Black-eyed peas, a staple in Southern cuisine and a symbol of good luck on New Year’s Day, are a versatile and nutritious legume. While readily available dried or canned in grocery stores, pressure canning your own black-eyed peas offers superior flavor, eliminates unwanted additives, and saves money in the long run. This comprehensive guide will walk you through every step of the process, ensuring safe and successful pressure canning.
Understanding the Importance of Pressure Canning
Why pressure canning and not boiling water bath canning for black-eyed peas? The answer lies in the low acidity of these legumes. Foods with low acidity (a pH above 4.6) are susceptible to botulism, a severe form of food poisoning caused by the bacterium Clostridium botulinum. This bacterium thrives in oxygen-deprived environments, like the inside of a sealed jar.
Pressure canning, unlike boiling water bath canning, reaches temperatures high enough (240°F or higher) to kill botulism spores. This high temperature is achieved by creating a pressurized environment inside the canner. Therefore, pressure canning is the only safe method for preserving low-acid foods like black-eyed peas.
Gathering Your Supplies
Before you begin, gather all the necessary equipment and ingredients. This will streamline the process and prevent last-minute scrambling.
Essential Equipment
You will need the following equipment:
- Pressure canner: This is the most crucial piece of equipment. Ensure your pressure canner is in good working condition and that you understand how to operate it safely. Check the gasket, vent pipe, and safety valve.
- Canning jars: Use only canning jars specifically designed for canning. These jars are tempered to withstand the high temperatures and pressure of the canning process. Inspect each jar for chips or cracks, especially around the rim. Jars come in various sizes; pint (16 ounces) and quart (32 ounces) jars are commonly used for canning black-eyed peas.
- New canning lids: Use only new, unused canning lids. The sealing compound on used lids may not create a proper seal, leading to spoilage.
- Canning rings: These rings (also known as bands) hold the lid in place during processing.
- Jar lifter: A jar lifter is essential for safely lifting hot jars in and out of the canner.
- Lid lifter: This tool helps you retrieve sterilized lids from hot water. A magnetic lid lifter is particularly convenient.
- Wide-mouth funnel: A canning funnel helps you fill the jars neatly and prevents spills.
- Bubble popper/headspace tool: This tool is used to remove air bubbles from the jars and measure the headspace (the space between the food and the lid).
- Large pot: For cooking the black-eyed peas before canning.
- Kitchen towels: To protect your work surface and handle hot jars.
- Measuring cups and spoons: For accurate measurements.
Ingredients
The ingredients are simple:
- Dried black-eyed peas: Choose high-quality, dried black-eyed peas.
- Water: Use filtered water for best results.
- Salt (optional): Salt is used for flavor and does not act as a preservative in pressure canning. Use canning or pickling salt, which does not contain iodine or anti-caking agents that can discolor the peas or cause cloudy brine.
Preparing the Black-Eyed Peas
Proper preparation is crucial for safe and successful canning. This involves soaking, rinsing, and precooking the black-eyed peas.
Soaking the Peas
There are two methods for soaking dried beans: the long soak and the quick soak.
- Long Soak: Place the dried black-eyed peas in a large pot and cover with plenty of cool water. Soak for 8-12 hours or overnight. This method is generally preferred as it helps to remove more of the indigestible sugars that can cause gas.
- Quick Soak: Place the dried black-eyed peas in a large pot and cover with plenty of water. Bring to a boil and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
After soaking, drain the black-eyed peas and rinse them thoroughly with fresh water.
Precooking the Peas
Precooking the black-eyed peas is essential for proper heat penetration during the canning process. This ensures that the center of the jars reaches a temperature sufficient to kill botulism spores.
Place the soaked and rinsed black-eyed peas in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 30 minutes. The peas should be slightly tender but not fully cooked. They will continue to cook during the canning process.
Preparing the Jars and Lids
Properly preparing the jars and lids is essential for achieving a good seal.
Sterilizing the Jars
While sterilizing jars is crucial for boiling water bath canning, it’s often not necessary for pressure canning if the processing time is 10 minutes or longer. However, some people still prefer to sterilize their jars for extra safety.
To sterilize jars, wash them thoroughly with hot, soapy water. Rinse well. Place the jars in a large pot, cover with water, and bring to a boil. Boil for 10 minutes. Remove the jars from the boiling water using a jar lifter and place them on a clean towel-lined surface to dry.
Preparing the Lids
Follow the manufacturer’s instructions for preparing the lids. Generally, this involves simmering the lids in hot water (not boiling) for 10 minutes before using them. This softens the sealing compound and ensures a good seal. Do not boil the lids, as this can damage the sealing compound.
Packing the Jars
Now it’s time to pack the prepared black-eyed peas into the sterilized jars.
Hot Pack Method
We are focusing on the hot pack method.
- Using a slotted spoon, transfer the hot, precooked black-eyed peas into the hot jars, leaving 1 inch of headspace. Headspace is the space between the top of the food and the underside of the lid. Accurate headspace is crucial for proper sealing.
- Add hot cooking liquid (the water used to cook the peas) to the jars, maintaining the 1-inch headspace.
- Add 1/2 teaspoon of salt per pint jar or 1 teaspoon of salt per quart jar, if desired.
- Use a bubble popper or non-metallic spatula to remove any air bubbles trapped in the jars. Gently run the tool around the inside of the jar to release the bubbles.
- Wipe the jar rims with a clean, damp cloth to remove any food residue. This ensures a clean surface for the lid to seal properly.
- Center the lid on the jar, ensuring that the sealing compound makes contact with the jar rim.
- Apply the canning ring fingertip-tight. Do not overtighten the ring, as this can prevent air from escaping during processing and lead to jar breakage.
Pressure Canning the Black-Eyed Peas
This is the most critical step in the process. Follow these instructions carefully to ensure safe and effective canning.
Loading the Canner
- Place the jar rack in the bottom of the pressure canner.
- Add the amount of water specified in your pressure canner’s instruction manual. This is typically 2-3 inches of water.
- Carefully load the filled jars into the canner using a jar lifter. Make sure the jars do not touch each other or the sides of the canner.
- Lock the canner lid securely, following the manufacturer’s instructions.
Processing the Jars
- Place the pressure canner on a burner and turn the heat to high.
- Allow the canner to vent steam for 10 minutes. This removes air from the canner and ensures proper temperature.
- After venting, close the vent according to your canner’s instructions. The pressure will begin to build inside the canner.
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Monitor the pressure gauge closely and bring the canner to the required pressure for your altitude and jar size. The recommended pressure for black-eyed peas is:
- Dial Gauge Canner: 11 PSI at altitudes of 0-2,000 feet; 12 PSI at altitudes of 2,001-4,000 feet; 13 PSI at altitudes of 4,001-6,000 feet; 14 PSI at altitudes of 6,001-8,000 feet.
- Weighted Gauge Canner: 10 PSI at altitudes of 0-1,000 feet; 15 PSI at altitudes above 1,000 feet.
- Once the required pressure is reached, adjust the heat to maintain a steady pressure throughout the processing time. Fluctuations in pressure can lead to under-processing or jar breakage.
- Process pint jars for 75 minutes and quart jars for 90 minutes. These processing times are based on recommendations from the National Center for Home Food Preservation.
- If the pressure drops below the required level at any point during processing, increase the heat and bring the pressure back up. Begin timing the processing time again from the moment the correct pressure is reached.
Cooling the Canner
- Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not attempt to speed up the cooling process by running cold water over the canner, as this can cause the jars to crack.
- Wait until the pressure inside the canner returns to zero before carefully opening the vent.
- Remove the lid, tilting it away from you to avoid steam burns.
Removing and Cooling the Jars
- Use a jar lifter to carefully remove the jars from the canner and place them on a towel-lined surface, leaving space between the jars.
- Do not tighten the rings or invert the jars.
- Allow the jars to cool completely for 12-24 hours. You should hear a “popping” sound as the jars seal.
Checking the Seals and Storing the Jars
After the jars have cooled completely, check the seals to ensure they are airtight.
Checking the Seals
There are several ways to check the seals:
- Press the center of the lid: If the lid flexes up and down when pressed, it is not sealed.
- Tap the lid: A properly sealed lid will produce a clear, high-pitched sound when tapped. A dull thud indicates a poor seal.
- Run your finger around the edge of the lid: You should not feel any gaps or breaks in the seal.
If a jar is not sealed, you have a few options:
- Reprocess the jar: You can reprocess the jar within 24 hours using a new lid.
- Refrigerate the jar: Store the jar in the refrigerator and use the contents within a few days.
- Freeze the contents: Freeze the contents of the jar for longer storage.
Storing the Jars
- Remove the canning rings. This prevents moisture from accumulating under the rings, which can lead to rust and corrosion.
- Wipe the jars clean.
- Label the jars with the contents and the date.
- Store the jars in a cool, dark, and dry place. Properly canned black-eyed peas can be stored for up to a year.
Troubleshooting Common Problems
Even with careful preparation, you may encounter some common problems during the canning process. Here are a few tips for troubleshooting:
- Siphoning: Siphoning is when liquid is lost from the jars during processing. This can be caused by overfilling the jars, insufficient venting of the canner, or fluctuations in pressure. Ensure proper headspace, vent the canner for the full 10 minutes, and maintain a steady pressure.
- Jar breakage: Jar breakage can be caused by thermal shock (sudden temperature changes), over-tightening the rings, or using damaged jars. Avoid sudden temperature changes, tighten the rings fingertip-tight only, and inspect jars for chips or cracks before using them.
- Cloudy liquid: Cloudy liquid can be caused by minerals in the water, starch released from the black-eyed peas, or improper venting. Use filtered water, ensure the black-eyed peas are properly soaked and rinsed, and vent the canner for the full 10 minutes.
- Flat Sours: Flat sours result from spoilage and often cause a bad odor. Discard any jars with evidence of spoilage without tasting the contents.
Enjoying Your Home-Canned Black-Eyed Peas
Once you’ve successfully canned your black-eyed peas, you can enjoy them in a variety of dishes. They are delicious on their own, served with rice, or added to soups and stews. Home-canned black-eyed peas offer a superior flavor and texture compared to commercially canned varieties.
By following these detailed instructions, you can safely and confidently pressure can your own black-eyed peas and enjoy the fruits (or legumes!) of your labor all year long. Remember that safety is paramount when canning. Always follow tested recipes and guidelines, and consult your local extension office if you have any questions.
Why is pressure canning the recommended method for preserving black-eyed peas?
Pressure canning is essential for safely preserving low-acid foods like black-eyed peas. This method reaches temperatures high enough (240°F or 115°C) to destroy Clostridium botulinum spores, which cause botulism, a deadly form of food poisoning. Without this level of heat, these spores can survive in the sealed jars and produce the botulinum toxin.
Boiling water bath canning is only suitable for high-acid foods like fruits and pickles. Black-eyed peas lack sufficient acidity to prevent the growth of Clostridium botulinum at the lower temperatures achieved in a boiling water bath. Therefore, pressure canning is non-negotiable for ensuring a safe and shelf-stable product.
What type of pressure canner is suitable for canning black-eyed peas?
Both dial-gauge and weighted-gauge pressure canners are acceptable for canning black-eyed peas, provided they are in good working order. Dial-gauge canners require annual testing for accuracy to ensure the pressure readings are correct. Weighted-gauge canners are generally more reliable, but it’s still important to check that the vent pipe is clear and the weight jiggles or rocks gently to indicate proper pressure.
Regardless of the type, the pressure canner must be large enough to accommodate the necessary number of jars for your batch size. Be sure to follow the manufacturer’s instructions for your specific canner model, as operating procedures may vary slightly. The instructions will outline proper venting procedures, filling levels, and cooling guidelines.
What jar size is best for canning black-eyed peas?
Both pint (16-ounce) and quart (32-ounce) jars are suitable for canning black-eyed peas, but processing times differ based on the jar size. Pints are generally a good choice for smaller households or individual servings, while quarts are more economical for larger families or when using black-eyed peas in recipes that require a larger quantity.
Always use jars specifically designed for canning. Regular mouth or wide mouth jars are both acceptable. Ensure the jars are free from chips or cracks before use. Using the appropriate jar size ensures proper heat penetration during processing, contributing to the overall safety and quality of the canned black-eyed peas.
Do I need to soak the black-eyed peas before canning them?
Yes, soaking black-eyed peas is a crucial step in the canning process. Soaking rehydrates the dried peas, allowing them to expand fully before canning. This helps prevent them from absorbing too much liquid from the canning liquid during processing, which can result in unattractive and potentially unsafe jars of peas.
Follow the recommended soaking method: either a long soak (8-12 hours) or a quick soak (boil for 2 minutes, then soak for 1 hour). Drain and rinse the soaked peas thoroughly before proceeding with the canning process. Discard the soaking water to remove any impurities and help reduce flatulence.
What kind of liquid should I use when canning black-eyed peas?
Use fresh, boiling water as the canning liquid for black-eyed peas. While broth can be used, water is the safest and most universally recommended option. Using water ensures consistent results and minimizes the risk of introducing unnecessary variables that could affect the canning process.
Avoid adding thickeners like flour or cornstarch to the canning liquid, as these can interfere with heat penetration and potentially compromise the safety of the canned product. The natural starches in the black-eyed peas will thicken the liquid slightly during processing.
What headspace is required when filling the jars?
Maintain a 1-inch headspace when filling the jars with black-eyed peas and canning liquid. Headspace is the space between the top of the food and the lid of the jar. This space is crucial for creating a proper vacuum seal during processing.
Too little headspace can cause the contents to expand during processing and possibly force the lid open, preventing a seal. Too much headspace can leave too much air in the jar, leading to discoloration and potentially affecting the quality of the canned product over time.
How do I know if my canned black-eyed peas have sealed correctly?
After processing and cooling, check each jar for a proper seal. The lid should be concave (curved downwards) and should not flex when pressed in the center. You can also test the seal by removing the ring and lifting the jar by the lid; if the seal is good, the lid will remain firmly attached.
If a jar does not seal within 24 hours, it is not shelf-stable and should be either reprocessed immediately using a new lid (following the entire canning procedure from the beginning) or refrigerated and used within a few days. Discard any jars showing signs of spoilage, such as bulging lids, off odors, or mold growth.