Pea soup for canning

[ORChick]

One of our favorite winter soups (who am I kidding? DH would love it if I made this in the heat of summer too ) is pea soup made with whole peas. I put potatoes, onions, carrots and a ham hock in it. The final result is creamy, but with chunks of potato, carrot and ham, and some peas that have retained their integrity, and is quite thick. I usually make a big pot, and freeze what we don't immediately eat, but, now that I have the pressure canner ....
So, for all you canning experts, do you think this would be safe to can? I know with the meat it would need 90 minutes @ 10 lbs pressure (quarts), but I am a little concerned with the density. I know that squash puree shouldn't be canned, and this soup seems like it would be similarly dense. Maybe if I watered it down somewhat? I do that anyway when I reheat the frozen soup.
What do you think?

ETA: This is made with whole dried peas, if that makes a difference; soaked overnight, just like with most legumes.

 

[moolie]

Sounds a bit like Habitant Soup? Ham-bone soup base, dried split peas, root veggies?

My Bernardin Guide to Home Preserving says 1" headspace, process pints for 75 minutes/quarts for 90 minutes at 10 lbs pressure (or adjust for your altitude).

 

[ORChick]

Sounds a bit like Habitant Soup? Ham-bone soup base, dried split peas, root veggies?

My Bernardin Guide to Home Preserving says 1" headspace, process pints for 75 minutes/quarts for 90 minutes at 10 lbs pressure (or adjust for your altitude).

Is that a thick soup? Thanks for the reply. I'm soaking peas right now to make pea soup tomorrow; I'll research a bit more, and there is always the freezer if necessary.

 

[freemotion]

Hmmm, I can bean soup and Boston baked beans and those are pretty thick.....

 

[moolie]

Sounds a bit like Habitant Soup? Ham-bone soup base, dried split peas, root veggies?

My Bernardin Guide to Home Preserving says 1" headspace, process pints for 75 minutes/quarts for 90 minutes at 10 lbs pressure (or adjust for your altitude).

Is that a thick soup? Thanks for the reply. I'm soaking peas right now to make pea soup tomorrow; I'll research a bit more, and there is always the freezer if necessary.

It does say to puree part of the mixture if desired, so I'm assuming a thick creamy-consistency

 

[HEChicken]

Okay, novice canner that I am, I didn't think I'd be answering any questions about it for awhile. I got my canner just two weeks ago and have canned only one thing in it - 4 quarts of pea soup two days ago!

I used the recipe from the BBB for pea soup, put it in the quart jars and followed the directions for canning. I *think* it worked okay but I haven't opened any jars to find out yet. One observation is that it kind of separated, with the bottom 2/3 of the jar looking very thick and green and the top 1/3 looking like beef broth. I don't know if that's normal but I assumed it must be, and that when I open the jar I will just stir up the contents to re-combine. Hmmm....guess maybe I'll have to post another reply after we've opened a jar and eaten it?

 

[ORChick]

OK, I am soaking the peas right now; it will be a large batch, 6 cups of dried peas. It seems to me that whole peas + potatoes and everything makes a thicker soup than any split pea soup I have ever run across, but probably no thicker than a thick bean soup, so I will just do it. I'll thin it down before the canning, but that will just make more jars, right . I'll let you know how it turns out ... or, I won't :/ ... which will teach another lesson .
Considering that I have never felt the need for a pressure canner till now I seem to be going hog wild with the thing now that I have it

 

[deb4o]

I can pea soup every year my recipe sounds just like yours. I have never had a problem.

It is very thick and does separate, I just mix with a little water and heat to a simming boil.

Follow your canning book instructions and it should be fine.

 

[ORChick]

I can pea soup every year my recipe sounds just like yours. I have never had a problem.

It is very thick and does separate, I just mix with a little water and heat to a simming boil.

Follow your canning book instructions and it should be fine.

 

[Kim_NC]

I think it would be safe. The baked beans and hoppin' john I can end up pretty thick too.

Actually I may try that myself. If I added Free's bean & ham soup and your split pea soup to our pantry, we'd really enjoy the addtional selections for quick meals.