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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yahoo Group Files I add some of the ingredients that I like to use with cooked peas, like mint and white wine. You can substitute lemon juice for white wine (add a scant Tbsp per pint), or thyme for the mint. The flavor of garlic tends to wash out when you pressure can it, so I’ll add fresh garlic when I warm up the peas to serve them. Use these as a quick winter side dish. Warm them up with butter and minced garlic. Ingredients:
4 cups peas, shelled |
6 tablespoons white wine |
2 teaspoons salt |
4 -6 mint leaves |
Directions:
1. Wash the peas. Have ready two very clean pint jar and bands, and new lids that have been simmered in hot water to soften the rubberized flange.
2. Pour the peas into pint jars. In each jar add 3 Tbsp of white wine, 1 tsp of salt and 2 to 3 mint leaves.
3. Cover the peas with boiling water, leaving about 1 headspace. Place on the lids and screw on the bands fingertip tight.
4. Process the jars in your pressure canner at 10 pounds pressure for 40
5. minutes at sea level for a weighted gauge canner and 11 lbs of pressure for a dial gauge canner.
6. If you are using a dial gauge canner, add 1 lb of pressure for every 2000 feet of altitude above 2000 feet. If you are using a weighted gauge canner, set the gauge to 15 lbs for any altitude over 1000 feet.
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