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