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Canning peas is so easy to do! While I really don’t care for the taste of store-bought canned peas, I really enjoy canning my own. They taste so much better! Keep reading to see how to can own peas, you’ll never go back to store-bought again.
Supplies Needed For Canning Peas
Pressure Canning Peas Safely and Easily
Canning peas isn’t hard or difficult but there is one very important thing you need to know before you start canning them.
Peas are a low acid vegetable because of this they can not be safely water bath canned. To can peas and other vegetables you must use a pressure canner.
Don’t worry pressure canners really aren’t hard to use at all. You just need to follow some basic safety rules. I’ve been pressure canning for years with no problems so give it a try you won’t regret it!
Select pea pods that contain young, tender, and sweet peas. As you’re sorting your peas make sure to toss any pods that are diseased.
Shell your peas and rinse them well. After rinsing pack the peas into your canning jars and cover with water leaving 1 inch of headspace.
If you are using salt to help preserve the flavor and color add 1/2 tsp. of salt per pint jar or 1 tsp. of salt per quart jar.
Run your spatula around the edge of the jar to remove any air bubbles and place the lids on.
Process your canned peas pint or quart jars in a pressure canner for 40 minutes at 10 pounds pressure up to 1,000 feet elevation. If you live over 1,000 feet use 15 pounds of pressure.
Canning Peas Step By Step Videos
Tips For Canning Peas
How Many Peas Do You Need For Canning?
Peas Still In Their Pods
- 1 bushel of peas weighs 30 pounds
- 20 pounds of peas to can approximately 9 pints
- 31.5 pounds of peas to can approximately 7 quarts
- 4 1/2 pounds of peas in their pods will fill a 1-quart jar
It takes approximately 2 1/2 to 3 1/2 pounds of shelled peas to fill a 1-quart jar. It will depend on the size of the peas.
Can You Can Peas In A Water Bath Canner?
No, it isn’t safe to can peas in a water bath canner. Peas are a low acid vegetable and need to be canned in a pressure canner to be safe.
Can I Can Frozen Peas?
Yes, peas that have been frozen can be canned. You might notice some loss of quality though. Simply thaw the peas to room temperature and then process as you would fresh peas.
If using frozen peas I’d recommend using the raw pack method shown in this post and not the hot pack (precooking) method. The frozen peas will already be softer than fresh peas and you don’t want them to get too mushy in processing.
Why Are My Canned Peas Cloudy?
You may notice that your home-canned peas start to look cloudy in the jars. This is perfectly normal. Peas are high in starch and this starch starts to leach out of the peas into the jars giving it a cloudy appearance.
How To Can Peas Printable Recipe
- 20 pounds Peas
- 1/2 tsp. salt per pint jar
- 1 tsp. salt per quart jar
- Sort and shell your peas. Rinse your shelled peas well.
- Fill your canning jars with peas leaving 1 inch of headspace.
- Add 1/2 tsp of salt per pint jar/ 1 tsp of salt per quart jar (optional)
- Cover the peas with hot/boiling water.
- Run a spatula around the edge of the jar to remove any air bubbles. Wipe rims clean and put lids on.
- Place in the canner and secure the lid.
- Turn heat up high and let steam vent out of the canner for 10 min.
- Place the weight on the canner. Once the weight starts jiggling adjust the heat to get a slow, steady rocking. Set timer for 40 minutes for pints or quarts.
- After the timer goes off turn of the heat, let canner vent.
- Once all pressure has been released wait an additional 20 min. Then remove weight and lid. Place jars on a towel to cool, let sit for 24 hours.
Looking for more canning recipes?
Click here to see all of my canning recipes.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.