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Home canned pea soup

Yield: 5 x half-litre (1 US pint) jars

Course Soup
Cuisine American
Keyword Peas
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Yield 5 x half-litre (1 US pint) jars
Calories 215 kcal

Ingredients

  • 2 litres water (8 cups / 64 oz)
  • 500 g split peas (dry) (about 1 pound / 2 cups)
  • 3 carrots (medium. Peeled, finely chopped. About 1 1/2 cups / 250 g, measured after prep.)
  • 1 onion (medium-large, chopped finely. About 150 g / 5 oz / 1 cup)
  • 150 - 200 g ham (cooked, diced. About 1 cup)
  • 1 bay leaf
  • salt (To taste. See Recipe Notes)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon allspice (ground)
  • 3 tablespoons lemon juice (fresh or bottled. For taste, not safety)
  • 1 tablespoon Worcestershire sauce (or Maggi)
Metric - US Customary

Instructions

  1. Put peas and water in large pot. Bring to the boil, reduce to a low simmer, and let simmer covered until peas are soft, about 1 hour.
  2. Purée through blender (optional).
  3. Add remainder of ingredients, simmer for 30 minutes.
  4. Adjust seasoning.
  5. Fish out bay leaf.
  6. Put into jars.
  7. Leave 3 cm (1 inch) headspace, regardless of jar size.
  8. Wipe rims, apply lids, set in pressure canner.
  9. Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.).
  10. Process time: 75 minutes for 1/4 litre and 1/2 litre (1/2 US pint and 1 US pint), OR 90 minutes for 1 litre / US quart.