#canning #canningandpreserving #splitpeasoup
Healthy and delicious pantry staple.
16 oz. dried split peas
2 quarts stock or water
1-2 bay leaves
1 1/2 c. sliced carrots
1 c. chopped onion
1 c. cooked and cubed ham
1 t. seasoned salt
1 t. garlic powder
1/4 t. ground all spice
Ladle hot soup into hot pint or quart jars leaving 1" headspace. Remove air bubbles, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recipe Source: Ball Blue Book: amzn.to/3cL1B6J
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
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All New Ball Book: amzn.to/2yCjgyy
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Victorio Multi Use Canner: amzn.to/3aw3Wkn
Enjoy!
xo~Carol
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