Canning Peas

Since we are finally getting peas I am canning everyone of them I can get. My favorite are Zipper Cream and we aren't getting as many of them as we are the Purple Hull peas. I keep forgetting to take pictures of the Zipper Creams before I can them. But here is a picture of them and some Purple Hulls that I did can.

Zipper Creams & Purple Hulls

You can tell the difference because the Zipper Creams stay green. The Purple Hulls turn a brownish color.  They have the texture of a bean.

To can them you shell them, then wash them. They tend to have a lot of ugly black blossoms stuck to them and they need to be washed and picked through. Then you pack them into clean, hot jars. You don't need to tamp them down or pack them too tightly. Put a 1/2 teaspoon of canning salt in each pint or 1 teaspoon for quarts. Fill the jar With boiling water leaving 1 inch of head space. Wipe rims of jars and place lid and ring on jar. Place in your pressure canner and process for 30 minutes at 10 lbs of pressure for pints or 40 minutes for quarts. Allow the pressure to release then use a jar lifter to remove jars from canner. See complete instructions here. 

This is the first year that I have been brave enough to actually start using a pressure canner. I love being able to preserve our produce so that we will be able to enjoy our garden all year. It's a lot of work during the summer, but it's so worth it. Especially since you can't buy Zipper Cream peas in the grocery stores here.

If you would like to learn to can you might want to check with your local extension office. They may offer a class. Of course, there are all sorts of websites that are willing to teach you.

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Have a great day!
Mae

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