Here is the recipe I used for split pea soup. I wasn't happy with the color of the soup (what happened to the 'green' in 'green split pea'?)but the taste was quite good.
This recipe is modified from Ball Complete Book of Home Preserving and makes two quarts of soup.
But then I thought "Why go to all this trouble for just two quarts?" I increased the recipe to process seven quarts of soup. However, this was a little much for the large pot I used. So increase the following recipe, but proceed at your own risk!
One note, after looking at my beautiful carrots, I decided I'd rather oven roast them later. I used dehydrated carrots for the soup, and it was fine & quick.
Because the soup is a low acid food, it must be canned in a pressure canner.
Split Pea Soup
(Makes 5 pints or 2 quarts of soup)
2 cups dried split peas
8 cups of water
1 1/2 cups of sliced carrots
1 cup diced onion
1 cup sliced celery
1 cup of ham (I used a meaty ham bone for the seven qts.)
1 bay leaf
salt and pepper to taste
Using a stainless steel pot, bring peas and water to a boil over medium-high heat. Reduce heat, cover and gently boil for one hour or until peas are tender.
Prepare the canner, wash jars and lids in hot soapy water for canning.
Add carrots, onion, ham and bay leaf to saucepan. Bring to a boil and simmer for 30 minutes. If soup is too thick, thin with water. Season with salt and pepper.
Ladle hot soup into hot jars, leaving 1" of headspace. Remove air bubble, and if necessary add more hot soup. Wipe jar rim with damp paper towel. Center lid on jar, and screw band down until resistance is met, then increase to fingertip-tight.
Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat.
Vent pressure for 10 minutes, then close vent. Process at 10 lbs ~ 75 minutes for pints, and 90 minutes for quarts.
Turn off heat. Let pressure return to zero naturally. Wait a few minutes longer, then open vent. Remove canner lid. Wait ten minutes, then place jars onto a towel to cool. Wipe jars if necessary. Label and store.
Here are the jars, cooling atop my kitchen sink on a towel. The soup will continue to simmer in the jars for a long time, so watch your children.
When I still had kids at home, I used to bottle tomato based vegetable soup in quart jars. It was a great quick meal on a busy day. I ran across 3 stray jars in the basement pantry while doing food storage inventory. Surprisingly, the content had not darkened much. Not sure I'm going to try the content.
ReplyDeleteCathy E.