I love to have ready to eat meals in jars waiting to be heated up on a busy day.
Navy beans, sorted, and rinsed
Ham chunks, I used left over ham
Carrots cut into chunks
Celery cut into chunks
Onions cut into chunks
Ham stock(or you can use water) SEE NOTES BELOW
Salt if desired
Pepper
Put beans into a large pot and cover with 2 inches of water. Bring to a boil covered and turn off heat. Let soak for 2 hours. Then drain.
While beans are soaking, cut your veggies into chunks and prepare your jars.
Put 1 1/2 cups of beans into your jars, add about 1/4 tsp pepper and salt if desired.
I added approx 1/3 cup of ham chunks to each jar and then added equal amounts of the veggies to fill the jar. Leaving 1 inch head space.
I filled all jars before adding my stock to make sure I had enough veggies and ham for every jar.
Top with the ham stock or water.
Wipe rim.
Put on new flat.
Put ring onto jar.
Put in canner which has water to the correct level as indicated by instruction book with your canner.
Process quarts for 90 minutes or if you are canning in pints process for 75 minutes.
For my altitude I use 10 pounds of pressure.
In the following video I show you how I made the ham stock we used for the broth in the beans.    • How to make ham broth or ham stock  
Most canners recommend about 2 inches of water in your canner... This video shows the easiest way to measure water.    • Super fast way to measure water in yo...  

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