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 4 Dried black-eyed peas, soaked overnight or quick soak method
3 3 Medium onions, chopped
7 cloves 7 Garlic, minced
3 3 Bell peppers, chopped (your choice of color)
7 slices 7 Bacon, chopped
29 oz 29 Diced tomatoes, fresh or canned
7 tsp 7 Dried parsley
7 tsp 7 Powdered chicken bouillon, *optional
1 3/4 tsp 1 3/4 Canning salt
1 tsp 1 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.
Got all my ingredients today. Will soak peas tonight and can tomorrow. Can’t wait.
Wonderful!!
I’m fixing this now!!! I’m really excited since I haven’t been canning very long. This is what I’ve run into though. I used 4 1lb bags of black eyed peas like it said, but filling the quart jars just under half full, it took 14 quarts!!! I’m not complaining, more for my pantry, but did anyone else have this happen?