[header] How to can peas [title] Prepare the peas for canning. [step] Select ripe, bright green peas with young, tender, sweet seeds. Shell and wash the peas under cool running water, and discard or compost the pods.
[header] How to can peas [title] Prepare the peas for canning. [step] Select ripe, bright green peas with young, tender, sweet seeds. Shell and wash the peas under cool running water, and discard or compost the pods.
Peel the yellow grosgrain peas and discard them. [title] Place the peas in a small metal colander or strainer. [title] Clean 9 glass pint (500ml) canning jars and metal lids with soap and hot water. [step] Keep the jars and lids hot until they are ready to be filled. From here, you can refrigerate the peas for 2 days before cooking. [substeps] For canning, remove the pits and seedpods from the pods before cooking your peas in the refrigerator. [substeps] Start with 2-3 servings (3 to 4 pounds) of fresh peas per 1-2 pounds (2.4 to 5 kilograms) of palm stock per 1 pound (500 ml) of stock. [title] Fill a large bottomed saucepan and turn the burner on medium-high.