Preserving Peas
AKE sure the peas are young. Boil in saucepan for 5 to 10 minutes; then plunge into cold water for 1 minute. If tied in muslin bags they are easy tc lift in and out. Fill them into clean jars, and cover with water which has been boiled with a little salt and sugar for 5 minutes. Allow 1 teaspoon salt and 1 dessertspoon sugar to each 2 cups of water. Put 1442 dessertspoons vinegar or lemon juice into each quart jar. Put lid on loosely and sterilise in water-bath for 2 hours. The water in the pan must NO% stop boiling. Screw lids down tightly, and leave standing in the water 24 hours. Then bring water to boil again, and give one hour’s boiling. The peas must have 3 hours altogether in the 2 boilings, with a 24 hours interval in between. See that the seal is perfect.
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New Zealand Listener, Volume 6, Issue 142, 13 March 1942, Page 22
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151Preserving Peas New Zealand Listener, Volume 6, Issue 142, 13 March 1942, Page 22
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