Canned Peas
Ingredients
Directions
Prepare
Shell and wash the peas in cold water.
Scald the peas with boiling water, then drain immediately.
Pack and cover
Pack the peas into jars, shaking them down well.
Fill the jars to overflowing with water, adding 1 teaspoon of salt per quart.
Adjust the covers and place the jars on a rack in the boiler.
Process
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
- Peas
- The main food being preserved; its texture softens as it cooks through during steaming.
The step that matters
Steam the jars for one hour on three successive days. Repeating the steaming on separate days matters because heat from one session may not destroy all bacterial spores. Spores that survive can germinate later, and the next heating kills them before they grow.
“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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