Canning Green Hull and English Sweet Peas

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Green Hull or English Sweet Peas, scientifically known as Pisum sativum var. macrocarpon, have a rich history that dates back centuries.

Sweet peas are believed to have originated in the Mediterranean region, specifically in the area that is now modern-day Greece and Italy. They were cultivated as early as 300 to 400 BC. They were later introduced to England in the 17th century. Initially, they were grown primarily for their edible pods rather than their seeds, which were considered too starchy for consumption.

In the 18th century, selective breeding efforts began to focus on developing varieties with sweeter peas and more tender pods. This marked the transition from sweet peas primarily being used as a vegetable to being appreciated as a delicacy in their own right.

Sweet peas gained immense popularity during the Victorian era in England. Their delicate fragrance and vibrant colors made them a favorite among gardeners and floral enthusiasts. They were extensively bred for their ornamental qualities, leading to the development of numerous cultivars with a wide range of colors and patterns.

Today, sweet peas are cultivated worldwide for both their edible peas and their ornamental flowers. Varieties with green hulls, also known as English peas, are grown for their plump, sweet peas enclosed in tender pods. They are enjoyed fresh, frozen, or canned, and are a versatile ingredient in various cuisines.

Overall, the history of green hull or English sweet peas reflects their journey from a humble vegetable to a beloved garden staple and culinary delight.


Canning Green Hull and English Sweet Peas

Makes approx. 7 quarts or 14 pints

To enjoy your home-canned sweet peas, simply pop open a jar lid, empty into a saucepan, and heat them gently until warmed through. Season with a pinch of salt and pepper to taste. Serve as a side dish alongside your favorite main course, or incorporate them into salads, soups, or casseroles for added flavor and nutrition. Their tender texture and sweet flavor will complement a variety of dishes, adding a delightful touch of freshness to your meals.


  • 32 pounds of pea pods
  • Water
  • Salt (optional)


  1. Wash pea pods, drain, and shell the peas. Rinse the peas in a colander in the sink and set aside.
  2. Raw pack peas into jars leaving a 1-inch headspace. Next ladle water over top the peas being sure to maintain the 1-inch headspace.
  3. Wipe each jar rim with a washcloth dipped in vinegar. Next, add lid and ring and hand tighten.
  4. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quarts and pints for 40 minutes.

Be sure to allow your jars to rest for a minimum of 5 minutes after removing the canner lid. Also, do note I did not add salt to the recipe. Salt is not required, it is optional. If you wish to add salt to your fresh hulled peas in a jar, you may add 1 teaspoon for each quart and 1/2 teaspoon for each pint.

Happy Canning!
Diane, The Canning Diva®

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