How To Pressure Can Split Pea Soup With Ham

Embark on a culinary adventure with How to Pressure Can Split Pea Soup with Ham, a guide that transforms your kitchen into a preserving haven. This process, while seemingly complex, unlocks the ability to enjoy hearty, homemade split pea soup with ham year-round. We’ll delve into the science of safe canning, ensuring your pantry is stocked with delicious, shelf-stable meals.

This comprehensive guide will walk you through every step, from understanding the crucial role of pressure canning in eliminating harmful bacteria like botulism, to selecting the perfect ingredients and mastering the canning process. We’ll cover essential equipment, recipe variations, troubleshooting tips, and even offer serving suggestions to make your canning journey a success. Get ready to preserve the flavors of comfort food!

Understanding the Basics

Pressure canning is a crucial method for preserving low-acid foods like split pea soup with ham, ensuring their safety for consumption. It involves heating the food under pressure to eliminate harmful microorganisms, includingClostridium botulinum* spores, which can cause botulism, a potentially fatal illness. Understanding the principles of safe pressure canning is paramount to protecting your health and the health of those who will enjoy your preserved foods.

Pressure Canning Safety Principles

The core of pressure canning safety lies in the destruction ofClostridium botulinum* spores. These spores are heat-resistant and thrive in low-acid, oxygen-free environments, such as the inside of a sealed jar of soup. The high temperatures achieved in a pressure canner are essential to kill these spores. This process ensures the food is shelf-stable and safe to eat.* High Temperatures: Pressure canning reaches temperatures of 240-250°F (116-121°C), significantly higher than boiling water.

Proper Pressure

Maintaining the correct pressure, as specified in tested recipes, is critical to achieve these temperatures.

Accurate Processing Time

Following the recommended processing time for the specific food and jar size is crucial for complete spore destruction.

Altitude Adjustments

Adjusting the pressure based on your altitude is vital. Higher altitudes require increased pressure to achieve the necessary internal temperature.

Safe Handling

Always use tested recipes from reputable sources, such as the USDA or your local extension office.

Inspection

Inspect jars for proper sealing and any signs of spoilage before consumption.

Equipment Required for Pressure Canning

Proper equipment is essential for safe and effective pressure canning. Using the correct tools and understanding their function is critical for success.* Pressure Canner: This is the central piece of equipment. It is a heavy-duty pot with a locking lid, a pressure gauge or weighted gauge, and a rack to keep jars off the bottom. There are two main types:

Weighted Gauge Canners

These use a weighted gauge that jiggles at a specific pressure, indicating the canner is maintaining the correct pressure.

Dial Gauge Canners

These have a dial gauge that indicates the pressure. Dial gauges should be tested for accuracy annually.

Canning Jars

Use specifically designed canning jars with two-piece lids. These jars are heat-tempered to withstand the canning process. Use only jars that are free of chips or cracks.

Lids and Rings

Use new lids each time you can. Rings can be reused, but inspect them for damage.

Jar Lifter

A jar lifter is a specialized tool designed to safely lift hot jars in and out of the canner.

Lid Lifter

A magnetic lid lifter is used to retrieve lids from hot water.

Bubble Freer/Headspace Measurer

This tool removes air bubbles from the filled jars and measures the correct headspace.

Funnel

A wide-mouth funnel is helpful for filling jars without spilling.

Non-Metallic Utensils

Use non-metallic utensils to remove air bubbles and to avoid scratching the jars.

Altitude Adjustments for Pressure Canning

Altitude significantly affects the boiling point of water, and therefore, the temperatures reached during pressure canning. Higher altitudes require increased pressure to achieve the necessary temperature to destroy

Clostridium botulinum* spores. Failure to adjust for altitude can result in unsafe canned goods. Consult a reliable source, such as the USDA Complete Guide to Home Canning, for the most accurate and up-to-date information. Here’s a general guide

Altitude (Feet Above Sea Level)	Pressure (PSI) for Dial Gauge Canners	Pressure (PSI) for Weighted Gauge Canners
0 – 1,000	10	10
1,001 – 2,000	11	10
2,001 – 4,000	12	15
4,001 – 6,000	13	15

* Important Note: These are general guidelines. Always consult the recipe instructions for the specific pressure required for the food you are canning.

Calibration

Ensure your dial gauge is accurate by having it tested annually.

Consistency

Maintaining consistent pressure throughout the processing time is critical for safety.

Preparing the Ingredients

Getting your ingredients ready is crucial for successful and safe pressure canning of split pea soup with ham. The quality of your ingredients directly impacts the final flavor and texture of your soup. Following these preparation steps will ensure your soup is delicious and safe for long-term storage.

Choosing the Right Split Peas and Ham

Selecting the best split peas and ham is vital for optimal results. The right choices will influence the soup’s texture, flavor, and overall canning outcome.

• Split Peas: Opt for high-quality, dried green or yellow split peas. Both types work well, but the color will affect the final appearance of your soup.
  • Green Split Peas: Tend to hold their shape slightly better during canning, resulting in a slightly firmer texture. They offer a classic split pea soup flavor.
  • Yellow Split Peas: Cook down a bit more, lending a creamier texture to the soup. They often have a slightly sweeter taste.

  Avoid split peas that appear discolored or have any signs of insect infestation.

• Ham: The ham you select should be fully cooked and have a good flavor profile.
  • Smoked Ham: Provides a classic, smoky flavor that complements the split peas perfectly. Bone-in ham is excellent, offering a richer flavor.
  • Cooked Ham: Pre-cooked ham, such as deli ham, can be used, but be mindful of its sodium content. Lower-sodium options are preferable.

  Avoid using ham with added fillers or preservatives that might negatively impact the canning process or flavor.

Optimal Preparation Methods

Properly preparing the split peas and ham ensures they cook evenly and the soup maintains a desirable consistency after canning.

• Split Pea Preparation:
  • Rinsing: Rinse the split peas thoroughly under cold water to remove any debris.
  • Soaking (Optional): While not strictly necessary, soaking the split peas for a few hours (or overnight in the refrigerator) can help them cook faster and potentially reduce the cooking time in the pressure canner. If soaking, drain and rinse the peas again before cooking.
  • Cooking: Cook the split peas until they are tender but not mushy. This usually takes about 30-45 minutes on the stovetop, depending on whether you soaked them. Use enough water to cover the peas by a couple of inches.
• Ham Preparation:
  • Dicing: Dice the ham into small, uniform pieces. This ensures even distribution and prevents large chunks that might not heat through adequately during canning. Aim for approximately ½-inch cubes.
  • Sautéing (Optional): Sautéing the ham briefly in a pan before adding it to the soup can enhance its flavor and render some of the fat, which adds depth to the soup.

Recipe for Pressure Canning Split Pea Soup with Ham

This recipe is designed to be safe for pressure canning. Always follow tested and approved recipes from reputable sources like the USDA or your local extension office. This is a sample recipe and should be adjusted based on your specific pressure canner and altitude.

Yields: Approximately 7 pints or 3.5 quarts

Ingredients:

• 2 cups dried split peas, rinsed
• 8 cups water or low-sodium chicken broth
• 1 pound fully cooked ham, diced (about ½-inch cubes)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon black pepper
• Salt to taste (add after opening the jar)

Instructions:

1. Cook the split peas according to the preparation instructions.
2. In a large pot, combine the cooked split peas, water or broth, ham, onion, carrots, celery, garlic, thyme, marjoram, and pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
4. Ladle the hot soup into sterilized canning jars, leaving 1-inch headspace.
5. Wipe the jar rims clean.
6. Place lids and rings on the jars, tightening the rings to fingertip tight.
7. Process in a pressure canner according to the manufacturer’s instructions for your canner type and altitude. Refer to a reliable canning guide for specific processing times and pressure requirements for split pea soup with ham.

Important Note: Salt is often omitted or added after opening the jar to prevent over-salting during canning, as flavors can intensify. You can add salt when reheating the soup to taste.

The Pressure Canning Process

Now that you’ve prepared your ingredients, it’s time to delve into the crucial process of pressure canning. This step ensures your split pea soup with ham is safe for long-term storage by eliminating harmful bacteria. Following these steps meticulously is essential for a successful and safe canning experience.Pressure canning is a science, and adhering to the recommended procedures is non-negotiable for food safety.

Deviating from these steps could lead to spoilage or, more seriously, botulism. Let’s walk through the process.

Jar Preparation, Filling, and Processing Times

Proper jar preparation, filling, and processing times are the cornerstones of safe and effective pressure canning. These steps work together to eliminate any harmful microorganisms and create a vacuum seal, preserving your soup.

1. Prepare the Jars and Lids: Wash your jars, lids, and bands in hot, soapy water. Rinse thoroughly. For the jars, you can either sterilize them in a boiling water canner for 10 minutes (at sea level) or run them through the sanitize cycle of your dishwasher. Keep the jars hot until ready to fill. Lids do not need to be sterilized, but they do need to be kept warm.

   Place the lids in a saucepan and cover with water. Heat the water to a simmer (180°F/82°C) and keep them there until you are ready to use them.

2. Fill the Jars: Carefully ladle the hot split pea soup with ham into the prepared jars, leaving the correct headspace. The recommended headspace for split pea soup is 1 inch. Use a jar lifter to place the hot jars onto a clean towel.
3. Remove Air Bubbles: After filling the jars, use a clean, non-metallic utensil (like a chopstick or a bubble wand) to remove air bubbles from the sides of the jar. Gently insert the utensil between the jar and the food, and move it around to release trapped air. Wipe the rim of the jar with a clean, damp cloth to remove any food residue.

4. Apply the Lids and Bands: Center a warmed lid on each jar. Place a screw band over the lid and tighten it fingertip-tight. Do not overtighten, as this can prevent proper sealing.
5. Load the Pressure Canner: Place the filled jars on the rack inside the pressure canner. Follow the manufacturer’s instructions for your specific canner model. Add the required amount of water to the canner.
6. Vent the Canner: Before sealing the canner, it’s crucial to vent it. This step removes air from the canner, ensuring accurate pressure readings. Close and lock the canner lid according to the manufacturer’s instructions. Turn the heat to high. Allow steam to escape steadily from the vent pipe for 10 minutes.

7. Pressurize and Process: After venting, place the weighted gauge or close the petcock (depending on your canner type) to build pressure. Bring the canner to the correct pressure for your altitude (usually 10 or 11 PSI for dial gauges and 10 PSI for weighted gauges – check your canner’s manual and the USDA guidelines for specific recommendations). Maintain the correct pressure throughout the processing time.

   The processing time for split pea soup with ham in pint jars is 75 minutes, and for quart jars, it’s 90 minutes.

8. Cool and Store: After processing, turn off the heat and allow the canner to cool naturally. Do not attempt to force-cool the canner. Once the pressure has dropped to zero, carefully open the canner lid. Using a jar lifter, remove the jars and place them on a towel-lined surface, away from drafts. Allow the jars to cool undisturbed for 12-24 hours.

   After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it has sealed properly. Remove the screw bands, wipe the jars clean, label them with the contents and date, and store them in a cool, dark place.

Visual Guide of Headspace

Headspace, the unfilled space between the top of the food and the lid of the jar, is critical for achieving a proper seal and allowing for expansion during processing. Too little headspace can cause the food to push out of the jar during processing, while too much headspace can result in poor sealing and potentially spoiled food.Imagine a jar filled with split pea soup.

The headspace should be precisely measured.

Visual Description:

Picture a standard canning jar filled with your prepared split pea soup. The soup reaches a point approximately 1 inch below the top rim of the jar. This 1-inch space is the headspace. It’s the area between the top of the soup and the underside of the jar lid. To achieve this, use a ruler or a headspace gauge, which is a tool specifically designed for this purpose.

The headspace is critical to allow for expansion during the canning process. The soup will bubble and expand during heating; this space provides room for that expansion without compromising the seal. If you were to overfill the jar, the soup could be forced out during processing, potentially leading to an improper seal. Conversely, too much headspace might result in the food shrinking away from the lid during cooling, leaving a less secure seal and potentially leading to spoilage.

Correct Way to Seal Jars in a Pressure Canner

Sealing jars correctly is a two-step process that ensures a tight vacuum seal. This prevents spoilage and maintains the quality of your preserved split pea soup with ham.

1. Lid Preparation: Before filling the jars, place the lids in a saucepan and cover them with water. Heat the water to a simmer (180°F/82°C) and keep them there until you are ready to use them. This softens the sealing compound and helps create a good seal. Do not boil the lids, as this can damage the sealing compound.
2. Applying the Lids: After filling the jars and removing air bubbles, center a warmed lid on each jar. Ensure the sealing compound (the ring on the underside of the lid) is in direct contact with the jar rim.
3. Tightening the Bands: Place a screw band over the lid. Tighten the band fingertip-tight. This means tightening the band until it is snug but not overly tight. Overtightening can prevent air from escaping during processing, which is necessary for a proper seal. It can also cause the jar to break during processing.

4. Post-Processing Inspection: After the canning process is complete and the jars have cooled, check the seals. Press down on the center of each lid. If the lid doesn’t flex, the jar has sealed properly. If the lid flexes, the jar has not sealed and should be refrigerated and the contents consumed immediately. Remove the screw bands, wipe the jars clean, label them, and store them in a cool, dark place.

Processing Times and Pressure: Mastering the Technique

Now that your split pea soup with ham is carefully packed into jars, it’s time to address the crucial step of pressure canning. This process ensures your soup is shelf-stable and safe to eat. The processing time and pressure are critical for eliminating harmful bacteria and achieving a proper seal. Following these guidelines meticulously is essential for food safety.

Recommended Processing Times and Pressure Settings

The correct processing time and pressure settings depend on your altitude. Altitude affects the boiling point of water, which in turn affects the effectiveness of pressure canning. Always consult a reliable source, such as the USDA Complete Guide to Home Canning, for the most accurate information. These times are for pint (500 ml) and quart (1 L) jars.To ensure your split pea soup is safely canned, follow these guidelines:* At altitudes of 0-1,000 feet (0-305 meters): Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure (psi) using a weighted gauge pressure canner, or 11 psi with a dial gauge pressure canner.

At altitudes of 1,001-2,000 feet (306-610 meters)

Process pints for 75 minutes and quarts for 90 minutes at 11 psi with a weighted gauge canner or 12 psi with a dial gauge canner.

At altitudes of 2,001-4,000 feet (611-1,220 meters)

Process pints for 75 minutes and quarts for 90 minutes at 12 psi with a weighted gauge canner or 13 psi with a dial gauge canner.

At altitudes above 4,000 feet (1,220 meters)

Process pints for 75 minutes and quarts for 90 minutes at 15 psi with either a weighted or dial gauge canner.

Always adjust the pressure based on your canner type and altitude, and never deviate from these recommendations.

Troubleshooting Common Pressure Canning Problems

Sometimes, even with careful preparation, problems can arise during pressure canning. Understanding these issues and how to address them is crucial for a successful outcome.Here’s a guide to help you troubleshoot common issues:* Jars Not Sealing: This is a frustrating but common problem. Several factors can contribute to this issue.

Ensure you are using new, properly prepared lids.

Check for any food particles on the jar rim that might prevent a seal.

Make sure the processing time and pressure were correct for your altitude and canner type.

Allow the jars to cool undisturbed for 12-24 hours. Do not tighten the rings. If a jar doesn’t seal, refrigerate the contents and consume them within a few days.

Liquid Loss

Some liquid loss during canning is normal, but excessive loss can be a concern.

Ensure the headspace is correct before processing.

Avoid overfilling the jars.

Maintain a steady pressure throughout the processing time.

Rapid changes in pressure during cooling can also cause liquid loss; let the canner cool naturally.

Cloudy Liquid

Cloudiness can occur, and it isn’t always an indicator of spoilage. However, it’s essential to be cautious.

Cloudiness can be caused by starches in the soup.

If the cloudiness is accompanied by other signs of spoilage (e.g., off-odor, bulging lids), discard the jar.

Jar Breakage

This is rare, but it can happen.

Ensure jars are free from cracks before filling.

Avoid drastic temperature changes during filling and processing.

Do not stack jars in the canner.

Cooling and Storing Canned Split Pea Soup

Once the processing time is complete, the final steps involve cooling, checking the seals, and storing the canned soup. This process ensures the safety and longevity of your canned goods.Here’s how to properly cool and store your canned split pea soup:* Cooling: After processing, turn off the heat and let the canner cool naturally. Do not remove the pressure canner lid until the pressure gauge reads zero, then wait 10 minutes before removing the lid.

This slow cooling process helps prevent liquid loss and jar breakage. Remove the jars from the canner and place them on a towel-lined surface, away from drafts. Leave the jars undisturbed for 12-24 hours.

Checking Seals

After 12-24 hours, check the seals. Press down on the center of each lid; it should not flex. If the lid flexes, the jar has not sealed and should be refrigerated and consumed within a few days. Remove the rings, wash the jars and lids, and store the jars without the rings.

Storing

Store sealed jars in a cool, dark, and dry place, such as a pantry or cupboard. Properly canned split pea soup can last for 12-18 months if stored correctly.

Safe Handling

Before consuming, always inspect the jars for any signs of spoilage, such as bulging lids, leaks, or off-odors. If you detect any of these, discard the contents. Always boil the split pea soup for 10 minutes before consumption to ensure safety.

Recipe Variations and Flavor Enhancements

Pressure canning split pea soup with ham offers a fantastic foundation for culinary creativity. You can easily adapt the base recipe to suit your preferences and dietary needs. This section explores different variations and flavor enhancements, allowing you to create a truly personalized canned soup.

Variations in Split Pea Soup Recipes

The beauty of split pea soup lies in its versatility. You can easily modify the ingredients to create different flavor profiles. Consider these variations:

• Vegetable Additions: Enhance the nutritional value and flavor by incorporating various vegetables. Consider adding:
  • Carrots: Adds sweetness and color.
  • Celery: Provides a classic soup base flavor.
  • Onions: Adds depth and complexity.
  • Potatoes: Thickens the soup and adds heartiness. (Note: Potatoes tend to soften significantly during canning, so use them sparingly or consider adding them after opening the jar.)
  • Spinach or Kale: Introduce fresh greens for added vitamins. Add near the end of the cooking process before canning to retain some texture.
• Spice and Herb Variations: Experiment with different spices and herbs to create unique flavor combinations.
  • Smoked Paprika: Adds a smoky depth.
  • Thyme: Offers an earthy aroma.
  • Bay Leaf: Provides a subtle, savory note. Remove before canning.
  • Garlic Powder or Fresh Garlic: Enhances the overall flavor.
  • Black Pepper: Adds a bit of heat.
  • Cumin: Introduces a warm, earthy flavor.
• Protein Alternatives: While ham is a classic choice, you can substitute or add other proteins:
  • Smoked Sausage: Provides a different smoky flavor profile.
  • Bacon: Adds a salty, savory element. Cook and crumble before adding.
  • Chicken: Shredded cooked chicken can be a leaner alternative.

Flavor Enhancements: Before and After Canning

To maximize the flavor of your canned split pea soup, consider additions both before and after the pressure canning process.

• Flavor Enhancements Before Canning:
  • Browning the Ham: Browning the ham before adding it to the soup enhances its flavor. This caramelizes the sugars and creates a deeper taste.
  • Sautéing Vegetables: Sautéing onions, carrots, and celery before adding the other ingredients helps to develop their flavors.
  • Using a Flavorful Broth: Using a homemade or high-quality store-bought broth is essential for a great-tasting soup. Consider using ham hock broth for added depth.
  • Adding Acid: A small amount of acid, like a tablespoon of vinegar or lemon juice, can brighten the flavors. However, add acid with caution to avoid affecting the texture during canning.
• Flavor Enhancements After Opening:
  • Fresh Herbs: Adding fresh parsley, chives, or dill after opening the jar provides a bright, fresh finish.
  • Lemon Juice or Vinegar: A squeeze of lemon juice or a splash of vinegar can add a touch of acidity to balance the flavors.
  • Cream or Milk: Stirring in a swirl of cream or milk adds richness and creaminess.
  • Salt and Pepper: Adjusting the seasoning with salt and pepper to taste is crucial after opening. Canning can sometimes mute the flavors.
  • A Dollop of Yogurt or Sour Cream: Provides a creamy texture and tang.
  • Hot Sauce or Red Pepper Flakes: Add a touch of heat according to your preference.

Serving Suggestions

To complement your canned split pea soup with ham, consider these side dishes and serving suggestions:

• Crusty Bread or Rolls
• Grilled Cheese Sandwiches
• A Simple Salad with Vinaigrette
• Cornbread
• Crackers
• A Side of Fruit
• A Sprinkle of Freshly Chopped Herbs

Addressing Common Concerns and Troubleshooting

Pressure canning, while generally safe when followed correctly, can present challenges. This section addresses common pitfalls and offers solutions to ensure your split pea soup with ham is canned safely and successfully. Understanding these issues will increase your confidence and prevent food spoilage.

Common Mistakes and How to Avoid Them

Many errors can occur during the pressure canning process, often leading to improperly sealed jars or, worse, unsafe food. Being aware of these mistakes is the first step toward avoiding them.

• Improper Headspace: Filling jars with too little or too much headspace is a frequent mistake. Too little headspace can lead to siphoning (loss of liquid during processing) and potentially incomplete sealing. Too much headspace can trap air, affecting the quality and safety of the food.

  Solution: Follow the recipe’s instructions precisely for headspace, typically 1 inch for split pea soup with ham.

  Use a headspace tool, a measuring stick or ruler to ensure accuracy.

• Inadequate Venting: Failing to vent the pressure canner for the recommended time (usually 10 minutes for weighted gauge canners and according to the manufacturer’s instructions for dial gauge canners) allows air to remain in the canner. This air can interfere with proper heat processing and potentially lead to spoilage.

  Solution: Always vent the canner before pressurizing.

  Observe the steam escaping vigorously from the vent pipe before starting the timer.

• Incorrect Processing Time or Pressure: Using the wrong processing time or pressure for your altitude and canner type is a critical error. Under-processing may not kill all harmful bacteria, while over-processing can negatively affect the food’s texture and flavor.

  Solution: Consult a reliable canning guide, such as the USDA Complete Guide to Home Canning, and use the correct processing time and pressure for split pea soup with ham, adjusting for your altitude.

  Always check and calibrate your pressure canner’s gauge annually, or more often if it is inaccurate.

• Failure to Remove Air Bubbles: Air bubbles trapped in the jar can affect the seal.

  Solution: After filling the jars, use a nonmetallic utensil (like a plastic chopstick or bubble wand) to remove air bubbles by gently sliding it around the inside of the jar.

• Improper Jar Preparation: Using jars that are not clean, or using old lids that may not seal properly, can also be problematic.

  Solution: Wash jars in hot, soapy water and rinse well. Keep jars hot until filling. Follow the manufacturer’s instructions for preparing lids, typically simmering them in hot water.

  Always use new lids for canning.

• Using the Wrong Type of Canner: Attempting to can split pea soup with ham in a boiling water bath canner is unsafe because the low acidity of the soup requires the higher temperatures achieved only by pressure canning.

  Solution: Only use a pressure canner for low-acid foods like split pea soup with ham.

Dealing with Improperly Sealed Jars

Even when following all instructions carefully, a jar may not seal. Understanding how to identify and address this situation is essential for food safety.

• Identifying an Unsealed Jar: A properly sealed jar will have a concave lid (it will curve downward). The lid should not flex when pressed in the center. If the lid pops up and down when pressed, or if it flexes easily, the jar has not sealed.
• What to Do with an Unsealed Jar: The course of action depends on how long the jar has been unsealed.
  • Within 24 Hours: If the jar is discovered to be unsealed within 24 hours of processing, remove the lid, check the jar rim for any food residue, and wipe it clean if necessary. Replace with a new, properly prepared lid and reprocess the jar using the same processing time and pressure as before.

  • After 24 Hours: If the jar is unsealed after 24 hours, the food is no longer considered safe for shelf storage.
    • Option 1: Refrigerate and Consume Immediately: Store the jar in the refrigerator and consume the soup within a few days.
    • Option 2: Freeze: You can also empty the contents into freezer-safe containers and freeze them for later use. Label and date the containers.
    • Option 3: Discard: If you are unsure of the safety of the food, it is best to discard the jar.
• Reasons for Non-Sealing: Understanding the potential causes of a non-seal can help prevent future occurrences.
  • Damaged Jar Rim: A chip or crack on the jar rim can prevent a proper seal.
  • Defective Lid: A lid that is damaged or not properly prepared may not seal.
  • Improper Headspace: Incorrect headspace can prevent the jar from sealing.
  • Under-Processing: Insufficient processing time or pressure can lead to a non-seal.

Pressure Canner Types and Suitability

Choosing the right pressure canner is essential for the safety and success of canning split pea soup with ham. Two primary types of pressure canners are available: dial gauge and weighted gauge.

• Dial Gauge Pressure Canners: These canners use a dial gauge to indicate the internal pressure.
  • Pros: Offer a visual indication of pressure, allowing for precise control. Can be easier to adjust to achieve the correct pressure.
  • Cons: Require regular testing and calibration to ensure accuracy. Gauges can become inaccurate over time.
  • Suitability for Split Pea Soup with Ham: Suitable, but the gauge must be tested for accuracy annually.
  • Illustration: The dial gauge is a circular component on top of the canner, typically with a needle pointing to the pressure reading. It has markings for different pressure levels (e.g., 10 or 11 pounds), and it can be used for pressure adjustments during the canning process.
• Weighted Gauge Pressure Canners: These canners use a weighted gauge to regulate pressure. The weight jiggles or rocks gently when the correct pressure is reached.
  • Pros: Relatively simple to use and maintain. Do not require calibration. Provide a consistent pressure level.

  • Cons: Can be slightly less precise than dial gauge canners. The constant “jiggling” sound can be a bit loud.
  • Suitability for Split Pea Soup with Ham: Suitable. These are often considered the more reliable option.
  • Illustration: The weighted gauge is a metal device that sits on the vent pipe. It typically has different weight settings, allowing you to select the desired pressure. The weight jiggles or rocks gently when the correct pressure is achieved.
• Considerations for Choosing a Canner:
  • Size: Choose a canner that is large enough to accommodate the number of jars you typically can at once.
  • Material: Aluminum canners are lightweight and heat quickly. Stainless steel canners are more durable.
  • Features: Consider features like a built-in pressure regulator, a safety valve, and easy-to-read instructions.
  • Manufacturer’s Instructions: Always follow the manufacturer’s instructions for the specific canner you choose.

Summary

In conclusion, pressure canning split pea soup with ham is a rewarding skill that brings the warmth of home-cooked meals to your table, anytime. By following these instructions and understanding the core principles, you can confidently create delicious, shelf-stable soup, perfect for busy weeknights or emergency situations. So, gather your ingredients, fire up your pressure canner, and enjoy the satisfaction of preserving a taste of comfort!