Canning preserves food and allows you to enjoy it year-round. Preserving sugar snap peas by canning them lets you enjoy the peas without having to rehydrate dried ones every time. Sugar snap peas, a cross between the snow and the English pea, are crisp and often placed on a salad or in stir-fry. Once you can sugar snap peas, you will experience the convenience of always having peas that are ready to be served.
Things You'll Need
Sort through the peas. Discard any that are soft or discolored.
Sterilize the canning equipment. Place the jars, lids and screw rings in a pot of boiling water. Boil them for 10 minutes to sterilize them.
Fill a large pot with water. Bring the water to a boil.
Rinse the dried peas off in warm water. Place the washed peas in a separate pot, and cover them with the boiling water from step 3. Boil them for 2 minutes, and then remove them from the stove top. Allow them to soak for 1 hour, and then drain them in a colander.
Cook the peas after you rehydrate them. Place them in a pot of boiling water, and cook them for 30 minutes. Add ¼ tsp. of salt for each pint of peas, and preserve the water for canning.
Place the rack in the bottom of the pressure canner. Fill the canner with 4 inches of hot water. Place it on the stove top on low heat, and remove the lid.
Pack the peas into the jars. Leave 1 inch of space at the top of each jar.
Pour the boiling water you cooked the peas in into each jar. Remember to keep 1 inch of headspace at the top. The peas need to be completely covered in the water.
Place a lid onto each jar. Screw the rings onto the jars securely.
Add more hot water to the canner if the water inside it boiled down past 3 inches. Place the canning jars into the pressure canner using jar tongs.
Secure the lid to the pressure canner. Leave the weight off or the valve open. Process the peas, allowing all steam to escape from the canner vent for 10 minutes.
Place the weight back onto the canner or close the vents. Allow the canner to build to 10 to 15 pounds, depending on your altitude. Consult the manual that came with your pressure canner to determine how to use it properly.
Time the canner once it reaches the right pressure. Pint jars need to stay in the canner for 75 minutes, and quart jars need to process for 90 minutes. To keep the pressure constant, adjust the heat as needed.
Turn the heat off after the appropriate amount of time. Allow the pressure to drop to zero, and then remove the weight or open the vents to allow the steam to escape. Remove the canner lid, and lift the jars out carefully.
Check each jar to ensure that it sealed. Press down on the lid, and if the lid makes a clicking noise or dents, then it needs to be processed again. Remove the lid, and add a new sterilized one to the canning jar before reprocessing.
Water alkalinity affects the texture of peas. For best results, use hard water instead of distilled or purified softened water. The calcium and magnesium help peas retain their texture and prevent them from becoming mushy.
If you want to use fresh peas, you need to can them soon after you pick them. Simply remove the hulls, clean them off in cold water and pack the peas into the jars with boiling water. Add 1 tsp. of salt to each jar to help preserve the peas for a longer period.
References and ResourcesPick Your Own: How to Can Your Own Homemade Dried Beans and Peas
National Center for Food Home Preservation: Selecting, Preparing and Canning Vegetables
Food Skills for Self-Sufficiency: Canning Peas