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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
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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