TO CAN PEAS

Early water-bath canning relies on heat to kill bacteria and create a vacuum seal. The loose lid (tightened only with thumb and finger) allows steam and air to escape during processing, preventing can explosion. Once cooled, the lid contracts to create an airtight seal. However, this 1913 method lacks modern safety standards—today's low-acid vegetables like peas require pressure canning at 240°F to kill botulism spores, which cannot be achieved through water-bath canning alone.