Hoppin’ John is said to bring a year of prosperity if eaten on New Year’s day, so why not can some up and gift it to your friends and family? This is a great dish to have on your shelf at the ready when you are, because…. well, it’s delicious!
Hoppin’ John ~ Pressure Canning
Yields
7
QuartsPrep time
1
hour30
minutesProcessing time
1
hour30
minutesProcessing time
75
minutes for pintsYields 7 quarts or 14 pints
Ingredients
4 lbs Dried black-eyed peas, soaked overnight or quick soak method
3 Medium onions, chopped
7 cloves Garlic, minced
3 Bell peppers, chopped (your choice of color)
7 slices Bacon, chopped
29 oz Diced tomatoes, fresh or canned
7 tsp Dried parsley
7 tsp Powdered chicken bouillon, *optional
1 3/4 tsp Canning salt
1 tsp Black pepper
Hot water to fill the jars
Directions
- Wash jars, lids and bands in hot soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Divide presoaked peas into 7 quarts, they should be just under half full. Then divide onions, peppers and bacon into each jar. To each jar add: 1 tsp parsley, 1 teaspoon bouillon, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill each jar with boiling water, leaving 1 inch headspace. De-bubble (adding more water to 1 inch headspace if needed), wipe rims with white vinegar, place on lids and bands fingertip tight and add hot jars to simmering canner.
- Process quarts for 90 minutes and pints for 75 minutes.
Recipe Video
