Canning Peas (Green or English, Shelled)

---------- Recipe via Meal-Master (tm) v8.02

Title: Canning Peas (Green or English, Shelled)
Categories: Vegetables, Canning
Yield: 1 recipes


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

Quantity: 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.

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.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 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.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

-----