2 pounds split peas
1 gallon filtered water
1 onion, chopped
4 carrots
2 cups diced, cooked ham
2 bay leaves
1/2 tsp allspice
4 cloves garlic
4 tsp celery seed
2 tsp salt.
1/4 tsp pepper

Makes about 12 pints or 6 quarts. 

Sort and wash peas. Add water and peas to a pot and begin simmering. Chop the onion and carrots finely. You may blend them with a bit of water if you prefer the veggies to be invisible. Add the onion and carrots to the peas. Chop the garlic, dice the ham and add the spices to the pot. Add a pat of butter to keep the foam down. Simmer for 40 minutes. Stir frequently.

Fill jars, leaving an inch of head space. Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. Timing starts when the pressure reaches 10 pounds. If your altitude exceeds 1,000 feet you must adjust for that. For peas, onions and carrots quarts need 90 minutes, pints need 75 minutes.