CANNING SPLIT PEA SOUP

Home Canned Split Pea Soup
Split pea soup is delicious and warming. Canning soup is an alternative to buying the expensive soups with questionable ingredients thinning soups for only two. Evertbody's so busy it also a way of having a quick meal from the shelf that mom made. You can also add in ham hock or make it thicker by cooking it down and adding water or broth before serving. Concentration of the soup means more serving in a jar.

If the powder goes out i.e It's a LOT easier to heat up a jar of homemade soup than it is to actually cook the peas, potatoes and veggies. It takes less power and less time. Heat up a jar of soup on the outdoor grill or on a kerosene stove.
This recipe makes about 1 gallon of soup. Can it in quarts, you could use pints if you like.
Ingredients:
2 – 16 oz package split peas
16 cups water OR chicken broth, OR a combination, or use combo of homemade broth and water.
2 large onioIns, diced
2 large potatoes, peeled and diced
6 diced carrots
5 stalks diced celery
1 Ham pieces cut into 1/4 pieces (optional)
2 or 3 Bay leaves
8 cloves of garlic, minced
2 Teaspoons Salt
2 Teaspoons Pepper

Wash the peas, pick out rocks and discolored peas. Add the peas and all other ingredients to a large stock pot and cook for about 1 hour or until the peas are soft. Stir frequently to prevent scorching.

When the soup is done, remove the bay leaves.

Ladle the hot soup into hot jars. Use a plastic spatula and remove air bubbles. Fill to within 1 inch of the rim of the jar.

Add hot lids and rings.

Process in pressure canner at 10 lbs. of pressure for 90 minutes for quarts and 75 minutes for pints.
Makes 4 quarts or 8 pints, more or less.

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