Pickled snap peas1/22/2024 I tend to use narrow mouth pint jars for two reasons: If measuring the peas once shelled, it takes about 9 ounces of shelled peas for a narrow mouth pint jar (around 10 ounces per wide mouth, as they pack better). 30 to 32-ish pounds of peas (in shell) for a 7-quart canner batch.20-ish pounds of peas (in shell) for a 9-pint canner batch.How many peas do you need for a batch? That depends a bit on how mature your peas are, but assuming they’re perfectly ripe, it takes roughly: From there they just fold open and you can pop the peas out. I snap off the ends with my fingers, pulling up towards the seam, and then continue to pull and it “unzips” the string on the pea shell. If you have a lot of peas, you can invest in a pea sheller which will greatly speed up the process, or you can just take your time and shell them slowly by hand in a comfy chair (or porch rocker if you really want to go old school). That will preserve them, but still, their best use is eaten fresh and sweet out of hand in the garden. If you have those and are determined to preserve them, try making lacto-fermented snow peas or pickled snap peas. Be sure you’re growing a shelling pea variety, which is different than snap or snow peas.īoth snap and snow peas are delicious, but they don’t work for pressure canning. Instead, I’m here with my feet up slowly shelling peas, smelling the lilacs, and listening to the sounds of the littles giggling as they spray each other with the hose.Ĭanning peas at home starts with shelling peas. Time spent sitting in the spring breeze shelling peas while my kids play in the yard, looking over my shoulder at all the other things I “should” be doing… It’s not hard work, of course, and it’s honestly one of the best ways to spend your time in the spring and early summer months. I even put up a few jars of pressure canned asparagus every year, but now home-canned peas are an even bigger treat in my book than canned asparagus (which is relatively quick and simple to can at home).Ĭanning peas takes work, but more importantly, it takes time. We eat plenty of fresh veggies, and in the summer months, we all work together canning corn. Now that I’m grown, we have huge sprawling gardens, and the only canned foods my kids eat are those that I’ve put up in mason jars. Simple pleasures to be sure, but even as an adult I remember canned peas as a childhood treat, back when money was so tight that an extra nickel for peas in a can seemed like an extravagance. If it was someone’s birthday and my parents were feeling flush, they might even spring for canned asparagus, but don’t get greedy. The only vegetables we ever had were canned, and more often than not it was canned corn (which isn’t even strictly a vegetable, but that’s another story).Įvery once in a while, that canned corn would get switched out with canned peas and I’d be in heaven. Yes, you read that right, canned peas were a treat in my childhood. They’re much better than store-bought tinned peas, and canning soon after harvest seals in their natural sweetness.Ĭanned peas are a particular favorite of mine, mainly because they were such a treat when I was a kid. Canning peas is a simple way to preserve peas on the pantry shelf fresh from the garden.
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