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canning split pea soup

Misc.
If you have added any thickening like flour or cornstarch already, you will be unable to can it. (I made that mistake years ago before I knew better, and oh, what an awful thing that was. I had to throw away all the soup.) If not, and it also has no butter or milk products added, then it is pressure canned for 1 hour 15 minutes for pints, 1 hour 30 minutes for quarts at 11 lb. dial gauge, 10 lb. weighted gauge. When soups are canned, the basic guideline is to fill half the jar with the veggies, then the top half with the broth to be sure the soup is not too dense to allow for proper heat penetration. You need to leave a 1 inch headspace. You may also just freeze your soup.


MsgID: 203520
Shared by: Linda Lou,WA
In reply to: ISO: Canning Split Pea Soup
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning Split Pea Soup
  Liz, WA
2 canning split pea soup
  Linda Lou,WA
3 Thank You: Thanks Linda!
  Liz, WA
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