Pea Soup for Canning

2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste

In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.

Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.