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  • Preserving beans and peas

    1 vote
    Prep time:
    Cook time:
    Servings: 20
    by Judy fraschia
    41 recipes
    >
    When you have fresh garden veggies, this recipe will assist you to preserve them out of season, while preserving the taste, color without having to freeze them.

    Ingredients

    • Equipment:
    • a large 5 litre saucepan
    • Enough quantities vegatables to make it worthwhile the effort
    • Sterilised glass bottles with tight-fitting lids
    • Green beans, topped and tailed, and/ cross cut or french cut
    • Or
    • Shelled green peas

    Directions

    1. Prepare a saucepan with 5 litre boiling water, add 1 tsp salt for every L, or 4 cups of water
    2. Prepare another vessel with ice water
    3. Tie the beans or peas in a muslin cloth and immerse in the boiling water for 3-5 minutes
    4. Allow to stand for 1/2 minute and remove, drain , remove from cloth
    5. Pack in previously sterilisided glas jars, though not over tightly
    6. Over-Fill with warm water and add a teaspoon of vinegar or lemon juice per every 500 ml bottle, place in a bigger saucepan of boiling water and sterilisize for 1/2 hour along with the lids
    7. Remove, apply lids loosely, tap to remove any air bubbles and tighten screw lids
    8. Allow to cool, wipe down with a clean cloth and store in a cool dark place until needed. (Light causes the greens to fade)
    9. In the case of peas, 1 tsp sugar per 500ml peas may be added to the boiling water

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