Barbara’s children hated harvesting black-eyed pea pods because the plants always had ants. But the whole family loves the peas, and these jars always took home a blue ribbon at the fair.
MAKES: about 6 pint jars or three 1-quart jars
INGREDIENTS:
- 6 pounds fresh black eyed peas
- 1 tablespoon table salt
- Boiling water
INSTRUCTIONS:
- Shell the peas, rinse, and drain well.
- Pack the peas into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar.
- Ladle the boiling water into the jars, covering the peas and maintaining the 1-inch headspace. Remove any air bubbles. If necessary, add more liquid to maintain the headspace. Wipe the
jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. - Process pint jars for 40 minutes and quart jars for 50 minutes at 11 pounds of pressure in a dial-gauge pressure canner or at 10 pounds of pressure in a weighted-gauge pressure canner.
- After the processing time is complete, remove the canner from the heat. Let the pressure return to zero before removing the jars from the canner. Let cool for 12 to 24 hours. Check the seals and
remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
