1 no ingredients
Directions
It is recommended that sugar snap and Chinese edible pods be frozen
for best quality.
Quantity: An average of 31-1/2 pounds (in pods) is needed per canner
load of 7 quarts; an average of 20 pounds is needed per canner load
of 9 pints. A bushel weighs 30 pounds and yields 5 to 10 quarts--an
average of 4-1/2 pounds per quart.
Quality: Select filled pods containing young, tender, sweet seeds.
Discard diseased pods.
Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to
the jar, if desired.
Hot pack--Cover with boiling water. Bring to a boil in a saucepan,
and boil 2 minutes. Fill jars loosely with hot peas, and add cooking
liquid, leaving 1-inch headspace.
Raw pack--Fill jars with raw peas, add boiling water, leaving 1-inch
headspace. Do not shake or press down peas.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Peas in a dial-gauge pressure
canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time:
40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Peas in a weighted-gauge
pressure canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time:
40 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipes
Canning Peas (Green Or English~ Shelled) Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, in fact as far as ancient Egypt, and maybe further still. Having said that, sadly, these ancient recipes were just very simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During the time of the Romans a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient cooks made use of many different aromatic flavours, including some familiar names for example basil, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in publications on food, the majority of which are now in private libraries. Over the succeeding few centuries, the upper-class families of Europe tried to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Canning Peas (Green Or English~ Shelled) recipe.
