How to Can Garden Peas.
Canning garden peas is a great way to preserve them. Here we use hot packing of peas which involves blanching the peas prior to packing them in the jars. Canned peas are perfect in cooking and salads.
Yield: 1 pint/490 ml jar
Equipment
- Canning pot, utensils, jars with lids
Materials
- 300 g fresh garden peas
- water
- pickling salt
Instructions
- Sterilise jars and lids. Prepare the garden peas for canning: remove the pea pods, wash the peas well and soak the peas in a bowl of ice cold water for 5-10 minutes.
- Sieve the peas and discard the water. Transfer the peas to a saucepan and pour just enough water to cover them. Place the sauce on the hob and bring the water to the boil. Reduce the heat and let the peas simmer for 5 minutes. Fish the peas out of the boiling water with a sieve. Shake excess water, then transfer the peas into ice-cold water.
- Pack the peas loosely in the sterilised jars. Boil water in your kettle and fill the jars with boiling water. Leave 1 inch ((3 cm) headspace in the jar. Add a pinch of pickling salt to each jar. Wipe the rims of the jars and place the lids on. Finger tighten the lids.
- Process the packed jars with garden peas in a pressure canner following the manufacture instructions or seal the jars in a water bath for 80 minutes. Place the jars of peas upside down on a tea towel and leave them to cool overnight. Store canned garden peas in a dark and cool place and consume within one year.