Food Science Universe (FSU)

Canning of Peas (English)

Peas, like spinach, are low acid food and require high temperature under pressure for heat processing.


  • Pea Huller
  • Screens
  • Stainless Steel Kettle
  • Salt
  • Glass Jar
  • Exhaust Box
  • Retort


  • Select well-swollen pods filled with young tender peas.
  • Remove the pods by hand or shelling with pea huller.
  • Grade the peas by passing through screens of appropriate size.
  • Blanch the peas for 1.5-2 minutes in steam or by dipping in boiling water containing 0.01% SMC apple green colour.
  • Cook the peas and place them in a solution containing common salt (2% salt) and household sugar (6-8%). The young, tender peas will float in this solution.
  • Collect and wash the tender peas with water.
  • Sort to remove off-colored, split peas and undesirable trash. Fill the cans and add brine solution at 71 °C leaving a headspace of 1/4″ to 3/4″.
  • Exhaust the cans to can center temperature of 78 °C by passing through an exhaust box and seal immediately with a double seamer.
  • Heat process in a retort at 121 °C for 15 and 20 minutes when packed in No. 2 cans or glass jars respectively.
  • Cool the cans or jars rapidly to 43 °C, label and store in a cool dry place.


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