Shakin & Bakin Foodie Blog

Here is another great canning recipe that was given to me by my father-in-law who was a big time canner and taught me almost everything I know about home canning. Here is how he taught me to can green peas.

You want to only can freshly harvested peas. Wash them and shell them. I place the de-shelled peas into a colander and wash them under a stream of tap water and then let the water drain away. Place the peas into a large stock pot and cover them with boiling water. Add 1/2 teaspoon of salt (table salt) per 2 cups of peas. Bring water to a boil and boil for one minute. Remove from heat and spoon the peas and liquid into glass mason jars...to within 1 1/2" from the top of the jar. Place seals and rings onto the jars and process them in your steam pressure canner according to your canner's directions. I typically process mine at 240 degrees for about 40-45 minutes. Remove from the canner and let them cool. They should keep for up to 1 year if properly sealed and canned.