Last year I ended up harvesting a lot more green peas than my family could handle. I froze some and stored them in the refrigerator and gave a way the rest. My cousin suggested canning green peas, and I think this year we will be doing exactely that.
Green peas are considered a low acidic vegetable, so the best way to can them is using a pressure canner. You can use this same method for any other type of peas including your English peas, sweet peas, garden peas and spring peas.
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Here’s What You’ll Need:
- canning jars with lids
- saucepan
- water
- colander
- canning salt
- damp cloth
- kitchen towel
- canning utensils
As with all canning process make sure your jars are washed and sterilized, before you get started. The jars, rings and lids should be kept hot while you prepare your green peas for canning. Also make sure that your peas are clean without any loose pod bits, leaves or even dirt.
Before you can your green peas, you’ll have to boil them first in water. This is the same water you will fill the jars with when you are canning the green peas. Process your canning jars at 10 pounds of pressure for 40 minutes. Your canned peas can be enjoyed as a side vegetable to your main dish or added to sauces and soups.
You can follow step by step instructions on the Canning Granny blog, here…
How To Can Green Peas
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