| 摘要 |
Green peas are allowed to dry and harden, preferably in the sun, to render then capable of being stored, then stored until required for canning on which they are soaked in water for about 12 hours to soften them, washed several times in fresh water and then boiled, e.g. at 230 DEG C. for about 1 1/2 hours to return them to their original state and appearance and finally packed in tins. The peas may then be washed two or three times and cooled in water for a further 1 1/2 hours, on which they may be immersed in cool sterilized salt water and packed in tins which are then sealed and sterilized by heating to 235-240 DEG F. for 1-1 1/2 hours and finally cooled. |
