Plant purple hull peas in your vegetable garden and preserve a batch to enjoy in your favorite recipes. Shell the purple hull peas by snapping off the ends and popping open the hull. Remove the peas and put them into a bowl. Rinse the peas under running water and set them aside. Use about 1 pound of peas per pint jar, or 2 pounds per quart jar.
Boil enough water in a large pot to cover the peas in all of your jars. Place the jar rack that came with your pressure canner into the canner. The rack keeps the jars from touching the bottom of the canner and breaking under pressure. Add a few inches of water to your pressure canner, following the manufacturer's directions.
As members of the cow pea family, purple hull peas are relatives of black-eyed peas. Originally from Africa, purple hull peas probably made their way to the United States via the slave trade. Initially food for slaves and livestock, purple hull peas eventually became a staple food in the South.
Warm the water on low heat while you prepare your peas for canning. Fill the jars with peas, leaving about 1/2 inch of headspace for expansion in pint jars and 1 inch of headspace in quart jars. Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars, if desired.