Black Eyed Peas
I used the basic bean canning recipe but added some onions, black peppercorns, and some dried herbs.
- 1 1/2 lbs dried Black Eyed Peas
The next day put drained beans in a large saucepan. Add fresh water to cover beans by 2 inches.
Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
Pack beans using a slotted spoon into the hot pint jars leaving 1 inch headspace. Add 1/2 teaspoon kosher salt, 2 Tablespoons diced onions, 10 peppercorns and 1/4 teaspoons of dried herbs of choice to each of the jars.
I used a Bouquet Gani which is salt free and is a blend of savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon. I purchased the the herb blend through penzey's website (www.penzeys.com).
Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings. Process pints at 10 lbs in pressure canner for 75 minutes. Please check for adjustments for higher altitudes at the bottom of this website.