I have some black eyed peas that are cooked. I wanted to can them. Can I water bath them?
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What I was taught is that low acid foods must be done with a pressure canning method, and high acid foods can be done with the water bath method.
Black eye peas are a low acid food so the pressure canning method is best.
Here is a really good resource:
I got sick once from canned food that was not done right so I am very, very, very skittish on all processes but that is just me. I always ask...is it something you would be OK freezing instead?
They work well in soups and stews after freezing and they can be kept for 6 months.
Post back what you decide.
Here is some information on canning beans from the National Center for Home Food Preservation. They recommend using a pressure cooker to can these as the acid content is too low for a water bath canner to ensure safety.
nchfp.uga.edu/
If your peas are already cooked,there would be no need for bath! Half of the work is done.
i understand no water bath but how would i get them to seal?
Cooked soups and beans such as black-eyed peas need to be canned using a pressure cooker and not a water bath. This will seal them and allow you to keep them in your cupboard for up to 6 months I believe.
Beans need to be canned in a less side cooker. High acid foods like tomatoes and fruit can be canned in a water bath.
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