Peas With Herbs
Yahoo Group Files "I add some of the ingredients that I like to use with cooked peas, like mint and white wine. You can substitute lemon juice for white wine (add a scant Tbsp per pint), or thyme for the mint. The flavor of garlic tends to wash out when you pressure can it, so I’ll add fresh garlic when I warm up the peas to serve them. Use these as a quick winter side dish. Warm them up with butter and minced garlic."
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DIRECTIONS
- Wash the peas. Have ready two very clean pint jar and bands, and new lids that have been simmered in hot water to soften the rubberized flange.
- Pour the peas into pint jars. In each jar add 3 Tbsp of white wine, 1 tsp of salt and 2 to 3 mint leaves.
- Cover the peas with boiling water, leaving about 1" headspace. Place on the lids and screw on the bands fingertip tight.
- Process the jars in your pressure canner at 10 pounds pressure for 40
- minutes at sea level for a weighted gauge canner and 11 lbs of pressure for a dial gauge canner.
- If you are using a dial gauge canner, add 1 lb of pressure for every 2000 feet of altitude above 2000 feet. If you are using a weighted gauge canner, set the gauge to 15 lbs for any altitude over 1000 feet.
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