with your pressure canner. You need to use a pressure canner, not a pressure cooker. Hope this helps. Thank you for checking out my recipes!
Hi, thanks for this great idea. I love green beans and potatoes but never thought of canning them together. I am soaking my potatoes right now. Beans are ready and ham is thawing.
I have enough for 3 quarts right now but I could pick more beans if it would stop raining.
.
That is great! So glad you like the recipe! I think it turns out great. Thanks for the comment!
Doesn’t the green beans get mushy if you are canning them for 75 min?
I really don’t think they get mushy. Maybe not as firm as canning 20 minutes though.
I have always done green beans with bacon (already cooked bacon) 20 minutes for pints. Is that ok? I got the recipe from another canner but maybe that is not ok to do?
I have just always heard to pressure can meat at 75 minutes for pints and 90 minutes for quarts. So I would not want to tell you anything different.
The ham I am using is a spiral sliced ham. It is already cooked. Would I go with the timing of the potatoes since that is the longest timed ingredient after raw meat (in this case- ham)??
Hi thanks for checking out my recipe! For meat the processing times for pints is 75 minutes and 90 minutes for quarts and also applies to cooked meat.
Can this be canned with a sauce instead of plain water? Thinking the kids would enjoy as a full meal at school is they had a sauce.
I am not sure what kind of sauce you would be wanting to use, so not sure of the answer. I know you could also use chicken or beef broth.
Do you cook the ham prior to canning or put it in raw?
I have used precooked ham, but I think either way would work, since you are pressure canning it. Thanks for asking!