GREEN PEA CANNING

Introduction

Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food. Peas are legume vegetables cultivated for the fresh green seeds, tender green pods, dried seeds and foliage. Peas lose their sweetness and delicate flavor as they mature. Those of the best quality are young, fresh, tender and sweet. This underrated vegetable is rich in assorted vitamins and minerals, high in antioxidants and phytonutrients, and low in fat and calories.

Recipe and Directions

Selecting Peas

The most important step!
Choose only fresh, young, tender peas.

Harvesting :

Peas are of the best quality when they are fully expanded but immature, before they become hard and starchy. Peas should be picked immediately before cooking because their quality, especially sweetness (like that of sweet corn), deteriorates rapidly.

Tenderometer (maturometer):

this method is based on the fact that unripe peas are more tender than ripe peas. thus, ripe peas give a higher resistance than unripe peas when they are sheared between two grids , or penetrated by a series of steel pins.

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