Just before the broth gets done, fill the canner about 1/4 – 1/3 way full with hot water or to the fill line if your canner has one & turn on low to med. Remove air bubbles, add more broth (or hot water if you run out of broth if needed), assemble lids. Place the broth in a heavy pan and bring it to a boil. If, for some reason, your pressure were to drop below the recommended level you must bring it back to that level and then begin timing again.

Ingredients: Ham bone Celery Carrots Onion Water … If you do it in the crockpot, it’ll practically make itself. heat. My dishwasher has a sterile cycle, so I just make sure to run them on the sterile cycle ahead of time.

Do not add any water or broth to the jars, the ham will produce its own juices. Directions: Make your Bone Broth. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure. ; Sterilize Jars.

(Make sure jars stay warm until you are ready to fill them). If I was doing quarts, 90 minutes. Wash, rinse and sanitize jars in preparation for canning the broth. Heat the jars and ladle the boiling broth into the jar leaving 1-inch headspace. The ham will have to be cut using the knife into nice big chunks that can fit into your jars. Save the ham bone from your holiday ham, and use it to make ham broth.

Fill 2 to 3 quart size jars about 1/2 full of green beans, potato, and ham mixture (use a slotted spoon) and finish topping off with broth to 1" headspace. Canning Ham and Bean Soup. You can follow step by step instructions on the Canning Granny blog, here… How to Make Ham Broth in the Crockpot Cook Time: 8-10 hours. Fill the jars 3/4 full with the ham and veggie pieces (used a slotted spoon and a canning funnel for less mess). At 10 pounds of pressure, the canning process will take about 1 hour and 30 minutes. I was doing pints of ham which, according to my canning book, should be canned for 75 minutes. Prepare canning jars, lids, and screw bands according to recommended canning guidelines. Skim the fat off of the strained mixture and then add water to bring the amount of broth up to 2 quarts. Here’s how it’s done.