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How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Peas, Green or English - Shelled

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.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and Raw Pints or Quarts 40 min 11 lb 12 lb 13 lb 14 lb

Table 2. Recommended process time for Peas in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot and Raw Pints or Quarts 40 min 10 lb 15 lb


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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