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Thu, Sep 20, 12 at 0:38
| Anyone have a good split pea soup recipe for canning? |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Thu, Sep 20, 12 at 3:08
| Probably the most traditional is Bernardin's Habitant Soup. You can see it at the link. Carol |
Here is a link that might be useful: Split Pea Soup
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| This looks perfect! Any idea how many quarts one recipe yields? I'd like to make two canners full. Thanks so much for the link! |
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- Posted by readinglady z8 OR (My Page) on Thu, Sep 20, 12 at 14:07
| That recipe is also in the Ball (and Bernardin) Complete Book of Home Preserving and there they say the yield is 5 pints, so you have some serious scaling up to do! Also in the book they call for 1/4 tsp. of allspice, if you're a little more adventurous. For a larger batch I'd cut to 1/8 tsp. per 5 pints for just a hint and to avoid any undesireable changes of flavor during shelf storage. Carol |
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