How to Can Split Pea Soup
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I love pressure canning homemade soups. There are so many soups to choose from. I’ve listed my favorites at the bottom of this page. My family has always loved split pea soup. Split pea soup is an easy soup to process with your pressure canner, so I definitely recommend this recipe if you are looking for a new soup canning recipe to try. This is one of my 6 favorite soup canning recipes for food storage.
Note: This recipe can not be prepared in a boiling water bath canner. Because of the low acidity of this recipe, you must use a pressure canner to prepare this soup.
Split Pea Soup Recipe
Ingredients:
- 2 c. chopped carrots
- 1 c. chopped celery
- 1 c. chopped onion
- 6 garlic cloves, minced
- 4 c. dried split peas
- 16 c. chicken broth
- 2 c. chopped ham
- Salt and pepper
Chop carrots, celery, onions, and garlic cloves. This is my favorite vegetable chopper. You can chop vegetables in half the time!
In a large stock pot, saute carrots, celery, and onion until soft, adding a little water if necessary to keep from sticking.
Add garlic, chicken broth, and rinsed split peas. Simmer for 60 minutes.
Add chopped ham, and simmer 20 more minutes.
Fill the sterilized canning jars, leaving 1 inch head space. You can easily measure the head space with this inexpensive canning funnel.
Wipe rims of jars with a clean dish towel and place lids and rings on jars finger tight.
Canning Directions
Place jars in the pressure canner that has about 3 inches in the bottom of the canner.
Bring the canner up to pressure as shown in the step by step video above and process the soup at 11 pounds pressure for 75 minutes for pints and 90 minutes for quarts. Remove jars from canner and let cool until lids seal.
Sealed jars can be stored for 1-2 years. If you have any jars that didn’t seal, place them in the refrigerator and eat in the next week.
Yield: 4 quarts or 8 pints
Related Pressure Canning Recipes
- Bean and ham soup
- Vegetable broth or stock
- Canning chili
- Canning spaghetti
- How to can greens
- Pressure canning chicken broth
- Canning pulled pork
- Tomato soup canning recipe
Canning Split Pea Soup
I have a weighted pressure canner. Weight it is 5, 10, and 15 lbs. No 11. I’m planning on doing pints.
Could you pressure can immediately after adding the ham, saving 20 minutes of ‘vegetable softening’ ? I have cold packed soups before and saving 20 minutes would allow some texture to remain in the vegetables. I like the 8 pints, since my 915 All American can accommodate that many.
So we don’t have to cook everything ahead of time? Just wondering if anyone has tried it like that? If so, any recommendations?
Hi! Yes the vegetables in this recipe will turn out softer than the ones in the beef stew recipe since they are cooked longer. It doesn’t seem to make a difference in this recipe, at least to me. I like the vegetables soft in my split pea soup.
With the beef stew recipe you have, everything is put in the jars raw. Won’t this pea soup recipe result in very mushy veggies with all the pre-cooking? I realize you would need to leave room for the expansion of the split peas (unless soaked overnight?). Just wondering. I love split pea soup!
PS: My rating is premature as I haven’t made this recipe yet. But couldn’t ask my question without rating.
Good down to earth home recipe and easy to understand instructions. Thank you.