Pressure Canning Split Pea Soup

Winter is for soup. Nothing is more delicious and comforting on a cold winter night than soup. As the temperature drops and the days grow shorter, a steaming bowl of soup becomes a sanctuary of warmth and flavor. Whether it’s a hearty vegetable stew, a creamy bisque, or a savory broth filled with tender meats and fresh herbs, soup offers a versatile and nourishing way to combat the chill. The process of simmering ingredients together not only creates rich and satisfying tastes but also fills the home with inviting aromas that enhance the cozy atmosphere of the season. Sharing a bowl of soup with family and friends fosters a sense of togetherness, making it the quintessential comfort food that embodies the heart and soul of winter.

Pressure Canning Split Pea Soup

Leisa Sutton

Source: Ball Complete Book of Home Preserving

5 from 1 vote

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Ingredients

  

• 2 cups dried split peas
• 8 cups water (or stock)
• 1 cup chopped onion
• 1 1/2 cups sliced carrots
• 1 cup cooked ham
• 1 bay leaf
• salt and pepper to taste

Instructions

 

• Combine dried peas and water in a large kettle. Bring to a boil. Reduce heat and simmer, covered, for about 1 hour or until the peas are soft. If a smooth soup is desired press mixture through a sieve or food mill. Return mixture to kettle. Add remaining ingredients and simmer, gently, for about 30 minutes. If the mixture is too thick add boiling water. Ladle hot soup into hot jars, leaving 1" headspace. Remove bubbles. Wipe jar rims clean. Place lids and rings on jars, tightening rings finger tight. Process pints for 75 minutes, and qts. for 90 minutes at 10 lbs. pressure in a pressure canner.

  Adjust for elevation, if applicable.

  Yield: About 5 pints or 2 qts.

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