Peas
Ingredients
Directions
Prepare
Shell the peas.
Blanch for 5 to 10 minutes and then cold-dip.
Pack and seal
Pack the peas into a jar.
Add 1 teaspoon of salt and cover with boiling water.
Seal the jar with a rubber top and adjust the bail or screw top.
Sterilize and cool
Sterilize in a hot-water bath for 180 minutes.
Remove jars, complete the seal, and cool.
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 peas
- The main vegetable being preserved; blanching first helps set their color and texture.
The step that matters
Sterilize in a hot-water bath. Peas are low in acid, so they need sustained heat to destroy spoilage microbes. Holding the jars at temperature for the full time is what makes the sealed jar safe to store.
“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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