Michigan State University Extension
Preserving Food Safely - 01600242
10/13/97
Freeze sugar snap and Chinese edible pods 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 peas with boiling water. Bring to a
boil in a saucepan, and boil 2 minutes. Fill hot jars
loosely with hot peas, and add cooking liquid, leaving
1-inch headspace. Adjust lids and process.
Raw pack--Fill hot jars with raw peas, add boiling
water, leaving 1-inch headspace. Do not shake or
press down peas. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR PEAS IN A
DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 40 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 40 11 12 13 14
Raw Pints 40 11 12 13 14 Raw Quarts 40 11 12 13 14
RECOMMENDED PROCESS TIMES FOR PEAS IN A
WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 40 min. 10 lb. 15 lb. Hot Quarts 40 10 15
Raw Pints 40 10 15 Raw Quarts 40 10 15