Canning Split pea soup with ham
Pea soup has been eaten since antiquity, dating as far back as 400 BCE. Remember that old nursery rhyme, pease porridge hot, pease porridge cold? It was written in 1765 with split pea soup as its focus. Split peas and salt pork have been common staples in many cultures for centuries, up to the present day. My hearty adaptation is Dutch heritage in a jar.Print Pin Rate
- 1 tablespoon olive oil
- 4 celery stalks diced (2 cups)
- 2 medium yellow onions diced (1 cup)
- 1 medium leek white and light green parts only, diced (1 cup)
- 6 garlic cloves minced
- 4 cups Chicken Broth or Vegetable Broth
- 2 cups water
- 3 large carrots peeled and finely diced (1½ cups)
- 1 teaspoon rubbed sage
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 pound dried split peas
- 2 cups diced smoked ham
- In a large stockpot, add the oil, celery, onions, leek, and garlic. Sauté on medium-high heat until the onions are translucent, about 5 to 8 minutes. Add the broth, 2 cups water, carrots, sage, salt, pepper, and bay leaf to the stockpot and bring to a boil.
- Thoroughly wash the peas in a colander in the sink, being sure to remove any damaged peas, debris, or rocks. Add the peas and ham to the stockpot, mix well, and return to a boil. Reduce the heat and simmer for 30 minutes, stirring frequently. Remove the soup from the heat. Remove and discard the bay leaf.
- Ladle the hot soup into hot jars, leaving a generous 1 inch of headspace. Remove any air bubbles and add additional soup if necessary to maintain the headspace.
- Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.
- Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.
MAKES APPROXIMATELY 3 QUARTS OR 6 PINTS PREP: 15 MIN • COOK: 40 MIN • CANNER: 1 HR • PROCESSING: 1 HR 30 MIN/1 HR 15 MIN • TOTAL: 3 HR 25 MIN/3 HR 10 MIN Ingredient Tip: A single batch can be doubled to yield more soup in jars. If you plan to double the recipe, please be sure to add an additional 4 cups of Chicken Broth or Vegetable Broth and allow the soup to simmer for 45 minutes instead of the 30 minutes required for a single batch.