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Preserved Green Peas

Preserved green peas are canned after boiling, drying, and sealing with salt, baking soda, and cold boiled water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserved Green Peas

Ingredients

Directions

Prepare

  1. Shell the peas and ensure they are uniform in size.

  2. Boil the peas in lightly salted water until three-quarters cooked, then drain.

  3. Dry the peas on a towel and let them cool.

Can and seal

  1. Place the peas in quart tin cans.

  2. Cover the peas with cold boiled water, adding salt and baking soda to each can.

  3. Seal the cans hermetically and boil them in a hot water bath for two hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh green peas
Form the main body of the preserve, softening to a tender texture during cooking.
Coarse sea salt
Seasons the peas and helps preserve their flavor in the packing liquid.
Baking soda
Raises the pH of the peas, helping them keep a bright green colour and softer texture.

The step that matters

Seal the cans hermetically. A tight seal keeps air and microbes out during the long hot water bath. A leaky can can spoil, so the seal must be secure before processing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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