Shelled Green Peas Coming Soon!
Green peas are one of the early vegetables for the garden to produce, so be ready for them.
How Much: An average of 31-1/2 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 4-1/2 pounds per quart.
What You Want: The best peas for canning are young, tender, sweet seeds. Toss out any diseased or bad looking pods.
What To Do: Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, or 1/2 teaspoon salt per pint if desired.
– Remove the hot canning jars from the pot of hot water. Fill the hot jars with your peas using either of the packing methods below. Remove air bubbles and adjust headspace if needed.
– Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
– Place lids and rings and adjust lids finger tight and process for selected method.
– Use either of the below methods to can your peas, I prefer to use the Hot pack method, sometimes referred to as blanching.
Hot pack—Cover with boiling water. Bring to a boil in a saucepan, and boil 2 minutes. Fill hot jars loosely with hot peas, and add cooking liquid, leaving 1-inch headspace.
Raw pack—Fill hot jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas.
Pressure Canner (dial gauge) – Hot or Raw
Jar Size Time 0-2K Ft 2 – 4K Ft 4-6K Ft 6-8K Ft
Pints 40 min 11 lbs PSI 12 Lbs PSI 13 lbs PSI 14 lbs PSI
Quarts 40 min 11 lbs PSI 12 Lbs PSI 13 lbs PSI 14 lbs PSI
Pressure Canner (weighted gauge) – Hot or Raw
Jar Size Time 0-1K Ft Above 1,000 Ft
Pints 40 min 10 lbs PSI 15 Lbs PSI
Quarts 40 min 10 lbs PSI 15 Lbs PSI
After processing – Use your a jar lifter to remove jars and set aside to cool. Let set for 24 hours and then check lids for seal, they should be down. The lids should not move up and down when the center is pressed.
Use these great canning labels below and Fancy Tops to finish your jars of canned peas.