Garden Green
01-03-2009, 03:21 PM
16 Ounce package split peas.
2 Quarts water.
1 Medium onion.
2 carrots.
1 Cup diced, cooked Ham.
1 Bay leaf.
1/4 Teaspoon Allspice.
4 Cloves of Garlic
2 Teaspoons Celery seeds.
1 Teaspoon Salt.
1/8 Teaspoon Pepper
Makes about 6 pints.
Check and wash peas. Add water and peas to a pot and begin simmering. Chop the onion and carrots finely. If you prefer a more liquid consistency, liquefy them in a blender. If they become too dry, add some fluid from the cooking peas. Add the onion and carrots. Chop the garlic, dice the ham and add the spices to the pot. Add a pat of butter to keep the foam down. Simmer for 40 minutes. Remember to stir frequently as the peas tend to settle on the bottom.
Fill jars, leaving an inch of head space. Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. Timing starts when the pressure reaches 10 pounds. If your altitude exceeds 1,000 feet you must adjust for that. For peas, onions and carrots quarts need 90 minutes, pints need 75 minutes. You must not can this soup with just a water bath or a steam canner.
2 Quarts water.
1 Medium onion.
2 carrots.
1 Cup diced, cooked Ham.
1 Bay leaf.
1/4 Teaspoon Allspice.
4 Cloves of Garlic
2 Teaspoons Celery seeds.
1 Teaspoon Salt.
1/8 Teaspoon Pepper
Makes about 6 pints.
Check and wash peas. Add water and peas to a pot and begin simmering. Chop the onion and carrots finely. If you prefer a more liquid consistency, liquefy them in a blender. If they become too dry, add some fluid from the cooking peas. Add the onion and carrots. Chop the garlic, dice the ham and add the spices to the pot. Add a pat of butter to keep the foam down. Simmer for 40 minutes. Remember to stir frequently as the peas tend to settle on the bottom.
Fill jars, leaving an inch of head space. Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. Timing starts when the pressure reaches 10 pounds. If your altitude exceeds 1,000 feet you must adjust for that. For peas, onions and carrots quarts need 90 minutes, pints need 75 minutes. You must not can this soup with just a water bath or a steam canner.