Canned Peas

  

Quantity: An average of 31-1/2 pounds (in pods) is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts – an average of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender, sweet seeds. Discard diseased pods.

Instructions:

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

2. Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired.  Hot pack or raw pack according to instructions below.

3. Hot Pack -

  • Cover peas with boiling water.
  • Bring to a boil in a saucepan, and boil 2 minutes.
  • Fill jars loosely with hot peas, and add cooking liquid, leaving 1-inch headspace.

Raw Pack -

  • Fill jars with raw peas, add boiling water, leaving 1-inch headspace.
  • Do not shake or press down peas.

4. Remove air bubbles and adjust headspace if needed.

5. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. 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 and Raw

Pints or

Quarts

40 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 or Quarts

40 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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