What You Need:

28 lbs. fresh peas in the pod
7 tsp of canning salt

How to Make It:

Prepare the jars and two piece caps according to the manufacturer’s specifications.
Wash the peas and remove the pods.
Put the peas into an 8 qt. pan and cover them with water.
Place the pan over high heat and bring the peas to a boil.
Continue boiling for 5 minutes or until the peas are bright green in color but not cooked through.
Loosely pack the peas into the jars and pour cooking liquid over the top leaving a 1 in headspace.
Add 1 tsp of salt to each quart jar then release any air bubbles.
Add more liquid if necessary to maintain the required headspace.
Wipe the rims clean and seal down the lids by hand.
Place the jars in the pressure canner and process at 10 lbs. of pressure for 40 minutes.
Allow the pressure to fall to 0 and let the jars stand in the canner for 10 minutes.
Remove the jars carefully and place in a draft free area to cool.
Check the seals and promptly refrigerate any jars that did not seal correctly.
Boil the peas 15 minutes before tasting or eating.

Makes 7 quarts

Most children will refuse to eat peas but when they find out they have been canned right in their own kitchen they may have a change of heart. Peas are a great staple to have in your pantry. They can be added to most recipes and believe it or not they taste great all by themselves.
Remember there is only one way to can low acid vegetables such as peas and that is with a pressure canner. Don’t try to use any other form or your vegetables will not be safe for consumption.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 70; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 4g; Protein 5g; Cholesterol 0mg; Sodium 295mg