How to Make Homemade Canned Peas (English Peas, Purple Hull Peas, Crowder Peas, Blackeyed Peas, Etc.)

You think making and canning your own peas is difficult or expensive?  Not at all!  The only trick is, you really do need a pressure canner. Every university food science department and the government will tell you that it just is not safe to use the water bath bath method; it takes the higher temperatures of the pressure canner to kill the botulism bacteria.

See this FAQ for details: Can I use a water-bath canner instead of a pressure canner for low acid foods like peas?

BUT, with a pressure canner it's easy.  And although a pressure canner costs $100 to $200 (see this page for pressure canners models, makes and prices), they last a lifetime, and your children and grandchildren may be using it. You can also find free information from the USDA in this PDF file (it will take a while to load!) about selecting and using canners here!

So, here's how to can peas, English peas, crowder peas, blackeye peas, purple hull peas!  After this, I'll just refer to the peas as "peas". but the same instructions works for the other types of peas. The directions are  complete with instructions in easy steps and completely illustrated. In the winter when you open a jar, the peas will taste MUCH better than any store-bought canned peas (although I think frozen peas will taste ten times better than canned).  Note: It is recommended that snow peas, mange tout, sugar snap and Chinese edible pods be frozen, rather than canned, for best quality.

Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention. If you'd rather freeze your fruit, see my page on how to freeze beans (it works for peas) Even easier than canning and they will taste just like fresh.. but it does take up space in the freezer.

Directions for Making Canned Peas

Ingredients and Equipment

Recipe and Directions

Step 1 - Selecting the peas

The most important step!  You need peas that are FRESH and crisp.  Limp, old peas will make nasty tasting canned peas.  Guests will probably throw them at you.. Select filled but tender, firm, crisp peas. Remove and discard any soft, diseased, spotted and rusty pods.

Peas are of the best quality when they are fully expanded but immature, before they become hard and starchy. Peas should be picked immediately before cooking because their quality, especially sweetness (like that of sweet corn), deteriorates rapidly. FYI, the pods on the lower portion of the plant mature earliest.

How many peas and where to get them

You can grow your own, pick your own, or buy them at the grocery store. About 14 pounds of peas makes 7 quart jars; or 9 pounds is needed per 9 pints. A bushel, which produces anywhere from 13 to 20 quarts, weighs 30 pounds. That works out to an average of 2 pounds of peas per finished quart jar.

Step 2 - Prepare the jars and pressure canner

Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Get a large pot of water boiling

We will use this water to pour over the peas and fill each jar with liquid, after we've packed them full of peas. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.

Get the pressure canner heating up

Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Step 3 -Hull the peas

I find it easiest to just grab the stem end, and press my thumbnail into the seam, squeezing the pod gently.  It usually opens right up, and I can use a finger to push the peas out.

Step 5 - Packing the peas in the canning jars

This is called "raw packing" (compared with "hot packing")because we don't cook the peas before packing them into the jars. Pack the jars fairly tightly, but be sure to leave 1 inch of space at the TOP of the jar.  That is called "headspace" and is needed for expansion during heading.

Note: Revised photos are coming (the peas didn't suddenly become beans - the photos didn't turn out clear!) But it works just the same way.

Step 6 - Pour boiling water into each packed jar

Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top.  The peas should be covered and there should still be 1 inch of airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be kept back during this step!)

Step 7 - Put the lids and rings on

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").

Step 8 - Put the jars in the canner and the lid on the canner (but still vented)

Using the jar tongs, put the jars on the rack in the canner.  By now the water level has probably boiled down to 3 inches.  If it is lower than that, add more hot tap water to the canner. When all the jars that the canner will hold are in, out on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner).

Step 9 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.

Step 10 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.

Step 11 - Process for 30 minutes

Once the gauge hits 10 pounds, start your timer going - for 25 minutes.  Adjust the heat, as needed, to maintain 10 pounds of pressure.

Note: the chart below will help you determine the right processing time and pressure, if you have a different type of canner, or are above sea level.

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you can not find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:

• Presto canner manuals

or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order.

Recommended process time for peas in a weighted-gauge pressure canner.
		Canner Pressure (PSI) at Altitudes:
Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Pints	30 min	10 lb	15 lb
Quarts	40	10	15

Recommended process time for Peas in a dial-gauge pressure canner.
		Canner Pressure (PSI) at Various Altitudes
Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Pints	30 min	11 lb	12 lb	13 lb	14 lb
Quarts	40	11	12	13	14

Step 12 - Turn off the heat and let it cool down

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. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 13 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Other Equipment:

From left to right:

1. Jar lifting tongs 
           helpful to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of hot water 
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

   ---

"Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.

Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.

Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

Can fruits and vegetables be canned without heating if aspirin is used? No. Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure.

Is it safe to can peas in a boiling water bath if vinegar is used? No. Recommended processing methods must be used to assure safety. Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables. (This does not refer to pickled vegetables.)

Salt and sugar are not preservatives for vegetables: they are added to stabilize and improve flavor, but will not prevent spoilage.

Salicylic acid is also NOT a preservative. The University of Illinois reports:

Using Aspirin for Canning

Several years ago, a recipe circulated using aspirin to acidify tomatoes and peas for canning. Aspirin is not recommended for canning. While it contains salicylic acid, it does not sufficiently acidify tomatoes or peas for safe hot water bath canning. Green peas are low acid foods and may only be processed safely in a pressure canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing.

Think of it like smoking.  We all know someone who smoke their entire life and lived to be 90.  But the cemeteries are filled with the vast majority who didn't.  You'll hear people say "my grandmother did it that way for 20 years".  But of course, the people who died from food poisoning aren't around and often didn't have descendants to tell their tale...

	Home Canning Kits Features: Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes) 21-1/2 qt. enamel water bath canner Funnel, jar lifter, lid lifter, bubble freer spatula Ball Blue Book This is the same type of  standard canner that my grandmother used to make everything from peas to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids! Features: * All the tools you need for hot waterbath canning - in one comprehensive set! * Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning. * Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter. * A Kitchen Krafts exclusive collection.  Average Customer Review: Usually ships in 1-2 business days
In the UK, use this link:	Bean "Frenchers" It is tiring and laborious to prepare peas for canning; there are so many of them and you do them all by hand.  But wait there's a new device that makes it easy.  Hmmm, actually, these devices have been around since our great-grandfather's day!  Here are several different types and makes, some hand fed, some cranked: choose the one that meets your need and budget! For photos and features of the bean frenchers, click here!
	Deluxe Food Strainer & Sauce Maker See this page for more information, reviews, descriptions of other strainers and supplies or to order! With the Deluxe Food Strainer/Sauce Maker, you can make creamy peach sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/peach screen with easy twist on design and instruction/recipe booklet. The Deluxe model comes with the standard Tomato/peach Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note

Can't find the equipment?  We ship to all 50 states!

This page was updated on 23-Apr-2012