This is adapted from a recipe found at Farm Girl Tails.
Navy Bean and Ham Soup
Add the following to each quart jar:
3/4 cup dry navy beans, rinsed
1 Tbsp onion, diced (I use 1 tsp dried onion, instead)
3 Tbsp chopped ham
1 Tbsp carrot, diced
1 Tbsp celery, diced
1/4 tsp hickory smoked salt or plain salt
2 cups ham broth
Fill jars with water to 1" headspace. Prepare and add lids and rings. Pressure can at 10# for 90 minutes.
