Preserving Beans and Peas

New Zealand Listener, Volume 18, Issue 459, 9 April 1948, Page 22

Preserving Beans and Peas

Dear Aunt Daisy, Listening to you this morning about methods for preserving peas, you do not recommend preserving peas unless done by the hot water bath method for 3 hours. May I pass on my way of doing

peas which have kept perfectly for 12 months and longer. Runner beans done in this manner keep perfectly also and do not taste salty like those done by the salt and sugar way. To preserve Peas and Beans: To every quart of water.add 1 tablespoon salt (not iodised), 1 tablespoon sugar and 2 tablespoons* vinegar. Boil for at least 10 minutes, then add peas (shelled) and cook. Then put in preserving bottle, overflow with boiling brine that the peas’ were cooked in and seal immediately. Fill one bottle at a time. I have nev had a failure with this method. Before sealing bottles remove air bubbles by running knife around inside of bottle. When ready to use pour off liquid, wash well, add sprig of mint and boil up.

Mrs.

V.

C.

Thank you very much. I am going to try your method myself. Of course 1 have to be very careful indeed, both in broadcasting and in publishing, to advise only such methods as are perfectly safe. The three-hours’ processing for peas and beans and corn (non-acid vegetables), is the only safe method to guard against any possibility of Botulinus poisoning, which is always fatal, However, this form of food poisoning has not shown itself in New Zealand; and provided that the vegetables have acid added in the processing (vinegar or lemon-juice) and that they are boiled again for 10 minutes before eating, they really should be safe, although I may not recommend the method. Never taste preserved vegetables that seem the least bit doubtful; but throw them away. Factory-canned vegetables are safe because they are Processed at so much greater heat that all bacteria are killed. When I try your method I shall boil the peas before eating, just to be consistent and safe.