Peas, Green or English - Shelled

It is recommended that sugar snap and Chinese edible pods be frozen for best quality. Select filled pods containing young, tender, sweet seeds. Discard diseased pods.

Procedure
Shell and wash peas.
Hot Pack
Cover with boiling water. Bring to a boil in a saucepan, and boil for 2 minutes. Fill hot jars loosely with hot peas, and add cooking liquid, leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Remove air bubbles, adjust lids and process.
Raw Pack
Fill hot jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Remove air bubbles, adjust lids and process.
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw Pints or Quarts 40 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

NOTE For dry peas follow procedures and processing times for dry beans.

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