Season 2, Episode 5. Peas!

I looked on the National Center For Home Food Preservation and there all approved and everything was how to can dried peas. I will put the link in the show description.  

What I used for equipment was a large stock pot, a wooden mixing spoon, a measure cup, a canning funnel, debubbler tool, a dish towel and I used the Presto digital canner.

What I used for ingredients was 4 pounds of dried split peas and water. That’s it.

I did the quick hydrating method which was after sorting and washing the peas, I covered them with boiling water in the stock pot. I let them boil for 2 minutes, then shut the heat off and let them soak for one hour. Then I drained them, covered them with clean water right from my tap, and boiled them for 30 minutes, keeping a close eye on them to avoid scorching.

The beans soaked up a lot of the water. I already had my jars hot from the warming cycle on the digital canner, so I was fine with the hot peas into the hot jars and then back into the hot water of the canner. 

All I did was used the measure cup and the canning funnel to fill the jars, debubbled, and made sure they were filled to the one inch headspace. I wiped the rims with a vinegar cloth, put on the lids and finger tightened the rings. 

I ended up with 4 quarts of peas (and a pint left over that I put in the fridge) and the processing time was 90 minutes. 

https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html