I have some black eyed peas that are cooked. I wanted to can them. Can I water bath them?
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.
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I understand the answer that if the peas are cooked I don't have to water bath them. But then how do I get the jars to seal?
You will have to pressure cook them.
Canning soups and beans use the same type of canning methods. You have two to choose from. One is the water bath and the other is the pressure cooker. Considering the food has been cooked it will need to be done using the pressure cooker to seal the lids.