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Post by Deleted on Mar 30, 2015 22:32:41 GMT
hi
did early Easter dinner yesterday with the family....have a large ham bone in the frig at the moment.
my wife makes a killer split pea soup....but I think that I would like to pressure can some of it.
anyone ever do this?
time? pressure?
thanks in advance
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Post by merks on Mar 30, 2015 23:37:40 GMT
Depending on your altitude that will determine pressure. I believe 90 mins is the norm for meats. You always to the time for what takes to longest.
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Post by Mari-in-IN on Mar 31, 2015 2:25:19 GMT
Hi! I've done split pea soup down through the years. I always refer to the "Ball Blue Book" guide to preserving...It says to have 1" headspace, process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 lbs pressure in a steam-pressure canner. The book also has an altitude chart-check out this www.freshpreserving.com/tools/pressure-canning --there is a link to it at #9...wasn't sure how to copy and paste that here...sorry. Boy though, that sounds good! Might be next on my list... Good Luck and Happy Canning! Regards, Mari
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Post by paquebot on Mar 31, 2015 2:28:27 GMT
Split pea soup: 75 minutes for pints, 90 for quarts, 10# pressure. Time applies with or without bits of ham.
Martin
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Post by Deleted on Mar 31, 2015 17:03:57 GMT
perfect, all
thanks for the info.
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Post by Deleted on Mar 31, 2015 17:55:47 GMT
One of my favorites! Have yet to can it though.
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Post by Deleted on Apr 27, 2015 1:27:39 GMT
I love split pea soup, and haven't made it in ages. This thread has me inspired now.
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