Canned Peas
From Domestic science, principles and application, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 85. The excerpt below is the record exactly as published.
then seal and cook 45 minutes. Repeat the cooking on 2 successive days for 60 minutes each time. 4. String Beans Method. — Remove the strings and wash the beans thoroughly. Boil the beans for 15 minutes and drain well. Fit into the jars and cook 15 or 20 minutes before sealing; then seal and cook for 60 minutes. Repeat the cooking CANNING VEGETABLES 201 in the can on 2 successive days for a period of 60 minutes each day. 5. Corn Method. — Cut the grains from the cob and scrape the cobs. Cook the corn for 15 to 20 minutes, seal, and cook in the cans 45 to 50 minutes. Cook again for 60 minutes on 2 successive days. 6. Peas Method. — Shell the peas and boil 15 minutes. Remove the wrinkled peas and can the good ones. Cook for 15 minutes in the cans before sealing; then seal and cook 45 minutes. Repeat cooking the next 2 days for 60-minute periods
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