Canning Black-Eyed Peas the Southern Way
Canning black-eyed peas the Southern way means turning humble dried beans into pantry gold. With this simple pressure-canning method, you’ll have jars of creamy, earthy peas ready for soups, stews, or quick skillet meals any night of the week.
Prep Time 1 hour hr
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Pantry Staples, Preserving
Cuisine American, southern
Servings 7 pint jars
Calories 220 kcal
Main Ingredients
- 3 lbs dried black-eyed peas sorted and rinsed
- water for soaking and cooking
- 1 tsp canning salt optional, per pint jar
Optional Seasonings
- 1 bay leaf optional, per jar
- 1 clove garlic optional, peeled
- smoked paprika a pinch, optional
Sort and rinse dried black-eyed peas to remove any debris.
Soak peas overnight in plenty of water, or use the quick-soak method: boil for 2 minutes, cover, and let stand for 1 hour.
Drain and rinse soaked peas. Simmer in fresh water for about 30 minutes to partially cook.
Pack hot peas into hot sterilized jars, leaving 1-inch headspace. Add 1 teaspoon canning salt per pint if desired.
Top with hot cooking liquid or boiling water, maintaining 1-inch headspace. Debubble and adjust if needed.
Wipe rims clean, apply lids and rings fingertip-tight.
Process jars in a pressure canner at 10 lbs pressure: 75 minutes for pints, 90 minutes for quarts (adjust for altitude).
Allow canner to cool naturally before opening. Remove jars and let cool undisturbed for 12-24 hours.
Check seals, label jars with date, and store in a cool, dark place for up to 12–18 months.
- For best flavor, let jars rest for 2–3 weeks before using.
- Avoid adding meats or fats before canning season with those when serving.
- Cloudy liquid is harmless and usually caused by minerals or bean starch.
Keyword Black Eyed Peas, Canning, Homemade, Pressure canning