Peas and Onions

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  • Makes: 24 servings
  • Serving Size: 1/2 cup
  • Makes: 6 pints
  • Prep: 30 mins
  • Cook: 40 mins

Peas and Onions

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Directions

  1. Shell and wash peas. Measure 8 cups of peas. Wash and peel onions. Measure 3 cups of onions.
  2. In a 6- to 8-quart Dutch oven or kettle heat water to boiling; add peas and onions. Return to boiling. Remove from heat.
  3. Using a slotted spoon, pack hot vegetables loosely into hot, clean pint canning jars, leaving 1-inch headspace. If desired, add 1/4 teaspoon salt to each jar. Add the boiling cooking liquid to each jar, leaving 1-inch headspace. Remove the air bubbles, wipe jar rims, and adjust lids. Process the filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 40 minutes. Allow the pressure to come down naturally. Remove jars from canner and cool on racks.
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Nutrition Facts (Peas and Onions)

  • Per serving:
  • 54 kcal ,
  • 4 mg sodium ,
  • 10 g carb. ,
  • 4 g fiber ,
  • 3 g pro.
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