Pressure Canning Black Eyed Peas
I am absolutely crazy about canning! But I’m even more crazy about providing my family with good nutritious food. What I love about canning my own food is that I know what ingredients are going into each and every jar. For instance, when I pressure can my black eyed peas, it’s literally just black eyed peas that I soaked in a large pot of water the night before, a small amount of pink Himalayan salt, and boiling water. There are never any chemicals, preservatives, or man-made ingredients. They are beans, natural salt and water, and boy are they delicious.
In fact, everything I can tastes exactly like its supposed to. My canned pineapple looks and tastes like fresh cut pineapple. My canned corn was cut straight from the cobs of organic sweet corn from Sprouts. It’s bright yellow, crunchy and extremely sweet straight out of the jars. Once again, I only put corn, Himalayan salt and boiling water in my jars. My applesauce is just chopped up apples cooked in a crockpot all day, blended and poured into jars. They have no sugar, no salt, or any other ingredients.
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Not only can I provide a healthier, better tasting food option for my family by canning, but I really enjoy doing it as well. I get a strong sense of satisfaction being productive, doing something for my family, and getting to know that we are enjoying food every night that I made with my two hands. And then I get to teach my children how to do the same for themselves. My oldest little boy has been helping me can ever since he could stand in a chair beside me. You’ll see his pictures in a variety of my canning tutorials because I’m hard pressed to keep him from helping. Let me show you how easy it can be.
So I started by filling up the largest pot I had about halfway with dried beans. And then I filled the pot all the way to the top with water, knowing that the beans would soak it all up.
Within an hour, the beans were already pushing the top of the pot off, so I had to bring in another pot and split the beans so they had more room to grow overnight. Both pots then were refilled to the top with water.
In the morning, I dumped the beans from the smaller pot into a strainer to rinse them off and filled the pot with water to boil for canning.
I then poured my beans into a bowl and set up my canning station. See the pot of water to boil and my pressure canner on the stove. You canner needs three quarts of water in it. That’s it.
Start your water boiling and turn the heat to medium high on your canner.
On the side of my boiling water, I set my bowl of beans and a spoon, and a towel with my clean jars, lids, rings and canning supplies.
On the side of my pressure canner, I set out a towel and my jar lifter to remove the jars from the hot water when they were done.
Here’s my little one helping me to fill all of the jars to the bottom of the jar neck with beans, using our canning funnel and spoon. He loves helping!
I then put about a half a teaspoon of salt into each pint jar.
Ladle boiling water into each of your jars, just to the bottom of the jar neck.
This is a good time to remove the air from your jar by pushing a knife (or the tool from your canning kit) gently down the inside of each jar to release any air bubbles.
Wipe the rims of each jar with a damp washcloth to remove liquid and debris and place a lid on each jar.
Put a ring on each jar only twisting until you feel the slightest bit of resistance, and then use your jar lifter to put all of your jars into the canner. You don’t want them touching the sides of the pot or each other.
My canner fits 9 pint jars. Then lock the lid on and turn the heat to the number just under the highest setting.
This is where it gets a little bit complicated. When your vent starts to spout steam, wait 10 minutes before putting your weighted gauge on. The air lock on the back of the lid will pop about halfway through.
Then when your weighted gauge starts rocking turn your heat down to just above medium heat and set the timer on the stove for your time. At the end of the time, turn the heat off on the stove but touch nothing else.
The pressure canner needs to release the pressure inside on it’s own. It will take about an hour and a half to release. When the air lock lowers, you can remove the weighted gauge on top, but wait another 10 minutes before unlocking and removing the lid.
Then you can remove your jars with the jar lifter, and set them out on your towel to cool down. Give them a little space between. Leave for 24 hours.You will know that they sealed because you will hear them popping. If, the next day, there are some jars that have not sealed, you will need to put them in the fridge and use them within a few days. If more than 4 have not sealed, you can start the process over again.
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Cook Time
Ingredients
- 2 lbs dried black eyed peas
- 4.5 teaspoons pink Himalayan salt
- about 9 cups boiling water
Instructions
- Soak beans overnight in water. Refill when needed.
- Rinse beans and set up your canning station.
- You’ll need a pressure canner, a pot of boiling water, a spoon, 9 pint jars, 9 lids, and 9 rings, and your canning supplies.
- Fill each jar with your soaked, rinsed beans, just to the bottom of the neck of each jar.
- Add 1/2 teaspoon of salt to each jar.
- Fill jars to the bottom of the neck of each jar with boiling water.
- Release air bubbles in each jar and refill as needed with water.
- Wipe the rims with a damp washcloth.
- Put a lid on each jar.
- Put a ring on each jar, tightening only until you feel the slightest resistance.
- Add jars to canner. Your canner will need 3 quarts of water in the bottom.
- Put on the lid and lock it into place. Turn the heat on your stove to high just below the very highest setting.
- For a weighted gauge pressure canner, when the air vent on top starts spouting steam, give it ten minutes to vent before putting on the weighted gauge. Your air lock in the back will pop in the middle of this process.
- When the weighted gauge starts to rock, turn your heat down to about medium (you still want at least a slow rock), and set your timer for 1 hour and 15 minutes.
- When the time is up, turn the heat off on the stove and let the pressure canner cool down on it’s own. It will take about an hour and a half for it to release all of the pressure inside.
- The air lock will go down when it is done and you can remove the weighted gauge, but leave the lid on for ten more minutes.
- When the time is up, remove your jars, setting them aside on a towel to cool for 24 hours, and you can start the next cycle if you wish.
- You will know that your jars have sealed when you hear them popping. If after 24 hours there are any jars that did not seal, put them in the fridge and use them within a few days.
- If more than 4 jars did not seal, you can reprocess them. but first you must remove the ring and lid, make sure the water level is still at the bottom of the neck, put a clean lid and ring back on and go for it again.
- Store your jars in a cool place like the pantry or basement without their rings. They should last at least a year if not more.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 70 |
| Calories from Fat | 0 |
| % Daily Value * | |
| Fat 0 g | |
| Saturated fat 0 g | |
| Unsaturated fat 0 g | |
| Carbohydrates 16 g | 5% |
| Sugar 3 g | |
| Fiber 4 g | 16% |
| Protein 3 g | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Related Links:
Canning Pineapple Chunks in Water
Canning Chunky Vegetable Pasta Sauce
I know the process seems difficult, and yes it takes some time to do and to learn, but practice definitely makes perfect. I started with pressure canning refried beans first. And that’s what you do. You pick one thing and you figure that out before you move on to something else. What is it that your family uses the most of? What could you benefit from the most at your house?
Is it refried beans like at our house? Or maybe it’s pasta sauce? I think those are the most typical items. You could even start with canning veggies like carrots, corn, green beans or black eyed peas. Pick one item. Try out the process and work out the kinks, AND THEN try out something new. Pasta sauce was the second thing we tried, which quickly turned into tomato soup, salsa, diced tomatoes and tomato paste. When I find tomatoes on sale, I usually buy them by the hundreds of pounds and do everything.
Want to jump into cooking but don't know how? I have created a cookbook just for you! Simple recipes in every category, great tips for healthier ingredient substitutions, side notes and fun checklists to make cooking easier and more enjoyable.... Come see it!
Check out my ebook Everyday Homecooking!
Don’t let all the steps or all of the options overwhelm you. Pick one item. That’s it. And if you ever have any questions, you can easily email me at victoria@livehealthyathome.com, or you can call the manufacturer of your canner and ask them. Presto, I know from experience, is exceptionally nice and helpful. Be on the lookout for my free Canning Recipe Book and my two canning courses coming up. I will help you learn everything you need to know about canning. One of these days you’ll look back and wonder what it was like not to can anything for your family.
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