It is recommended that sugar snap and Chinese edible pods be frozen for
best quality.

Quantity: An average of 31-1/2 pounds (in pods) is needed per canner load
of 7 quarts; an average of 20 pounds is needed per canner load of 9 pints.
A bushel weighs 30 pounds and yields 5 to 10 quarts–an average of 4-1/2
pounds per quart.

Quality: Select filled pods containing young, tender, sweet seeds. Discard
diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the
jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in a saucepan, and boil
2 minutes. Fill jars loosely with hot peas, and add cooking liquid, leaving
1-inch headspace.

Raw pack–Fill jars with raw peas, add boiling water, leaving 1-inch
headspace. Do not shake or press down peas.

Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used.

Table 1. Recommended process time for Peas in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40
minutes. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Peas in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 40
minutes. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of