Pressure Canning Split Pea Soup with Ham
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- Ahhh..split pea soup with ham...perfect for a winter meal. Having jars of this soup on your pantry shelf makes for quick heat and eat meals that are both delicious and nutritious. Leftover holiday ham is the perfect ingredient to flavor this USDA-approved recipe.
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
Recipe makes 7-8 quarts of soup.
6 cup dried split peas (3 lbs)
24 cups water or stock
3 cups chopped onion
4-1/2 cups sliced carrots
3 cups diced cooked ham
3 bay leaves
3/4 tsp. allspice
Salt and pepper to taste
Combine dried peas and water in a large kettle and bring to a boil. Gently simmer for 60 minutes until peas are soft. If a smooth soup is desired, use a blender to process the soup in batches. Add remaining ingredients and gently simmer for 30 minutes. Remove bay leaves and ladle into hot jars. Remove bubbles and wipe rims clean. Place lids and rings on jars as usual and process pints for 75 minutes or quarts for 90 minutes at the pressure level appropriate for your elevation according to USDA tables.
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The reason home canners can not can things like milk, pumpkin/squash puree is...
The commercial canners use a special pressure cooker called a retort machine.
It gently rocks and rotates the cans or jars as it pressure cooks them.
They also can at higher pressures and temperatures than home canners can reach.
My daughter works for a milk processing plant and writes the programs and specs for canning processes as required by the USDA.
As part of her job she was taught the reasons such machines as the retort are necessary for specific types of foods across the board.
hmmm..I can milk and purees all the time- no, its not "approved" but it never goes bad so, Im not too waorried about what the government says I can do..I go by what my Mennonite ancestors did..and it works.
Thank you for sharing this information! My husband always asked me why I can’t can certain things. I never can tell him why I can’t, just that I can’t! Now I can give him the reason. I’ll feel so smart! Lol 😃
I bought a smoked shoulder and I’m cooking it today. We love pea soup with ham so, I’m planning on following your directions. I bought the presto 23 quart canner and I’m excited to see how it comes out! Thank you Pam for all your wonderful videos on canning! 😊
I could smell this as I was watching it. This is on my to do list. Thank you again.
Hope you enjoy it! It is perfect for this time of year!
I doubled this recipe and I gifted 1, canned a bunch and we ate some for lunch. It is delicious. Thank you. ❤
I love split pea with ham soup I have never had it except out of a can. I can imagine this would be much better than Campbells :) I am definitely going to try this but in pints Not sure my husband would eat it. We've only been married 45 years LOL Not sure I have seen him eat split pea soup.
Pam, I am enjoying your canning videos so much you have inspired me to can again. After I got breast cancer (14-year survivor) I gave away to a new canner, almost all my canning equipment except my BIG AA that can hold 20 stacked quarts and a smaller AA that holds 7-quart jars. I had totally given up canning since the children have grown and moved out. Just Hubby and I. Maybe since he is now retired (73) I can convince him to join me canning, he worked (accountant) sometimes 2 jobs when we were raising kids so I didn't have to work and could stay home with the kids. I now sew/embroider for a local Family owned shop and I enjoy it very much. I only work when they have items for me to do. I do sew at home making quilts and baby gifts. But I think I have found my true love again..... canning........
Evelyn, thank for your sharing your story here. So glad you are a survivor and still going strong! I love canning as well. I hope your husband will join you. So glad you kept your two AA canners--they are good equipment!
Very excited to make this today! Remember to rinse your peas before cooking, some times there is small pebbles/debris
Thank you for helping “Dad’s Dinner” up its game with canning. 👍
I have several bags of whole dried peas. I am going to make the split pea soup with them (I know you have to soak them first) and then follow your directions for canning. Thank you so much for the video. It is always so nice to have foods in my pantry that only require me opening them up and heating them to eat. My son is still fighting his cancer and this soup will be great to have after a long day of chemotherapy!
I canned 6 qts of your Split pea soup recipe today! I loved it & I'm thankful to have a nutritious homemade soup on my shelf!
Thanks so much for sharing your ideas & information. I am also thankful for you!
i made your recipe for split pea soup.. instead of allspice i put in thyme.. yummy stuff.. i recently got another nesco and both canners are going.. thank you for all you & Jim do for us.. it is greatly appreciated..
Thank you for this wonderful soup recipe for canning. Split pea and ham is one of my favorites.
Ours too! And this is a USDA tested recipe as well!
I always add thyme to my split pea soup and can vouch for it. I never heard of allspice, and I plan to try that next time!
That sounds delicious! Thanks for sharing.
That is what I grew up with as well. Pea soup was our regular Thursday meal with crapes for dessert. Good memories
I made this and it tastes great!!! I had a Honey Baked Ham that had a great bone, so I made stock with that. Then I used 50/50 ham stock/water for the liquid. I doubled and got 5.5 quarts ( I was short on ham to get up to 7).
Thanks again for this video!
That is awesome! And it sounds delicious! You are very creative.
GLAD TO HEAR i LOVE MINE. i JUST STARTED CANNING ABOUT 3 MONTHS AGO, i WISH i HAD GOTTEN THE ELECTRIC CANNER SOONER AND i KNEW YOU WERE ON U TUBE, YOU HAVE SHOWN ME A LOT. tHANK yOU FOR BEING WHO YOU ARE. lINDA
Thank you so much! I worry about any fatty foods - as well as pork - when canning. I totally depend on those tested and approved recipes for sure! 😊 Thank you for sharing 🎉
I’ve made this before and didn’t care for it but the recipe I used called for seasonings I didn’t care for. I’m going to try this recipe also without allspice. This looks delicious. Thank you
We like it a lot! Thanks for watching.
You've inspired me! I have a whole ham I'm getting ready to cut up, so I think I will double this recipe. I have an 18 quart Nesco roaster, so I'll put the ham bone & water in there and let that simmer from one day to the next to make my broth, and remove the bone and continue with your recipe. I will run 2 sets of 7 quart jars through my pressure canner since everything will be heated up and ready to go anyway. I love using my roaster as I can set the temp without having to worry about scorching. It worked great for my canned ground beef.
Kim X: It sounds like you have figured out how you will fix your recipes. Let us know about your successes. Jim
Canned this last weekend and it turned out great. Will be doing this again.
I love ham and northern beans soup and probably cannot can it for log term. I really don't like split pea so I guess I have to make my soup more often or the up freezer space and freeze it.
Making this right now, but in quantity suitable for Max. Soups of all kinds are on my radar for someone having dental restoration lasting a full year. Liquids first, then soft foods, then a full diet but either pressure cooked or pressure canned (like split pea soup). Tomorrow I will can tomato soup and purée it when I open it, then add cream. Home canned meats and veggies are a godsend for someone going through something like this. Buying Max was the smartest thing I’ve done in a decade! I also received a new water bath canner and a food chopper extraordinaire yesterday! It chops through metals grids, has a mandolin, and a couple dozen other gizmos with it. It’s great for speed and uniform sizes.
Making your pea soup right now, mine took almost an hour, I assume because two of the three lbs of peas were, who knows how old but they are now done. I was too lazy to use my food processor & have no idea where my blender is so I used my emulsifier, was shocked it didn’t even take two minutes in the pot & it was smooth. Just thought you might find it faster. Keep those videos coming, they are great!
I just got an immersion blender I am anxious to try! Thanks for your comments.
@@RoseRedHomestead I don’t know how I lived without my immersion blender until age 60 😂
I used my immersion blender too and it was fine in 2 mins 😀
Would ham stock be good? Its salty?
Thank you for this great video. I made this recipe on Christmas Eve and it came out really well. We ate one of the quart jars today. 🙂
This is definitely on my canning list! Thank you. :)
We are having it for lunch today! It is really nice to have jars of this on our pantry shelf for snowy days like today!
I love split pea soup.
I will try this!!
Looks great!
Thanks
Thank you so much for helping me get the confidence to pressure can!! So far I have made and jarred chicken broth, beef stew, venison stew, split pea soup, potatoes and ghee! Next i'm going to do roasted turkey broth and red hot peach jam for Christmas presents. Sister Cantrell, you are such an inspiration to me. Thank you!
It sounds like you have a canning going. Enjoy yourself!
Making it this morning. I have never tasted this soup before and it is good. Thanks again.
You are welcome.
I made this yesterday, and the soup itself turned out great. But I have an issue with the canner. When I opened it, most of the water was gone. Never had that happen. The pressure was steady, nice even jiggle. All of the jars sealed. I would love some feedback on what may have happened and do I need to reprocess the jars? Thank you!
Wow !!! I finally got to can start my pea soup and get this !!! I wasn't thinking and put 48 or 12 qaurts of water so i had to shut it down and start making more peas to blend in !!!!!!!!! Wow!! I did have extra everything! Wow! Ladies quart Jar is 4 cups a pint is TWO!!!!!!!! lolol
Perfect! You always come through with just the info need,
I love split pea soup but I always have so much of it I never thought of Caning it wonderful idea
Thanks, w like it, too.
hello, hello! I've been watching your videos for a while and just had to subscribe! I bought a couple hams on sale in the past week or so and am now on a canning mission. I've done some ham, some ham and bean soup, and now split pea, always a favorite. I really appreciate your attention to detail and the cautions you add from experience. Thank you so much. And your hair, my darling, is gorgeous!!! Best to you and yours.
I watched this again i used the quart!!! Jar little things happen to the best of us!!!
Thank you so much for your wonderful videos that help guide us! God bless you! 🙏💜xx
I can’t find an approved recipe for ham broth. So I’m just confirming that it’s safe to use ham broth to make this soup. Thanks and I love your videos!
Can't wait to try this, I love split pea soup. Thank you for a great video!!!!
You are so welcome!
Good morning,
Pea soup is in the canner. Thank you so much for your videos.🇨🇦
Yes, thank you and let us know the results. Jim
One of my favorite soups! I’ll be doing this!
I hope you enjoy! It is very reassuring having several jars always on our pantry shelves.
I'm a lazy canner so I use my immersion blender for the split peas. I'm sure your way is better as you get a consistently smooth soup. Mine is sometimes lumpy but they all eat it anyway.
I don't have an immersion blender but have thought a lot about getting one. You have a great case for getting one! Thanks for watching.
I absolutely love your channel
Hi Pam. I am so excited to have watched this video. My Nesco canner is being ordered today and should arrive very soon. I have had a ham bone full of meat in the freezer let over from Easter just waiting for Fall to make this soup. Mine is always very thick but I will adjust accordingly. When I cook my peas I always add the ham bone with meat. Once cooked I remove the bone and the meat falls right off. I use an emersion blender and add the rest of the vegs and cook. I do usually add a potato so I think I will add a little one to try. I will wait until we actually reheat it for dinner to blend it all together... just in case. Just might have to try it with fresh artisan bread. 😊
Hugs and blessings
I’m going to start canning as soon as you can confirm I can use a cooked ham from Costco. It’s a spiral ham that isn’t smoked.
Thank you for all your wonderful information!!!!
I’m making this tomorrow! Thanks! ❤❤❤❤
Rose Please invest in an imersion blender it will make your life so much easier. I Love your show, I have just started the canning, I did not grow up with any relatives doing canning so I'm just learning.
After we published this video a couple of years ago, so many people like you suggested the same thing that I did get one. How did I ever get along without one for so many years! LOL
This is really good. I just put it in the canner and there's a little left in the pot. I hope it thickens up a little bit more in the pressure canner I'm thinking it will. This is really delicious! Thank you
Hope you enjoy
My mom always put all the vegetables & ham through the food mill which thickens the soup up so much more. She also put a lil bit of nutmeg in hers.
Good for you! Right on w/ 7 qts. And enough left for an after Christmas lunch. Great and delicious video
Thank you!
The peas come already spit and dried? I am jealous of America's food choices. This sounds delicious. I have some whole peas that I dried and am going to try to make a soup out of them.
Yes, they do, but I bet your dried peas will also work. You could also use lentils instead. Thank you for watching and for your comment.
@@RoseRedHomestead Sadly, dried whole peas leave thousands of tiny skins that defy blenders. Tasted good, but the texture was nasty. I then found out that split peas are skinless. Amazon won't ship food here. Your lentil suggestion sounds good though and I am going to try it.
Thanks for sharing that lesson! I'm sorry it didn't work out. Do let us know how the lentils work.
@@RoseRedHomestead whole dry peas and lentils do work, i use them for varitey, i dont blend the dry peas i just use as they are
@@RoseRedHomestead yes dry peas do work and so do lentils i use them for varity
my recipe adds celery as well. It's an approved vegetable to can so I do plan to add it to my split pea soup.
This is similar to my Mom's Dutch split pea soup, one of my favorites. Another one for my list 👍
Hope you enjoy! Thanks for watching.
Looks simple and scrumptious
It is yummy. And it is very easy as well. Thanks for watching.
Hello Rosered and Jim, I would like to pressure can split pea soup but I do not put ham in it. I try to find out how long to pressure can without ham but I did not find anywhere the answer. I would really appreciate if you could tell me how long to process split pea soup without the meat. Thank you for all the research, the great recipes and the guidance in safe canning and preserving food, very important these days!
This sounds good. I love split pea soup
We do too! Perfect for cold days like today!
I add Cumin to my Split Pea soup. Really adds more flavor and smells better to.
Cannot wait to make this soup for our winter pantry.
How do I make 'onion stock '
We have a video on that! Here is the link: th-cam.com/video/lGvOC6GX0DE/w-d-xo.html
I love your channel
You are very enjoyable to watch and listen to. Subscribed.
Awesome, thank you! And thanks for subbing!
I love THICK split pea soup.
I would have washed the peas first and looked for stones. I put them in a pot with water and cook them for a little bit then drain off the water and foam. Then I would add fresh water or the broth and cook the rest of the way. My question with canning it is that my split pea gets thick/dense with cooling and I was wondering how that would work when canned.
Viscosity can certainly impede heat transfer, but if the soup is soupy until it cools, there should be no problem with canning. This video shows a tested recipe and like yours, it became thick as it cooled.
I'm following this recipe to the 'T' but have the same question?? Why not sort and rinse the peas first? I did sort and rinse and found some not so good ones (organic split peas). Will this alter the final soup product? I hope not as I'm really excited for your recipe 😋
Tfs! Please stay safe and sending hugs to you both 💜🙏🤗
Hi! I just found your channel. Nice job! I love split pea soup. I wonder if it’s ok to add potatoes?
I can't find a USDA approved recipe that adds potatoes, but you could always add them as you open and heat up the soup. Thanks for watching--I'm glad you found us!
RoseRed Homestead good idea! Thanks!
Thank you for sharing, I am definitely going to try this. I am new to pressure canning and was wondering if I added small cut up potatoes if this would still be ok as I love potato in my pea soup....
I don't see why not. That sounds delicious!
Hi there ,just noticed in your canning area you use LP burner ? I saw the propane tank ,anyway the Instructions that came with my presto canner says not to use on LP burner or camping stove .just curious because that’s what I was going to use but then reread the booklet .my coil burner stove seems to take for ever .Love your videos !! You make it so easy to understand ,thanks
God bless you girl. From Canada with love for my neightbours. PS. I know you think I can't spell.
Mmmmmm, looks delish. I love Peas, but have never had split pea. Can't wait to try it. I am wanting to set up an outdoor canning kitchen area also. I notice that you say when it's cold, you can't leave the jars out long. I was wondering about how long you can leave them out. Have you ever had any jars break from being outside canning in the cold? Sorry for all the questions, newbie canner, and I love your videos. So informative.
No, I have never had a jar break out in the cold. I just don't want them to freeze, or they might! I leave them out until they are cool to the touch, then bring them in. That usually happens in about 3-4 hours during our cold winter evenings. Lots of people say not to touch jars for 24 hours after removing from the canner. I just use my good judgment and you can too! Thanks for your comments.
@@RoseRedHomestead thank you so much for helping us newbies! :-)
Thanks for posting. I'm trying 2 approved recipes. This one is very good.
I agree and am so pleased that USDA approved this recipe for pressure canning. It is one of our staples. Thanks for watching!
This one I will make, you bet. So great. I think I can find all the ingredients in Belgium. Happy New Year.
Happy New Year to you as well. Thank you for watching!
i didnt know you coud pressure can pea soup,, that is a staple here in the upper penisula of michigan, now its on the to do list of things i,m canning,thumbs-up an jist subbed,, thank you fer the video
You are welcome. And we love it that the USDA approves pressure canning split pea soup with ham! Thanks for watching.
I don't understand why you had to simmer all the soup for a half hour before filling your jars. I love your channel!
I was wondering about that too
I made your recipe for split pea & ham soup 2x. The 1st without blending & it turned out great . The 2nd time I blended it & the peas soaked up all the liquid during processing , 1 jar even blew the lid off . Is this batch safe to store & eat ? There is no liquid .
Oh my, sigh. Made this recipe today to pressure can ( meat ) for the first time. Did everything you did . I have not pressure canned in awhile, so a little rusty. Got pressure up to 12 & up to 13, then 15. At this point figured I should adjust a little lower…… discovered it went to 10. Turned it up. Got it to 12 & started counting all over. All that being said…..my weight was not jiggling…….if I touched it there was steam, and the gauge was reading pressure, but I’m not confident this is ok…? Any advice is much appreciated.
You can use ham base from Goya or from the Amish…
I made the split pea soup. It looked good going in. I did 2 batches in my instant pot max. All sealed. But they are so think. It wasn’t that thick going in. I am concerned that since it ended up so think, maybe heat did not spread adequately throughout the jar. What is your opinion? Do you think because it wasn’t too thick going in that the head distributed ok?
If you monitored the temperature on the screen throughout the processing and it make it up above 240F for 20-30 minutes or so, then it is OK.
I had the same thing happen so glad it ok!!
Question, on the split pea soup with ham.
Is it safe to use a store bought ham that I cooked in my smoker in order to add more smoke flavor.
Thanks I made this right along with you!
Annie: Fantastic! Jim
Is it safe to use some crisp bacon instead of ham? Sorry if that’s a silly question, my husband likes bacon in the soup and that’s how I make it. I’ve never canned it before and I always follow recipes and I thought I’d ask. Thank you for all of your wonderful videos!
Not a silly question at all! So long as you use about the same amount, which is very small. You could always add more after you open the jars to heat it up.
Can the carrots and onion be sautéed before put in the soup and how about adding a couple of lemon peels while cooking and of course removing them before purée the peas.
Hi @RoseRed…. Can I make/can this using canned ham? Thank you♥️
I love your videos! Do you have one on making onion stock or is as simple as vegetable stock? 🤔😂
We do have one on onion stock.
@@RoseRedHomestead onion stock
I'd like to can my split pea soup recipe which is make with the addition of potatoes but no ham or meat. I've been researching but cannot find any info on how much time to can pint jars. I'm thinking 55 minutes which is recommended for vegetable soups. would love your opinion regarding this. Thank you Pam.
Pam, I made this soup the other day 4 pints in the instant pot max, I watched the temp for aprox 20 minutes aprox 243 + Had to leave, everything was finished when I got home, the soup in the jars are now vey thick, I did put a note on jars to simmer for 10 minutes prior to eating, Going forward would it be ok to add extra time as insurance say 10 or 15 minutes?
I did look and did see the data loggers were $$ what brand do you have, Thanks again for all you share with us
I am sure they are fine. That soup does thicken up after it comes out of the canner, so that isn't a problem. My data logger was $500, so it isn't cheap! The info is in the description of this video: th-cam.com/video/CIpba9yA8eA/w-d-xo.html
Hello I’m getting quite a bit of steam coming out of my air vent/ lock on my presto pressure canner that uses a weight on top of it . everything else seems to be normal. The weight is Jiggling properly and No leakage anywhere else. can I trust this canner stayed at correct temp the 90 mins?
Sorry for the late response--this comment got lost! The jiggling should be gentle without lots of steam, so next time you may want to turn down the heat a bit. Otherwise, it sounds as if everything is OK.
@@RoseRedHomestead thank you very much
I do can pureed pumpkin. I get it well above temp, to kill botchalism, in the oven, in my roasting pan, while I'm cooking it down, and, evaporating most of the water out of it. I bake it down at 350°, from chunks, to a very think puree. I can it hot. Like canned pumpkin you buy in the stores, which, is also cooked down and canned hot. This takes a few hours, because we are cooking so much of the water out. I, mostly, use it for pumpkin pies, and, pumpkin bread, which, baking temps and time, will also kill botchalism, but, I'm not afraid to eat it right out of the jar. I do the same thing with Hubbard squash. Canning it hot, is what I was taught, growing up. Yes, you need gloves. Well, I need gloves. We also leave 1.5" to 2" head space instead of 1". I'm not sure why. This is just the way we were taught to do it. I wish my grandmother was still alive to answer these questions, of, why. She had a, legitimate, reason for everything she did in food prep and preservation. All I have to offer is, that's the way we were taught to do it. This being said, there are over 200 of us in my family, and, all of the other mountain people, where I'm originally from, that have been canning pumpkin and Hubbard squash this way for my whole life, and, none of us have ever got botchalism from it. My grandmother was fantastic with sciences too. I'm sure she did her research before choosing to can it this way.
It might be time to start following the safety guidelines for pumpkin and squash. So glad no one in your family ever got sick, but I am sure you know that does not mean it won't happen. To really kill the botulism spores, you need to pressure can.
@@RoseRedHomestead Well, when the pumpkin and squash are 350° for at least 2 hours, and, it is canned that hot. I don't see how it could possibly have botchalism in it. If it can, then, every food at canned could have it. I will take it to the lab. But, I'm not going not going to stop doing it. There is no way botchalism could live at that temperature for that length of time. But, I'll take it to the lab and find out. I'll inject fresh pumpkin with it. Throw it in the lab oven and cook it down. After its cooked down, we will test it.
Could I use my previously canned carrots in this recipe?
My husband loves split pea and ham soup so I'll can for him. Thanks for sharing!
I don't like split peas but I love great northern beans. Would it be okay to substitute so he has split peas and I have great northern?
Sure, you can do that. If there is a difference between the processing time with both in the same canner, use the longest processing time for them.
On my list! My winter canning list is getting long! I did pinto beans today! Labor Day will be a labor of preaches!
Sounds great!
Pam, thank you so much for this. I am canning sweet potatoes right now per your instruction. Pea soup next!
So good to hear! Thank you.
Can u use leftover Honey Baked ham? Wondering about the sugar?
We don’t eat pork so I would like to use uncured turkey bacon instead. Do you know if that can be used and I assume I would cook that before hand correct? Thank you
Would love to make this. Why is this recipe measured in cups instead of by weight? That would make my life so much easier since I'm from Europe.
If you also have the ham bone left could you add it to the liquid when you boil the peas? (And pull it out before blending)
Can I use yellow split peas instead of green or will that compromise the recipe?
Can you switch beans. Use pintos or cannellinis?
I love split pea soup. I want to can some without the ham. My recipe is much the same as yours and I cook it the same way. Since it won't have ham in it, how long would I need to process the pints?
Process for the same times as done with the ham. 75m for pints, 90m for quarts.
💕
I have been making split pea soup for years. I add potatoes to mine. Can I pressure can it with potatoes?
This weekend is split pea soup canning! Trust your info Pam!
That is awesome!
Would any color split peas be ok for this soup? I was gifted some yellow split peas that I would like to use
I only use yellow split peas (and season with thyme)-very Swedish!
I am 3 years late watching this...would it be ok to put in some potatoe and celery?
I want to make this, but my husband won't eat ham. Any suggestions for substitutions?
Can I omit the ham and carrots?
Rosered homestead , thank you so much. I think you have the Presto Pressure Canner which is aluminum.
May I ask a silly question, how do you clean the canner?
Not a silly question! I wash it with hot soapy water inside and out. I remove the rubber gasket and clean it and the slot where it fits in the lid. I make sure I can see daylight through the vent so it isn't clogged. Hope that helps!
I asked because it is not forged aluminum and I thought it would be difficult to clean. I have a presto pressure canner that is 8 quart stainless steel. I need to purchase a larger one would you recommend the Presto Pressure Canner?