Description
A method for preserving hoppin’ john through canning.
Ingredients
Scale
- 2 cups black-eyed peas
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 1 cup cooked ham, diced (optional)
Instructions
- Soak black-eyed peas overnight.
- Drain and rinse peas.
- In a pot, sauté onions, bell peppers, and garlic.
- Add peas, broth, salt, black pepper, cayenne, and bay leaves.
- Bring to a boil, then simmer for 1 hour.
- Add ham if using and cook for another 10 minutes.
- Prepare canning jars and lids.
- Fill jars with hoppin’ john mixture leaving 1-inch headspace.
- Seal jars and process in a pressure canner for recommended time.
Notes
- Adjust seasoning to taste.
- Store canned jars in a cool, dark place.
- Use within one year for best quality.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Canning
- Method: Pressure Canning
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: canning hoppin john, southern food, preservation