Peas or Shelled Beans
Ingredients
Directions
Prepare the jars
Shell the peas or beans and wash them.
Pack the peas or beans into jars, shaking them down as you go.
Process and seal
Place the jars over lukewarm water on a rack.
Cover the jars and heat until the water boils.
Fill each jar to overflowing with boiling salted water.
Cook until the vegetables are tender.
Adjust the rubber seals and place the lids on the jars.
Cook for an additional 10 minutes.
Remove the jars and tighten the lids.
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 peas or shelled beans
- Provides the vegetable body that softens and becomes tender during cooking.
The step that matters
Fill each jar to overflowing with boiling salted water. Filling the jars to the top with boiling liquid drives out trapped air and keeps the vegetables fully covered. This helps the lids seal properly and keeps the contents submerged during processing.
“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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