canning peas (green or english, shelled)

Categories
Vegetables
Canning
Yield
1 Recipes
MeasureIngredient
  2,001 - 4,000 ft: 12 lb.
  4,001 - 6,000 ft: 13 lb.
  6,001 - 8,000 ft: 14 lb.
  Above 1,000 ft: 15 lb.

It is recommended that sugar snap and Chinese edible pods be frozen for best quality.

Quantity: An average of 31-½ 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 4-½ 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.

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.

======================================================= === * 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

Random recipe of the day

Lemon chicken (04/26/93)

Follow us

 Subscribe in a reader