Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Shelled green or English peas canning safety
| Method | Pressure |
|---|---|
| Pack | Hot or raw pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 20 lb in pods per 9 pints or 31½ lb per 7 quarts |
Safety boundary: Do not press raw peas, thicken the pack, or substitute boiling-water processing.
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Shelled green or English peas timeline
- Prepare: Shell and wash fresh peas.
- Pack: For hot pack, boil 2 minutes; for raw pack, fill loosely without shaking or pressing.
- Process: Pressure-can pints or quarts for 40 minutes.
Equipment for shelled green or english peas
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Shell, wash, and sort fresh peas.
- Choose one complete hot-pack or raw-pack method.
- Do not compress a raw pack; add boiling water.
- Leave 1-inch headspace and pressure-can 40 minutes.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Use young tender peas, follow one complete hot-pack or raw-pack method, do not shake or press a raw pack, do not thicken, and process in a pressure canner.
What is shelled green or english peas?
This tested NCHFP method pressure cans shelled green or English peas by hot or raw pack.
Before you begin
- Use young tender peas.
- Do not shake or press raw-packed peas.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 40 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 40 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 40 min | 10 psi | 15 psi |
| Quarts | 40 min | 10 psi | 15 psi |
Green or English Peas — Shelled — NCHFP
Ingredients
- 31 1/2 lb green peas in pods average for 7 quarts; 20 lb for 9 pints
- 1 tsp salt optional per quart
- boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Shell and wash peas.
- Hot pack: cover with boiling water, bring to a boil, and boil 2 minutes. Raw pack: fill with raw peas without shaking or pressing down.
- Add boiling water, leaving 1-inch headspace; add optional salt.
- Pressure process pints or quarts 40 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.How to serve shelled green or english peas
Heat as a side dish or add after opening to soups, casseroles, pot pies, and salads.
Shelled green or English peas questions
May I pack raw peas tightly?
No. Raw-packed peas must not be shaken or pressed down.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Hot-pack versus raw-pack peas
Hot pack boils peas briefly before filling; raw pack uses uncooked peas placed loosely. Both process for 40 minutes.
Shelled green or English peas troubleshooting
Why did peas expand and reduce liquid coverage?
Use young peas and never compress a raw pack; leave the full headspace.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Peas, Green or English – Shelled”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Spring, Summer
Months: May, June, July
How much of the main ingredient should I grow?
12–25 lb in pods of Peas per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.