Posted: 10/4/2014 11:06:08 PM EDT
|
I really like split pea soup. I've done some searching and split peas seem to store very well. I haven't found a place around here to buy it in bulk and then store myself with O2 absorbers. I did find the following at Emergency Essentials: http://beprepared.com/split-green-peas-82-oz.html Any advice or recommendations? |
|
Quoted:
We store some. Mainly to make split pea soup. We are about due to can up another batch of soup to store for the winter. Also waiting for it to cool off and plan to can a bunch of stew meat from my deer and antelope from a few weeks ago. Couple of questions: 1) Do you buy it in bulk(ish)? If so, from where? 2) Do you can the actual soup you make? Or do you mean freeze it? Thank you 
|
| Split peas come from Allison's pantry in bulk. Mother in law buys a bunch and hives us some. Maybe 10 or 15 pounds. Then we make the soups and can with the pressure canner. Recipe is in the Ball book. Reasonable couple year shelf life at least. Get home grab can from pantry, heat on stove, dinner in 5 minutes. |
|
Quoted:
Split peas come from Allison's pantry in bulk. Mother in law buys a bunch and hives us some. Maybe 10 or 15 pounds. Then we make the soups and can with the pressure canner. Recipe is in the Ball book. Reasonable couple year shelf life at least. Get home grab can from pantry, heat on stove, dinner in 5 minutes. That stuff from emergency essentials is probably it. 5lbs of split peas is a shit load of split peas. I will dig up my thread from earlier this year. |
|
Quoted:
That stuff from emergency essentials is probably it. 5lbs of split peas is a shit load of split peas. I will dig up my thread from earlier this year. Quoted:
Quoted:
Split peas come from Allison's pantry in bulk. Mother in law buys a bunch and hives us some. Maybe 10 or 15 pounds. Then we make the soups and can with the pressure canner. Recipe is in the Ball book. Reasonable couple year shelf life at least. Get home grab can from pantry, heat on stove, dinner in 5 minutes. That stuff from emergency essentials is probably it. 5lbs of split peas is a shit load of split peas. I will dig up my thread from earlier this year. Thank you, mevertsen, I really appreciate your response. I like the idea of canning. I usually make a whole bunch of the soup and then freeze it in smaller quantities for the week. Split pea soup is easy to make and the ingredients can be dry to start off with. It also has a high nutritional value.
|
|
Check for moderate sized amounts from a commercial food store, Gordon Food Service, or similar. 5 to 10 lb bags, or 30 lb cases are common.
Other places to check are bulk health food stores, we get our wheat from a 7th Day Adventist store (not affiliated with them in any other way) Our peas and beans store just fine in a clean sealed container (zip lock bag) without mylar foil or oxygen absorbers ... but we go through a few hundred of pounds of beans and rice a year. |
|
Quoted:
Check for moderate sized amounts from a commercial food store, Gordon Food Service, or similar. 5 to 10 lb bags, or 30 lb cases are common. Other places to check are bulk health food stores, we get our wheat from a 7th Day Adventist store (not affiliated with them in any other way) Our peas and beans store just fine in a clean sealed container (zip lock bag) without mylar foil or oxygen absorbers ... but we go through a few hundred of pounds of beans and rice a year. It's a good way to get complete protein. Split peas have a lot of protein but they aren't complete with the 20 essential amino acids. But the rice you use has the balance of essential amino acids. I'd like to start eating more rice. I'll take a look at commercial food stores.
|
|
I can pea soup...
Don' simmer until its done. When you pressure can, it will be over cooked. I bring my recipe up to a good roiling boil, dump in hot jars, then pressure can per Ball's recommendations. the one hour + in the canner at higher pressure can temps does the trick nicely. The soup comes out cooked/simmer just right. It's got to be done in a pressure canner. Pea soup is low acid, so water bath won't do it. Fro |
|
Quoted:
That stuff from emergency essentials is probably it. 5lbs of split peas is a shit load of split peas. I will dig up my thread from earlier this year. Quoted:
Quoted:
Split peas come from Allison's pantry in bulk. Mother in law buys a bunch and hives us some. Maybe 10 or 15 pounds. Then we make the soups and can with the pressure canner. Recipe is in the Ball book. Reasonable couple year shelf life at least. Get home grab can from pantry, heat on stove, dinner in 5 minutes. That stuff from emergency essentials is probably it. 5lbs of split peas is a shit load of split peas. I will dig up my thread from earlier this year. IME two pounds of dried split peas turns into a crockpot full (to the brim) of soup. I add about a pound of ham, dice it later, and a pound of carrots and celery and some seasoning. I'm with you on the freezer meals. Haven't tried canning it though. I do the same thing with peas that I do with beans - "look" them on a plate then soak in tap water for 30 minutes then drain before using in recipe. Reduces ensuing GI discomfort to nearly none, don't know if it just dissolves or rinses away some of the fiber or what. |