Canning pea soup in water bath

To begin with canning with a water bath youll need to find the recipe youd like that fits your needs and time. Put the lid on the pot.

The only safe way to can soup is with a pressure canner which reaches temperatures high enough to kill bacteria and spores.

Canning pea soup in water bath. Fill a boiling-water canner or large deep Dutch oven fitted with a round metal cooling rack about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time with a jar lifter or use a canning rack to lower all the jars into the water at once.

Regarding this how Do You can peas in jars. And I have to reinforce this point. You cannot safely can peas in a water bath canner.

Peas like all low acid vegetables must be preserved using a pressure canner. Once you master your pressure canner use it for things like Canning Beets Canning Potatoes Canning Green Beans Canning Corn Canning Pumpkin and Canning Carrots. Essentially for the first two levels of canning sugaring and water bath it literally IS the case that if you can boil water and fill a jar you can do canning.

It isnt hard at all. Frankly making the pea soup via the canner was much easier than cooking it in a large pot. Ive been searching for new soups to add to my canning pantry - this one sounded great.

I made some to taste test first and love it. I suggest using vegetable stock in place of the water if you can. Diane Split Pea Soup with Ham Ingredients.

2 cups dried split peas 2 quarts water or vegetable stock 1 cup onion chopped 1 12 cups. Using the jar tongs put the jars on the rack in the canner. By now the water level has probably boiled down to 3 inches.

If it is lower than that add more hot tap water to the canner. Wash peas picking out rocks and dark peas. Add peas and water to the veggies and cook for about 1 hour or until soft stirring frequently to prevent sticking.

Chop left over ham in small ¼ inch cubes and cook for another 20 minutes stirring frequently. Home canned soups must be pressure canned. There are two categories of recipes for home-canned soups.

Theres the free-wheelin recipe guidelines from the USDA which give a creative cook a set of safe guidelines inside which to create a limitless range of wonderful soups. To begin with canning with a water bath youll need to find the recipe youd like that fits your needs and time. Next youll want to do a maintenance check on all of your equipment to make sure everything is solid and in working order.

If there is not a separate canning recommendation for a vegetable do not include it. Meats recommended for canning should be covered with water and cooked until tender then cooled and the bones removed. Next all the prepared ingredients should be cooked together with hot water broth or tomatoes to boiling and boiled for 5 minutes.

Since canning has been on my brain lately I decided to make and can a batch of split pea soup a particular favorite of Older Daughter. I started with two pounds of split peas and four quarts water which is as much as my Crockpot will hold. If it held more Id have made more.

Canning Vegetable Soup Without Pressure Cooker. Pressure canning is more effective to kill the botulism potential. Water bath canning soup mentioned below is a traditional method and NOT a scientifically approved method.

Try at your own risk. Using a pressure cooker needs extra care which is why some people opt against it. Put the lid on the pot.

Start timing according to the recipe you are following. Canning recipes that call for a boiling water bath will include an instruction like process for 10 minutes The processing time doesnt start until after youve put the jars of food into the water and the water has returned to a full boil. Safe Soups to Can.

Vegetable soups in a broth base may be safely canned using the process time for the ingredient that takes the longest to process as an individual ingredient. Most soups will take 60 to 90 minutes to process in a pressure canner depending upon jar size and ingredients. Never can soup in half-gallon containers.

Canning is relatively easy. Just make sure to sterilize your jars get some inexpensive canning lids from the store and heat them in hot but not boiling water on the stove. Fill up the jars leaving enough head space then put the canning lids on with rings.

Cook soup for 1¾ hours also not boiling the mix and prepare jars lids and rings. Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace. Remove air clean rims place on lids and rings and pressure can at 10 pounds for 75 minutes.

If you are going to use quart size jars. There is a lot of information available on canning but not all of it is research based. Improperly canned food can make you sick or worseUSDA through Cooper.

Use a pressure canner. Unlike fruits and tomatoes soup is a low-acid food and cannot be safely preserved using the boiling water bath method. The only safe way to can soup is with a pressure canner which reaches temperatures high enough to kill bacteria and spores.