The peas are ready in your garden. You have always frozen peas instead of canning them. Why? If you’re like me, it’s easier to blanch and throw them in a freezer bag. But after a freezer failure a few years ago, I decided to start canning vegetables as well as freezing them. Canning peas is easy, no joke. Grab some coffee and let’s walk through this step by step!
Canning utensils you’ll need.
large pan for boiling water
Clean jars, rims, new lids
Small pan for heating lids
Starting the process of canning peas.
Heat a large pan of water on the stove, bringing it to a boil and then keeping it hot.
Sort peas and pitch any that are too old (the pea will be splitting). Then fill your sink with water and give those peas a good washing. Dip the peas out of the water and put them in a colander to drain.
Filling the jars with peas/water
In clean jars (this article will deal with pints), pour peas into the jars. Then, take the boiling water from the pan and carefully fill the jars to within 1 inch of the rim. Run a butter knife around the inside of the jar to get out air bubbles that may be trapped in the peas.
Wipe the rim of the canning jar with a paper towel, I usually have a little vinegar on the towel. Place a heated lid and ring on the jar and put it in the canner. Fill the canner with the appropriate amount of water according to YOUR pressure canner’s instructions. Make sure you use cold water. This is so that the peas will cook while the water is heating in the canner.
Use your pressure canner instructions
Run the pressure canner the desired amount of time (according to it’s instruction book) my Mirro canner says that I should process my pints for 40 minutes at 10 pounds pressure. When done, set the pressure cooker off the hot burner to cool. Follow your canner instructions on how to let your canner cool down and lose it’s pressure naturally.
When the canner has cooled, the jars of canned peas can be set on a towel on the table or counter to continue to cool. Check them for a good seal. The lids should not give under pressure of your finger. If they do, they are not sealed properly. Wipe jars off and use a magic marker to write the date.
ALWAYS check jars for cracks.
ALWAYS wipe jar rims before putting on lid/ring.
ALWAYS check with your extension office.
ALWAYS follow YOUR canner instructions.
ALWAYS use caution with hot liquids.
Peas are easy to can. Think of how easy a meal is going to be with a jar of peas at hand? And, you will know who grew the peas and how they were grown. Canning peas and other vegetables is something everyone should learn.