Description
Learn how to can black eyed peas for long-term storage.
Ingredients
- Black eyed peas – 4 cups
- Water – 2 cups
- Salt – 1 tablespoon
- Pressure canner – 1
- Canning jars – 4
Instructions
- Wash black eyed peas thoroughly.
- Soak peas overnight in water.
- Drain and rinse peas.
- Fill canning jars with peas, leaving 1-inch headspace.
- Add salt to each jar.
- Fill jars with boiling water, maintaining headspace.
- Wipe rims and seal jars with lids.
- Process jars in a pressure canner for 75 minutes at 10 pounds pressure.
- Remove jars and let cool completely.
- Check seals and store jars in a cool, dark place.
Notes
- Adjust salt to taste.
- Ensure jars are sterilized before use.
- Use fresh black eyed peas for best results.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Preserving
- Method: Pressure Canning
- Cuisine: Southern
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 1g
- Sodium: 240mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: canning black eyed peas, preserving black eyed peas, how to can vegetables