•Raw Pack.—Shell and wash blackeye peas.
_In glass jars._—Pack raw blackeye peas to 1½ inches of top of pint jars
and 2 inches of top of quart jars; do not shake or press peas down. Add
½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling
water, leaving ½-inch space at top of jars. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 35 minutes
Quart jars 40 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw blackeye peas to ¾ inch of top; do not shake or
press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½
cans. Cover with boiling water, leaving ¼-inch space at top of cans.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 35 minutes
No. 2½ cans 40 minutes
•Hot Pack.—Shell and wash blackeye peas, cover with boiling water, and
bring to a rolling boil. Drain.
_In glass jars._—Pack hot blackeye peas to 1¼ inches of top of pint jars
and 1½ inches of top of quart jars; do not shake or press peas down. Add
½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling
water, leaving ½-inch space at top of jar. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 35 minutes
Quart jars 40 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot blackeye peas to ½ inch of top; do not shake or
press peas down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½
cans. Cover with boiling water, leaving ¼-inch space at top of cans.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 30 minutes
No. 2½ cans 35 minutes