This is a pressure canning recipe only. Step-by-step instructions for preparing and pressure canning peas. You will need about 4 1/2 lbs (2 kg) of pea pods for each quart (1 L) jar. This recipe comes from Ball Canning's Complete Book of Home Preserving on page 390.
4 1/2lbsPea PodsYou will need about 4 1/2 lbs (2 kg) of pea pods for each quart (1 L) jar.
SaltOptional
Hot Wateror hot cooking water
Instructions
Prepare your Pressure Canner according to Manufacturer instructions.
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
Wash Pea pods under cold running water and then drain. Shell peas into a bowl. Wash again and drain.
Raw Pack Method
Bring water to a boil in an electric water kettle or a large pot on your stove. Reduce to a simmer, keeping your water hot.
Loosely pack peas in hot jars leaving a generous 1-inch (2.5 cm) headspace. Do not shake or press the peas down.
Optional: add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar.
Ladle or pour hot water over peas leaving 1 inch (2.5 cm) of headspace.
Hot Pack Method
In a stainless steel saucepan, combine peas with boiling water to cover. Bring to a boil over medium-high heat. Boil small peas (less than 1/4 inch (0.5 cm)) for 3 minutes and larger peas for 5 minutes until heated through. Drain, reserving cooking liquid for packing if desired.
Rinse peas in hot water and drain again.
Pack hot peas into a hot jar leaving a generous 1-inch (2.5 cm) headspace. Ladle hot cooking liquid or hot water into hot jars leaving a generous 1-inch (2.5 cm) headspace.
Optional: add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar.
Instructions Continued for recipes using either the raw pack or hot pack method
Remove air bubbles from the jars using your de-bubbler. Adjust headspace as needed by adding more hot water.
Clean your jar rim with a damp paper towel.
Place the lid and the band on your jar. Adjust to fingertip tight.
Using your jar lifter place your jar into your prepared hot pressure canner.
Repeat until all peas are used.
Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs(69 kPa) of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
Process both Pint Jars (500 mL) and Quart Jars (1 L) for 40 minutes. Set a timer so it is much easier to remember how long you need to pressure can for.
Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don't get burned by the steam).
Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.