Preserved Green Peas
Ingredients
Directions
Prepare the peas
Boil the shelled peas in lightly salted water until three-quarters cooked.
Drain the peas and dry them on a towel.
Once cold, place the peas into quart tin cans.
Seal and process
Cover the peas in the cans with cold boiled water, adding a little salt and a pinch of carbonate of soda to each can.
Seal the cans hermetically.
Boil the sealed cans in a hot water bath for two hours.
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 green peas
- Provide the vegetable itself, which is softened by cooking and then preserved in the can.
- Carbonate of soda
- Keeps the peas green and firm by making the cooking liquid slightly alkaline.
The step that matters
Boiling the peas until three-quarters cooked. Stopping short of full cooking leaves room for the peas to finish softening during the long sealed process. Overcooking first would leave them mushy and soft after canning.
“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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