Hearty Canning Split Pea Soup That Lasts 1 Year

There’s something downright magical about opening a jar of homemade split pea soup in the dead of winter—it’s like tasting sunshine from last summer’s garden. I’ve been canning this hearty soup for over a decade, ever since my neighbor gifted me a bushel of peas and said, “Trust me, you’ll want these when the snow flies.” That first batch was a little lumpy (oops!), but now? My family begs me to can it every fall. Nothing beats the convenience of grabbing a jar of rich, velvety split pea soup after a long day—just heat and eat. And the best part? No mystery ingredients, just honest-to-goodness wholesome food put up with love.

Why You’ll Love Canning Split Pea Soup

This isn’t just any soup—it’s pantry gold that keeps giving! Here’s why I’m obsessed:

• Nutrition powerhouse: Packed with protein and fiber, it sticks to your ribs without weighing you down
• Ready when you are: Shelf-stable for up to a year (if it lasts that long!)
• Weeknight lifesaver: Dinner’s done in minutes—just pop open a jar
• Waste-free wonder: Uses up leftover ham bones or veggies languishing in your fridge

Trust me, once you taste homemade, you’ll never go back to those sad canned versions at the store.

Ingredients for Canning Split Pea Soup

Gathering the right ingredients makes all the difference in this soul-warming soup. After years of testing, here’s my foolproof lineup:

• 2 cups dried split peas – Look for ones that are uniform in size (I like the green variety best)
• 6 cups water – Or use homemade stock for extra flavor
• 1 onion, chopped – Yellow onions work beautifully here
• 2 carrots, diced – About 1/4-inch pieces so they cook evenly
• 2 celery stalks, diced – Don’t skip these – they add such depth!
• 2 cloves garlic, minced – Because everything’s better with garlic
• 1 tsp salt – I use kosher, but table salt works too
• 1/2 tsp black pepper – Freshly ground if you’ve got it
• 1 bay leaf – My little flavor secret weapon
• 1 ham hock (optional) – Adds smoky richness, but leave it out for vegetarian version

See? Nothing fancy – just real food that comes together beautifully in the jar. Pro tip: measure your peas before soaking – they’ll plump up like crazy!

Equipment Needed for Canning Split Pea Soup

You’ll need just a few trusty tools to put up this soup safely. I swear by my pressure canner – it’s the only way to process low-acid foods like peas properly. Grab some pint or quart mason jars (I prefer wide-mouth for easier filling), and don’t forget a good ladle and jar funnel – they’ll save you from messy spills. If you’re new to canning, spring for a magnetic lid lifter too – burned fingers are no fun!

How to Make Canning Split Pea Soup

Alright, let’s get cooking! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect. Just follow my lead – and don’t skip the safety bits!

Preparing the Soup

First things first – grab those split peas and give them a good rinse in a colander. You’d be surprised how much dust and little pebbles can hide in there! I learned that the hard way when I chomped down on a tiny stone in my first batch (ouch!). Once they’re clean, toss them in your biggest soup pot with all the other ingredients. The ham hock goes in whole here – we’ll fish it out later when the meat’s falling off the bone. Give everything a good stir, then…

Cooking the Soup

Bring that pot to a rolling boil over high heat – you’ll see the peas start to break down almost immediately. Once it’s bubbling away, reduce to a gentle simmer and let it cook uncovered for about 1.5 to 2 hours. Stir occasionally to prevent sticking, especially toward the end when it thickens. When the peas are completely soft and the soup coats the back of your spoon, it’s ready! Fish out the bay leaf and ham hock (save that meat if you’re using it!), then blend if you want it extra smooth. I like mine with a bit of texture personally.

Canning the Soup

Now for the important part! While the soup’s still piping hot, ladle it into sterilized jars leaving 1-inch headspace (that’s about the width of your thumb from the rim). Wipe those rims clean – any residue can prevent sealing. Process pints for 75 minutes and quarts for 90 minutes in your pressure canner at 10 lbs pressure. Don’t rush the cooling afterwards – let that canner depressurize naturally for the safest results. When you hear those satisfying “pings” of lids sealing, you’ll know you’ve got shelf-stable comfort food ready for your pantry!

Tips for Perfect Canning Split Pea Soup

After years of canning this soup (and learning from my mistakes!), here are my can’t-miss tips:

• Mind the headspace: That 1-inch gap isn’t just a suggestion – too full and you’ll get siphoning, too empty and jars might not seal
• Vent like a pro: Let your canner vent steam for a full 10 minutes before adding the weight – it makes all the difference for safe pressure
• Check seals carefully: After cooling, press each lid’s center – if it pops, that jar needs refrigerating ASAP
• Thickness trick: If your soup’s too thick when reheating, just add a splash of water or broth – it thickens more in storage

Remember – good canning is all about patience and precision. Your future self will thank you!

Variations for Canning Split Pea Soup

Oh, the fun you can have with this basic recipe! My favorite part of canning is how easily you can tweak flavors to keep things interesting. Try swapping the ham hock for smoked turkey wings – they add incredible depth without being too heavy. Fresh thyme or rosemary tossed in during cooking gives it a lovely herbal note (just remove before canning). For a vegetarian kick, I sometimes add a tablespoon of smoked paprika to mimic that meaty flavor. The canning process stays exactly the same no matter what additions you choose – just keep those safety guidelines in mind!

Storing and Using Canned Split Pea Soup

Properly sealed jars will keep beautifully on your pantry shelf for up to a year – though in my house, they never last that long! When you’re ready to enjoy, just pop open a jar and heat it gently on the stove (microwaving’s fine too – I won’t tell). Important note: Don’t freeze this soup after canning – the texture turns grainy and unpleasant. If you’ve got leftovers from an opened jar, they’ll keep in the fridge for about 4 days. My favorite trick? Stir in a splash of cream or lemon juice when reheating to brighten up those rich flavors!

Nutritional Information for Canning Split Pea Soup

Now, I’m no nutritionist, but here’s the scoop on why I feel good about eating (and canning!) this soup. Each hearty 1-cup serving packs about 180 calories with 12g of protein and 12g of fiber – talk about staying power! It’s naturally low in fat (just 1g per serving) and gets its rich flavor from wholesome ingredients, not additives. Of course, these numbers are estimates – your exact amounts might vary slightly depending on your veggie sizes or ham hock meat. But one thing’s certain: it’s comfort food you can feel good about!

Common Questions About Canning Split Pea Soup

I’ve gotten so many great questions about this recipe over the years! Here are the ones that pop up most often – with answers straight from my canning adventures (and a few kitchen fails I learned from).

Can I water bath can split pea soup?

Oh honey, no! I made this mistake early on and learned the hard way. Low-acid foods like peas must be pressure canned to be safe – water bath canning won’t get hot enough to kill potential bacteria. My first batch spoiled in just weeks (what a waste!). Now I never skip the pressure canner – it’s the only way to ensure shelf-stable safety.

How long does canned split pea soup last?

Properly processed jars will stay good for about 1 year in your pantry. But let’s be real – in my house it disappears way faster! The flavor actually improves over the first few months as the ingredients meld together. Just store in a cool, dark place and check seals before opening. Any bulging lids or funky smells? Toss it immediately – better safe than sorry!

Can I omit the ham hock?

Absolutely! I make vegetarian versions all the time for my meat-free friends. Just swap the water for vegetable broth to boost flavor, and maybe add a dash of liquid smoke if you miss that smoky depth. The canning process stays exactly the same – no adjustments needed. Sometimes I’ll throw in extra carrots or potatoes for heartiness too. Really, this soup’s a blank canvas for your tastes!

Share Your Canning Split Pea Soup Experience

I’d love to hear how your canning adventure goes! Did you add any special twists? Any “aha” moments? Drop your stories below – let’s swap soup secrets like neighbors over the back fence. You can also find more canning inspiration on Pinterest!

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