CANNING SPLIT PEA SOUP RECIPES

Steps:

• <b>Saut&#233; the vegetables </b>
• In a large saucepan over medium heat, melt the butter. Add the shallot and celery and saut&#233; until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.
• <b>Cook the rice and peas</b>
• Increase the heat to medium-high, add the broth and 2 cups water, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the peas and cook, stirring occasionally, for 5 minutes more.
• Just before serving, stir in the cheese and parsley, and season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.
• Adapted from Williams-Sonoma Food Made Fast Series, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.