*Sort, and wash beans. Soak overnight in bowl with enough water to cover by 3 in.
*Drain, rinse and put in a pot, cover with cold water by 3 in. Add the onion cut in half. Bring to a boil, reduce heat, simmer for 30 min.
*Prepare jars for canning
*In another pot combine chicken stock, spices and vegetables. Allow to simmer for 5 minutes until heated thru.
*Strain beans, discard liquid and onion. Strain stock, reserve vegetable and stock.
* In a hot pint jar fill ¼ full of beans, add ¼ cup vegetables and ham add stock leaving 1 inch headspace. Remove air bubbles adjust level to 1 inch, wipe rim and add hot lid.
Pressure can pints for 75 minutes, quarts for 90 min. at 10 lbs. or on 11 on dial gauge.
Makes about 6-7 pints or 3-4 quarts.