Instructions: Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

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 saucepot. Cover with boiling water and boil 5 minutes.

Pack hot vegetables in hot jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar. Place 1 tablespoon snipped chives in each pint jar.

Carefully ladle hot cooking liquid or boiling water over vegetables, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints for 40 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturers recommendation.

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