Beans or Peas
Ingredients
Directions
Prepare
Fill the cans with shelled peas prepared for cooking.
Seal the covers on the cans.
Process the cans
Boil the cans in a kettle for 3 hours.
Remove the cans.
Make a hole with a nail to let the air out.
Seal the hole closed and boil for an additional 2 hours.
Soak in warm water briefly.
Serve
Cook and season like fresh peas, adding a small amount of baking soda.
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 peas
- Provide the main vegetable body and flavour that the canned peas are meant to preserve.
- Saleratus (baking soda)
- Raises the alkalinity of the cooking water, helping peas soften and keep their green colour.
The step that matters
Making the hole to release air before the second boil. Air trapped in the sealed can expands and builds pressure during heating. Venting it with a nail before the extra boil lets the can be sealed again safely.
“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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