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Canned Split Pea Soup
Nb persons: 0
Yield: 5 pints or 2 quarts
Preparation time:
Total time:
Source: Ball "Blue Book"
1-16oz | dried split peas, 1 package |
2 quarts | water |
1 cup | carrots, sliced, (about 3 medium) |
1 1/2 cups | onion, chopped, (about 1 medium) |
1 cup | cooked ham, diced |
1 | bay leaf |
1/4 tsp | allspice |
salt, to taste | |
pepper, to tase | |
1 | cooked ham bone/hock, optional |
Combine dried peas, water and cooked ham bone/hock in a pot. Bring to a boil then reduce heat. Cover and simmer for 1 hour or until peas are soft. Remove ham bone. If smooth soup is desired, puree in a food processor or food mill. Return puree to pot. Add remaining ingredients and simmer, covered, for 30 minutes. Taste and adjust seasonings. If mixture is too thick, add boiling water.
Ladle hot soup into hot jars (trying to evenly distribute the ham in all the jars) leaving 1" headspace. Stir out bubbles and clean jar rims. Add jar lid and screw band, until finger tight.
Place jars in pressure canner. Adjust water level, lock lid and bring to a boil. Vent steam for 10 minutes, then place on 10 lbs waighted-guage. When wighted gauage starts to jingle, start process time. Process pints for 75 minutes and quarts for 90 minutes (for under 1,ooo ft/altitude).
Turn off heat. Let pressure in canner naturally get to 0. Remove weighted-guage and wait 10 minutes. Remove canner lid (away from you). Remove jars and place on cloth covers counter. Let cool 20-24 hours. Check seal then clean jars before storing.
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