Contact Form

Name

Email *

Message *

🔍 Search Recipes
canning jarcanning jar 8:54:00 PM

Canning Sweet Peas – 32 Pints & Counting!

Canning Sweet Peas – 32 Pints & Counting!

🌱 32 Pints of Sweet Peas & Counting!

Pressure Canning Garden-Fresh Peas for Year-Round Enjoyment

"32 pints of sweet peas with 6 quarts still in the PC…and another picking." 🌱✨
🌱 32 pints + 6 quarts
⏱️ 1.5 hours
⭐ Fresh · Sweet · Shelf-Stable
🔒 Pressure Canned

📌 In This Article

🌱 The Pea Canning Story 📦 Ingredients 📝 Step-by-Step Instructions 🔒 Pressure Canning Guide 💡 Pro Tips ❓ FAQ

🌱 The Pea Canning Story

"32 pints of sweet peas with 6 quarts still in the PC…and another picking." 🌱✨

There's nothing quite like the satisfaction of filling your pantry with jars of home-canned sweet peas. This year's harvest has been incredible, with 32 pints already sealed and another 6 quarts still processing. And there's still another picking coming!

Pressure canning peas is a time-honored tradition that preserves the sweet, fresh flavor of garden peas for year-round enjoyment [citation:6]. Unlike store-bought canned peas, home-canned peas retain their bright color and tender texture [citation:8][citation:9].

💬 Why home-canned peas? "Home-canned peas are so much better than what you can find in the grocery stores. They taste better and fresher" [citation:6].

📦 Ingredients – For Canning Sweet Peas

Fresh from the Garden

  • 🌱 Fresh sweet peas – about 20 lbs for 9 pints, 31.5 lbs for 7 quarts [citation:6][citation:12]
  • 💧 Water – for blanching and packing
  • 🧂 Canning or pickling salt – optional (½ tsp per pint, 1 tsp per quart) [citation:2][citation:12]

💡 Pro tip: "Young, tender sweet peas are best for canning. They'll be sweeter and more tender after processing" [citation:8].

📝 Step-by-Step Instructions

Step 1 – Prepare the Peas

  • Wash pea pods thoroughly and drain. Shell the peas, discarding any damaged or discolored ones [citation:8].
  • Rinse the shelled peas in a colander under cold running water [citation:2][citation:5].

Step 2 – Prepare Jars and Canner

  • Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill [citation:1][citation:6].
  • Prepare your pressure canner with 2-3 inches of hot water and place the rack in the bottom [citation:1][citation:11].
  • Bring a kettle of water to a boil – you'll need about 1 to 1¼ cups of boiling water for each pint jar [citation:11].

⚠️ Critical: "You cannot safely can peas in a water bath canner. Peas, like all low-acid vegetables, must be preserved using a pressure canner" [citation:6].

Step 3 – Raw Pack or Hot Pack

You can use either method, but raw pack is quicker [citation:1][citation:11].

Raw Pack Method

  • Loosely pack shelled peas into hot jars, leaving 1 inch of headspace [citation:2][citation:8].
  • Do not shake or press the peas down – they need room to expand [citation:2].
  • Add salt if desired: ½ tsp per pint, 1 tsp per quart [citation:12].
  • Ladle boiling water over the peas, maintaining 1 inch of headspace [citation:2][citation:12].

Hot Pack Method

  • Blanch peas in boiling water for 2-3 minutes [citation:2][citation:14].
  • Drain and pack hot peas into hot jars, leaving 1 inch headspace [citation:2].
  • Add salt if desired and cover with hot cooking liquid or boiling water [citation:2].

💡 Pro tip: "Both raw pack and hot pack are acceptable canning methods. I've tried both, and you cannot tell the difference in a blind taste test of the finished product" [citation:11].

Step 4 – Remove Air Bubbles and Seal

  • Run a bubble remover or clean spatula around the inside of each jar to release trapped air bubbles [citation:1][citation:2].
  • Wipe jar rims clean with a damp cloth [citation:1][citation:2].
  • Center lids on jars and screw on bands until fingertip-tight [citation:2][citation:12].

Step 5 – Process in Pressure Canner

  • Place jars in the pressure canner using a jar lifter [citation:2][citation:6].
  • Lock the canner lid and bring to a boil over medium-high heat [citation:2][citation:12].
  • Vent steam for 10 minutes before adding the pressure regulator [citation:2][citation:12].
  • Bring to pressure (10 psi for weighted gauge below 1,000 feet, 11 psi for dial gauge) [citation:2][citation:6].
  • Process both pint and quart jars for 40 minutes, maintaining constant pressure [citation:2][citation:8].

⚠️ Important: "Processing time is always 40 minutes, regardless of altitude or jar size. Do not can peas in jars larger than quarts" [citation:11].

Step 6 – Cool and Store

  • Turn off heat and let pressure drop naturally – do not rush this step [citation:2][citation:11].
  • Once pressure reaches zero, wait 2 minutes, then open the vent [citation:2].
  • Remove jars and place on a towel-lined counter to cool for 12-24 hours [citation:2][citation:8].
  • Check seals – lids should be concave and not flex when pressed [citation:6][citation:11].
  • Store in a cool, dark pantry for up to 18 months [citation:11].

🔒 Pressure Canning Guide – Sweet Peas

Processing Times & Pressures

Processing time: 40 minutes for both pints and quarts [citation:2][citation:8].

Weighted-Gauge Pressure Canner

  • 0 – 1,000 ft: 10 psi [citation:6][citation:12]
  • Above 1,000 ft: 15 psi [citation:12]

Dial-Gauge Pressure Canner

  • 0 – 2,000 ft: 11 psi [citation:6][citation:11]
  • 2,001 – 4,000 ft: 12 psi [citation:6][citation:11]
  • 4,001 – 6,000 ft: 13 psi [citation:6][citation:11]
  • 6,001 – 8,000 ft: 14 psi [citation:6][citation:11]

How Many Peas Do You Need?

  • 20 lbs of peas in the pod = approximately 9 pints [citation:6][citation:12]
  • 31.5 lbs of peas in the pod = approximately 7 quarts [citation:6][citation:12]
  • 4.5 lbs of peas in the pod = 1 quart jar [citation:2][citation:12]

💡 Pro tip: "A US bushel is 30 pounds and will net you 5-10 quarts" [citation:6].

💡 Pro Tips for Perfect Canned Peas

  • 🌱 Use young, tender peas: They'll be sweeter and more tender after processing [citation:8].
  • 🧂 Salt is optional: It helps preserve flavor and color, but you can omit it [citation:5][citation:8].
  • 💧 Keep jars hot: Use hot jars and hot liquid to prevent breakage [citation:1][citation:6].
  • 🌿 Add herbs for variety: Try thyme, oregano, or Herbes de Provence for flavored peas [citation:9].
  • 🔒 Don't rush the cooling: Let pressure drop naturally to prevent liquid loss [citation:2][citation:11].
  • 🥫 Check seals carefully: Any jar that doesn't seal should be refrigerated and used within 3-4 days [citation:11].

❓ Frequently Asked Questions

❓ Can I can peas in a water bath canner?
No – peas are a low-acid vegetable and MUST be pressure canned for safety [citation:6][citation:12].

❓ How many peas do I need for canning?
About 20 lbs of peas in the pod for 9 pints, or 31.5 lbs for 7 quarts [citation:6][citation:12].

❓ Why are my canned peas cloudy?
Cloudiness is normal – peas are high in starch, which releases during processing [citation:12].

❓ Can I can frozen peas?
Yes – thaw them to room temperature first, then process as you would fresh peas [citation:12].

❓ What's the headspace for canning peas?
Always leave 1 inch of headspace [citation:2][citation:8].

❓ How long do canned peas last?
Properly sealed jars last up to 18 months in a cool, dark pantry [citation:11].

❓ Can I add salt?
Yes – ½ tsp per pint and 1 tsp per quart. Salt is optional for preservation [citation:5][citation:12].

❓ Why is the processing time 40 minutes?
This is the USDA-recommended time for safe pressure canning of peas at all altitudes [citation:6][citation:11].

❓ Raw pack or hot pack – which is better?
Both are safe. Raw pack is easier; hot pack can give a tighter pack [citation:1][citation:11].

❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days [citation:11].

📄 Printable Recipe Card

╔═══════════════════════════════════════════════════════════════════════╗
║              CANNING SWEET PEAS                                      ║
║         32 Pints & 6 Quarts – Fresh from the Garden!                ║
╚═══════════════════════════════════════════════════════════════════════╝

YIELD: 32 pints + 6 quarts | TIME: 40 min processing

INGREDIENTS:
- Fresh sweet peas in pods (about 20 lbs for 9 pints)
- Water
- Canning or pickling salt (optional: ½ tsp per pint, 1 tsp per quart)

INSTRUCTIONS:
1. Wash and shell peas. Rinse well.
2. Prepare pressure canner with 2-3" hot water.
3. Pack peas loosely into hot jars, leaving 1" headspace.
4. Add salt if desired.
5. Cover with boiling water, maintaining 1" headspace.
6. Remove air bubbles, wipe rims, apply lids (fingertip-tight).
7. Place jars in pressure canner.
8. Vent steam 10 minutes, then bring to pressure.
9. Process at 10 psi (weighted gauge) or 11 psi (dial gauge) for 40 minutes.
10. Let pressure drop naturally.
11. Cool 12-24 hours. Check seals.

STORAGE: 18 months (cool, dark place).

"32 pints of sweet peas with 6 quarts still in the PC…and another picking." 🌱✨

⚠️ WARNING: Must use a pressure canner. Water bath canning is NOT safe for peas.

📚 More Canning Adventures

🌱 Disclaimer: This article is for informational purposes only. Always follow safe pressure canning guidelines. Processing times and pressures may vary based on altitude and canner type. Refer to your pressure canner's manual for specific instructions.

© CanningRebels — Canning Sweet Peas | 32 Pints & Counting!

Comments

© Canning Recipes. All Rights Reserved
✖