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To Preserve Peas or Broad Beans

This recipe preserves peas or broad beans by boiling them in salted water and storing them in sealed bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Preserve Peas or Broad Beans

Ingredients

Directions

Prepare the brine

  1. Boil 1 quart of water with 1 oz. of salt for 20 minutes.

  2. In a separate pan, bring some of the salted water to a boil.

Pack the bottles

  1. Add enough peas or beans to fill one or two preserve bottles and boil for about 5 minutes.

  2. Lift the peas or beans with a strainer and fill them into the bottles.

  3. Pour the boiling salted water over the peas or beans in the bottles.

  4. Seal the bottles carefully to exclude air.

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

Peas or broad beans
Are the vegetable being preserved, so their texture and color depend on the brief boiling and sealing.
Salt
Seasons the brine and helps preserve the vegetables by drawing out moisture and limiting microbial growth.

The step that matters

Seal the bottles carefully to exclude air. Air left in the bottle allows oxygen to reach the vegetables and microbes to grow, so a tight seal with the boiling brine filling the bottle is what keeps the peas stable during storage.

“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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