Soak dry peas in cold water for 12 hours. Stir often.
Add water to pot equipped with a steamer basked and bring to a boil. Place soaked peas in a steamer basket and cook for 3 minutes, shaking the pot a few times to make sure that all peas are scalded equally. Drain peas on screens.
Dice onion and fry in lard until golden.
Cook smoked bacon for 3 minutes in boiling water. Cut bacon into pieces about 2-1/2 oz (70 g) each.
Mix peas with onion, salt and marjoram. Add peas and mix again.
Pack each can with one piece of smoked bacon, then fill with peas.
Add water, leaving 1/2 headspace.
Exhaust cans to 170° F, 77° C meat temperature. Fill with hot water to 1/4 inch from top.
Seal and process at once at 250° F, 121° C: 307x200.25 - 45 min
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