Valuable vegetable culture peas noticeably diversify our table. How to make canned peas at home, I will tell you in this recipe.
Early in the morning we collect ripe pea pods, which are located at the bottom of the plant. Seasoned gardeners recommend harvesting peas already on the 8th day after flowering, as the fruits retain a delicate taste and bright green color. Remember that it is impossible to store harvested peas in the pods for more than 24 hours, peeled peas will spoil after 6 hours, so it is best to start canning peas immediately after harvesting.
Sugar, semi-sucrose and shelling peas are suitable for preservation, the main thing is that it does not overgrow. There are a lot of varieties of peas for canning: Inexhaustible, Karaganda, Sugar, Delicatessen, do not list them all.
Peas, cooked at home, from the self-grown crop, compares favorably with the store counterparts.
The recipe in this article is based on 1 kilogram of peas in pods. From a kilogram, I get a 600 gram jar of canned peas.
- Time: 1 hour
- Quantity: 600 g
Ingredients for Canned Peas
- 1 kg of green peas in the pods;
- 10 g of coarse salt;
- 10 g of sugar;
- 25 ml of vinegar (9%);
Method of cooking canned peas
Peas are cleared of pods, carefully checking the result. After all, you see, it is unpleasant to find in a jar of a worm, and they, like us, are very partial to sweet peas.
Clear green peas from pods
Given that in 1 kilogram of peas in the pods there will be some spoiled peas, minus the pods themselves, there will be about 500 g of peas suitable for canning.
Fill the peas with 1 liter of boiling water, cook for 15 minutes. It is important to keep the peas whole, so the water should not boil violently and mix peas also not worth it.
Boiled peas recline in a colander.
Immediately put in cold water for 2-3 minutes. This operation is done to ensure that the starch is not allocated in the bank, and the peas are not dimmed in the process of sterilization and storage.
Put peas in sterile jars. I usually carefully wash the jars and pour boiling water for 15 minutes. If the preserved product is sterilized, that is enough.
Cooking marinade. In half a liter of boiling water, dissolve two teaspoons of coarse salt and the same amount of sugar, boil the solution for 3 minutes, turn off the heat and add vinegar. Fill the peas with a solution, cork the jars.
At the bottom of a deep pan, we lay a cotton napkin rolled up in several layers, put jars of peas on it and pour all the boiling water so that the water reaches almost the neck of the jar. Sterilize peas for 40 minutes.
Turn over the finished jars with peas, cover them with a towel and leave overnight. Store blanks in the cellar or in the kitchen cupboard. If everything is done carefully and no microorganisms have intruded into the preservation process, then the solution will remain transparent, but if the solution becomes cloudy, the banks will swell up, then it is strictly forbidden to store such canned food!
