Lentil and split pea soups HELP!!!!

[Denim Deb]

I like both homemade lentil and split pea soups. Recently, I boiled up a ham bone to get off all the meat, and will be using the broth and ham to make some soup, either split pea, lentil or both. But, rather than just leave the pot in the fridge like I normally do, I'd like to can it. Only problem being, I don't have a clue how. I cannot find any info in any of my books, nor in the manual that came w/my canner. I don't know if I should cook the soup first, or if that will just turn it to mush. Nor do I know how long I'd need to can it, or at what pressure.

Besides the ham, split pea or lentils, I also add potatoes, onions, celery and carrots. So, does anyone have any tips for me on how to actually go about canning the soup?

 

[Wannabefree]

I have always seen soups precooked before canning. that's all I have to offer

 

[freemotion]

I haven't done peas or lentils yet....mush is a possibility. When I can dry beans, I just soak them overnight and can them from there, maybe heating them first to make it go faster, but not necessarily. There is a LOT of cooking that takes place in a pressure canner! But you do need all the swelling to take place before filling the jars, so you know how full to make them.

I don't like pea or lentil soup so I've never made it. I've considered canning it for the others in my family who enjoy it, though. Just haven't done it yet! Sorry!

 

[Bubblingbrooks]

I would can the broth. Lentils and peas cook quickly, so you will not lose too much time by cooking the broth and lentils together for a meal.

 

[journey11]

Yeah, that could be tricky because lentils don't need to be soaked 8 hours like beans do, and they'll go to mush quickly. You're going to need to look for a good recipe online specifically for canning so you'll know what order to put it together. I'd say for sure though you're definitely going to be adding the lentils in uncooked or maybe (like with noodles) you'll have to cook them and add them separately when ready to eat it. I've only made it to eat that day, not canned, so.....

ETA: Another option would be to cook it up normally then freeze it. I've frozen lentil soup before and it works fine.

 

[Denim Deb]

Problem w/freezing it, or adding the legumes separately is that I want to be able to take it w/me out to the farm, and then just heat it up for a quick lunch. And, my hubby may want to take it w/him to work and heat it up. He wouldn't have time to either thaw it out, or add stuff in.

 

[2dream]

I have canned the broth but not the soup. And I have never made lentil soup. But when I make split pea soup I only like it when the peas are MUSH. So for me, them turning to mush would be ok. If you put chunks of ham in be sure to can with the proper time for ham.

As for freezing, freeze in individual serving containers. It won't take long to thaw and if you take it to the farm or hubby take it to lunch is should be thawed out by the time you are ready to heat and serve.

 

[Denim Deb]

I was able to google it, and it looks like w/both I cook it, then put in pint jars and process at 10 lbs pressure for 75 minutes. I'll be trying it soon, and will let y'all know how it turns out.

 

[TanksHill]

Problem w/freezing it, or adding the legumes separately is that I want to be able to take it w/me out to the farm, and then just heat it up for a quick lunch. And, my hubby may want to take it w/him to work and heat it up. He wouldn't have time to either thaw it out, or add stuff in.

I freeze leftover soups and stews in mason jars. This way they are just the right size for lunch.

g

 

[Bubblingbrooks]

OK, here is what I would suggest after thinking about it.
Can your broth, and then cook the lentils and peas to about 3/4 of the way done.
Freeze them in personal sized portions, and bag in freezer bags.
Then, you can just grab a jar and a bag to heat together for lunch.