Canning Recipes




Ten Bean Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1/2 cup black beans
1/2 cup kidney beans
1/2 cup navy beans
1/2 cup pinto beans
1/2 cup Great Northern beans
1/4 cup blackeye peas
1/4 cup chick peas
1/4 cup split peas
1/4 cup lentils
1/2 cup fresh-cut green beans
2 bay leaves
1 tablespoon tarragon
1 tablespoon summer savory
Salt -- to taste
Ground black pepper -- to taste

Combine all dried beans and cover with cold water. Soak in a cool place,
about 12 to 18 hours.

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Drain dried beans. Cover dried beans with water by 2 inches in a large
saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil
30 minutes. Remove bay leaves.

Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles
with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with
sealing compound next to glass. Screw band down evenly and firmly just
until a point of resistance is met -- fingertip tight.

Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure
canner. For elevations higher than 1,000 feet, increase pressure
accordingly following cooker manufacturer's recommendation.

This recipe yields about 6 quarts.





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