Canning Peas Recipes

HOW TO CAN PEAS

Steps:

• Sort and shell your peas. Rinse your shelled peas well.
• Fill your canning jars with peas leaving 1 inch of headspace.
• Add 1/2 tsp of salt per pint jar/ 1 tsp of salt per quart jar (optional)
• Cover the peas with hot/boiling water.
• Run a spatula around the edge of the jar to remove any air bubbles. Wipe rims clean and put lids on.
• Place in the canner and secure the lid.
• Turn heat up high and let steam vent out of the canner for 10 min.
• Place the weight on the canner. Once the weight starts jiggling adjust the heat to get a slow, steady rocking. Set timer for 40 minutes for pints or quarts.
• After the timer goes off turn of the heat, let canner vent.
• Once all pressure has been released wait an additional 20 min. Then remove weight and lid. Place jars on a towel to cool, let sit for 24 hours.

CANNING PEAS

Steps:

• If you are starting with peas in pods: Wash pods. Shell peas. Wash peas again.
• Put peas in a large pot, and cover with water.
• Bring to a boil, then let boil 2 minutes.
• Drain, rinse in / under hot boiling water to get some starch off, then drain again.
• Pack hot peas loosely into heated half-litre (1 US pint) OR 1 litre (1 US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Optional: a pinch of pickling salt or non-bitter, non-clouding salt sub per jar.
• Top jars up with either the blanching liquid, or fresh boiling water from a kettle, maintaining 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: either size jar 40 minutes.