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 Principles of Cookery › PEAS, GREEN, PRESERVED (other ways)
PEAS, GREEN, PRESERVED (other ways)
Fill a tin box with them, pour in a little water which has been salted, put on the cover, which must be soldered, so that the box shall be hermetically tight, and then boil the box. Or, dry the peas in a cool oven, and afterwards hang them up in paper bags. Or, gather the peas on a fine dry day, open the pods on a large clean cloth, and leave the peas for five or six hours exposed to the sun and air. Rub them gently in a rough towel till they are perfectly dry, bottle them as air-tight as possible, and store in a dry place.