Pressure-Canned Green Peas | Fresh Peas in a Pressure Canner

This amount is for 4 500 ml jars; one 1 L jar may also be used, but no larger jar is permitted because no processing time has been tested for it. Wash and rinse the jars with hot, soapy water and keep them in hot water until filling; the pressure process also heats the jars, so there is no need to sterilize them separately by boiling. Prepare the lids according to the manufacturer’s instructions; do not reuse lids. Place the rack in the pressure canner, add 5–8 cm of hot water, and keep it warm over low heat.

Choose plump pods with young, tender, sweet peas; discard diseased or yellowing pods. Shell the peas, rinse them in cold water, and drain. Based on the USDA average, 1 kg of peas in the pod is needed per 500 ml jar; the number of jars may vary depending on how full the pods are.

Put the peas in a pot, cover them with boiling water, bring back to a boil, and boil for 2 minutes. This is the hot-pack method: because the peas go into the jars hot, they reach the proper temperature during the tested processing time in the canner.

Loosely fill the jars with the hot peas without pressing them down. If desired, add half of a 4 ml measure of salt to each 500 ml jar; salt is for flavor only and does not help preserve the peas. Pour in the cooking water, leaving 2.5 cm of headspace. Slide a plastic spatula down the inside of the jar to release air bubbles, restore the headspace to 2.5 cm, wipe the rim with a clean, damp cloth, and close the jar.

Place the jars upright on the rack, making sure they do not touch. Lock the canner lid and turn up the heat with the vent pipe open. Once a steady stream of steam emerges from the vent, let it vent for 10 minutes; if air remains in the canner, the temperature will be too low despite the pressure shown on the gauge. Then add the weight or close the valve and wait for pressure to rise.

Choose the pressure according to elevation. Weighted-gauge canner: 10 psi at 0–305 m; 15 psi above 305 m. Dial-gauge canner: 11 psi at 0–610 m; 12 psi at 610–1,219 m; 13 psi at 1,219–1,829 m; 14 psi at 1,829–2,438 m. Istanbul and Izmir are in the first band (10 psi with a weighted gauge, 11 psi with a dial gauge); Ankara is at 938 m (15 psi with a weighted gauge, 12 psi with a dial gauge); central Erzurum is above 1,829 m (15 psi with a weighted gauge, 14 psi with a dial gauge). Have the dial gauge tested for accuracy every year before use. Start timing as soon as the gauge shows the pressure appropriate for your elevation: process peas for 40 minutes in a 500 ml jar and 40 minutes in a 1 L jar. Adjust the heat to maintain steady pressure; if pressure drops below the target at any time, bring the canner back to pressure and restart the processing time from the beginning.

When processing is complete, turn off the heat and leave the canner in place until the pressure drops to zero naturally. Do not cool the canner with cold water or open the valve early; cooling is part of the tested process, and a sudden pressure drop can cause liquid to siphon from the jars. When the gauge reads zero, remove the weight or open the valve, wait 10 minutes, then open the lid away from you so steam does not hit your face.

Use a jar lifter to remove the jars upright and place them 2.5 cm apart on a towel or wire rack. Leave them untouched for 12–24 hours to cool; do not tighten the lids. Once cool, press the center of each lid with your finger: if it stays concave and does not move, the jar has sealed. If it pops up or moves up and down with a clicking sound, it has not sealed. Refrigerate unsealed jars and use them soon as you would cooked food. Label sealed jars with the product name and date.

Store sealed jars in a cool, dry place away from direct light. Before opening, inspect the lid: if it is swollen, the jar is leaking, liquid spurts or foams when opened, or the contents are moldy or smell bad, the food has spoiled. Do not taste a questionable canned product. If it is unopened, place it in a thick bag, tie it tightly, and discard it. Botulinum toxin does not always produce visible signs, so following the time and pressure exactly is the only safeguard.