Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › The Laundry › KEEPING PEASE FOR WINTER USE
KEEPING PEASE FOR WINTER USE
Shell, throw into boiling water with a little salt, boil five or six minutes, drain in a colander and afterwards on a cloth, until completely dried, and place in air-tight bottles. Some use widemouthed bottles, not quite filling them, pouring over fried mutton fat so as to cover the pease, and cork tightly, securing the cork with resin or sealing wax. When used, boil until tender, and season with butter.