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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning peas

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Vegetables and Herbs

peas

Canning peas

William Schafer

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local Soil Conservation District for altitude information.

Green or English, shelled and fresh peas

It is recommended that sugar snap and Chinese edible pods be frozen for best quality.

Quantity

An average of 31-1/2 pounds (in pods) is needed per canner load of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts – an average of 4-1/2 pounds per quart.

Quality

Select filled pods containing young, tender, sweet seeds. Discard diseased pods.

Procedure

Shell and wash peas. Add 1 teaspoon of salt per quart to the jar, if desired.

Hot pack

Cover with boiling water. Bring to a boil in a saucepan and boil 2 minutes. Fill jars loosely with hot peas and add cooking liquid, leaving 1 inch headspace.

Raw pack

Fill jars with raw peas, add boiling water, leaving 1 inch headspace. Do not shake or press down peas. Adjust lids and process.

Processing times and methods (hot and raw pack)

For altitudes 0-2000 feet.

1) Dial-gauge Pressure Canner

Pints or Quarts – 40 minutes 11 PSI

2) Weighted-gauge Pressure Canner

Pints or Quarts – 40 minutes 15 PSI

Shelled and dried peas (all varieties)

Quantity

An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints ÷ an average of 3/4 pound per quart.

Quality

Select mature, dry beans or peas. Discard those that are discolored.

Procedure

Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain. Cover beans soaked by either method with fresh water and boil 30 minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1 inch headspace. Adjust lids and process.

Processing Times and Methods

For altitudes above 1000 feet.

1) Dial-gauge Pressure Canner

Pints – 75 minutes 11 PSI
Quarts – 90 minutes PSI

2) Weighted-gauge Pressure Canner

Pints – 75 minutes 15 PSI
Quarts – 90 minutes 15 PSI

Source: Peas, Green or English - Shelled. National Center for Home Food Preservation

Revised by Suzanne Driessen 2017

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