How to Can Peas

Two Methods:Canning Peas with a Pressure Canner Using the Raw Pack MethodCanning Peas with a Pressure Canner Using the Hot Pack Method

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
Canning Peas with a Pressure Canner Using the Raw Pack Method

  1. Image titled Can Peas Step 1
    1
    Prepare the peas for canning. 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. Image titled Can Peas Step 2
    2
    Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. 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.
  3. Image titled Can Peas Step 3
    3
    Fill the clean jars with the washed peas leaving 1 inch (2.5 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. Image titled Can Peas Step 4
    4
    Wipe the rims of the jars with a clean cloth, shake gently to allow air bubbles to escape and cover with the metal lids. 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. Image titled Can Peas Step 5
    5
    Place the cover securely on the canner and heat water to boiling. 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. Image titled Can Peas Step 6
    6
    Process jars in the pressure canner for 40 minutes, adjusting the pressure based on your altitude (see guide below).[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. Image titled Can Peas Step 7
    7
    Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Carefully remove lid and allow steam to escape.
  8. Image titled Can Peas Step 8
    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.
  9. Image titled Can Peas Step 9
    9
    Label the jars with ingredients and the date, then store in a cool, dark and dry location.

Method 2
Canning Peas with a Pressure Canner Using the Hot Pack Method

  1. Image titled Can Peas Step 10
    1
    Prepare the peas for canning. 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. Image titled Can Peas Step 11
    2
    Pour peas into a large stockpot and cover with water. 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. Image titled Can Peas Step 12
    3
    Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. 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. Image titled Can Peas Step 13
    4
    Fill the clean jars with the hot peas and cooking liquid leaving 1 inch (2.5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional).[6]
  5. Image titled Can Peas Step 14
    5
    Wipe the rims of the jars with a clean cloth, shake gently to allow air bubbles to escape and cover with the metal lids. 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. Image titled Can Peas Step 15
    6
    Place the cover securely on the canner and heat water to boiling. 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. Image titled Can Peas Step 16
    7
    Process jars in the pressure canner for 40 minutes, adjusting the pressure based on your altitude (see guide below).[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. Image titled Can Peas Step 17
    8
    Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Carefully remove lid and allow steam to escape.
  9. Image titled Can Peas Step 18
    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.
  10. Image titled Can Peas Step 19
    10
    Label the jars with ingredients and the date, then store in a cool, dark and dry location.

Tips

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

Warnings

  • If the peas smell sour or off in any way when you open the jars, discard immediately.
  • 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.
  • To avoid the risk of botulism from bacterial contamination[9], which can be life-threatening, follow instructions closely.

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


Article Info

Categories: Food Preservation Techniques