Let the Canning Begin!
Well, I made it home with my peas and gearing up to get them ready for canning. Here are a couple of my favorite books that I use for recipes.
Always use a recipe and always follow it exactly. You can google recipes also. It’s endless in what you can make, I will share tips along the way. I will be sharing a couple of websites that you can read on the art of canning and history behind it.
Here is a quick overview along with a few tips on canning peas:
1. Gather all your tools.
- Large pot to use to blanch your peas
- Pressure cooker
- Jars, lids and bands
- Couple of towels
- Jar lifter or Gripper
- Canning Funnel
- (Optional) Onion Ham Hock, slice of ham, bacon
- Peas of choice
3. Follow your recipe. (I used the recipe from by Ball Canning Book.)
Tip: I bring a large pot of water to a boil with onion, ham or whatever choice of meat you would like to use, I bring to a boil and boil for 10-15 minutes this gives the water a nice flavor, I remove everything and then add the peas for blanching 3 minutes.
I learned to can by trial and error and Youtube has so many video you can watch. I will always give you a tip that might make canning easier or something I found to work better for me. But, I will tell you…NEVER ever change the recipes in the books you choice to use for your recipe; they have been tried and true. Canning is an exact science, so it’s always important to follow a tested and approved recipe when canning for the sake of food safety.
Tell us what you’re canning in the comments below.