What type of pea is that? The stalk looks very robust and green, quite unlike the sweet peas I typically grow.
I just noticed that I confused pea with bean. That in the picture is a bean.. My bad.
Anyway: Its a sup species of Vica Faba I don't know the english word for it. It's a bean that you seed in late autumn and can harvest earlier than most beans.
How are these prepared and cooked? I tried growing them once and found it hard to open them up and remove the skin- a lot of work! Is there a trick?
To be honest, its the first time for me growing them. So I'll still have that experience. But I heard that you can "just pop them open" when they're ripe. But that maybe also depends on the specific species.
I plan to can them, use them as side dished (just cooked and with some herbs and spices) or in different chilli.
Do you use a pressure canner when canning? I always thought it would be cool to get into but it seemed a little difficult.
I own a pressure cooker. Works the same as a pressure canner as far as I know, just isn't as big. It isn't as bad as you think. The first time I also was a bit nervous but it really is worth eating your own canned food.
You can actually use a pressure cooker?! A lot of the things that I had read said that you could not (probably wanting to sell me some sponsored pressure canner or something). What you said makes sense though so I may have to give it a try! Thanks a lot!
Yes, pressure cooker and pressure canner work the same. They use high pressure to reach higher temperatures - that higher temperature kills more bacteria.
A pressure canner still might be useful, because most pressure cookers aren't as big as the canners. I only use the cooker because I already had one way before I thought about canning stuff and because here in germany most canning still is done with hot water rather than in steam and therefore pressure canners are harder/more expensive to come by.
