Valuable vegetable crop peas significantly diversifies our table. How to make canned peas at home I will tell you in this recipe.
In the early morning we collect ripe pea pods, which are located at the bottom of the plant. Experienced gardeners recommend taking pea crops 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 the collected peas in pods for more than 24 hours, peeled peas do spoil at all after 6 hours, so it is best to start preserving the peas immediately after harvesting.
Sugar, semi-sugar and peeling peas are suitable for preservation, the main thing is that it does not outgrow. There are many varieties of peas for canning: Inexhaustible, Karaganda, Sugar, Delicious, not all of them.
Peas, cooked at home, from a self-grown crop, compares favorably with 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
- Amount: 600 g
Canned Pea Ingredients
- 1 kg of green peas in pods;
- 10 g of coarse salt;
- 10 g of sugar;
- 25 ml of vinegar (9%);
The method of preparation of canned peas
We clear peas from pods, carefully checking the result. Indeed, you must admit that it is unpleasant to find a worm in a jar, and they, like us, are very partial to sweet peas.
We clean the green peas from the pods
Given that in 1 kilogram of peas in the pods there will be a little spoiled peas, minus the pods themselves, there will remain about 500 g of peas suitable for canning.
Pour the peas with 1 liter of boiling water, cook for 15 minutes. It is important to keep the peas intact, so the water should not boil violently and it is not worth mixing the peas.
Throw the boiled peas into a colander.
Immediately put in cold water for 2-3 minutes. This operation is done so that the starch does not stand out in the jar, and the peas are not clouded during sterilization and storage.
We lay the peas in sterile jars. I usually wash my cans thoroughly and pour boiling water for 15 minutes. If the canned product undergoes sterilization, then this 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 jars.
At the bottom of the deep pan we put a cotton napkin, folded in several layers, put jars of peas on it and fill it with boiling water so that the water reaches almost the neck of the jar. We sterilize the peas for 40 minutes.
Turn over the finished cans with peas, cover with a terry towel and leave overnight. Store blanks in the cellar or in the kitchen cabinet. If everything is done carefully and no microorganisms have invaded the preservation process, the solution will remain transparent, but if the solution becomes cloudy, the cans swell, then it is strictly forbidden to store such canned food!