Heat canned peas and carrots by simmering them gently on the stovetop.
Here's a simple method based on the provided reference:
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Preparation: Place the canned peas and carrots in a braising pan, stockpot, or steam-jacketed kettle (a regular saucepan works just fine for home use).
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Seasoning: Add margarine (or butter), pepper, and salt to the vegetables. Adjust the amounts to your preference.
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Heating: Bring the liquid (usually the canning liquid already in the can; add a small amount of water or broth if needed) to a boil.
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Simmering: Reduce the heat to low and allow the vegetables to simmer for 5 to 6 minutes, or until they are heated thoroughly. Stir occasionally to ensure even heating.
Alternative Methods:
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Microwave: Place the peas and carrots in a microwave-safe bowl with a tablespoon or two of water or broth. Cover with microwave-safe plastic wrap or a lid (venting slightly). Microwave on high for 1-2 minutes, or until heated through. Stir halfway through.
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Combined with Other Dishes: You can also add the peas and carrots directly to soups, stews, or other dishes that are already being heated on the stovetop. This is a great way to incorporate them into a larger meal. Just add them during the last few minutes of cooking, ensuring they heat through.
Important Considerations:
- Drain the Liquid (Optional): While the canning liquid is safe to consume, you can drain it off before heating if you prefer a less salty or starchy flavor. Rinse the peas and carrots if desired.
- Don't Overcook: Overcooking can make the vegetables mushy. Heat them just until they are warmed through.
