Preserved Peas, Plain
Ingredients
Directions
Prepare the tin
Procure a pint-size French preserve tin box with a round flat top.
Fill the box with fresh young peas.
Add 1 teaspoon of coarse sea salt and ½ cup of water.
Solder the top down and place the box in a stock pot.
Process and store
Fill the pot with boiling water and boil for 30 minutes.
Remove from heat and let the boxes cool.
Check for leaks and solder any leaky parts.
Store the peas in a cool place, preferably a cellar.
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
- Provide the main food being preserved, with texture that softens during the long boil.
- Coarse sea salt
- Seasons the peas and helps draw out moisture and preserve their flavour.
The step that matters
Check for leaks and solder any leaky parts. A tin that is not fully sealed lets air and microbes in, so the peas can spoil in storage. Any leak must be found and fixed before the tins are kept.
“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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