I am pretty much the only one in my family who will eat split pea soup.
I don't care.
I like it.
Even if it does look "gross" per the kids.
I'll give them that much
But when I can it in pint jars it is just about the perfect amount for one serving--ME, for lunch.
I just canned some more Chili this week too.
Stocking up for the cold months ahead.
Now we just need a deer or two from our hunters and I'll can some venison chunks for stews.
- I used the recipe from the Ball Blue Book, pg. 65, "Split Pea Soup". I doubled the recipe and got 11 pints.
- I don't thicken mine any more than the recipe indicates when cooking it before canning because it thickens up quite a bit once it is all pressure canned.
- This recipe has split peas, ham chunks, carrots and allspice.
- Canning Homemade also has a recipe for a slightly different version of split pea soup.
- 1 - 1 pound bag of dried split peas is equal to 2 cups dry uncooked for those of you who prefer to buy in bulk (which is usually cheaper).
- If you need some good soup recipes to can--those you can dump and heat up--try The Amish Canning Cookbook. I checked it out from my local library and found some yummy recipes.