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Home / Beans / Canning black-eyed peas

Canning black-eyed peas

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Pressure canned black-eyed peas in jars

Home-canned black-eyed peas, ready to use, are really useful to have on hand for adding to soups and bean dishes. They can be very nice on top of rice.

You can make your own for pennies a jar. They will even taste better than store canned ones, not having that typical tinny taste.

Contents hide
  • 1 Quantities of dried black-eyed peas needed
  • 2 The recipe
  • 3 Canning black-eyed peas
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Recipe notes
  • 6 Recipe source
  • 7 Nutrition

Quantities of dried black-eyed peas needed

Numbers are approximate guidelines.

  • Allow 175 g (6 oz) dried black-eyed peas per half-litre (US pint) jar. 1.5 kg (3 lbs 6 oz) for a canner load of 9 jars;
  • Allow 350 g (¾ lbs) dried black-eyed peas per litre (US quart) jar.

The recipe

Jar size choices: Quarter-litre (½ US pint) OR half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Quarter-litres (½ US pint) and half-litres (pints) 75 minutes; litres (quarts) 90 minutes

Pressure canned black-eyed peas in jars
Print

Canning black-eyed peas

How to home pressure can black-eyed peas
Course Side Dish
Cuisine American
Keyword Beans
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 1 varies
Calories 100kcal

Ingredients

  • black-eyed peas (dried)
  • water

Instructions

  • Either (a) long-soak the dried black-eyed peas overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
  • However the beans were soaked, drain and discard the soaking water.
  • Put in a pot, cover with fresh water, boil 30 minutes.
  • Pack in jars: quarter-litre (½ US pint) or half-litre (1 US pint) or 1 litre (US quart)
  • Leave 3 cm (1 inch) headspace.
  • Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  • Processing time: quarter-litre (½ US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 100g | Calories: 100kcal | Carbohydrates: 18g | Protein: 7g | Potassium: 238mg | Fiber: 6g | Sugar: 3g | Calcium: 21mg | Iron: 2mg

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure
¼ litre (½ US pint)75 mins10 lbs15 lbs
½ litre (1 US pint)75 mins10 lbs15 lbs
1 litre (1 US quart)90 mins10 lbs15 lbs

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

What is the shelf life of home canned goods?

Recipe notes

  • The USDA guidelines don’t mention the smaller ¼ litre (½ US pint) size jar, but it’s fine to do so, and it’s really handy to have that 1 cup size for garnishes, salads, etc. It just has to have the same processing time as the next tested size up.
  • The beans must be partially rehydrated by the methods described before going into the jars. It is not safe to put dried beans in a jar and fill with water, nor will the quality of the product be good either.
  • Canning liquid: The USDA suggests to use the cooking water — the water you cooked in the beans in. So Easy to Preserve (2014, page 86) says instead to use (fresh) boiling water.
  • About a day after canning, the water in the jars may turn cloudy. That is normal.

Recipe source

Beans or Peas – Shelled, Dried: All Varieties. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-5.

Modifications: none

Nutrition

Cooked, per ½ cup / 86 g:

  • 100 calories

Black eyed peas nutrition: ½ cup = 100 calories

*Src: USA pulses.org, accessed June 2020 at https://www.usapulses.org/consumers/nutritious

Pressure canned black-eyed peas in jars

Tagged With: Beans

Filed Under: Beans, Seasonal Winter Tagged With: Beans

Reader Interactions

Comments

  1. Belinda DeBelli

    January 02, 2022 at 2:36 am

    For New Years I made too many black eyed peas seasoned with bacon. Can I pressure can the left overs using the cooking liquid?

    Reply
    • Healthy Canning

      July 26, 2022 at 8:08 pm

      Do not can leftovers of any kind.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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