Peas, Green, Bottled
Ingredients
Directions
Fill and seal
Shell the peas.
Place them in dry wide-mouthed bottles.
Shake them to minimize space.
Cork the bottles tightly.
Seal the corks.
Bury the bottles in the driest part of the garden.
Retrieve them as needed.
Pack and cork again
Choose large, fully grown peas.
Place them in dry bottles.
Shake the peas down.
Cork securely.
Cover the corks with bladder.
Boil and store
Tie a wisp of hay around the lower part of the bottles.
Place the bottles side by side in a large saucepan.
Add cold water to reach their necks.
Heat the saucepan.
Boil for two hours.
Remove from heat without taking out the bottles until the water is cold.
Seal the corks.
Store in a cool, dry place.
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
- The vegetable being preserved; sealed airtight in the bottles, it keeps for later use.
- Bladder
- Covers the corks to keep air out of the bottles.
- Hay
- Cushions the bottles and keeps them from knocking against each other.
The step that matters
Let the bottles cool in the water. Moving glass suddenly between hot and cold causes thermal shock and can crack it. Leaving the bottles in the water while it cools lets the temperature and pressure change gradually, keeping the seal intact.
“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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