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To Can Peas, Lima or Shell Beans

A method for canning freshly-picked peas, lima beans, or shell beans using boiled water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Peas, Lima or Shell Beans

Ingredients

Directions

Fill the jars

  1. Fill clean jars with freshly-picked peas.

  2. Fill each jar with boiled and cooled water.

Seal and load

  1. Adjust rubbers.

  2. Lay on covers without screwing them tight.

  3. Arrange jars in a wash-boiler.

Process and finish

  1. Boil continuously for 2.5 hours.

  2. Lift each jar.

  3. Screw tight without removing the cover.

Recipe from a historical cookbook (Internet Archive).

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

Freshly-picked peas
The food being preserved; its texture and flavour are what the sealed jars keep.
Boiled and cooled water
Fills the jar around the vegetables, conducting heat and keeping them submerged during processing.

The step that matters

Boil continuously for 2.5 hours. Sustained boiling heats the peas through, which drives out air and destroys spoilage microbes. If the water stops boiling, the contents may not be heated enough to keep 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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