I followed instructions to a T for canning purple hull peas. Pressure cooked at 10 lbs. for 40 minutes. After about 3 or 4 days all of them are jelled like. They are still sealed I ate some and they tasted fine. They are about 3 weeks old now. I'm just wondering is this normal or not. I did some squash at the same time and the same way and they did not jell.

If they jelled, they were over-cooked a tad. I have never pressure cooked before my canning process of using jars. Did you use jars, or zip lock bags ?