PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
WASH, drain and shell peas. Wash and drain again. Wash and peel carrots. Wash again. Cut carrots into 1/2-inch slices.
COMBINE peas and carrots in a large saucepan. Cover with boiling water. Bring to a boil and boil 5 minutes.
PACK hot vegetables in hot jars leaving 1 inch headspace. Add 1-teaspoon salt to each quart jar, 1/2-teaspoon to each pint jar, if desired. Add 1-tablespoon snipped chives to each pint jar.
LADLE boiling water over vegetables leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a pressure canner at 10 pounds pressure 40 minutes for pints, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
© All rights reserved.