(Please don't be offended) **grin**Q: What's the difference between pea soup and roast beef?
A: Anyone can roast beef.Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Home Canned Split Pea and Ham Soup
From the kitchen of Gail Sellers, Athens, GA
This recipe makes about 1 gallon of soup. I can it in quarts, you could use pints if you like.
2 – 16 oz package split peas
16 cups water OR chicken broth, OR a combination.
2 large onions, diced
2 large potatoes, peeled and diced
6 diced carrots
5 stalks diced celery
1 cup diced Ham cut into 1/4″ pieces
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.
Tomorrow's Soup of the Day... Homemade Tomato Soup
