How to Can Peas

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Capture the fresh flavor of springtime and preserve the healthful benefits of peas by canning them. Since peas are a low-acid food, a pressure canner is required to prevent bacterial contamination. [1] Follow these straightforward directions to can green or English peas using either the raw pack method or the hot pack method, which involves a slightly longer cooking time.

Ingredients

  • 20 lb. (9 kg) green or English peas
  • Canning salt (optional) [2]
Method 1
Method 1 of 2:

Canning Peas with a Pressure Canner Using the Raw Pack Method

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  1. Select ripe, bright green peas with young, tender, sweet seeds. Shell and wash the peas under cool running water, and discard or compost the pods.
  2. Keep the jars and lids hot until they are ready to be filled.
    • Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed.
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  3. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional), then fill jars with boiling water, while keeping 1 inch (2.5 cm) of air space at the top of the jars. [3]
  4. Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water. [4]
    • The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them.
  5. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build.
  6. [5] Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant.
    • For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4001 to 6000 feet (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m).
    • For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8 m).
  7. Carefully remove lid and allow steam to escape.
  8. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate.
    • Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
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Method 2
Method 2 of 2:

Canning Peas with a Pressure Canner Using the Hot Pack Method

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  1. Select ripe, bright green peas with young, tender, sweet seeds. Shell and wash the peas under cool running water, and discard or compost the pods.
  2. Bring the water to a boil and cook peas for 2 to 3 minutes.
    • Avoid overcooking the peas to keep them from becoming too mushy.
  3. Keep the jars and lids hot until they are ready to be filled.
    • Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed.
  4. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional). [6]
  5. Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water. [7]
    • The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them.
  6. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build.
  7. [8] Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant.
    • For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4001 to 6000 feet (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m).
    • For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8 m).
  8. Carefully remove lid and allow steam to escape.
  9. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate.
    • Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
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Community Q&A

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  • Question
    What is canning salt?
    Community Answer
    Canning salt is sodium chloride, just like table salt, but without added iodine. It is important to use canning salt since the iodine in regular table salt can cause dangerous reactions when you are using it to preserve food. Kosher salt without any additives could also be used, but it is much more coarse than canning salt and it may be more difficult to mix thoroughly.
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      Tips

      • Sugar snap peas and Chinese edible pea pods are better preserved by freezing than canning them.
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      • Have the pressure gauge on your canner regularly to ensure the reading is accurate.
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      Warnings

      • If the peas smell sour or off in any way when you open the jars, discard immediately.
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      • If the lids on canning jars fail to seal (the button in the center does not pop down), use peas immediately and do not store them.
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      • To avoid the risk of botulism from bacterial contamination [9] , which can be life-threatening, follow instructions closely.
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      Things You’ll Need

      • Pressure canner
      • 9 Pint (500 mL) glass mason jars
      • Canning lids with rings
      • Jar lifter
      • Kitchen towels
      • Cutting board
      • Sharp knife
      • Kitchen scissors
      • Large pot
      • Large bowls


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      References

      1. ↑ http://nchfp.uga.edu/how/can_04/peas_green_shelled.html
      2. ↑ http://www.thekitchn.com/pickling-salt-what-is-it-and-do-you-need-it-193108
      3. ↑ http://nchfp.uga.edu/how/can_04/peas_green_shelled.html
      4. ↑ http://www.simplycanning.com/pressure-canning.html
      5. ↑ http://nchfp.uga.edu/how/can_04/peas_green_shelled.html
      6. ↑ http://nchfp.uga.edu/how/can_04/peas_green_shelled.html
      7. ↑ http://www.simplycanning.com/pressure-canning.html
      8. ↑ http://nchfp.uga.edu/how/can_04/peas_green_shelled.html
      9. ↑ http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/

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