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Home > Canning > Canning Specifics
Canning Peas - Green or English - Shelled
It is recommended that sugar snap and Chinese edible pods be frozen for best quality.
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.
Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired.
Hot pack--Cover 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.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
| Table 1. Recommended process time for Peas in a dial-gauge pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Hot and Raw |
Pints or Quarts |
40 min |
11 lb |
12 lb |
13 lb |
14 lb |
| Table 2. Recommended process time for Peas in a weighted-gauge pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Hot and Raw |
Pints or Quarts |
40 min |
10 lb |
15 lb |
|
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