The separation of peas by hand for canning requires so much labor in comparison to the machine methods used in commercial establishments that there is not as much saving in the home canning of peas as with many other vegetables. It is possible to save any surplus which there may be, and often there is a good deal, and by careful work an extra-fine product may be obtained by home canning. Care must be exercised, however, to use only tender peas. Shell immediately after picking, and blanch five minutes or so - just enough to wrinkle the skin slightly; two minutes may be sufficient with small tender peas. Use a combination brine containing 2 1/3 ounces of salt and 3 1/2 ounces of sugar to the gallon; process for 25 to 30 minutes at 10 pounds pressure, where hot water only is available for processing, add to the brine as above 7 ounces of lemon juice per gallon and process for 45 minutes to 1 hour.