Green Peas, Canned
Ingredients
Directions
Prepare the peas
Shell and pick over the peas.
Soak the peas in cold water.
Pour off any floating debris.
Drain the peas in a colander.
Fill and seal the cans
Fill the cans with peas.
Add enough cold water to just cover the peas.
Add 1 teaspoon of salt for each pint of peas.
Cover the cans.
Seal the cans tightly.
Process in the boiler
Place the cans in a large boiler.
Cover the boiler with cold water.
Heat the boiler slowly.
Boil for 30 minutes.
Remove the cans.
Puncture a small hole in the top of each can to release steam.
Reseal the cans quickly.
Return the cans to the boiler.
Boil for an additional 30 minutes.
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
- Flat pod green peas
- Form the main body of the canned vegetable, cooked until tender during processing.
- Coarse sea salt
- Seasons the peas and flavors the packing water.
The step that matters
Puncture a small hole in each can to release steam. Sealed cans trap steam during heating, and pressure can build inside them. Venting the steam before resealing lets the pressure release so the cans do not burst or seal improperly during the second boil.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.