To can Peas

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Boil fresh picked young peas in salt water until tender. Drain, Pack in sterilized, air-tight cans. Cover with fresh water that has been seasoned with 1 teaspoon of salt and 1 of sugar to each quart of peas. Seal air-tight. Place in steamer in a bath of cold water. Let slowly come to the boiling point and boil 35 minutes, counting from the time it begins to boil. Place out of draft to cool, pouring melted beeswax over the rubbers.