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Split Pea and Ham Soup – Pressure Canner Recipe

  • Author: Mavis Butterfield



16 ounces dried split peas, rinsed
2 quarts water
1 1/2 cups sliced carrots
1 cup chopped onion
1 cup diced, cooked ham
1/2 teaspoon allspice
1 bay leaf
1/2 teaspoon sea salt
1/4 ground pepper


Combine split peas and water in a large saucepan and bring to a boil. Reduce heat to a simmer and cook, covered for 45 minutes or until the peas are soft.

Add remaining ingredients and simmer for 30 minutes. Add a little boiling water if the soup is too thick.

Remove bay leaves.

Ladle hot soup into hot jars, leaving 1 inch headspace.

Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 3 evenly spaced Weck clamps. 

Place jars on the rack in the pressure canner. Add 2 inches of simmering water to canner.

Place the lid on the canner and turn to a locked position. Tighten clamps. Adjust heat to medium high and vent steam for 10 minutes. 

Put the weighted gauge on the vent and bring the pressure in the canner to 10 pounds {PSI}. 

Process pint jars for 1 hour and 15 minutes or quart jars for 1 hour and 30 minutes. 

Turn off heat and let your canner cool to zero pressure. 

After 10 minutes, carefully remove the lid of the canner and let the jars cool an additional 10 minutes before removing. 

Cool jars for 12-24 hours. Remove rings or clamps. Check seals, label and store jars in a cool dark place. 

This recipe makes about 5 pint jars or 2 quart jars.


This recipe was canned at sea level. If you need to make altitude adjustments for home canning you can find directions here:

How to Use a Pressure Canner –

How to Use Weck Jars –

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