In a large stockpot, bring the split peas and water to a boil.
Simmer gently, covered for about 1 hour or until peas have softened.
Skim foam from the top of the soup as it cooks. Stir in remaining ingredients and continue to simmer for an additional 30 minutes.
Check consistency and if necessary, thin with water.
Ladle into jars leaving 1 inch of headspace: Cap and seal.
Place in canner with 2 to 3 inches of hot water.
Pressure cook for 1 hour and 30 minutes on High. Once done, allow pressure to come down naturally before opening the cooker.