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Green Peas (Canned)

Erken's 1914 recipe for canned green peas: shelled peas are boiled 3 minutes in water with 1 tsp salt and a pinch of baking soda, rinsed cold, placed in jars with a brine of 1 l water and 15 g salt, sterilized 100 minutes at 100 °C, and re-sterilized for half an hour after two days. Can also be bottled raw and boiled 2 hours.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)

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About the dish

From "Vegetables, canned" in "Stor kokebok" (1914). Erken uses baking soda in the cooking water to keep the peas green, and recommends re-sterilizing after two days – a common safety measure in the era before bacteriology was fully understood.

How to make it

  1. 1

    Rinse and boil

    Rinse the shelled peas in cold water. Boil them for 3 minutes in boiling water with 1 tsp salt and a pinch of baking soda added.

  2. 2

    Cool

    Pour off the water and rinse the peas immediately in cold water.

  3. 3

    Place in jars

    Place the peas in clean jars. Bring a brine of 1 liter water and 15 g salt to a boil and pour it over the peas.

  4. 4

    Sterilize

    Seal the jars airtight and sterilize them for 100 minutes at 100 °C (210 °F) in a water bath.

  5. 5

    Re-sterilize

    Store the jars in a dark, cool place. After two days, re-sterilize them for half an hour at 100 °C (210 °F).

  6. 6

    Variant: raw in bottles

    Shelled peas can also be bottled raw and then boiled for 2 hours at 100 °C (210 °F).

Changes from the original

Teaspoon salt and pinch of baking soda converted to modern measures (1 tsp salt, about 1/4 tsp baking soda). The method has been divided into steps in modern Norwegian. The note about raw peas in bottles has been included as its own step.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 610) → Modernisert~80% av teksten endretfjernetlagt til
De pillede 1 kg grønne erter skylles (pillede, ferske). 1 ts salt (til kokevannet). 0,25 ts natron (1 knivsodd). 1 l vann (til laken). 15 g salt (til laken). Skyll de pillede ertene i koldt vand og kokes kaldt vann. Kok dem i 3 minutter i kokende vand med vann tilsatt 1 teske ts salt og 1 knivsod natron. Vandet heldes fra, en knivsodd natron.. Hell av vannet og erterne skylles skyll ertene straks i koldt vand. Lægges paa glas, overheldes lake, kokt kaldt vann.. Legg ertene i rene glass. Kok opp lake av 1 liter vann og 15 gr. salt g salt, og 1 l. vand. Glassene lukkes hell den over ertene.. Lukk glassene hermetisk og steriliseres steriliser dem 100 minutter ved 100°. Opbevares paa et 100 °C i vannbad.. Oppbevar glassene mørkt og kjølig sted. Efter 2 døgns forløp kjølig. Etter to døgn omsteriliseres de i ½ en halv time ved 100°. Pilerter 100 °C.. Pillerter kan ogsaa haves raa paa også legges rå på flasker og derefter deretter kokes i 2 timer ved 100°. 100 °C.

Note til Modernisert

Teskje salt og knivsodd natron er omregnet til moderne mål (1 ts salt, ca. 1/4 ts natron). Fremgangsmåten er delt i trinn på moderne norsk. Merknaden om rå erter på flaske er tatt inn som eget trinn.

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Frequently asked questions

Why should the peas be blanched with baking soda before canning?
The peas are boiled 3 minutes in boiling water with 1 teaspoon salt and a pinch of baking soda. Baking soda helps preserve the green color. Right after draining, the peas are rinsed in cold water so they do not continue cooking.
How long and at what temperature are the jars sterilized?
The jars are filled with peas, topped with a brine of 15 g salt to 1 liter of water, sealed, and sterilized 100 minutes at 100°. After 2 days they are re-sterilized for half an hour at 100°.
Can the peas be jarred raw?
Yes, the recipe from Stor kokebok (1914, p. 610) says shelled peas can also be bottled raw and then boiled for 2 hours at 100°. Finished jars are stored in a dark, cool place.

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