green pea canning

:IntroductionCanning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many

different foods. The high heat destroys microorganisms and .inactivates enzymes to preserve the safety and quality of the food

Peas are legume vegetables cultivated for the fresh green seeds, tender green pods, dried seeds and foliage. Peas lose their sweetness and delicate flavor as they mature. Those of the best quality are young, fresh, .tender and sweet

This underrated vegetable is rich in assorted vitamins and minerals, high in antioxidants and phytonutrients, and low in fat and calories.

Selecting the peas:

Recipe and Directions

The most important step!Choose only fresh, young, tender peas.

Harvesting: Peas are of the best quality when they are fully expanded but immature, before they become hard and starchy. Peas should be picked immediately before cooking because their quality, especially sweetness

(like that of sweet corn), deteriorates rapidly .

Tenderometer (maturometer):

this method is based on the fact that unripe peas are more tender than ripe peas. thus, ripe peas give a higher resistance than unripe peas when they are sheared between two grids , or penetrated by a series of steel pins.

It is generally known that unripe peas contain sugar which at the end of the ripening process is converted into starch.

De-podding:there are two methods of removing the peas from the pods, one is by vining- which means feeding the whole vine complete with pods into a machine

where the peas are shelled, leaving the pods still on the vines; the other is to have .the pods pulled from the vines by hand

Harvesting & De-podding

Cleaning:when the peas leave the viner or podder they still contain small pieces of pod, leaf, and foreign matter such as weeds, etc., which, to a certain degree may be removed by winnower. This machine consists of a series of screens over which the peas pass while being subjected to strong air blast. This machine can remove a .considerable amount of waste

Washing:.the peas are washed by steam of fast running water

Grading:after the peas are fully washed and cleaned the next step is grading for size.

There are usually over matured peas mixed with the tender ones in spite of early harvesting, and the only way to remove these is by floating the peas through brine (9.5-13.5%) of a controlled density and separates them .according to whether their specific gravity enables them to float or sink

Inspection:After blanching and washing the peas pass on to a belt for final inspection before filling into cans.

BlanchingBlanching of peas is usually carried out in the rotary type blancher .

The average time required is 2 to 3 minutes at 210˚F, or 3 to 4 minutes at 180˚F.

30 second Fluidized bed blanchersteam

Filling and brining:after grading, the peas are filled into cans (with c-enamel) and then brine is added.

Brine: 3.5%salt , 5%sugar ,additives(MSG ,Alginate , (calcium lactate ,modified starch ,Gums…,

Exhausting & Seaming:.Brine Temp. for hot filling is about 70

Heat processing pH Range approximate:5.6-6.5canned fresh peas are processed in retorts or automatic pressure cooker at a

.Temperature over 212

304

603 60 min,115

Cooling ,labeling , storage

summary

References:1-Danielson, Carl Eric/ physiology plant ,page:212

Canning foods, tennessee university /2-Reba K. Hendren, Professor Emeritus

3-http://ebookpp.com/titinned-green-pea-pdf.html

4-http://mpstateagro.nic.in

5-http://pickyourown.org/peas_canning.html

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