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split pea, hambone and rabbit broth, soup

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split pea, hambone and rabbit broth, soup

Post Number:#1  Unread postby michaels4gardens » Sun Dec 29, 2019 6:52 am


Split Pea,
Hambone, and Rabbit broth, soup

For fresh eating, and/or canning.
[Makes 13 about quarts]

4 lbs split peas
1 stick butter
2 onions diced
6 ribs celery [diced]
2 Tbsp garlic powder
Hambone, with plenty of attached meat
6 quarts Rabbit broth
5 cups grated, or diced ,carrots
½ gallon of canned potatoes [either dry canned, or drained]
Salt and pepper to taste

Directions
Cover hambone with water and simmer, or pressure cook, until meat falls off the bone.
Remove bones, and shred meat. - And set aside…
In a large stock pot with a bonded bottom, [larger than 12 quart] add butter, onion, celery, simmer until onions are translucent.
Add 6 quarts of rabbit broth [or substitute chicken broth]
Add carrots, garlic powder, and ham meat [reserve ham broth]
Add split peas, and simmer, until peas are tender enough [stir every 10 to 20 minutes to prevent sticking to the bottom of the pot]

Add salt and pepper to taste …

Put ham broth and potatoes into a large bowl, or 8 quart stock pot,
Then, liquefy ham broth and potatoes, with a wand blender.
When peas are tender enough, combine the liquefied ham broth/potato mixture into the peas in the large stock pot.

Fill quart jars, leaving 1 ½ inch head space.[it expands in processing, then shrinks again when it cools off]
Pressure can pints 60 minutes, quarts 75 minutes @ 10 lbs
[USDA “meat /vegetable soup” processing times]
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meat-mutt rabbits, a few laying hens.

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Re: split pea, hambone and rabbit broth, soup

Post Number:#2  Unread postby Zass » Sun Dec 29, 2019 12:55 pm


Yummy!! I'll have to try that. I like having canned soups on hand for work lunches, saves a fortune.

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michaels4gardens

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