Wednesday, August 21, 2013


Peas are a low acid vegetable and  need to be pressure canned in order to kill all the micro-organisms that cause botulism.
You will need:
Pressure Canner
Jars, Lids, Bands
Funnel, Jar lifter, ect...
Fresh plump peas (About 2 1/2 pounds per pint)
Water and Salt
Seasoning (Optional)

Wash jars and get your canner ready. 

Wash your pea pods and drain

Shell your peas and wash again

Have a large stainless steel pot of boiling water ready and add your peas to the boiling water.  Boil for about 3 minutes, just until heated through.  Drain peas over a second large pot, (you want to keep this water for packing)

Rinse boiled peas in hot water and pack into your jars leaving 1 inch headspace.

Add one teaspoon canning salt to each jar.

Bring reserved water that you boiled them in back to a boil and cover your peas.  Remove air bubbles and adjust headspace.

Wipe rims of jars with a damp paper towel dipped in white vinegar or hot water.

Put on lids and rings.  Tighten down finger tight.

Process both pints and quarts at 10 pounds of pressure for 40 minutes.  Make sure you always vent your steam for the amount of time required for your canner.  Most canners says vent steam for 10 minutes. 

Let pressure drop naturally and remove lid from canner.  Wait 10 minutes and then place your jars on the counter to cool for 24 hours.

Label and Store in a cool, dark room. 

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