Okay, I either planted too many or I just REALLY must like Asian-type peas.
What is now enough, will likely soon become too much. So, is there a recipe for pickling these? I’d like them to stay crunchy, if possible. Or, do people not do this because they just fall apart when cooked or…?
I don’t can, that is, I haven’t canned. I do make fridge jellies and “applesauce” about 2 or 3 pints at a time. They live in the fridge till eaten.