| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
English |
Vegetables, Canning |
1 |
Recipes |
INGREDIENTS
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2,001 – 4,000 ft: 12 lb. |
|
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4,001 – 6,000 ft: 13 lb. |
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6,001 – 8,000 ft: 14 lb. |
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Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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