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.
- 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|
|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.