Thursday, October 29, 2015

Soup of the Day... Habitant Soup



Soup Idiom... 
Soup's on! Rur. The meal is ready to eat. (Said for any food, not just soup.)

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.
Today's recipe is called Habitant Soup... not sure why, this is the way it was shared with me... looks like split pea soup to me... just sayin'


Habitant Soup
Found on bernardin.ca

Cook once – enjoy soups several times. For shelf-stable storage, filled jars must be heat processed in a pressure canner. Soup in jars can also be refrigerated.

Yield: depends on how much soup is made.

16 oz (454 g) dried split peas

8 cups (2000 ml) water

1-1/2 cups (375 ml) chopped carrots

1 cup (250 ml) chopped onion

1 cup (250 ml) diced cooked ham

1 bay leaf

Salt & pepper

• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Combine dried peas and water in large stainless steel saucepan. Bring to a boil; reduce heat, cover and boil gently until peas are soft, about 1 hour. If desired, puree mixture in food processor and return to saucepan.

• Add carrots, onion, ham and bay leaf; boil gently 30 minutes. If soup is very thick, thin with boiling water.

• Ladle hot prepared soup into a hot jar to within 1 inch (2.5 cm) of top rim (headspace).

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – in pressure canner: 500 ml jars – 75 minutes; 1 L jars – 90 minutes at 10 lb (69 kPa) NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Tomorrow's Soup of the Day... Ham and White Bean Soup

1 comment:

  1. In Canada, Habitant soup is pea soup but we actually call it Habitant Pea Soup. It has its roots from the "Habitants", the original French explorers and settlers in Canada 400 years ago. Also, it's well known due to a soup company called Habitant which makes the canned variety - I believe the company is now owned by Campbells. Et voila, a soup-related history lesson for the day. :)

    ReplyDelete

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }