Canning Purple Hull Peas

[@Moore2Lifepantrylovinprepper]

Sharon i had lots of fun watching! I have never had purple hull peas but like yellow wax beans I never see them in the store or farmers market sadly.

[@sharonsplace5146]

Moore2Life the pantrylovinprepper Thanks so much for watching. This type of peas are usually grown and sold here in the boot heel of Missouri by individuals who raise large gardens or what we call truckpatches. My husband has raised them for years but have a hard time raising enough for all the people who want them. They are such a wonderful comfort food especially with fried cornbread patties.

[@barbarahogan4796]

Love purple hull peas. Enjoyed the video.👍👍👍👍👍👍👍

[@sharonsplace5146]

Barbara Hogan thank you.

[@Dennis_Heaton]

Really great instructions, I've got a ton of these to shell and do now, ha!

[@thepreachinglawyer5556]

Thank you Sharon. I was running out of freezer space blanching and freezing my purple hull peas and needed to learn how to pressure can. Great video.

[@sharonsplace5146]

Sorry to be so late answering. I have been in poor health but I’m grateful you commented and watched the video. One thing I should have said is the flavor is quite different than frozen peas and the liquid gels a little. It’s better to fill the jars only about half full of peas and the rest with water because the peas will turn dark close to the top of the jar. It doesn’t hurt anything but just doesn’t look good.

[@GrumpyMountainMan]

This deserves more views, thank you for the great video.

[@sharonsplace5146]

Thank you so much.

[@carolynsinyard1306]

Thank you for sharing this very informative video on how to can purple hull peas.

[@sharonsplace5146]

Thanks for watching the video. Glad you enjoyed it

[@johnwyatt27]

Thank you for this video Very good an valuable information

[@sharonsplace5146]

Thank you for watching. I have been in bad health and I’m sorry to be so late with my reply.

[@johnwyatt27]

@@sharonsplace5146 Hate to hear that. Pray you get better very soon!!!

[@satsat969]

Thank you so much for sharing. I'm going to try this tonight.

[@myalabamahome1125]

Hi Sharon! Found your channel today through moore2lifethepantrylovingprepper (Mandy). I love canning and would love to see more canning videos. Thanks for sharing and keep the videos coming!

[@sharonsplace5146]

Alabama Stitcher - Cami Thomas Thank you so much for stopping by to watch. I intend to make several more canning videos as well as other types. Come back and visit again.

[@debbiemock3785]

First demonstration I've seen on the tattler lids & the all American cooker. I think I'd be afraid of the all American pressure cooker. I didn't know there not any gasket. Just seems too involved. Thank you. I will be canning purple hulls here the first time. Took me 8 hrs to shell those puppies!!! I hope they are good, I've never eaten them before. A neighbor gave me a 5 gal bucket full of the pods!!!

[@sharonsplace5146]

Yes the All American canner does take a little more trouble but I feel it is safer. Partly because you have a dial gauge and a weight gauge that jiggles. So if the pressure is getting too high you can hear it from the excessive juggling as well as the dial gauge. We have large shellers that we use to shell peas but they are never as pretty as hand shelled. Plus hand shelling cuts out the step of picking the bad ones out when you have them shelled. You do that as you go. I love the flavor of them canned better than frozen. There is more of a bean taste.

[@jackxthexreaper736]

Vaseline works better than any oil I’ve ever used and I apply it once every 2-3 uses. It’s excellent!

[@sharonsplace5146]

I have never tried Vaseline. I’m glad it works for you. I may try it one day. Thanks for watching my video. I haven’t made any new ones in quite a while. My health has not been very good.

[@jackxthexreaper736]

@@sharonsplace5146 i can completely understand the health issues, in 36 and I've had bad health issues my whole life. All we can do is take it one day at a time =) Absolutely! The Vaseline lasts a lot longer, too, and it's cheaper! Not sure what it is about it, but it's definitely a winner in my book! I have a tool box with a tub of vaseline, lids, jar grabbers & jar wrenches, everything you would need. Im starting to push myself more so that i can start canning more. I just got done making chili, 15 pints - one ring failed, had to throw it away. I hate when you get a bad ring. Not sure how that happens. I hope your health improves so that you can start doing the things you enjoy in life. They say that we have to keep moving. A person in motion stays in motion!

[@sharonsplace5146]

@@jackxthexreaper736 Thank you for your wonderful and encouraging remarks.

[@MarciesWhimsySoaps]

Very good . I like the comparison between the Presto and All American. And the cold processing info was good. I didnt catch if you said how long you cooked the peas first or how long you canned them.

[@sharonsplace5146]

Thank you for watching the video. I realize it’s been a year since your comment but I wanted to say I try to precook my peas about 15 minutes now and pressure pints for 45 minutes and quarts for 50 minutes. I also only fill my jars about half full of peas and finish filling with fresh water. This helps keep the peas from turning dark at the surface. This would be hot packing though. Cold packing is okay but the peas expand and absorb some of the liquid.

[@rebeccaberg6677]

I save my old flats and reuse them on the empty jars that I need to fill the space with. It keeps the jars clearer.

[@sharonsplace5146]

Thanks for your comment. I do the same thing. I haven’t done a video in a long time but love watching other canning videos. They are great learning tools whether old or new.

[@williamlittlejohn7368]

Enjoyed your video. Which canner do you like best? I'm wanting to purchase a canner. However, I have read that you have to replace the gasket on the Presto yearly. I was wondering if the All American would be less costly over time. Will the All American self seal over many years of use? Thanks

[@lorilockwood4323]

Do I have to use pickling salt or can I use fine Redmond real salt instead?

[@sharonsplace5146]

Look on the ingredients listed to see if there are any extra ingredients besides salt. If nothing is listed but salt it should be fine. Salt is only used to season the peas. Extra ingredients can cause cloudiness or discoloration sometimes. However, peas are naturally cloudy when canned and the liquid gels but becomes liquid again when heating them. Also, they turn very dark on top. It doesn’t hurt them but I usually spoon out the top and toss it out when preparing them for a meal just because of the way they look. Hope this helps. Thanks for commenting.

[@theresamcpherson7352]

Hello Sharon! I'm agree with Grumpy Mountain Man, this how to, deserves alot more views. Why have you stopped making your videos? I had just found you channel when you stopped uploading. I hope you and Robert are well. Thank you.

[@sharonsplace5146]

theresa mcpherson Thanks for your concern. I have been in bad health due to battling cancer and a heart problem. I haven’t had the energy but do desire to get back into it. Just getting old I guess.

[@theresamcpherson7352]

@@sharonsplace5146 The best to you Sharon, I hope you get well soon. Thank you for responding to my question.

[@seekingtruth1110]

Did you say how long you processed them for? I may have missed it.

[@sharonsplace5146]

Yes when I was reading from the canner book. It’s 45 minutes for pints and 50 for quarts. Sorry I’m so late about answering and thank you for watching.

[@darlagips9461]

Hello, Ms. Sharon. How long did you cook the peas under pressure?

[@sharonsplace5146]

Hello thanks for watching. It’s 50 minutes for quarts at 11 pounds for my altitude of less than 1000 feet

[@virginiacyrus1432]

Can you do a video on canned potatoes?

[@sharonsplace5146]

I’m sorry to be so late with my reply. I have been in bad health and not doing videos lately. Thank you for watching. I would love to do a video on canning potatoes.