T-fal 7114000511 User Manual

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Note: You can substitute yellow summer squash for the zucchini.

Recommended Process Time

Canner Pressure (PSI) Setting at Altitudes of

Peas, Green or English, Shelled

Quantity: A bushel of peas weighs approximately 30 pounds and yields 5 to

10 quarts, an average of 4.5 pounds a quart. An average of 20 pounds is

needed for 9 pints.

Method: Pressure Can

Procedure: Select filled pods containing young, tender, and sweet peas. Shell

peas and wash thoroughly. Choose either hot or raw pack method:

Hot pack method: Place peas in a large pot. Cover with boiling water;

bring to boil and cook 2 minutes. Fill prepared jars with blanched peas. If

desired, add 1 teaspoon of canning salt per quart, to the jar. When all

jars are filled, add the reserved, hot cooking liquid, leaving 1-inch of

headspace for pints and 1 ¼-inches for quarts. Remove any bubbles. Wipe

rims; center lids and screw on the jar bands. Place the jars in the canner

and process following the recommendations below.

Raw pack method: Bring a large pot of water to a boil. Fill prepared jars

with raw peas. If desired, add 1 teaspoon of canning salt per quart, to

the jar. When all jars are filled, add boiling water, leaving 1-inch of

headspace. Remove any bubbles. Wipe rims; center lids and screw on the

jar bands. Place the jars in the canner and process following the

recommendations below.

Recommended Process Time

Canner Pressure (PSI) Setting at Altitudes of

Style of Pack Jar Size Process Time

0-4000 feet

(10PSI)

4000-8000

feet (15PSI)

Hot only Pints

75 minutes Setting 2 Setting 3

Quart

90 minutes Setting 2 Setting 3