Spent some time yesterday canning peas. I canned 9 pints of purple hulls, and 7 pints of cream peas. Recipe is simple as follows, and should work with ANY fresh pea or bean.
shells peas, and rinse.
Put peas in a pot (I prefer old speckled enamel) and cover in about 1/4 of water.
Boil peas and water (no seasonings) until peas start to turn color, removing excess foam as you go.
Wash jars in hot soapy water (or in dishwasher.)
Put flats in boiling pot of water.
Put hot peas into jar to shoulder level of jar, add juice from boiling peas until it just covers the peas.
Add 1/2 teaspoon of pickling or kosher salt for pints (1 teaspoon for quarts) to jar.
wipe rim of jar mouth off
place hot dry flat on jar, screw ring down finger tight onto jar and place on towel on cabinet lid down.
Once you have jar'd all your peas put in a canner (big pot with a rack) and boil for 45 minutes lid up.
When the 45 minutes is up turn off heat and let set at least 15 - 20 minutes.
after cooling in water for 15 - 20 minutes raise rack SLOWLY to side of canner and let set for another 15-20 minutes.
After second 15-20 minutes pull jars (they will still be VERY hot use a cuptowel) and place lid down on cuptowel to cool for approx an hour.
All of the flats should have "popped in" at this point, or will when you turn the jars back over (lid up like normal) to store them elsewhere. If they don't then place the jar in the fridge and enjoy it soon, otherwise you have some good canned peas to be seasoned and warmed up in the fall and winter.
Richard
shells peas, and rinse.
Put peas in a pot (I prefer old speckled enamel) and cover in about 1/4 of water.
Boil peas and water (no seasonings) until peas start to turn color, removing excess foam as you go.
Wash jars in hot soapy water (or in dishwasher.)
Put flats in boiling pot of water.
Put hot peas into jar to shoulder level of jar, add juice from boiling peas until it just covers the peas.
Add 1/2 teaspoon of pickling or kosher salt for pints (1 teaspoon for quarts) to jar.
wipe rim of jar mouth off
place hot dry flat on jar, screw ring down finger tight onto jar and place on towel on cabinet lid down.
Once you have jar'd all your peas put in a canner (big pot with a rack) and boil for 45 minutes lid up.
When the 45 minutes is up turn off heat and let set at least 15 - 20 minutes.
after cooling in water for 15 - 20 minutes raise rack SLOWLY to side of canner and let set for another 15-20 minutes.
After second 15-20 minutes pull jars (they will still be VERY hot use a cuptowel) and place lid down on cuptowel to cool for approx an hour.
All of the flats should have "popped in" at this point, or will when you turn the jars back over (lid up like normal) to store them elsewhere. If they don't then place the jar in the fridge and enjoy it soon, otherwise you have some good canned peas to be seasoned and warmed up in the fall and winter.
Richard