This applies to crowder, pink eyed, blackeyed, etc.
- Shell peas and look them. ("look them" means to take any bad ones out)
- Wash peas (I do this three times)
- Add 1 teaspoon of salt in each quart jar or if using pints, add 1/2 teaspoon to each pint.
- OPTIONAL: I add 3 slices of of a jalapeno for a hot taste.
- Pack into hot jars.
- Add peas loosely into jars (do not pack)!
- Ladle hot, boiling water over peas, leaving one inch headspace.
- Put flats and rings on.
- Process pints 35 minutes, quarts 40 minutes at 10 pounds of pressure.
Cool completely before storing.
Please feel free to ask any questions. Blessings and happy canning!
2 comments:
Thanks for sharing these recipes! I've been dying to learn to can... maybe this year I can actually do it. Any advice for a first timer with no equipment would be great. I'm hoping a friend will have what I need to borrow.
Thank you so much, Marva! I can't wait to get some peas this summer! I guess I need to find a pressure cooker- maybe I can put out an email on our church site and borrow one when the time comes, I am sure some of the long time cotton farmers around here have one.
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