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Pkesebved Green Peas

Green peas partly boiled, packed into cans with cold water, salt and baking soda, then sealed and processed in a hot water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pkesebved Green Peas

Ingredients

Directions

Prepare

  1. Shell and wash the peas, ensuring they are uniform in size.

  2. Boil the peas in lightly salted water until three-quarters cooked.

  3. Drain the peas and dry them on a towel.

Pack and seal

  1. Once cooled, pack the peas into quart-sized cans.

  2. Cover the peas with cold boiled water.

  3. Add salt and baking soda to each can.

  4. Seal the cans tightly.

Process

  1. Boil the sealed cans in a hot water bath for 2 hours.

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

Fresh green peas
The main ingredient, providing the bulk, texture and flavor of the finished dish.
Coarse sea salt
Seasons the peas and brings out their natural sweetness.
Baking soda
Raises the alkalinity of the liquid, helping peas keep a bright green color and soften during cooking.

The step that matters

Processing in the hot water bath. Peas are a low-acid food, so the sealed cans must be heated long enough to destroy harmful microorganisms. Too little time or heat can leave them alive inside the sealed can.

“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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