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Pressure Canned Peas

Store garden peas on a shelf using this simple and delicious pressure canning recipe.
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Prep Time 30 minutes
Course: vegetable
Ingredients Equipment Method Notes

Ingredients
  

  • Peas
  • Salt (Optional)
  • Water

Equipment

  • 1 Pressure Canner

Method
 

  1. Wash pea pods. Shell peas, discarding pods. Wash peas.
  2. Fill jars quart size or smaller with peas, leaving a one inch headspace.
  3. Add a pinch of salt to each jar, if desired.
  4. Top with boiling water, maintaining one Inch headspace.
  5. Debubble, readjust headspace, wipe jar rim with a paper towel wetted with white vinegar, and attach two part lids to fingertip tightness.
  6. Process in pressure canner, as per canner directions, for 40 minutes, regardless of jar size. If under 1,000 feet in elevation, use 10 pounds of pressure on a weighted gauge or 11 on a dial gauge. If you're at a higher elevation, see notes for the required pressure.
  7. Let canner fully depressurize, as per canner directions, and carefully remove jars, setting them on a thick towel overnight.
  8. In the morning, check that jars have sealed. Sealed jars can be stored on a shelf for up to 18 months. Unsealed jars should be refrigerated and consumed promptly.

Notes

This recipe must be done with a pressure canner, not a water bath canner, nor with a pressure cooker.
Higher elevations:
Weighted gauge: 
  • 0 - 1,000 feet: 10 pounds pressure
  • 1,000 - 10,000 feet: 15 pounds pressure
Dial gauge:
  • 0 - 2,000 feet: 11 pounds pressure
  • 2,001 - 4,000 feet: 12 pounds pressure
  • 4,001 - 6,000 feet: 13 pounds pressure
  • 6,001 - 8,000 feet: 14 pounds pressure
  • 8,001 - 10,000 feet: 15 pounds pressure