Dried peas can last a really long time, but are not a ready to eat food. Today I show you how to can dried peas to have an easy to serve side dish.
Makes: 7-8 pt, 3-4 qt
Prep time: 1 hour 30 minutes
Total time: 3 - 4 hours
Ingredients:
2 lbs dried peas
1/2 tsp salt per pint (optional)
Instructions:
Rinse and pick through peas the night before. Rinse peas in the morning. Drain soaking water before starting. Alternatively, bring washed peas to a boil, boil 2 minutes, then remove from heat and cover for one hour for a fast soak method.
Bring soaked beans to a boil in plenty of fresh water. Reduce heat to a simmer and gently cook peas 30 minutes. Either use the water in the pot, or prepare a kettle of boiling water to cover peas with.
Prepare your pressure canner according to manufacturer's direction. Add in appropriate amount of jars to begin heating. 7-8 pints or 3-4 quarts.
When jars are hot and beans are finished. Add hot peas to hot jars and optional salt. Make sure there is 1 inch of headspace. Wipe rims and place lids according to lid directions. Finger tight for two piece, finger in the middle for three piece reusable.
Place jars in prepared pressure canner and place lid on. Bring to a boil and allow the canner to vent for 10 minutes.
Process pint jars for 75 minutes, and quart jars for 90 minutes.
Allow jars to cool 12-24 hours before washing and checking the seals. Label and store.
Tips and Notes:
Salt is not required to make this a safe product, salt is for taste only. Please use canning salt to prevent clouding of the water.
Recipe from the Clemson University Extension
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