Sunday, November 22, 2015

Soup of the Day... Pea 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.

Pea Soup
Found on canning Only Recipes

Yield 8 pints or 4 quarts 

4 cups of dried split peas (I used 2 cups of green and 2 cups of yellow split peas) 

2 quarts of water (I used 1 quart water and 1 quart ham broth) 

Boil peas until soft in water/broth to cover (about 1 hour). Remove from heat and press through sieve (I used my emulsion blender in the pot). If consistency is quite thick, add boiling water to make medium tick. Add 1 tsp canning salt to eat quart or 1/2 tsp of canning salt to each pint (if desired). Fill jars to 1 inch headspace, wipe rims, and assemble lids. Process in a pressure canner for 1 hour and 15 mins for pints and 1 hour and 30 mins for quarts at 10 pounds of pressure.

Tomorrow's Soup of the Day... Pea, Bean, and Noodle Soup

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