Print

Canning Split Pea

jars of home-canned split pea soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 from 1 review

This delicious split pea soup recipe cans so easily to store for future meals. 

Ingredients

Scale
  • 1 lb split peas (dry)
  • 1 cup carrots, diced
  • 1 onion, diced (about 1 cup onion)
  • 1 1/2 cups chopped ham
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt per pint jar
  • 6 cups chicken broth

Other supplies needed: 

Instructions

  1. Gather ingredients, and and prepare canning supplies (sterilizing jars, lids, etc.)
  2. Divide split peas between 6 pint jars, adding about 1/3 cup of the dry peas to each jar.
  3. Next, layer in 1/2 cup of cubed ham, and divide carrots, onions, and garlic between jars
  4. Sprinkle with roughly 1/8 teaspoon of pepper and paprika per jar
  5. Add 1/2 teaspoon of salt to each jar
  6. Fill jars with ham broth, chicken broth, or water, leaving about 3/4 inch of headspace
  7. Wipe rims clean with a soft, fuzz-free cloth, and screw down lids and rings firmly
  8. Prepare pressure canner, according to your particular pressure canner’s needs. For a standard 16 quart pressure canner, this usually means adding 2 quarts of water
  9. Be sure to add the pressure canner’s inner rack to separate the jars from the bottom of the canner for even heating
  10. Arrange jars in canner so that they do not touch each other, or the canner walls. When the canner is full, they may be very close, but the best safeguard against jars breaking is that they don’t touch.
  11. Lock lid onto canner with vent open, and heat over medium-high heat until a steady stream of steam begins to escape
  12. After ten minutes of steam, close valve, and heat to 10 pounds of pressure (for those under 1,000 above sea level. For those above this, sea this USDA approved pressure conversion chart.)
  13. Process pint jars for 75 minutes at pressure
  14. When processing time is complete, remove canner from heat, and let return to zero pressure naturally (a sudden release of pressure can cause jars to break, or even explode)
  15. After the jars have cooled, test for seals
  16. After 24 hours, you may wash jars (mine always have hard water residue), remove rings, and store out of direct light.

Find it online: https://www.frugalfarmwife.com/article/canning-split-pea-soup/

246 Shares
Pin246
Share