3 pounds To 6 lb in pods -- Makes 1 quart

Add a sugar salt mixture to bring out the flavor in this recipe. Mix 1 part salt with 2 parts sugar and add 2 teaspoons of the salt sugar mixture to each pint jar before sealing. You'll need all the basic equipment.

1. Choose young, tender, freshly gathered peas.

2. Organize and prepare equipment and work area.

3. Wash, shell, then wash peas again. Drain.

4. COLD PACK: Pack the peas loosely into hot pint or quart jars to within 1 inch of the tops. Don't shake or press down; peas need room to expand as they cook. Add 2 teaspoons of sugar salt mixture to each pint, 4 teaspoons to each quart, if desired. Or just add 1/2 teaspoon salt to each pint, 1 teaspoon to each quart, if desired. Pour in boiling water to within 1 inch of tops of jars. HOT PACK: Put peas in a large saucepan, cover with boiling water, and heat to boiling. Boil small peas 3 minutes; larger ones 5 minutes. Drain, rinse in hot water, and drain again. Pack loosely into hot pint or quart jars to within 1 inch of tops. If desired, add 1/2 teaspoon salt to pints, 1 teaspoon to quarts, or use the sugar salt mixture. Pour in boiling water to within 1 inch of tops.

5. Run a slim non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to within 1 inch of tops for hot pack, 1-1/2 inch of tops for cold pack.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids and screw bands as manufacturer directs.

8. Process at 10 pounds pressure, 40 minutes for quarts and pints. Process extra large peas for 10 minutes more. Follow manufacturers directions for your canner.

9. Follow basic steps for steam pressure canning, 10 through 24.

Source: Vegetable Gardening Encyclopedia

2/3 pound To 1 lb -- Makes 1 pint

1. Choose very fresh, tender pods of the same size.

2. Wash well, then snip off the ends, if you wish.

3. Blanch 1-1/2 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook edible pod peas just until heated through and crisp tender, about 2 to 3 minutes.

Source: Vegetable Gardening Encyclopedia

2 pounds To 3 lb -- in pods 1 pint

1. Choose young pods containing tender peas.

2. Wash, shell, and wash again.

3. Blanch 2 minutes in boiling water or steam blanch 3 minutes. Cool; drain well.

4. Tray freezer or pack into containers. Seal, label, and freeze.

5. Cook frozen peas 3 to 5 minutes until heated through.

FREEZING*: Wash, remove defects, slice for serving (not to exceed ½-inch thick). Blanch for 3 minutes, cool in cold water. Drain. Package. For shredded zucchini, wash, remove defects. Shred, drain and package (No need to blanch).

CANNING: Wash squash but do not pare. Trim ends. Cut to make pieces of uniform size. Blanch squash in boiling water 2 to 3 minutes. Pack hot in jars, adding 1 teaspoon of salt per quart, if desired. Cover with boiling water, allowing 1-inch head space.

*Freezing produces a higher quality squash product.