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