I noticed that we have not discussed split peas much in the past. I don’t know why, split pea soup is one of my favorites. They are easy to store and will last for a good 20 years.
Man has been eating dried peas since prehistoric times with fossilized remains being found at archeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.
Split peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they are dried and the skins removed, the peas split naturally.
Split peas being a legume, offer more dietary fiber than almost any major food group and are a rich source of complex carbohydrates. A 1/2-cup of cooked split peas provides approximately 140 calories, 8 grams protein, less than 1 gram fat, 21 grams carbohydrates, 10 grams dietary fiber, 2 mg sodium and 0 mg cholesterol. Split peas are a good source of protein, manganese, folate, vitamin B1, potassium, molybdenum and phosphorus.
Split peas are easy to prepare.
First, inspect and remove any dirt or debris. Place the split peas in a saucepan with three cups of fresh water to each cup of peas. Bring them to a boil and then reduce to a simmer and cover. The split peas should become tender in about 30 minutes. This is a simple way to prepare them; personally, I like to make them into split pea soup with ham. I will post me wife’s excellent split pea soup recipe in the near future.
Split peas are easy to store, treat them like you would any other legume. The following links show you how to package them in #10 cans of 5-gallon buckets for long term storage. Canning Dry Pack in #10 Cans, Sealing Food in 5 Gallon Buckets, How to Seal a #10 Can
After you have packaged them just remember to store them in a cool, dark, dry place.