Canning Peas
When the garden overflows with tender green peas, it's time to capture that fleeting freshness for the months ahead. Pressure canning is a reliable method to preserve the sweet, crisp flavor of peas, ensuring they remain a delightful addition to your meals long after harvest.
Equipment
- Pressure Canner
- Jars and rings
- New lids
- Canning Tools
Ingredients
- fresh peas ~ about 12 to 24 pounds of fresh peas in pods gives you a canner load of 8 pints
- filtered water
- sea salt optional
Instructions
Getting Prepped
- Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.
- Shell the peas and rinse with cold water.
Cold (or Raw) Pack Method
- In the cold pack (or raw pack) method, pack the peas into one hot jar at a time leaving a 1-inch headspace.
- Fill the jar with boiling water, leaving 1-inch headspace. Remove the air bubbles and top off if necessary.
- Wipe the rims with a clean, damp cloth, and seat the lids.
- Put on the rings, tightening them to finger tight.
Hot Pack Method
- In the hot pack method, blanch the peas in boiling water for 3 minutes, then pack them into the hot jars, leaving 1-inch headspace.
- Fill the jars with the boiling blanching water. Remove bubbles and top off if necessary.
- Wipe the rim of the jar, seat the lids, and put the rings on finger tight.
In a Pressure Canner
- Add the amount of water to your canner that your directions tell you to.
- Put the jars in the canner, then put on the lid and lock it.
- Exhaust the air for the length of time specified in your instruction manual.
- Add the weight and process at 10 pounds of pressure for 40 minutes for half pints, pints, 1-1/2 pints, and quarts.
- Make sure you adjust pressure according to your altitude.
- After processing time, remove the canner from the heat and allow to cool on it's own. When the pressure has dropped to zero, carefully remove the lid.
After Processing
- After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.
- If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.
Notes
When stored in a cool, dark place, canned goods can stay good for several years.
Nutrition
Serving: 1pintCalories: 827kcalCarbohydrates: 147gProtein: 55gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 51mgPotassium: 2490mgFiber: 58gSugar: 58gVitamin A: 7807IUVitamin C: 408mgCalcium: 255mgIron: 15mg
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