Canned Peas
Ingredients
Directions
Prepare
Shell and wash the peas in cold water.
Scald the peas with boiling water and drain immediately.
Pack and process
Pack the peas into jars, shaking them down well.
Fill the jars to overflowing with water, adding 1 teaspoon of salt per quart.
Adjust the covers and set the jars on a rack in the boiler.
Steam for one hour on three successive days.
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
- Peas
- Form the main body of the dish; their tenderness determines the final texture after processing.
- Salt
- Seasons the peas and adds flavour to the water filling each jar.
The step that matters
Scald the peas and drain immediately. Brief blanching with boiling water partly softens the peas and inactivates enzymes that would otherwise degrade colour, flavour and texture during storage. Prolonged heating or delayed draining can overcook them.
“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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