Green Peas
Ingredients
Directions
Blanch the peas
Boil salted water in a pot.
Add the peas and cook for 3 minutes.
Strain the peas and fill glass jars.
Fill and process
Pour cold water into the jars to remove air bubbles.
Place jars in the oven with a pitcher of water.
Light the oven and leave for 2 hours.
Fill each jar with hot water and seal.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fresh green peas
- The vegetable being preserved; brief cooking softens it so it stays tender through long processing.
The step that matters
Fill each jar with hot water and seal. Heat drives air out of the jar and creates a partial vacuum as contents cool, which helps the lid seal. Trapped air left behind can spoil the peas.
“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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