Not sure why I’ve missed fresh peas from Petersen Family Farms in past years, but I’m so happy to know about them this year. We were able to grab 10 pounds of shelled peas for $3 / pound. This was an awesome deal! From those 10 pounds, we canned 17 – 18 pint jars. The recipes online are all confusing about how many peas will fit in how many jars, so I’m posting this recipe as a reference for myself in the future. Based on the internet (and my mother-in-laws personal research), 10 pounds of shelled peas comes out to about 20 pounds of peas still in their pod just in case you aren’t able to get shelled peas fresh from the farm!
Shelled Peas, Canning
- 10 pounds shelled peas
- Prepare pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil.
- Shell and wash peas. Wash again.
- Fill jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas.
- Add 1/2 teaspoon of salt per pint to the jar, if desired.
- Remove air bubbles and adjust headspace, if necessary, by adding more hot liquid.
- Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Put the jars in the canner and the lid on the canner (but still vented). You should have at least 3 inches of water for pressure canning.
- Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.
- After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to the appropriate pressure (see below).
- Process for 40 minutes.
- When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.
- Remove the jars and let them completely cool.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.