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Can ham green beans and potatoes be canned?

Canning ham, green beans, and potatoes together in one jar is absolutely possible! With the right canning techniques, these ingredients can be safely preserved for storage at room temperature. However, there are some important factors to consider when canning this combination of foods.

Canning Low-Acid Foods

Ham, green beans, and potatoes are all low-acid foods, meaning they have a pH higher than 4.6. Low-acid foods carry the risk of harboring the bacteria Clostridium botulinum, which can cause botulism poisoning. To prevent this, low-acid foods must be processed at high temperatures using a pressure canner to kill any potential botulism spores.

Required Pressure Canning Time

According to USDA guidelines, low-acid food mixtures like ham, green beans, and potatoes need to be processed for at least 90 minutes at 11 PSI (240°F) in a pressure canner. This extended processing time ensures the center of the jar reaches temperatures high enough to destroy any botulism-causing bacteria.

Ingredient Preparation

The vegetables and ham should be precooked before canning to shorten the processing time needed. Chop the potatoes and green beans to uniform 1-inch pieces so they heat evenly. Fully cooked ham can be diced or sliced into cubes. Searing the ham briefly before canning also helps remove excess fat.

Packing the Jar

When layering the ingredients into the jar, it’s important not to overstuff it. Headspace of 1-inch should be left at the top of pint jars, and 1.5-inches for quart jars. The food needs adequate room to expand as it heats up during processing. Too little headspace can cause the jar to leak or explode.

Choosing the Right Canning Liquid

The liquid plays a crucial role in transferring heat during canning. For ham, green beans, and potatoes, options include:

  • Water – simple and effective, providing moisture
  • Broth – adds extra flavor
  • Cream sauce – brings creamy richness

The liquid should be heated to simmering before pouring it over the jarred food. This drives air bubbles out from between pieces. Leave the headspace at the top when pouring in the liquid.

Processing in a Pressure Canner

Once filled and closed with lids, the jars must be processed for the full 90 minutes at 11 PSI. Do not deviate from the approved processing time. Slowly build up the pressure, then lower it gradually at the end. Allow the canner to fully depressurize and cool before removing jars.

Tips for Successful Pressure Canning

  • Use new lids and check jars and rims for defects before use
  • Fit canner with enough water to generate steam
  • Make altitude adjustments by adding processing time or pressure
  • Follow manufacturer’s instructions for your specific canner model

Testing the Seal

After processing, the jar lids should be depressed in the center indicating a vacuum seal. Test seals after 12-24 hours by removing the screw bands and lifting jars by the edges of the lid. Sealed lids will stay on.

Signs of Spoilage

If a seal fails, or if any bulging, leaking, rusting, or popping is noticed when opening jars, do not use the food. Botulism has no visible signs, so spoiled low-acid canned goods should always be discarded.

Storage Times

Provided a good vacuum seal is achieved on the jars, shelf-stable storage times are approximately:

Storage Location Shelf Life
Pantry 1 to 2 years
Cooler location Up to 5 years

Over time, the contents may start to discolor or develop a metallic taste. While still safe, this indicates declining quality.

Conclusion

With careful attention to established canning procedures, delicious and shelf-stable ham, green beans, and potatoes can be home canned. Pressure canning at the correct time and pressure is crucial for preventing potential toxin formation. Test seals before storing, and discard any jars showing signs of spoilage.