ANSWER TO CORRESPONDENT

Otago Daily Times, Issue 23044, 21 November 1936, Page 25

ANSWER TO CORRESPONDENT

"Pakeha,” Dunedin, wishes to know how to preserve garden peas (al by drying, (b) with water.—(a) Shell the peas and put into a colander. Dip into boiling water to which a little salt has been added. Dip, twirling the vessel and shaking the peas for a couple of minutes. Under this treatment the peas will change their hue, assuming the shade of green associated with this vegetable when skilfully boiled for table. Spread the dipped peas out in a single layer on a sieve or some such drying table and expose to the sun or subject to artificial heat. Given good weather, peas dry in the sun in a couple of days. They must, of course, be taken in at night or during a shower. In using artificial heat, care must be taken not to scorch or bum. The fundamental principle is to dry quickly enough to prevent decomposition, but slowly enough to avoid cooking. (b) Select only young and tender peas, wash in cold water, and pack flrjnly into sterilised jars to within half an inch of the top. Arrange neatly to present a good appearance. Add salt, allowing half to one teaspoonful to each quart, and one teaspoonful of sugar to each quart. Fill the jars to overflowing with clean cold water; place the tops or lids on tightly, but- do not seal. Place the jars on a layer, of straw or other support in the bottom of the boiler, and put cold water into the boiler to a depth of about four inches. Put over the fire, and boil 15 minutes. Seal the jars, cover the boiler, and boil again for 15 minutes, then set all aside out of a draught to cool. Leave the jars in the boiler, and, next day, see that they are well sealed.. Bring the water to the boiling point, and boil again for 60 minutes. Allow to stand as before, and, when cool, remove the jars from the boiler, wipe and store in a dark place, as light has a chemical effect on some fruits and vegetables and destroys colour.