Canned Green Beans with Ham and Potatoes

Canned Green Beans with Ham and Potatoes is a hearty, shelf-stable comfort food perfect for preserving your garden harvest or preparing quick, satisfying meals in advance. Combining tender green beans, savory ham, and soft potatoes, this pressure-canned recipe provides a delicious and reliable option for any pantry.

Why You’ll Love This Recipe

• Long shelf life for convenient meal planning
• Ideal for preserving seasonal produce
• Packed with protein and nutrients
• Simple, rustic ingredients with deep flavor
• Perfect for emergency food storage
• Great base for soups or casseroles
• Customizable with herbs or aromatics
• Requires minimal prep when ready to serve
• Saves freezer space by using shelf storage
• A reliable homemade alternative to store-bought canned meals

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 10 cups fresh green beans, trimmed and snapped
• 6 cups peeled and cubed potatoes
• 4–5 cups cooked ham, cubed
• 7 cups boiling water or ham broth
• 1 1/2 teaspoons salt (optional, 1/2 teaspoon per quart jar)

Directions

1. Wash and prepare the vegetables: snap green beans and cube peeled potatoes. Dice cooked ham into bite-sized pieces.
2. Sterilize canning jars and keep them warm. Boil the lids and rings in separate water.
3. Pack the jars: Layer approximately one-third each of ham, potatoes, and green beans into each hot, clean quart jar. Repeat in layers if necessary.
4. If using salt, add 1/2 teaspoon per quart jar. Pour in boiling water or ham broth, leaving 1 inch of headspace at the top.
5. Remove air bubbles with a canning spatula, wipe jar rims clean, and seal with prepared lids and rings.
6. Process jars in a pressure canner at 10 PSI for 90 minutes (adjust PSI based on your altitude).
7. Allow jars to cool naturally. After 24 hours, check seals before storing in a cool, dark place.

Servings and timing

Each quart jar serves approximately 2–3 people. This recipe yields 7 quarts, providing about 14–21 servings total. Preparation time is roughly 30–45 minutes, and pressure canning takes 90 minutes, not including cool-down time.

Variations

• Add aromatics: Include onion, garlic cloves, or a sprig of thyme in each jar for added depth.
• Spicy version: Add red pepper flakes or diced jalapeños for heat.
• Vegetarian option: Replace ham with mushrooms or smoked tofu, and use vegetable broth.
• Smoky flavor: Use smoked ham or add a touch of smoked paprika.
• Broth base: Substitute part of the water with chicken broth for a richer result.
• Mixed vegetables: Add carrots or corn for a colorful twist.

Storage/Reheating

Store sealed jars in a cool, dark pantry for up to 12–18 months. Once opened, refrigerate and consume within 3–4 days. Reheat contents in a saucepan over medium heat until hot throughout. Add a splash of broth or water if the mixture is too thick.

FAQs

Can I use a water bath canner for this recipe?

No. This is a low-acid recipe and must be pressure canned to ensure food safety and prevent botulism.

How long does this recipe last on the shelf?

Properly sealed jars can be stored in a cool, dark place for 12 to 18 months.

Can I freeze this mixture instead of canning it?

Yes, but freezing may slightly alter the texture of potatoes. Ensure all ingredients are cooled before freezing.

Do I need to blanch the green beans or potatoes first?

Blanching is not required for this recipe; the pressure canning process cooks the ingredients thoroughly.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well during canning. Avoid russets, which tend to break down.

Can I add herbs or spices to each jar?

Yes. A sprig of thyme, bay leaf, or crushed garlic can enhance the flavor.

How do I know if a jar is properly sealed?

The lid should not flex when pressed in the center and should make a distinct “ping” when sealed correctly.

What should I do if a jar didn’t seal after canning?

Refrigerate the unsealed jar and use within 3–4 days, or reprocess it within 24 hours using a new lid.

Can I double or halve this recipe?

Yes, adjust ingredient quantities accordingly, but always maintain proper headspace and follow canning time guidelines.

What are the signs of spoilage I should look for?

Check for off smells, mold, broken seals, or bubbling liquid upon opening. When in doubt, discard the jar.

Conclusion

Canned Green Beans with Ham and Potatoes is a practical, nourishing solution for home food preservation. It combines the comforting flavors of a home-cooked meal with the convenience of shelf stability. Whether you’re stocking your pantry, preserving a harvest, or preparing emergency meals, this recipe provides hearty nourishment with minimal fuss.

Canned Green Beans with Ham and Potatoes

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These Cinnamon Sugar Baked Peaches are warm, juicy, and caramelized with a buttery cinnamon-brown sugar glaze. Topped with Greek yogurt or whipped cream, they make an easy, elegant summer dessert.

• Author: Mari
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 ripe peaches, halved and pitted
• 2 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract (optional)
• Pinch of salt
• Greek yogurt, whipped cream, or vanilla ice cream (for topping)

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
2. In a small bowl, combine melted butter, brown sugar, cinnamon, vanilla extract (if using), and salt.
3. Place halved peaches cut-side up on the tray. Spoon glaze into the center of each peach and over the top.
4. Bake for 20–25 minutes, or until peaches are soft and sugar is bubbling and caramelized.
5. Serve warm, topped with a scoop of yogurt, whipped cream, or vanilla ice cream.

Notes

• Best served fresh from the oven, but leftovers can be stored in the fridge for up to 2 days and reheated.
• Try drizzling with honey or adding crushed nuts for extra texture.
• Use nectarines if peaches aren’t available.

Nutrition

• Serving Size: 1 peach half with topping
• Calories: 120
• Sugar: 14g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 10mg