To Can Peas
Ingredients
Directions
Prepare
Fill glass jars with uncooked peas.
Pour cold water into the jars until they are full to the top.
Lay the tops on the jars.
Process
Place straw or hay in the bottom of a wash boiler.
Stand the jars in the boiler or in a wire frame.
Pour cold water around the jars to half cover them.
Put the boiler over moderate heat, cover with a lid, and boil for three hours.
Seal and store
Remove the jars, ensuring each is filled with boiling water to overflowing.
Screw the covers on tightly and let them cool in a place away from air.
Once cool, tighten the covers again, wipe the jars, and store them in a dark, cool, dry place.
If peas shrink during cooking, empty one jar to fill the others.
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
- Uncooked peas
- Make up the bulk of each jar and are the food the long boil preserves.
- Cold water
- Fills the jars and surrounds them, carrying heat evenly during the long boil.
The step that matters
Topping each jar with boiling water to overflowing. Filling jars to the brim with boiling water drives out trapped air. As the jars cool, the remaining air contracts, helping the lids seal and the contents keep.
“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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