Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
•Raw Pack.—Shell and wash blackeye peas.
In glass jars.—Pack raw blackeye peas to 1½ inches of top of pint jars and 2 inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jars. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw blackeye peas to ¾ inch of top; do not shake or press down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 35 minutes |
| No. 2½ cans | 40 minutes |
•Hot Pack.—Shell and wash blackeye peas, cover with boiling water, and bring to a rolling boil. Drain.
In glass jars.—Pack hot blackeye peas to 1¼ inches of top of pint jars and 1½ inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot blackeye peas to ½ inch of top; do not shake or press peas down. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Cover with boiling water, leaving ¼-inch space at top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 35 minutes |