Canning White Bean and Kale Soup

5 from 3 votes

Canning White Bean and Kale Soup

White bean and kale soup is a hearty vegetarian comfort food classic, and now it's easy to make as a canning recipe for your pantry shelf.

Prep Time1 30

Cook Time30

Canning Time1

Total Time3

Course: Soup

Cuisine: American

Keyword: canning soup

Servings: Servings, Makes 7 Pints

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

1 lb Great Northern Beans other dry white beans, pre-soaked
2 cups Onions peeled and diced
6 cups Vegetable Broth or chicken broth
½ lb Kale chard, or other greens, de-stemmed and chopped
4 cloves Garlic minced
1 tbsp White Wine Vinegar or cider vinegar, optional, for flavor rather than preservation
1 Tbsp. Canning Salt
½ tsp Ground Black Pepper

US Customary - Metric

Instructions

Be sure to soak your beans before starting this recipe. You can overnight soak in cold water (slow method), or "quick soak" them by bringing them to a boil in a pot of water, then turning off the heat and covering them for 1 hour. Proceed with the recipe as written after a slow or quick soak.
Prepare your canning jars, lids, and the pressure canner itself. You will need seven 1-pint jars.
Fill the canner with a few inches of water, based on your manufacturer's instructions, and palace the canner on the stovetop over low heat with the jars inside. The water needs to be around 180 degrees Fahrenheit, or 82 degrees Celsius.
Drain the water from the soaked beans, placing the beans in a large stockpot. Cover them with fresh water.
Bring the beans to a boil, then remove them from the heat and drain the water. This pre-cook is important to fully rehydrate the beans before canning, don't skip it.
Put the beans back into the stockpot, then add the broth, garlic, onions, greens, salt and pepper, and vinegar (if using). Bring everything to a boil over high heat, then reduce to a gentle boil and boil for five minutes.
Remove the stockpot from the heat, then use a slotted spoon to ladle the solids into the canning jars. Evenly distribute the solids, filling each jar no more than halfway with solids. Use a ladle to top each jar with hot broth, filling to 1 inch headspace.
Use a bubble removal tool to remove the bubbles, then recheck the headspace. If you're short on broth, use boiling water or hot chicken broth to top the jars off.
Wipe the rims clean with a damp cloth, then put the bands and lids on the jars and load them into the pressure canner.
Process jars for 60 minutes for pints and 75 minutes for quarts, adjusting pressure to altitude (see notes).
When you are done processing, let the canner depressurize on its own. Remove the jars and allow them to cool on the counter for 12 hours.
Check the seals and store your jars for up to one year.

Notes

Altitude Adjustments for Canning Soup

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increases.

Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition