Preserved Peas. Plain
Ingredients
Directions
Prepare
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 securely.
Cook and cool
Place the box in a stock pot.
Fill the pot with boiling water.
Boil for 30 minutes.
Remove the pot from heat.
Allow the box to cool.
Check the box for leaks.
If any leaks are found, solder them over again.
Store
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
- The food being preserved, cooked whole inside the sealed tin.
- French preserve tin box
- Airtight container that holds the peas while they are boiled and stored.
The step that matters
Soldering the top securely. A tight seal keeps air and microbes out during storage. Any leak lets spoilage in, so check after cooling and re-solder any leak before storing the peas.
“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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