Tuesday, January 20, 2015

Ham and Pea Soup

     Peas are a bit of an oddity with The Wife. Normally, she'll pick the peas out of most anything she's eating and wouldn't eat them as a side dish. However, if I make ham and pea soup, she goes batshit crazy over it and will eat it with gusto. This particular recipe is super simple and can be pressure canned for later use. Just remember to consult The National Center for Home Food Preservation to make sure you don't accidentally poison anyone. As always, notes are in blue.

Ham and Pea Soup
adapted from Better Homes and Gardens Home Canning Cookbook
Ingredients (Yields 4 pints)

  • 5 cups frozen green peas (you can use fresh if you'd like)
  • 2 cups finely chopped ham 
  • 3/4 cup celery
  • 1 teaspoon salt (Use the full teaspoon if your ham isn't salty. We dropped it to 1/4 teaspoon since our ham was super salty)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried marjoram
  1. Add 3-1/2 cups water, peas, ham, onion, celery and seasonings in a 4-6 quart pot. Bring to boil and reduce to simmer. Simmer, covered for about 20-30 minutes.
  2. Blend until smooth (If you've got steady hands, you can do it in batches in a blender. We used our immersion blender since I'm likely to spill everywhere trying to transfer scalding hot soup)
  3. If you plan on eating this right away, stop here. If you plan on canning this for later use, carry on:
    Heat soup back to the boil Ladle hod soup into hot jars, leaving 1/2 inch headspace. Secure lids and process in a pressure canner at 10 pounds pressure. 60 minutes for pints and 75 minutes for quarts. 
  4. Before serving and pressure canned food, make sure to boil it at least 10 minutes before you try to eat it.
    Optional: If you're not a fan of thick soups, thin this out with 1/2 cup of milk per pint when you go to serve. 
Good times!

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