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Canning Peas (Green Or English~ Shelled)

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      Title: CANNING PEAS (GREEN OR ENGLISH~ SHELLED)
 Categories: Vegetables, Canning
      Yield: 1 Recipes
 
 
  It is recommended that sugar snap and Chinese edible pods be frozen
  for best quality.
  
  Quantity: An average of 31-1/2 pounds (in pods) is needed per canner
  load of 7 quarts; an average of 20 pounds is needed per canner load
  of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts--an
  average of 4-1/2 pounds per quart.
  
  Quality: Select filled pods containing young, tender, sweet seeds.
  Discard diseased pods.
  
  Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to
  the jar, if desired.
  
  Hot pack--Cover with boiling water. Bring to a boil in a saucepan,
  and boil 2 minutes. Fill jars loosely with hot peas, and add cooking
  liquid, leaving 1-inch headspace.
  
  Raw pack--Fill jars with raw peas, add boiling water, leaving 1-inch
  headspace. Do not shake or press down peas.
  
  Adjust lids and process following the recommendations in Table 1 or
  Table 2 according to the method of canning used.
  
  Table 1. Recommended process time for Peas in a dial-gauge pressure
  canner.
  
  Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time:
  40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                  2,001 - 4,000 ft: 12 lb.
                                  4,001 - 6,000 ft: 13 lb.
                                  6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Peas in a weighted-gauge
  pressure canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts. Process Time:
  40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                    Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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