Canning black eyed peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | To 6 lbs in pods Makes 1 quart |
Directions
You'll need all the basic equipment for steam pressure canning.
1. Select very fresh, young, tender peas.
2. Organize and prepare equipment and work area.
3. Wash, shell, then wash peas again.
4. COLD PACK: Pack peas loosely into hot pint or quart jars to within 1 inch of tops. Don't shake or press down; they need room to expand as they cook. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Pour in boiling water to within 1 inch of tops of jars.
HOT PACK: Put peas in a large saucepan, cover with boiling water, and boil 3 minutes. pack loosely into hot jars to within 1 inch of tops.
Add ½ teaspoon salt for pints, 1 teaspoon to quarts, if desired. If needed, pour in boiling water or cooking water to within 1 inch of tops of jars.
5. Run a slim, non metal tool down along the insides of the jars to release air bubbles. Add more boiling liquid to within 1 inch of tops, if necessary.
6. Wipe tops and threads of the jars with a damp clean cloth.
7. Put on lids and screw bands as manufacturer directs.
8. Process at 10 pound pressure, 35 minutes for pints, 40 minutes for quarts. Follow manufacturer's directions for your canner.
9. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-06-95
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