Peas, like spinach, are low acid food and require high temperature under pressure for heat processing.
- Pea Huller
- Stainless Steel Kettle
- Glass Jar
- Exhaust Box
- Select well-swollen pods filled with young tender peas.
- Remove the pods by hand or shelling with pea huller.
- Grade the peas by passing through screens of appropriate size.
- Blanch the peas for 1.5-2 minutes in steam or by dipping in boiling water containing 0.01% SMC apple green colour.
- Cook the peas and place them in a solution containing common salt (2% salt) and household sugar (6-8%). The young, tender peas will float in this solution.
- Collect and wash the tender peas with water.
- Sort to remove off-colored, split peas and undesirable trash. Fill the cans and add brine solution at 71 °C leaving a headspace of 1/4″ to 3/4″.
- Exhaust the cans to can center temperature of 78 °C by passing through an exhaust box and seal immediately with a double seamer.
- Heat process in a retort at 121 °C for 15 and 20 minutes when packed in No. 2 cans or glass jars respectively.
- Cool the cans or jars rapidly to 43 °C, label and store in a cool dry place.
330 Total Views