Canning Peas – Green or English – Shelled

Canning Peas - Green or English - Shelled

Prep Time: 0

Yield: 0

Canning Peas - Green or English - Shelled

Ingredients

Instructions

  1. 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
http://www.culinarycafe.com/canning-peas-green-or-english-shelled/

Leave a Reply

Your email address will not be published. Required fields are marked *