39
Peas, green
Wash and shell young, tender freshly picked green peas. Rinse.
Hot Pack: Cover peas with boiling water and bring to a boil. Boil for
2 minutes. Pack hot peas loosely in hot jars, leaving 1-inch
headspace. Do not shake or press down.
Raw Pack: Pack peas loosely in hot jars, leaving 1-inch headspace. Do not
shake or press down.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml and 1 litre jars for 40 minutes. When
processing at an altitude of 305 metres or above, process at 103 kPa (15 psi)
for the same amount of time.
Peppers, hot or sweet
(including bell, chili, jalapeño, and pimiento)
Preparation of chili peppers:
Cut two or four slits in each pepper and blister
using one of the following methods:
♦
Oven or broiler method:
Place chili peppers in a 204°C (400°F) oven or
broiler for 6 to 8 minutes until skins blister.
♦
Range-top method:
Cover hot burner, either gas or electric, with heavy
wire mesh. Place chilies on wire mesh for several minutes until skins
blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After
several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers:
Remove stems and seeds. Blanch for 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered.
Pack peppers loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 35 minutes. When processing at
an altitude of 305 metres or above, process at 103 kPa (15 psi) for the same
amount of time.
01785 4033-017A CUL English weighted gauge induction canner.indd 39
01785 4033-017A CUL English weighted gauge induction canner.indd 39
12/13/19 10:34 AM
12/13/19 10:34 AM
