Canning Peas(Green Or English, Shelled)

* Exported from MasterCook *

CANNING PEAS (GREEN OR ENGLISH, SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

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



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