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

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