Looks fantastic, I wouldn’t worry about not being USDA approved, most American food is banned in other countries , certainly in Europe anyway, even Canada has different ingredients listed in the same brand ketchup. You know what you’re doing making delicious healthy food for your own family. My mouth is watering thinking how lovely that will be.
I don't think its enough vinegar to do any damage. Maybe if you soaked a can lid in a container of vinegar. Back in spring of 2019 I helped my grandmother clean out her cellar and found jars dating back to 1998 that were still sealed.
I'm new to pressure canning, so I've been following my recipes/instructions from Presto, I have a digital canner. I love the idea of a dry pack recipe for split pea, its a more delicate bean so I wouldn't soak or anything like that either. Plan when we enjoy it to run my stick blender through it so it's not so "rustic". I've learned from many my Presto Precise uses a lot less water as well because the steam does the work vs water bath. I just assumed when I followed the Presto instructions that because it's "digital" canning, I didn't need as much. I am curious given the number of water posts on this stove top canner, how much less water would anyone use, even an approximate place on the jars would be handy. I watched the video and tagged the spot where the PC is shown. 7:55
Looks good...but, I thought you were only supposed to put 3 quarts of water in your pressure canner..and also thought pints were 75 minutes and quarts were 90 minutes. I have a Presto 16 qt canner..
Check your details: •vent steam 10 minutes before adding weight • start timing after weight is steadily rocking • cook under pressure for 75 minutes for pints, 90 minutes for quarts •turn off heat after allowed time • allow to thoroughly depressurize before removing weight. Doing so too early causes loss of fluid in jars aka siphoning. Different steam canners have different operating details. Follow the instructions for your canner. Cold ingredients, cold jars, cold water in jars, cold water in canner. Hot ingredients, hot jars, hot liquid in jars, hot water in canner. This prevents thermal shock and broken jars.
Omg I just went back to check and I said 90 minutes not 75! I processed for 75, not sure why I said 90. Nice catch! I don’t think there is a way for me to fix it now. I will definitely be more careful editing next time and I will place the edit in the description
The upfront cost for the canning supplies will pay for itself after a few canning sessions. Just ask for the supplies for your birthday/Christmas/Mother’s Day.
I’m a dumpster diver… I canned lots and lots of cans from the food I find behind stores… I even can fruit and keep it in a refrigerator until I’m done with it… when 2020 came, and for some unknown reason we started to have problems with electricity ( would go off from nowhere), I’ve canned almost everything from standing up freezer… I’m still opening the jars from 2020 and they are perfectly fine to eat… I gave away tons of jars after a year of canning them, but still have tons ( I have over 3000 jars of all kinds of canned food, even water and bread, but mostly meats and soups)… today I’ve brought home 12 containers of strawberries ( which I’ve got from dumpster diving at Aldi), and I’m making sugarless strawberries and lemon jam, I like to bake with it… I’ve subscribed to this channel because of this soup, I don’t want to lose it, because it’s the simplest and the best… thank you…
It is a Presto! Presco. I’m not sure how it’s spelled sorry. They are available easily and have good reviews. Not too expensive either. I only can one or two months a year so I’m not getting anything fancier. I have used this to water bath can also. Just watch my corn cob jelly video and you can see how I do it.
I was doing that and it seems no matter what I do I have “film”. I even added a bit extra a few times but still it’s there. The only way I get no issues is when I hot water bath can
Looks good. Will have to try this as my husband loves split pea soup. I always put vinegar around the rim of the bottle but I never add vinegar to the water when I pressure cook. I find that the rings will break down faster with the vinegar in the water.
The vinegar in the water was what I was taught to do but since I started my channel I have had several people tell me the same so I am going to do my next canning session without and see how it turns out. The split pea soup is amazing and your husband will love it!’
Thats interesting about the rings breaking down faster. I'm new to canning and this is the first I've heard about this. Ive been seeing that you should add 2 tbs of vinegar to the canner. So its not necessary..? Is why they say this just so your jars dont get a film on the oitside or what? Serious inquiry.. Thank you in advance..
Looks fantastic, I wouldn’t worry about not being USDA approved, most American food is banned in other countries , certainly in Europe anyway, even Canada has different ingredients listed in the same brand ketchup. You know what you’re doing making delicious healthy food for your own family. My mouth is watering thinking how lovely that will be.
Yes exactly! And this has been tested by me and tastes amazing.
I just canned some split pea soup..but not your way. Your way seems sooo much faster. I might just do another batch to try it out. Thanks. 🙂😉
@@kathrynharper-seymour8062 it’s seriously a game changer! Comes out perfect every time!!!
I don't think its enough vinegar to do any damage. Maybe if you soaked a can lid in a container of vinegar. Back in spring of 2019 I helped my grandmother clean out her cellar and found jars dating back to 1998 that were still sealed.
Yep. Good for years if seal doesn’t pop when pressed on👵🏻👩🌾❣️
Thank you! I’ve always made pea soup and then canned it. This is so many easier!! I don’t put ham in mine so will use chicken broth for flavor.
You are very welcome!
I just found ground ham at a butcher. I am going to try it in the aoup!
@@jenniferr2057 you will love it!!
I'm new to pressure canning, so I've been following my recipes/instructions from Presto, I have a digital canner. I love the idea of a dry pack recipe for split pea, its a more delicate bean so I wouldn't soak or anything like that either. Plan when we enjoy it to run my stick blender through it so it's not so "rustic". I've learned from many my Presto Precise uses a lot less water as well because the steam does the work vs water bath. I just assumed when I followed the Presto instructions that because it's "digital" canning, I didn't need as much. I am curious given the number of water posts on this stove top canner, how much less water would anyone use, even an approximate place on the jars would be handy. I watched the video and tagged the spot where the PC is shown. 7:55
Davis Carol Jones Shirley Harris Donald
Looks good...but, I thought you were only supposed to put 3 quarts of water in your pressure canner..and also thought pints were 75 minutes and quarts were 90 minutes. I have a Presto 16 qt canner..
Check your details:
•vent steam 10 minutes before adding weight
• start timing after weight is steadily rocking
• cook under pressure for 75 minutes for pints, 90 minutes for quarts
•turn off heat after allowed time
• allow to thoroughly depressurize before removing weight. Doing so too early causes loss of fluid in jars aka siphoning.
Different steam canners have different operating details. Follow the instructions for your canner.
Cold ingredients, cold jars, cold water in jars, cold water in canner. Hot ingredients, hot jars, hot liquid in jars, hot water in canner. This prevents thermal shock and broken jars.
That is what I said for my instructions, where is it different?
Omg I just went back to check and I said 90 minutes not 75! I processed for 75, not sure why I said 90. Nice catch! I don’t think there is a way for me to fix it now. I will definitely be more careful editing next time and I will place the edit in the description
Canning is so ideal for meal prep !
Yes it is! It makes life so much more simple! These are great for lunches
I am going to try this recipe. ❤
Definitely need to start canning. Such a great idea. Especially when living on a budget.
The upfront cost for the canning supplies will pay for itself after a few canning sessions. Just ask for the supplies for your birthday/Christmas/Mother’s Day.
I’m a dumpster diver… I canned lots and lots of cans from the food I find behind stores… I even can fruit and keep it in a refrigerator until I’m done with it… when 2020 came, and for some unknown reason we started to have problems with electricity ( would go off from nowhere), I’ve canned almost everything from standing up freezer… I’m still opening the jars from 2020 and they are perfectly fine to eat… I gave away tons of jars after a year of canning them, but still have tons ( I have over 3000 jars of all kinds of canned food, even water and bread, but mostly meats and soups)… today I’ve brought home 12 containers of strawberries ( which I’ve got from dumpster diving at Aldi), and I’m making sugarless strawberries and lemon jam, I like to bake with it… I’ve subscribed to this channel because of this soup, I don’t want to lose it, because it’s the simplest and the best… thank you…
I always add my ham at the last minute when warming the canned split pea soup
You have to much water in your canner. To much water will not allow the canner to build the correct pressure to ensure a safe product.
@@christinespierling5952 these came out beautifully and all of them sealed properly but thank you for commenting!
Looks delicious. Next time will you post the recipe below. Blessings!!
What do you add as a thickener after you process and cool them off and eat a jar
@@joshtimmons7332 I don’t, it is nice and thick and wonderful!!
❤
Awesome! Doing this tomorrow!!! 💕💕
You will love it! I need to go get some out of the basement so I can have some too lol.
❤❤
I was wondering - What is the brand name of your Pressure Canner?
It is a Presto! Presco. I’m not sure how it’s spelled sorry. They are available easily and have good reviews. Not too expensive either. I only can one or two months a year so I’m not getting anything fancier. I have used this to water bath can also. Just watch my corn cob jelly video and you can see how I do it.
What a great idea! Hey... if you'll put just a glue of.vinegar in the water in the canner, you won't have the lime deposit on the outside of the jars.
I was doing that and it seems no matter what I do I have “film”. I even added a bit extra a few times but still it’s there. The only way I get no issues is when I hot water bath can
Thanks for the information. Hope to make this weekend. 1 Question, do i was the peas off before placing in jar? Or does it matter? Thanks!
I think that is a personal choice. You can wash if you like or just pour them in
@@affordablepracticalliving thanks!
Looks good. Will have to try this as my husband loves split pea soup. I always put vinegar around the rim of the bottle but I never add vinegar to the water when I pressure cook. I find that the rings will break down faster with the vinegar in the water.
The vinegar in the water was what I was taught to do but since I started my channel I have had several people tell me the same so I am going to do my next canning session without and see how it turns out. The split pea soup is amazing and your husband will love it!’
Thats interesting about the rings breaking down faster. I'm new to canning and this is the first I've heard about this. Ive been seeing that you should add 2 tbs of vinegar to the canner. So its not necessary..? Is why they say this just so your jars dont get a film on the oitside or what? Serious inquiry..
Thank you in advance..
Definitely comes in handy,less time & save.
Thank you!
Great demonstration 🌟
Thank you! It’s really good, give it a try!
@@affordablepracticalliving yes I plan to do that soon. 😃
Where is the recipe?
It’s in the video