Peas
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- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Those which are not fully grown are best for canning.
- Shell, blanch 5 to 10 minutes and cold-dip.
- Pack in jar, add 1 teaspoonful of salt and cover with boiling water.
- If the jar is packed too full some of the peas will break and give a cloudy appearance to the liquid.
- Put on rubber and top and adjust top bail or screw top on with thumb and little finger.
- Sterilize 180 minutes in hot-water bath.
- Remove, complete seal and cool.
Plating
Cookware for this recipe
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Saucepan