Canned Peas
Ingredients
Directions
Prepare the cans
Select fresh, tender peas and pod them.
Fill glass cans with peas, shaking to pack them tightly.
Add enough clean cold water to fill the cans, leaving room for gas to escape.
Screw on the tops tightly, but not as tight as for long-term storage.
Process the cans
Place the cans in a pot of cold water, ensuring the water covers them completely.
Boil the cans steadily for three hours without letting the water stop boiling.
Store
Store the cans in a dry, dark closet.
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
- They are the food being preserved, and their texture softens during the long boil.
The step that matters
Keep the water boiling for the full three hours. Sustained boiling heats the contents through the whole can. If the water stops boiling, the peas may not reach a temperature high enough to preserve them 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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