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Peas

Shell the peas as soon as taken from the vines, wash and pack into jars, shaking down meanwhile. Set the cans over lukewarm water on the cloth-covered rack or on the bits of wood in the canner, put on the cover, and let stand until the water boils; then fill each jar to overflow with boiling water and cook until the peas are nearly tender; adjust the rubbers, add boiling water, and set the lids in place; let cook ten minutes, then tighten the lids.