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  • InCanning

    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.