Pressure Canner Split Pea Soup

Pressure Canner Split Pea Soup


  • 1 cup diced carrots (approx 4)
  • 1 cup diced celery (approx 3 sticks)
  • 1 cup diced onion (approx 1 large or 2 medium)
  • 4 cloves garlic, minced
  • ¼ cup water
  • 1 bay leaf
  • 16oz (500g) dried green split peas
  • 8 cups hot chicken stock (homemade or add 2 stock cubes to 8 cups boiling water)
  • 1 cup diced High Caliber Bacon
  • salt to taste
  • a dash of High Caliber Butcher Grind Pepper



  1. Wash, peel and dice carrots, celery and onion. Cook in a big stock/soup pot with ¼ cup of water on medium heat, for about 5 minutes.
  2. Rinse the peas well and pick out any discoloured peas. Add to the pot with the minced garlic and hot chicken stock and mix well.
  3. Simmer for 50-60 minutes or until peas are soft and tender.
  4. Dice the bacon and add to soup, simmering for a further 20 minutes while you pre-heat your jars and lids. Bring jars to a boil in a large pot of water covering them, boiling for 10 minutes. Bring seals and rings to a simmer in a saucepan covered with water for 10 minutes. While they're heating you can pre-heat the water in the pressure canner too. You don't want hot jars cracking if they go into cold/cool water! [Hot soup goes into hot jars then into hot water]
  5. Add an extra cup of hot water if soup thickens too much (it should be at serving consistency before canning and it will thicken during processing). Season to taste, then ladle hot soup into pint-sized jars, to 1 inch (2.5cm) headspace. Remove bubbles, adding extra soup (if required) to 1 inch (2.5cm) headspace.
  6. Wipe rims, apply seals and twist bands on to fingertip-tight.
  7. Place hot jars into pressure canner (which has 2 inches of hot water already inside). Attach pressure canner lid and heat on high until visible white steam has vented for 10 minutes. Add weight and bring up to 10 pounds pressure then process for 75 minutes (pints) at this pressure. Once finished, turn off heat, allow pressure to return to zero before venting then remove lid. Remove jars after 5 minutes to a tea towel-covered bench to rest overnight.
  8. The next day remove bands, label and store in a cool, dark place for up to 12 months.




  • 1.5 – 2 pkgs ExlPure Maple Sugar
  • 3/4 cup kosher salt
  • 1 tablespoon freshly ground High Caliber whole pepper
  • 2 teaspoons finely grated fresh lemon zest
  • ⅓ cup maple syrup
  • 1   2- to 3-pound fresh salmon fillet, skin on or off


1. Mix the maple sugar, salt, pepper, and lemon zest in a small bowl until well blended and no lumps remain
2. Run your fingers over the salmon and pull out any pin bones that you find with needle-nose pliers or kitchen tweezers. Spread ⅓ of the sugar rub on a rimmed baking sheet or baking dish in the shape of and a little larger than the salmon fillet. Place the fish, skin side down, on top of the rub. Sprinkle the remaining rub on top of the salmon. Drizzle with maple syrup. Cover with plastic wrap. Cure the fish in the refrigerator for 4 to 8 hours.
3. Unwrap the fish and rinse all the cure off under cold running water. Blot the salmon dry with paper towels. Let dry, uncovered, on a wire rack set on a rimmed baking sheet in the refrigerator for up to 2 hours, or until the surface of the salmon feels slightly tacky.
4. Set up your smoker following the manufacturer’s instructions and preheat to 250 degrees. Brush and oil the cooking grate.
5. Place the fish skin side down in the smoker. Smoke the fish until just cooked through, about 40 minutes. To test for doneness, press it with your finger—the flesh will break into clean flakes. Alternatively, insert the probe of an instant read thermometer through the thick end of the fish into the center. The internal temperature should be 140 degrees.
6. Remove the fish from the smoker and let the fish cool to room temperature, wrap in plastic wrap and refrigerate until immediately before serving. The salmon will keep in the refrigerator for at least 5 days or in the freezer for several months.

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