Green Peas For The Winter
Preserved Peas (Without rubber rings). Preserve young but matured peas. Old peas will not become young and tender by preserving. (1) Cook them for five minutes in boiling water without sugar or salt. (2) Strain into colander and run cold water over to cool them. (3) Pack into clean jars, not too tightly, and fill up with boiled, cooled water. (4) Add a dessertspoon of sugar, 12 teaspoon salt, and a tablespoon vinegar or lemon juice to each quart jar. The acid is most important, as bacteria do not live in acid. Put lids on loosely, place jars in water-bath, and bring the water slowly to the boil, Keep the water at boiling point for 3 hours. Then take out jars one by one, and immediately pour on an inch of hot fat (half beef and half mutton), then paste over two thicknesses of paper covered with flour and water paste. To use, boil in the usual way, adding mint, and wget and salt to taste, The Water Bath:-This may be the copper, or a boiler, or a kerosene tin cut lengthwise. If no lid, improvise one, and further cover with a folded sack or bag, to keep in steam. Never allow the jars to touch the bottom or sides of boiler. Stand them on folded cloths, or papers, or on slats of wood made into a little platform, and put paper or cloth between the jars and the sides, and also each other.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19421224.2.31.3
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New Zealand Listener, Volume 8, Issue 183, 24 December 1942, Page 15
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249Green Peas For The Winter New Zealand Listener, Volume 8, Issue 183, 24 December 1942, Page 15
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