Winter’s coming, and that means time for the canner to come out and play! Summer is way too hot to have all that going on in my non-air-conditioned kitchen. Soups are always a challenge for the canner, because you have to avoid all starches…so no rice or pasta (my favorite things in soups!). Split pea and ham is something I always enjoy in a restaurant, so I thought I’d give it a try. Thanks to foodpreserving.org for the recipe.
- 1 cup diced carrots (about 4)
- 1 cup diced celery (about 3 sticks)
- 1 cup diced onion (about 1 large or 2 medium)
- 4 cloves garlic, minced
- 1 bay leaf
- 16 ounces dried green split peas
- 8 cups hot chicken stock
- 1 cup diced cooked ham
- Wash and dice carrots, celery, and onion.
- Cook on medium heat, in a big stockpot for about five minutes so they soften.
- If vegetables start to stick, add 1/2 cup water.
- Rinse peas and remove any that are discolored.
- Add peas, minced garlic, and hot chicken stock to the pot, mixing well to combine.
- Simmer 50-60 minutes, or until peas are soft and tender.
- Add diced ham to soup, simmering 20 more minutes.
- Add an extra cup of hot water if soup thickens too much.
- Prep canning jars/lids.
- Fill jars with hot soup, leaving one inch headspace.
- Process pint jars for 75 minutes at 10 pounds of pressure.
- Add extra water if needed when reheating.
- I just noticed as I was typing this up that the bay leaf is mentioned in the ingredients, but nowhere in the instructions. I completely left it out. I’m sure you could add and then remove before canning.
- The soup turned out pretty good. The consistency came out perfectly, I did not need to add any extra water along the way. I’m also realizing that I didn’t add any salt/pepper (again mentioned in the ingredients but not the instructions). Definitely could have used a little more flavor.
- I also think it could use more ham. Maybe an extra half a cup at least. That would help the flavor too!
- I like to can soup in 3/4 pint jars (the ones they usually picture when canning asparagus or other tall vegetables). A pint jar is too much for me, especially if I am just taking it for lunch at work, but a half pint too little. The 3/4 pint jars are tough to find, but if you spot them somewhere they work out great.
- Having said all that, it was a good start. I will definitely make again and tweak as noted.