---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Peas (Green or English, Shelled)
  Categories: Vegetables, Canning
       Yield: 1 recipes
  
  
   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
  
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