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Preserve

Bottled Peas

A method for preserving green peas in jars using brine and heat processing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peas and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,005 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Bottled Peas

Ingredients

Directions

Prepare

  1. Wash the pea pods thoroughly in cold water or a very weak solution of potassium permanganate.

  2. Shell the peas and blanch them in boiling water for 1-2 minutes, depending on their size.

  3. Dip the peas in cold water for 1 minute.

Pack and sterilize

  1. Pack the peas loosely into jars, leaving 1 inch from the top, and cover completely with brine.

  2. Place the jars in a sterilizer and bring to 212°F (100°C) as quickly as possible.

  3. Maintain this temperature for 1.5 hours.

  4. If necessary, top up with boiling brine and re-sterilize for 20 minutes.

Finish

  1. Cool, test, and store the jars.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peas + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green peas
Form the main body of the canned product, providing the vegetable texture and flavor.
Lemon brine
Covers the peas in the jars, carrying flavor and keeping the peas submerged during sterilizing.

The step that matters

Maintain the sterilizer temperature for the full time. Peas are low-acid, so the jars must reach and hold 212°F for the full period to destroy spoilage microbes. Shortening the time or letting the temperature drop can leave the jars unsafe 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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