I want to preserve a large amount of peas in glass jam jars. (I have lots
of jam jars and this year we were going to make some jam, obviously not
going to happen)

Any advice? Please.
Thanks
Baz

Baz wrote:

I want to preserve a large amount of peas in glass jam jars.

Peas are low acid, and must be pressure canned for safety, so the jars need
to be a type that will survive this and also fit whatever canning lids are
available.
In my own opinion, canned peas aren't fit to eat, though people who grew up
with them don't agree.
Is freezing an option?


--
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/4 in upstate New York, 1420' elevation. NY WO G

Gary Woods wrote in
:

Baz wrote:

I want to preserve a large amount of peas in glass jam jars.

Peas are low acid, and must be pressure canned for safety, so the jars
need to be a type that will survive this and also fit whatever canning
lids are available.
In my own opinion, canned peas aren't fit to eat, though people who
grew up with them don't agree.
Is freezing an option?



Well, I love canned peas. Difference of opinion.
I suppose I could freeze them, but I want to jar them. If it is not safe to
do so then I will just have to freeze them, but they are large, over ripe
peas.

Thankyou, Gary, and best wishes.
Baz

"Baz" wrote in message
...
I want to preserve a large amount of peas in glass jam jars. (I have lots
of jam jars and this year we were going to make some jam, obviously not
going to happen)

Any advice? Please.
Thanks
Baz



Dry them. This is the traditional way. Never had "mushy peas?"

Sacha wrote in :


Perhaps they'd be better made into soup and frozen that way, if
they're over large?

Never even thought of that, Sacha.

Have you got a url for me? Or recipe?

Thanks
Baz

"harryagain" wrote in news:jtuvqb$fg0$1@dont-
email.me:


"Baz" wrote in message
...
I want to preserve a large amount of peas in glass jam jars. (I have lots
of jam jars and this year we were going to make some jam, obviously not
going to happen)

Any advice? Please.
Thanks
Baz



Dry them. This is the traditional way. Never had "mushy peas?"




Yes, but they are like bullets even after an overnight soak and cooked next
day. And yes I like mushy peas very much.

Baz

Sacha wrote in :

On 2012-07-15 18:55:32 +0100, Baz said:

Sacha wrote in
:


Perhaps they'd be better made into soup and frozen that way, if
they're over large?

Never even thought of that, Sacha.

Have you got a url for me? Or recipe?

Thanks
Baz

I can't find the tea room's recipe card but try this
http://britishfood.about.com/od/eore...-Ham-Soup-Reci
pe.htm It

may be better to add the ham after defrostiing pea soup. Then there's
also http://britishfood.about.com/od/menus/r/peasoup.htm
http://britishfood.about.com/od/psre...ionpeasoup.htm

Thanks, Sacha.
Just what the doctor ordered. Just NEVER use stock cubes. YUK.
Actually I like making my own stock. Just have to buy the veg this time.

MMMM pea soup with extra corriander and mint(thats all we have from the
garden) The peas are from a friend who I gave the seeds to.

We are going to start shelling the peas now.
Thanks. sacha
Baz

On 15/07/2012 19:03, Baz wrote:
"harryagain" wrote in news:jtuvqb$fg0$1@dont-
email.me:


"Baz" wrote in message
...
I want to preserve a large amount of peas in glass jam jars. (I have lots
of jam jars and this year we were going to make some jam, obviously not
going to happen)

Any advice? Please.
Thanks
Baz



Dry them. This is the traditional way. Never had "mushy peas?"




Yes, but they are like bullets even after an overnight soak and cooked next
day. And yes I like mushy peas very much.

Baz

You have to let them ripen on the vine for "Dried peas"

David Hill wrote in
:


Yes, but they are like bullets even after an overnight soak and
cooked next day. And yes I like mushy peas very much.

Baz

You have to let them ripen on the vine for "Dried peas"


Just asking, David
What difference does it make ripening on the vine or picking them when
mature? I know there must be a reason why you are saying that.

Thanks.
Baz

"Baz" wrote in message
...
I want to preserve a large amount of peas in glass jam jars. (I have lots
of jam jars and this year we were going to make some jam, obviously not
going to happen)

Any advice? Please.
Thanks
Baz


It's not safe to preserve peas in glass jars, there is a real risk of
botulism.
I'd go with Sacha's idea of freezing them as soup, as well as *as is* in
which case blanch them for a couple of minutes in boiling water, cool, and
freeze on open trays. Next day you can then pour into freezer bags and
they'll come out separately as required instead of in a lump.

Tina

On 15/07/2012 21:15, Baz wrote:
David Hill wrote in
:


Yes, but they are like bullets even after an overnight soak and
cooked next day. And yes I like mushy peas very much.

Baz

You have to let them ripen on the vine for "Dried peas"


Just asking, David
What difference does it make ripening on the vine or picking them when
mature? I know there must be a reason why you are saying that.

Thanks.
Baz

If they haven't fully dried then there is a good chance that not all the
sugar will have turned to starch and there will be a good chance of
them going mouldy.

David Hill wrote in news:a6gom3Fsg9U1
@mid.individual.net:

On 15/07/2012 21:15, Baz wrote:
David Hill wrote in
:


Yes, but they are like bullets even after an overnight soak and
cooked next day. And yes I like mushy peas very much.

Baz

You have to let them ripen on the vine for "Dried peas"


Just asking, David
What difference does it make ripening on the vine or picking them when
mature? I know there must be a reason why you are saying that.

Thanks.
Baz

If they haven't fully dried then there is a good chance that not all the
sugar will have turned to starch and there will be a good chance of
them going mouldy.



Ah! I see. But could they dried on trays? or similar, so long as they are
dry?

Thanks
Baz

In article , says...

On 2012-07-15 20:33:31 +0100, Baz said:

Sacha wrote in :

On 2012-07-15 18:55:32 +0100, Baz said:

Sacha wrote in
:


Perhaps they'd be better made into soup and frozen that way, if
they're over large?

Never even thought of that, Sacha.

Have you got a url for me? Or recipe?

Thanks
Baz

I can't find the tea room's recipe card but try this
http://britishfood.about.com/od/eore...-Ham-Soup-Reci
pe.htm It

may be better to add the ham after defrostiing pea soup. Then there's
also http://britishfood.about.com/od/menus/r/peasoup.htm
http://britishfood.about.com/od/psre...ionpeasoup.htm

Thanks, Sacha.
Just what the doctor ordered. Just NEVER use stock cubes. YUK.
Actually I like making my own stock. Just have to buy the veg this time.

MMMM pea soup with extra corriander and mint(thats all we have from the
garden) The peas are from a friend who I gave the seeds to.

We are going to start shelling the peas now.
Thanks. sacha
Baz

You're most welcome. And you'll have all that yummy stuff stored up in
the freezer against the winter weather!

So the freezer didn't get flooded?

Janet

Janet wrote in
:


So the freezer didn't get flooded?

Janet

Crawl back under your stone.
W e a r e s t a y i n g a t s o n s h o u s e.

Hi Baz,

For mushy peas,I have tried this recipe myself and it is fantastic!!!

Tutorial | Mushy Peas Recipe | Arnside Fish And Chip Shop


uriel13

The mind is like a parachute its totally useless unless open