Preserved Green Peas
Ingredients
Directions
Prepare the peas
Shell the peas and ensure they are uniform in size.
Boil the peas in lightly salted water until three-quarters cooked.
Drain the peas and dry them on a towel.
Can
Once cool, place the peas into quart tin cans.
Cover the peas with cold boiled water, adding salt and carbonate of soda to each can.
Seal the cans hermetically.
Process
Boil the sealed cans in a hot water bath for two hours.
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
- Form the main body of the dish, becoming tender when cooked through.
- Carbonate of soda
- Raises the alkalinity of the brine, helping peas stay bright green and soften during processing.
The step that matters
Boil until three-quarters cooked. Stopping at three-quarters lets the peas finish cooking inside the sealed can, so they do not turn mushy. Uniform sizing keeps them cooking evenly.
“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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