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
Academics have found proof that recipes existed way back into history, in fact as far into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Moving on, we find a couple of interesting cookery books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new spices and herbs caused a torrent in recipe publications, some of which are now in academic collections. During the following few centuries, the powerful and wealthy houses tried to serve up the most extravagent meals, and as a consequence, chefs and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on our web site. |
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