Cooking Preserved Peas
Dear Aunt Daisy, When the peas and beans were plentiful, I preserved several bottles of each, and have had great success. I did them with the boiled water and a little vinegar, and sterilised them over two hours in the oven. What I would like to know is, do you leave the peas in the same water when you heat them up? With the bottles I opened, I strained the water off, put fresh water, and added more salt; but I don’t know whether this is right. Will you please put the reply in The Listener as I don’t always hear your session.
Puzzled
(Kanieri).
I think you did right, " Puzzled." I think it is correct to strain off the water in which the vegetables were preserved, put them into fresh boiling water with a little sugar and salt, and a sprig or two of mint, and boil them for a few minutes, or until soft and like fresh
peas. If they were preserved very young, and seem inclined to go too soft with boiling, you may just heat them in a double saucepan with a piece of butter and the sugar, salt and mint; or in a covered basin standing in a saucepan of water. But I think you will probably find you can boil them for a while. Were you pleased with the flavour of
those you have tried? I am sure you were glad you did try the preserving; it is wonderful to have peas and beans in the middle of winter, isn’t it? We should all be glad to have reports from other people who preserved vegetables in the summer.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410801.2.76.3.1
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New Zealand Listener, Volume 5, Issue 110, 1 August 1941, Page 54
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277Cooking Preserved Peas New Zealand Listener, Volume 5, Issue 110, 1 August 1941, Page 54
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