Green Peas
Ingredients
Directions
Cook the peas
Boil salted water in a pot.
Add the peas and cook for 3 minutes.
Strain the peas and fill glass jars.
Jar and seal
Pour cold water into the jars to remove air bubbles.
Place jars in the oven with a pitcher of water.
Light the oven and leave for 2 hours.
Fill each jar with hot water and seal.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Green peas
- The main vegetable, providing the bulk, color and soft texture of the preserved jar contents.
The step that matters
Heating the sealed jars. Low-acid vegetables like peas need sustained, validated heat, such as pressure canning, to destroy Clostridium botulinum spores. An oven left on for a set time does not reliably reach or hold that heat, so the seal alone does not make the jars safe.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.