Peas - Dried, Shelled

All varieties

Select mature, dry seeds. Sort out and discard discolored seeds.

Procedure: Place dried peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate peas, you may cover sorted and washed peas with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover peas soaked by either method with fresh water and boil 30 minutes.

Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill hot jars with peas and cooking water, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 75 min 11 lb 10 lb
Quarts 90 min

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

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