Green Peas, Canned
Ingredients
Directions
Prepare the peas
Shell and pick over the peas, then place them in cold water.
Pour off any floating debris and drain the peas in a colander.
Fill and seal the cans
Fill the cans with peas and add enough cold water to just cover them.
Add 1 teaspoon of salt for each pint of peas.
Cover the cans and seal them tightly.
Place the sealed cans in a large boiler with enough cold water to cover them.
Cook
Heat slowly and boil for 30 minutes.
Remove the cans and puncture a small hole in the top of each can to release steam.
Quickly seal the holes and 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 peas
- Form the main body of the canned product, providing the texture and flavor being preserved.
- Coarse sea salt
- Seasons the peas and adds flavor to the canned contents.
The step that matters
Puncture the cans to release steam, then reseal quickly. Steam trapped inside a sealed can builds pressure during heating. Venting it before the second boil lets the cans release that pressure, and resealing promptly keeps air out so the contents stay sealed and protected.
“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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