Image Source from nayah

How to Can Split Pea Soup: Meat Canning Recipes

Canning is a popular preservation method that allows you to enjoy delicious home-cooked meals long after the ingredients have been harvested. One classic dish that can be easily canned is split pea soup. This healthy and hearty soup is not only comforting but also offers versatility, making it suitable for a variety of tastes and dietary preferences. Adding meat to your split pea soup enhances its flavour and nutritional profile. In this article, we’ll guide you through the essentials of canning split pea soup with meat, ensuring you have a tasty batch ready for future meals.

Equipment and Ingredients

Before diving into the canning process, it’s essential to gather your equipment and ingredients. Here’s what you’ll need:

Equipment:

• Pressure canner: A pressure canner is crucial for safely preserving low-acid foods like meat and legumes.
• Mason jars: Quart or pint-sized jars are ideal for soup.
• Lids and rings: Ensure they are new and in good condition.
• Jar lifter: For safely handling hot jars.
• Funnel: To help fill the jars without making a mess.
• Ladle: For portioning out the soup.
• Measuring cups and spoons.

Ingredients:

• 2 cups split peas, rinsed
• 1 pound ham or other meat (such as sausage or beef), cubed
• 1 large onion, chopped
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 2 cloves garlic, minced
• 8 cups of low-sodium chicken or vegetable broth
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper, to taste
• Bay leaves (optional)

Preparing the Soup

1. Sauté Vegetables: In a large stockpot, sauté the chopped onion, carrots, and celery in a bit of oil over medium heat until they are softened, about 5-7 minutes. This step enhances the flavour of the soup.

2. Add Meat: Incorporate the cubed ham or meat into the pot and cook for a few more minutes until lightly browned.

3. Combine Remaining Ingredients: Add the rinsed split peas, minced garlic, broth, thyme, and any seasonings you prefer, including salt and pepper. Stir well to combine.

4. Simmer: Bring the mixture to a boil, then reduce the heat and allow it to simmer for approximately 45 minutes to an hour, or until the split peas are tender. Add bay leaves if desired for additional flavour.

5. Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to puree it to your desired consistency. Otherwise, leave it chunky.

Canning Process

Once your soup has reached the perfect consistency and flavour, it’s time to can it.

1. Prepare Canner and Jars: Sterilize your mason jars and lids by placing them in boiling water for 10 minutes, or run them through a dishwasher cycle without detergent. Set up your pressure canner according to the manufacturer’s instructions and ensure it is thoroughly cleaned.

2. Fill the Jars: Using a funnel and ladle, fill each jar with the hot split pea soup, leaving about 1 inch of headspace at the top. It’s important not to overfill, as this can cause problems during the sealing process.

3. Remove Air Bubbles: Gently run a spatula or a thin utensil around the inside of the jar to release any trapped air bubbles. This step ensures a proper seal.

4. Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on top and secure them with the rings, ensuring they are finger-tight but not overly tight.

5. Process in the Pressure Canner: Place the jars in the pressure canner, ensuring they are not touching. Follow the pressure canner’s instructions for the correct pressure setting and processing time. For split pea soup with meat, the typical processing time is 75 minutes at 10 pounds of pressure for quart jars and 60 minutes for pint jars.

6. Cool Down: Once the processing time has elapsed, turn off the heat and allow the pressure canner to cool down completely before removing the lid. Carefully lift out the jars using a jar lifter and place them on a clean towel or cooling rack to cool completely.

7. Check Seals: After the jars have cooled for 24 hours, check the seals by pressing down in the centre of the lid. If it does not pop back, the jar is sealed properly. Any unsealed jars should be refrigerated and consumed within a few days.

Storing Your Canned Soup

Store your canned split pea soup in a cool, dark place. Properly processed and sealed, the soup can last for up to a year. Always label your jars with the date canned and the contents to keep track of your stock.

Final Thoughts

Canning split pea soup with meat is a rewarding way to create delicious, home-cooked meals that are ready to eat any time. With just a bit of preparation and the right equipment, you can savour this wholesome soup throughout the year. Whether enjoyed on a chilly evening or served at a family gathering, canned split pea soup will be a hit with everyone. So, roll up your sleeves, gather your ingredients, and get canning!