Peas And Carrots With Chives Recipe - Cooking Index
Peas And Carrots With Chives Recipe - Cooking Index
| 1 lb | 454g / 16oz | Peas (in pods) per pint jar |
| 1 lb | 454g / 16oz | Carrots per pint jar |
| Salt - (optional) | ||
| Fresh chives |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash, drain and shell peas. Wash and drain again. Wash and peel carrots; wash again. Cut carrots into 1/2-inch slices. Combine peas and carrots in a large saucepot. Cover with boiling water and boil 5 minutes.
Pack hot vegetables in hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar. Place 1 tablespoon snipped chives in each pint jar.
Carefully ladle hot cooking liquid or boiling water over vegetables, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints for 40 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.
This recipe yields ??
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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