Peas

Selecting

Choose bright green, moist, crisp, well-filled pods.

Preparing

Allow 3 to 6 pounds peas in shells for each quart. Thoroughly rinse the unshelled peas in water; drain. Shell fresh peas; thoroughly rinse again and drain well.

Pressure Canning

Cold-Pack: Prepare peas as above. Pack peas loosely, without crushing, into hot, clean jars, leaving a 1-inch headspace. Add 1/2 teaspoon salt for quarts or 1/4 teaspoon for pints. Pour in boiling water, leaving a 1-inch headspace. Wipe jar rims; adjust lids. Process in pressure canner at 10 pounds pressure for 40 minutes for quarts or pints. At 15 pounds pressure, process quarts or pints 30 minutes.

Hot-Pack: Prepare peas as above. In a large kettle or Dutch oven bring water (enough to cover peas) to boiling. Add peas and boil 3 minutes. Pack hot peas loosely, without crushing, into hot, clean jars, leaving a 1-inch headspace. Add 1/2 teaspoon salt for quarts or 1/4 teaspoon for pints. Pour in boiling cooking liquid, leaving a 1-inch headspace. Wipe jar rims; adjust lids. Process in pressure canner at 10 pounds pressure for 40 minutes for quarts or pints. At 15 pounds pressure, process quarts or pints 30 minutes.

Boil at least 10 minutes before tasting home-canned peas; add water if needed.

Recipe

Creamed Peas and New Potatoes

1 1/2 pounds tiny new potatoes (about 15)
2 cups shelled peas or one 10-ounce package frozen peas
1/4 cup sliced green onion
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt, Dash white pepper
1 cup milk

Scrub potatoes; remove a narrow strip of peel around center of each. Cook potatoes until tender; drain. Meanwhile, cook fresh peas till tender. (Or, cook frozen peas according to package directions.) Drain peas. Cook onion in butter or margarine until tender. Stir in flour, salt, and pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Combine vegetables and onion mixture. Makes 4 to 6 servings.