Free Recipe Canning Peas (Green or English, Shelled)

Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Canning Peas (Green or English, Shelled) Recipe

Canning Peas (Green or English, Shelled)

Canning Peas (Green or English, Shelled) Preparation

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. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40 minutes. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 lb. Table 2. Recommended process time for Peas in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40 minutes. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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