Quarts: Approximately 31-1/2 pounds (in pods) is needed per canner load of 7 quarts

Pints:  Approximately 20 pounds is needed per canner load of 9 pints
          (Note: A bushel weighs 30 pounds and yields 5 to 10 quarts –
          an average of 4-1/2 pounds per quart)

Select filled pods containing young, tender, sweet seeds. Discard diseased pods. Shell and wash peas. Add 1 teaspoon of salt per quart jar, if desired. 

Hot pack. Cover with boiling water. Bring to a boil in a saucepan, boil 2 minutes. Fill jars loosely with hot peas, add cooking liquid, leaving 1-inch headspace.

Raw pack. Fill jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas. Adjust lids. 

For both hot or raw packs:
In a dial gauge pressure canner, process pints and quarts for 40 minutes at 11 pounds of pressure.
In a weighted gauge canner, process pints and quarts for 40 minutes at 10 pounds of pressure, if at 0 to 1000 ft in altitude, if above 1000 ft in altitude, process for 40 minutes at 15 pounds of pressure. 

Source: University of Missouri Extension, Quality for Keeps, How to Can Fresh Vegetables http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1454.htm
Fruitful Canning http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1455.htm