Green or English Peas — Shelled — NCHFP
Tested NCHFP pressure-canning directions for shelled green or English peas.
Ingredients
Peas
- 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.
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Recipe Notes
Sugar snap and Chinese edible-pod peas are recommended for freezing for best quality.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/peas-green-or-english-shelled/