Canned Peas
Ingredients
Directions
Prepare the peas
Shell and wash the peas in cold water.
Scald the peas with boiling water, then drain immediately.
Pack the peas into jars, shaking them down well.
Seal and steam
Fill the jars to overflowing with water, adding 1 teaspoon of salt for each quart.
Adjust the covers and place the jars on a rack in the boiler.
Steam the jars for one hour on three successive days.
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
- Young, tender peas
- The main ingredient; their tenderness determines the texture of the finished peas.
- Coarse sea salt (formerly 'bay salt')
- Seasons the peas and helps them keep their flavour in the jar.
The step that matters
Steam the jars for one hour on three successive days. Repeated steaming over several days heats the jars enough to kill microorganisms that survive a single heating, helping the peas keep safely in storage. Skipping a day or shortening the time can leave spoilage organisms alive.
“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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