Home canned pea soup
Yield: 5 x half-litre (1 US pint) jars
x half-litre (1 US pint) jars
(8 cups / 64 oz)
split peas (dry)
(about 1 pound / 2 cups)
(medium. Peeled, finely chopped. About 1 1/2 cups / 250 g, measured after prep.)
(medium-large, chopped finely. About 150 g / 5 oz / 1 cup)
150 - 200
(cooked, diced. About 1 cup)
(To taste. See Recipe Notes)
ground black pepper
(fresh or bottled. For taste, not safety)
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.
Purée through blender (optional).
Add remainder of ingredients, simmer for 30 minutes.
Fish out bay leaf.
Put into jars.
Leave 3 cm (1 inch) headspace, regardless of jar size.
Wipe rims, apply lids, set in pressure canner.
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.).
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.
Home canned pea soup. www.healthycanning.com