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Step 1: Gather Your Ingredients. The star of this recipe is undoubtedly the humble can of black-eyed peas. Make sure you have these on hand along with other key ingredients like onions, garlic cloves, thyme leaves, smoked paprika, and vegetable broth or water. Don't forget salt and pepper for seasoning.
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To cook canned black-eyed peas, start by rinsing them thoroughly under cold water. Then, you can choose to heat them on the stovetop or in the microwave. For stovetop cooking, place the peas in a saucepan, cover with water or broth, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes. If using a microwave, transfer the peas.
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How I can black eyed peas , just sharing how we do it in our kitchen. Thank you for watching :)
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Wanda and Danny show you how to can fresh black eyed peas.-~-~~-~~~-~~-~-Please watch: "SPRING Into Action" https://www.youtube.com/watch?v=2PV4aI081jo-~-~~-.
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Raw Pack. Pack peas directly into canning jars and top with boiling water from a kettle. Leave 1-inch headspace and seal with 2 part lids. Load the jars into a pressure canner that's been filled with very hot water, and just barely heated (around 140 degrees F).Note that's much cooler than a hot pack to prevent the jars from cracking due to thermal shock.
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Add ½ teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Ladle the boiling water into the jars, covering the peas and maintaining the 1-inch headspace. Remove any air bubbles. If necessary, add more liquid to maintain the headspace. Wipe the. jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
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Hot pack: cook peas in boiling water for 2 minutes. Strain, then add peas to jars and carefully ladle in fresh boiling water, leaving 1-inch of headspace. {optional}: add 1 tsp of salt per quart or 1/2 tsp salt per pint. Use a long utensil (I prefer a plastic chopstick), to remove all the air bubbles from the jar.
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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.
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Short answer: How long to pressure can black eyed peas: Black-eyed peas should be processed in a pressure canner for approximately 75-90 minutes at the appropriate temperature and pressure, depending on your altitude. Following proper guidance is crucial to ensure safe preservation.
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Soak the peas overnight, then drain the water and rinse. Drain and rinse the peas. 1 pound dried black-eyed peas. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. 2 Tablespoons olive oil, 6 ounces pork shoulder.
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Instructions. In a medium sized saucepan, cook the pieces bacon over medium heat until crispy. When bacon is crispy, add the drained peas, water, butter, garlic and onion powders, cayenne pepper (if you like a tiny bit of spice), sugar and the vinegar. Salt and pepper to taste.
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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
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Pressure Canning Black Eyed Peas Healthy at Home Black eyed peas
Black-eyed peas can be canned in pint or quart-size jars. If you are interested in replacing the canned peas from the store, choose a pint jar. For a canner load of 9-pint jars, you will need about 3 pounds, 6 ounces (1.5 kilograms) of dried peas.
Pressure Canning Black Eyed Peas Healthy at Home
Here are a few key points when it comes to pressure cooking black-eyed peas for canning: 1. Soak the Peas: Before pressure cooking, soak your dried black-eyed peas in water overnight or at least 8 hours. This will help soften them and reduce their overall cook time. 2. Rinse and Drain: After soaking, rinse the soaked black-eyed peas under cold.
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Rinse the 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, 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 the jars to the bottom of the neck of each.
