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Preseeved Peas, Plain

Preserved peas are young peas salted and boiled in a tin, then sealed and stored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preseeved Peas, Plain

Ingredients

Directions

Pack and seal

  1. Procure a pint-size French preserve tin box with a round flat top.

  2. Fill the box with fresh peas, add salt and water.

  3. Solder the top down.

Process

  1. Place the box in a stock pot filled with boiling water.

  2. Boil for 30 minutes, then remove from heat.

Check and store

  1. Once cool, check for leaks.

  2. Reseal if necessary.

  3. Store in a cool place, preferably a cellar.

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 young peas
The main food being preserved; their texture softens during the long heating while they keep their flavour.
Coarse sea salt
Seasons the peas and helps preserve them by drawing out moisture.

The step that matters

Solder the top down and check for leaks. The boiling only preserves the peas if the tin is sealed airtight. Any gap lets air and microbes in after processing, so the seal must be complete before heating and checked once the box has cooled.

“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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