Canned Peas - Shelled and Dry

  

Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints--an average of ¾ pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored seeds.

Jar size: Pints or Quarts

Instructions:

1. Place dried peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate peas, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. 

2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

3. Cover peas soaked by either method with fresh water and boil 30 minutes. 

4. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. 

5. Fill jars with peas and cooking water, leaving 1-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

75 min

11 lb

12 lb

13 lb

14 lb

Quarts

90 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot and Raw

Pints

75 min

10 lb

15 lb

Quarts

90 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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