Bacon With Peas In Jars

Materials Metric US
smoked bacon 300 g 0.66 lb
lard 10 g 2 tsp
dry peas 690 g 13.76 oz
Ingredients for 1 kg (2.2 lb) of material
salt 16 g 2-1/2 tsp
pepper 0.5 g 1/4 tsp
marjoram 0.5 g 1/4 tsp
1/2 small onion 20 g 3/4 oz
allspice 0.5 g 1/4 tsp
paprika 0.5 g 1/4 tsp
bay leaf 1/2 leaf 1/2 leaf
leek 10 g 1/3 oz
celery 10 g 1/3 oz
carrot 10 g 1/3 oz
parsley 10 g 1/3 oz
pork bones for making stock 150 g 6 oz


  1. Soak dry peas in water for 3 hours. Stir.
  2. Dice the onion and fry in lard until golden.
  3. Cut bacon into pieces about 2-1/2 oz (70 g) each.
  4. Add 1 quart (1 liter) of water to a skillet and add bones. Bring to a boil and slow boil for 3 hours. Add all ingredients and boil additional hour (total boil 4 hours). Strain the stock and mix with fried onions.
  5. Place in each jar: 1-2 pieces of bacon, peas and fill with hot stock leaving 1 inch headspace. Seal and process at once at 250° F, 121° C:
  • 1/2 Pint jars - 50 min
  • Pint jars - 60 min

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