INGREDIENTS

INSTRUCTIONS

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
following the recommendations in Table 1 or  Table 2 according to the
method of canning used.  Table 1. Recommended process time for Peas in
a dial-gauge pressure  canner.  Style of Pack: Hot and Raw. Jar Size:
Pints or Quarts. Process Time:  40 minutes. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11  lb. 2,001 - 4,000 ft: 12 lb. 4,001 -
6,000 ft: 13 lb. 6,001 - 8,000  ft: 14 lb.  Table 2. Recommended
process time for Peas in a weighted-gauge  pressure canner.  Style of
Pack: Hot and Raw.  Jar Size: Pints or Quarts. Process Time:  40
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10  lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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