Crowder peas, also known as Southern field peas, grow in abundance in North Carolina and are a milder version of blackeyed peas. Because shelling the peas can be a bit tedious, the Beasley family has made it fun—they put on a movie and give everyone some pods, a bowl for the peas, and a large trash can. The peas fly at their home!
MAKES: about 4 pint jars or two 1-quard jars
INGREDIENTS:
- 4 to 5 pounds crowder pea pods
- Boiling water
INSTRUCTIONS:
- Rinse the pea pods and drain well. Lay the pods out on towels and let them dry overnight.
- The next day, shell the peas. Rinse the peas thoroughly and pick out any remaining pods.
- Place the peas in an 8- to 10-quart stainless steel stockpot and add enough water to cover. Bring to a boil over medium-high heat, then reduce the heat and boil for 3 minutes, stirring occasionally. Remove the pot from the heat.
- Using a slotted spoon, pack the peas into hot jars, leaving 1-inch headspace. 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.
SERVING SUGGESTION:
- Boil the peas, uncovered, for 10 minutes. Serve them with rice and green beans, combine with cooked pinto beans and add to soup, blend the peas with cooked pinto beans when making refried beans, or use them in place of kidney beans in chili recipes.
