PEAS, GREEN OR ENGLISH – SHELLED

Updated September 12, 2025

Canned Green Peas

Yield: Approximately 4 ½ pounds of peas per quart

Ingredients

Fresh pea pods with young, tender, sweet seeds
1 teaspoon salt per quart (optional)
Boiling water (for blanching and covering)

Note

For best quality, sugar snap peas and Chinese edible-pod peas should be frozen rather than canned.

Preparation

Select Pods: Choose filled pods with tender seeds. Discard diseased or damaged pods.
Shell & Wash: Shell peas and wash thoroughly.

Packing Methods

Hot Pack (Recommended)

Cover shelled peas with boiling water in a saucepan.
Boil for 2 minutes.
Fill hot jars loosely with hot peas.
Add cooking liquid, leaving 1-inch headspace.

Raw Pack

Pack raw peas tightly into hot jars, leaving 1-inch headspace.
Add boiling water to cover.
Do not shake or press down peas.

Seasoning

Add 1 teaspoon salt per quart jar, if desired.

Finishing

Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for peas.
Adjust for jar size and altitude.

⚠️ Important: Peas are a low-acid vegetable and must always be pressure canned.

Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	40 min	10 lb	15 lb

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