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  Recipe Home » Vegetables » Canning Peas (Green Or English~ Shelled)
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  Canning Peas (Green Or English~ Shelled)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 248
Ingredients:
***** Not Found *****
Instructions:
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.

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