Making and Canning Peas
Peas are easy to can at home using this recipe and procedure. Always
select the freshest and youngest peas for canning.
Whole Peas in Pods

weights are always approximated..
 Pint

2-1/4 lb.
 Quart

4-1/2 lbs.
Boiling Water
 as needed
 as needed
Lemon Juice
 1 tablespoon
 2 tablespoons
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 25 minutes
 40 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect vegetables for canning.
  3. Shell and wash the peas.
  4. Pour lemon juice and salt into jars.
  5. Canning using cold pack method with 1” of headspace, and then add boiling water,
    maintaining 1" headspace.
  6. Add boiling water to peas
  7. Processing with a Pressure Canner 25 minutes for pints, or 40 minutes for quarts, at
    11 pounds.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  10. Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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