Pressure Canning Split Pea Soup
Source: Ball Complete Book of Home Preserving
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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