Green Peas
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Blanch the peas
Boil salted water in a pot.
Add the peas and cook for 3 minutes to preserve their color.
Use a strainer to remove the peas and fill glass jars.
Jar and prepare
Pour cold water into the jars to remove air bubbles.
Bake and seal
Place the jars in a 300°F (150°C) oven with a pitcher of water.
Light the lamp and leave for 2 hours.
Fill each jar with hot water and seal.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fresh green peas
- The main ingredient, whose color is kept bright by brief blanching in salted water.
The step that matters
Add the peas and cook for 3 minutes. Green color comes from chlorophyll, which breaks down with prolonged heat. A short cook in boiling water keeps the peas bright, while longer cooking dulls the color and softens the texture.
“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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