Canned Peas
Ingredients
Directions
Prepare and pack
Shell the fresh peas.
Fill jars with the shelled peas, packing them well.
Pour cold water into the jars until full.
Seal the jars tightly.
Boil
Boil the sealed jars for three hours, similar to canning corn.
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 peas
- The main ingredient, providing the vegetable flavor and tender texture of the finished peas.
- Cold water
- Fills the jars so the peas are fully covered by liquid during processing.
The step that matters
Boil the sealed jars for three hours. Peas are low-acid, so a simple boiling water bath may not reach the temperature needed to destroy botulism-causing spores. Pressure canning is the established method for low-acid vegetables.
“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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