A crowder pea is any variety of cowpea bearing pods with closely spaced (crowded) seed (peas). Last year, we grew Top-Pick Crowder Peas and saved some seeds and planted them this year.
- Salt (Optional)
- Bacon (Optional)
- Large Pot
- Canning Jars
- Canning Lids and Rings
- Jar Grabber
- Magnetic Lid Lifter
- Jar Funnel
- Pressure Canner
Pick, Shell, Dry (Optional), Wash, and Soak (Optional)
Cook Peas for Hot Packing
|Boiling Crowder Peas|
Prepare Jars and Lids
Turn heat off of boiling peas. Pack peas into jars half full. Cut slices of bacon into 1/4 slice pieces. Place 2 pieces of cut bacon into quart jars and 1 piece of cut bacon into pint jars. This is optional, but we love the flavor it gives the peas.
Continue filling jars with peas leaving 1 inch of headspace. Do not press or shake peas down as they may swell when canned. Add 1 teaspoon of salt to quart jars and 1/2 teaspoon of salt to pint jars. This is optional for flavor and not required to preserve the peas.
Fill with water from cooked peas to 1 inch headspace. Double check headspace and remove or add water as needed. Wipe rims clean, center hot lids on jar, tighten rings until fingertip tight. Do not over tighten. It is OK to combine different types of peas or foods and can at the same time as long as the process time is the same. We processed 5 quarts and 2 pints of crowder peas and 1 quart and 1 pint of blackeyed peas. It might take us forever to get enough blackeyed peas to can all by themselves and it be worth our while.
Low acid foods (like peas, beans, potatoes, carrots, and meats) must be preserved in a pressure canner. Place jars into preheated pressure canner using jar grabber. Quart and pint jars can be combined in a single canning session. However, if you are using a tall pressure canner and are filling with a second layer of jars make sure your first layer are all of the same size (except maybe the center ones). Securely place the lid on the pressure canner. Turn heat to high and allow canner to vent for 10 minutes. Apply 10 pounds of pressure. Once 10 pounds of pressure have been reached process for 35 minutes. Adjust heat as needed to maintain 10 pounds of pressure.
When the time is up turn the heat off and wait for dial/gauge to register 0 pounds of pressure. Do not attempt to rush this process or remove the weight early. Once it has reached 0 pounds of pressure remove the weight and canner lid. Remove the jars with a jar grabber and set on a towel to cool. It does not take long to start hearing the pops of the centers sealing. What a gratifying sound! After 24 hours check all lids for a proper seal. Properly sealed lids will not flex up and down when pressed in the center.
5 Quarts and 2 Pints of Crowder Peas and 1 Quart and 1 Pint of Blackeyed Peas