Split Pea Soup
16 oz package split peas
8 cups water
1 large onion
4 diced carrots
4 diced celery
1 cup diced Ham (hubby used smoked ham)
1 Bay leaves
4 minced Cloves of Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 t. sage
Cook carrots, onions and celery in a stainless steel pot until the onions are tender. Add garlic, bay leaf and sage.
Wash peas picking out rocks and dark peas. Add peas and water to the veggies and cook for about 1 hour or until soft stirring frequently to prevent sticking. Chop left over ham in small ¼ inch cubes and cook for another 20 minutes stirring frequently.
Ladle into hot jars, remove air and fill to 1" headspace. Add hot lids and rings.
Process in pressure canner at 10 lbs. for weighted gauge and 11lbs for dial gauge. Quarts need 90 minutes, pints need 75 minutes.
Makes 4 to 5 pints of soup.
20 comments:
Never made split pea soup before........do you have to cook it for an hour before canning? Wouldn't that make the soup more mushy or is that the way split pea soup normally should be?
Loridean.....No...you don't have to cook the peas for an hour. I just cook them until they begin to soften a little. They are really cooked in the pressure canner.
Loridean...forgot to say that split pea soup is generally mushy soup!
If you don't cook them first in the water for the hour and you have some uncooked peas in the middle of the jars please do not blame me for the not perfect product. Split pea soup will be thick, but you can also add a bit of cream or water to the soup when you are ready to serve.
Canning Homemade...
Love the recipe! I just want to say that I have been canning for over 30 years and I have never had any uncooked peas after pressure canning semi cooked soup for 90 minutes!
That's fantastic Judy, but I have thousands of newbies that come to this page and I don't want them to be frustrated on their first try and give up because they didn't follow the recipe to the letter. I appreciate your comments though!
I've never made nor tried split pea soup either. It sounds really good. I do have a bag or two of them and some yellow split peas. Are they interchangable or are the yellow one's something different?
Canning Homemade....As a veteran canner and not a self titled "master" canner...I must say....that out here in the real world newbies want practical tried and true advice that isn't designed to keep them newbies for long. With all due respect....it is common sense that cooking split peas for an hour and a half in the pressure canner plus one hour prior to canning is cooking them WAY too long. You are entitled to your opinion and I respect that but honestly, newbies want to know the truth about canning...not what you have decided is *the longest process so therefore it is the more safe* method. I have been canning DRY and uncooked pinto beans without pre-soaking and they are the absolute best, most perfectly cooked beans after just 90 minutes in the pressure canner. They are creamy and done to perfection every single time so your assertion that you must cook split peas for one hour prior to canning is just plain wrong. And THOUSANDS of newbies??? Really??? I will say no more. Let the readers decide.
Oh, my goodness! Yummy and so practical and useful! Thank you for this.
Judy, I do not wish to continue to comment on the time of the peas. It's the "safe" recipe and those who will follow it will have a "safe" product. I do want you to know that my site gets about 12,000 new visitors a month and a good portion are new to canning. I mean no disrespect but there are other sites that do canning who don't play it safe and your comments will be greatly appreciate there as well.
Split Pea Soup reminds me of my childhood. Thanks for sharing the recipe! I shared your link with my Mother Earth News audience at their Fair at Seven Springs when I talked about making herbal jelly. Think it has a lot of relevant information about canning.
As a newbie, I will follow the recipe to the letter. As a rational person, I am aware that I don't have to do so to make a perfect batch (or a "safe" one). It is important for begingers to learn the proper way, then they can experiment later as their experience and comfort level dictates.
Jeff Samuels. (As I am not sure yet if I want to register, already added you on FB).
Jeff,
I appreciate your way with words and hope that your experimentation doesn't color to far outside the lines. Good quality food and flavor makes us continue on the journey to fill the pantry.
Welcome to SB Canning!
I just found your blog through pinterest. I have never tried split pea soup myself but my husband absolutely loves it so I'm going to make a batch of this for him to try.
I have been canning for a few years now (love it!) and even though I know the basics and the "safe methods" and do sometimes experiment, I still greatly appreciate you taking the time and care to give the proper instructions.
And may I just say, you handle your readers comments with such grace. What a nice reflection on you.
Looking forward to trying many more of your recipes!
Stephanie thank you for the comment! I do my best to stay objective but there are so many people that I want to benefit from their experience in canning and continue to do so! Please visit me on my FB page and tell me how the soup went for you! Cheers!
I am so excited about this recipe!
My husband loves split pea soup so this is on my weekend to do list. I'll post on the facebook page when I'm done.
SB ...I'm so thankful to have you as a resource for safe canning recipes. I started water bath canning last summer & this year did my first batch of BBQ beans in the pressure canner. I always appreciate your "safety first" attitude!! I am now, thanks to you, confident enough to venture into pressure canning foods with meat. I will be making this soup tomorrow. Thank you for always looking out for our safety!!!!!!
I'm going to try this, Cindy, except I'm going to leave the ham out and add liquid smoke to get the smoky flavor. I wouldn't have to adjust anything would I? I mean, you have to pressure can the pea soup for the same amount of time a you would with or without ham right? ~Krista
I am excited about trying this! I had never had split pea soup until just a couple of years ago and loved it. I am so happy to have a recipe that can be canned. Thanks!
Oh my this sounds absolutely delicious. I'm new to canning and will definately be trying this one out at the weekend.
I have raw ham and I assume with the amount of cooking time that it won't matter that it's not already cooked/leftover.
Thank you for the recipe :)
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