How to can Peas: Black eyes, Pink eyes, Butter, Conk, Zippers

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
  • Ladle
  • Couple of towels
  • Jar lifter or Gripper
  • Canning Funnel

2. Ingredients:

  • Water
  • Salt
  • (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.


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