TO PRESERVE PEAS
Select tender, young peas, shell them, then cook tor 5 minutes in boiling water. If tied -in a piece of muslin or cheese cloth, they are easy to lift out. Plunge into cold water for a minute, then pack into jars, and fill up with cool boiled water, to which 1 teaspoon of sugar has been added to every pint. It is better to omit the salt, as it has a tendency to harden the peas. Add also about a dessertspoon of vinegar or lemon-juice to each quart jar. Adjust the rubbers and screw on the lids loosely. In the case of a spring top jar, adjust the clamp, but do not fasten it down. Pack the jats in the boiler and sterilise for 2 hours at boiling point. Tighten the covers of the jars and leave to coo] in the boiler for 24 hours. The following day, sterilise again for 1 hour, loosening the lids by a halt-turn backwards. Then screw down the lids tightly or fasten down the clamps of the springtop jars and put away in a cool dryplace. When using they must have at least 15. minutes boiling before serving to guard against botulinus poisoning.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19471226.2.44
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New Zealand Listener, Volume 18, Issue 444, 26 December 1947, Page 23
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202TO PRESERVE PEAS New Zealand Listener, Volume 18, Issue 444, 26 December 1947, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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