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.