
Ingredients:
1 large leftover ham bone or ham hock (the more meat attached the better)
2-3 large carrots diced
1 large onion (diced) I have used red, white and yellow... I prefer red.
2 bags of dried split peas (rinsed and checked over for stones)
1-2 cloves of garlic minced
1 bay leaf
1 tablespoon of ground allspice
black pepper to taste
1 large stock pot
pressure canner
10-12 pint canning jars, lids and rims (I use wide mouth pint and a half jars, but you can use anything from pints to quarts)
sharp knife
canning utensils

Once you have reduced your liquid to about 1/3 full, remove the meat and bones. With a sharp knife cut/cube the ham that you want to go back into the soup. I usually chop up about 2 cups or so, sometimes more.
NOTE: There are times where I will have too much meat and I will throw that into 1-2 pint jars and pressure can that right at the same time along side of the soup (this makes great ham mac n cheese and ham n scalloped potatoes) because the processing time is the same as the soup. Other times I will not have enough meat so I will just grab a jar of canned ham from my pantry and it does the trick. See my post on Why I Can Meat
Add the spices, chopped onion, carrot, minced garlic and peas.
Fill the pot with about 8 more cups of water. (I usually eyeball it and fill my stock pot about 2/3 full)
Let boil until peas are almost tender. (Note I usually leave them just a bit under cooked because they will continue cooking in the pressure canner)
Remove the bay leaf.
Ladle hot mixture into hot jars leaving 1 in head-
space. Wipe rim and add lids and rims. Tighten to finger tip tightness.

Once done, let jars sit for 24 hrs. Lids should all be sealed. If not, I place mine in the refrigerator and consume within 2 wks.
My soup tends to be thick and that is how I like it. When I am ready to serve it I can add a cup or 2 of water to thin it out to the consistency desired.
If you try this please share in the comments below or show me pictures of your canning success!
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