Thursday, May 1, 2008

Canned Field Peas Recipe

This applies to crowder, pink eyed, blackeyed, etc.

  1. Shell peas and look them. ("look them" means to take any bad ones out)
  2. Wash peas (I do this three times)
  3. Add 1 teaspoon of salt in each quart jar or if using pints, add 1/2 teaspoon to each pint.
  4. OPTIONAL: I add 3 slices of of a jalapeno for a hot taste.
  5. Pack into hot jars.
  6. Add peas loosely into jars (do not pack)!
  7. Ladle hot, boiling water over peas, leaving one inch headspace.
  8. Put flats and rings on.
  9. 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!


~Babychaser~ said...

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.

Southerner said...

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.