Canned green peas. Canned green peas: benefits and harms
How to preserve green peas at home
For canning, only freshly harvested peas of milk ripeness are used - there is a lot of starch in overripe and long-hulled peas, this causes the formation of a cloudy sediment. We offer several simple and delicious recipes canning green peas for the winter.
1. Recipe for green peas that does not require sterilization
(it tastes like a store one).
Ingredients
- green peas in any quantity;
- for marinade for 1 litere of water take: 3 tablespoons of salt, 3 tablespoons. tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.
How to cook
1. Peas are husked and washed well.
2. Preparation of the marinade: bring water, salt and sugar to a boil and pour the prepared peas into it. The marinade should completely cover the peas.
3. After boiling, the marinade with peas is boiled for another 15 minutes, at the end of cooking add citric acid.
4. Then the peas are transferred with a slotted spoon to pre-sterilized jars, without adding to the top 1.5 cm. Pour the peas with boiling marinade and roll up the lids.
Such peas are stored in the cellar or in the refrigerator.
2. Green pea canned
How to cook
1. Peel the green peas from the pods, rinse with a stream of water.
2. Prepare the marinade from 1 liter of water, 1 table. spoon with a top of sugar, 1 dessert spoon of salt. Bring the marinade to a boil and pour over the peas (be sure to cover completely).
3. Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - 3 cm should remain between the lid and the dressing.
4. You need to sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.
It is better to store such peas in the cellar.
3. The recipe for canned green peas
1. Hull the peas, sort out, rinse in a colander, pour into a saucepan and add water in a ratio of 1: 2; cook until boiling over high heat, then lower the temperature and cook over medium heat for another 30-35 minutes, depending on the ripeness of the peas.
2. The grains bursting and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another dish, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize cans in advance, it is better to use a volume of 0.5 liters.
5. Pour boiling marinade over jars of peas, add a teaspoon of vinegar to each jar and cover.
6. Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cooled, so that the peas are better saturated with the marinade.
You can try homemade peas already on the second or third day after cooking.
4. A simple recipe for canning green peas
All ingredients based on a regular 0.5 liter can:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.
How to cook
1. Hull the peas from the pods, sort out, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of the marinade: Dissolve salt, sugar, citric acid in water and bring to a boil.
3. Put the blanched green peas hot into sterile jars and pour over boiled marinade, cover with scalded lids.
4. Place the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 3 hours from the moment the water boils in a saucepan.
5. Take out the jars and roll them up, turn them over, wrap them with a blanket, and do not open until they are completely cooled.
Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of lemon or acetic acid long heat treatment, otherwise there is a possibility of damage to the product or the development of botulism pathogens that are deadly to humans.
Canning green peas can be considered successful if within four days the marinade in homemade preparations retained its transparency and did not change its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or changed color, you cannot eat it.
Canned peas are quite common in the composition winter salads, which includes everyone's favorite "Olivier". When the budget is limited and food prices rise, summer residents and homeowners benefit, because they have the opportunity to grow an excellent harvest of green peas on their land and provide themselves and their family with canned peas for the whole year. There would be a desire.
If you decide to start canning green peas for the first time, you should know several important rules and techniques that will allow you to keep your crop in full and without danger to health.
- Firstly, you need to understand that the canning of vegetables and fruits that do not have sufficient acidity of their own, which include green peas, should take place in conditions close to the sterile cleanliness of operating rooms - this is the only way under rolled lids can not develop pathogens of a terrible disease called botulism ;
- For the same reason, sterilization of canned food for such products significantly exceeds the usual time. Or, the sterilization process must be carried out twice. Since in an ordinary kitchen we are unlikely to find an industrial autoclave, the process of heating canned food should be long;
- In the water in which sterilization takes place, you can add up to 30% of ordinary table salt, the water temperature will be higher;
- You can add some vinegar or citric acid to the canning brine, but the taste of the finished product will change slightly. If everything suits you, add acid, such canned food almost does not deteriorate, and you can store them in a cool place, like ordinary homemade "twists", and not in the refrigerator;
- Any milky peas are suitable for canning, but it is best to choose brain peas. Such peas have a very indirect relationship to the brains: just because of the large amount of sugar, the peas become wrinkled when dried, the surface of the peas becomes similar to the cerebral cortex;
- Brain varieties are also good because they last longer at the stage of technical maturity without overripening (up to 5-6 days, in contrast to the usual ones, which overripe already on the second or third day);
- Peas should be removed on the 8th day after flowering, as experienced summer residents and gardeners recommend;
- It is advisable to preserve freshly picked peas on the same day, since they quickly lose their tenderness, and the brine, due to the increased content of starch in such grains, becomes cloudy;
- When storing, watch out for the marinade in jars - if it becomes cloudy or changes color, you cannot eat peas.
So, are you ready to harvest green peas on an industrial scale, or are you only planning to stock up on a couple of jars of peas for the winter holidays? Choose any recipe, and get to work!
Natural canned green peas
Ingredients for pouring:
1 liter of water
½ tsp salt,
½ tsp Sahara.
Preparation:
Put the sorted out washed peas in a saucepan, cover with cold water and put on fire. Bring to a boil and cook over medium heat for 15-20 minutes, then spread hot over sterilized jars, fill with pouring (boiling key), roll up, turn over, wrap up. Store in the refrigerator.
175 ml of marinade.
For the marinade:
1 liter of water
3 tbsp Sahara,
3 tbsp salt,
100 ml of 9% vinegar.
Preparation:
Blanch the peas in a marinade made from water and half the salt and sugar for 3-4 minutes, then dip them in ice water. Divide the peas into sterilized jars. Strain the marinade, add the remaining sugar and salt, boil, pour in the vinegar and pour over the jars. Cover with sterilized lids and put on sterilization (boil for 15-20 minutes from the moment of boiling). Roll up, turn over, wrap up. After the jars with peas have completely cooled, leave them for another couple of days in the room to check for quality: if the marinade has not changed color and has not become cloudy, the jars can be stored in a cool place.
Canned peas without sterilization "Like a store"
Ingredients:
green peas, husked and sorted.
For the marinade (for 1 liter of water):
3 tbsp Sahara,
3 tbsp salt,
1 tsp citric acid.
Preparation:
Sort the peas thoroughly and rinse. It is better to discard cracked peas, since they burst during cooking, and the brine will turn out cloudy. Pour sugar and salt into the water, boil, add the peas and cook for 15 minutes after boiling. Add citric acid, stir and put the peas in sterilized jars with a slotted spoon, without removing the container in which the peas were boiled from the heat. Pour the peas into the jars, about 1.5 cm before the top. Pour the boiling marinade over the peas in the jars and immediately roll up the sterilized lids. Turn over, wrap up. Keep cold. The specified amount of marinade is enough for three 0.5 liter jars.
Double sterilization of green peas
Ingredients:
green pea.
For the marinade:
1 liter of water
1 tbsp (top) sugar,
1 dec.l. salt.
Preparation:
Pour the washed sorted peas with boiling marinade (make sure that all the peas are covered with liquid) and boil for 3 minutes. Transfer to 0.5-liter sterilized jars, not reaching the top of 3 cm.In a wide saucepan, boil water, cover the bottom with a towel or set up a wooden stand, place jars of peas (the water should not be below the level of the contents of the jars) and boil from the moment of boiling , covered with lids, for 30 minutes. Cool under the lids. The next day, put the pot of jars on the fire again, bring the water to a boil, sterilize the jars for 20 minutes and roll up. Turn over until cool. Store in a cool place.
Long-term sterilization of green peas
Ingredients for one 0.5 liter can:
650 g prepared peas,
1 liter of water
1.5 tbsp salt,
1.5 tbsp Sahara,
3 g citric acid.
Preparation:
Put the sorted and thoroughly washed peas in boiling water for 2-3 minutes, and then drain through a colander and directly in it in ice water (it is advisable to add ice cubes to the water). Divide the peas into jars and cover with boiling marinade. Cover the jars with sterilized lids, place in a saucepan with hot water(put a towel or stand under the bottoms) and sterilize from the moment of boiling for 3 hours. Add boiled water if its level has dropped below the level of the contents of the jars, just do not pour cold water in any case, only boiling water! After sterilization, roll up the cans, turn over, wrap until completely cooled.
Peas, canned in tomato juice
Ingredients:
2.5 kg peas,
2 liters of tomato juice,
salt to taste.
Preparation:
Dip the prepared peas in boiling salted water and boil for 3-4 minutes, then immerse them in ice water. Arrange the peas in sterilized jars and top with boiling tomato juice... Cover with sterilized lids and place in a wide pot of hot water. Sterilize for 1 hour, roll up and turn over.
Pickled green peas
Ingredients for a 0.5 liter can:
peas (can be in pods),
2 black peppercorns,
2 carnation buds.
For the marinade:
1 liter of water
40 g sugar
salt to taste
citric acid - for blanching.
Preparation:
Soak peeled green peas or peas in pods in cold water for 2-3 hours. Then drain the water and dip the peas in boiling water with citric acid diluted in it (about 2 g per 1 liter of water), blanch for 1-2 minutes and arrange in jars. Add peppercorns and cloves to the jars and cover with boiling marinade. Put on sterilization (boil 0.5-liter jars for 15 minutes), roll up, turn over.
Canned Green Peas with Vinegar
Ingredients:
500 g peeled peas,
500 ml of water
10 g salt
10 g sugar
25 ml of 9% vinegar.
Preparation:
Pour the prepared washed peas with boiling water and boil for 15 minutes over medium heat. Dip the finished peas in ice water for 2-3 minutes. Arrange in sterilized jars, fill with boiling marinade and roll up. Place the jars in a pot of hot water and sterilize for 40 minutes. Turn over, wrap and cool. Store in a cool, dark place.
Happy blanks!
Larisa Shuftaykina
Canning green peas does not take a lot of time and effort from the housewives - the process is simple and is performed, depending on the recipe, quickly enough. Along with freezing green peas, canning can not only create tasty product, but also to preserve in it all the beneficial properties of peas in the stage of milk ripeness.
With canned and frozen peas, you can cook a lot delicious dishes: there are soups, side dishes, salads and vinaigrette here.
How to preserve green peas at home?
For canning, only freshly harvested peas of milk ripeness are used - there is a lot of starch in overripe and long-hulled peas, this causes the formation of a cloudy sediment. Do not forget to check the time for preparing homemade preparations with the lunar sowing calendar.
Here are some easy and delicious recipes for winter preservation.
1. Recipe for green peas that does not require sterilization
(it tastes like a store one).
Ingredients
- green peas in any quantity;
For the marinade:
- take for 1 liter of water
- 3 teaspoons of salt and
- 3 tablespoons of sugar,
- add 1 teaspoon of citric acid
One liter of marinade is enough for 3 half-liter jars.
The peas are husked and washed well.
Preparation of the marinade: bring water, salt and sugar to a boil and pour prepared peas into it. The marinade should completely cover the peas.
After boiling, the marinade with peas is boiled for another 15 minutes, citric acid is added at the end of cooking.
Then the peas are transferred with a slotted spoon to pre-sterilized jars, without adding 1.5 cm to the top. Pour the boiling marinade over the peas and cover them up.
Such peas are stored in the cellar or in the refrigerator.
2. Canned green peas
Hull the green peas from the pods, rinse with a stream of water.
Prepare the marinade:
- 1 liter of water
- 1 table. a spoonful of sugar
- 1 dessert spoon of salt
Bring to a boil and pour the marinade over the peas (be sure to cover completely).
Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - 3 cm should remain between the lid and the dressing.
You need to sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.
It is better to store them in the cellar.
3. The recipe for canned green peas
Hull the peas, sort out, rinse in a colander, pour into a saucepan and add water in a 1: 2 ratio, cook until boiling over high heat, then lower the temperature and cook over moderate heat for another 30-35 minutes. depending on the ripeness of the peas.
The grains that have burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
Prepare and sterilize cans in advance, it is better to use a volume of 0.5 liters.
Pour boiling marinade over jars of peas, add a teaspoon of vinegar to each jar and cover.
Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cooled, so that the peas are better saturated with the marinade.
You can try homemade peas already on the second or third day after cooking.
4. A simple recipe for canning green peas
All ingredients based on a regular 0.5 liter can:
- 650 grams of peeled peas,
- 1 liter of water,
- 1 tablespoon of salt
- 1.5 tablespoons of sugar
- 3 grams of citric acid.
Hull the sugar peas from the pods, sort out, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
Preparation of the marinade: Dissolve salt, sugar, citric acid in water and bring to a boil.
Transfer the blanched green peas hot to sterile jars and pour over boiled marinade, cover with scalded lids.
Place the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 3 hours from the moment the water boils in a saucepan.
Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until they are completely cooled.
Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of citric or acetic acid, prolonged heat treatment, otherwise there is a possibility of damage to the product or the development of botulism pathogens that are deadly to humans.
Canning green peas can be considered successful if within four days the marinade in homemade preparations retained its transparency and did not change its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or changed color, you cannot eat it.
15:42
Dutch farmers were already engaged in canning the best green seeds of sowing peas in the 16th century, and a hundred years later the tradition of using this product spread throughout Europe.
In the 19th century, most developed countries had mechanized factories, each producing tens of thousands of cans of legumes every day, but demand still exceeded supply.
Let's figure out what is the reason for such popularity of green peas, what useful properties it has, how conservation occurs.
Features of the workpiece
Slightly immature fruits of brain or peeling varieties are selected for conservation..
Brain varieties are slightly shriveled at maturity, more saccharine and easier to cultivate, hulling have a smooth surface, slightly larger and less succulent.
Selected products are delivered to the cannery in crates or sealed containers filled with water.
The second option is easier from the point of view technological process, however, negatively affects the quality of the final product. At the plant, grains undergo four processing cycles:
sifting of impurities on automatic sieves and winders follows.
Refined grains are sorted by size, density and ripeness, then each batch passes through the washer and enters the conveyor. Factory workers monitor the movement of the conveyor belt and remove defective peas with special suction mechanisms.
After a few minutes of blanching, it is shaken and quenched to maintain consistency and consistency. This is followed by repeated quality control.
We offer you to watch the video on how to prepare fresh peas at home:
What is good for health
For adult men and women
The dry residue accounts for up to a quarter of the total mass, which is:
- sugar - 5-8%;
- starch - 3-7%;
- nitrogen compounds - 3-5%;
- fiber - 1-2%;
- fat - 0.1-0.5%;
- ash - 0.1-0.5%;
- vitamins - A, B1, B2, C, K, PP;
- lemon acid;
- amino acids;
- micro and macro elements.
Caloric content is up to 300 kcal per 100 g of product.
Beneficial features canned product for adult men and women:
- The high content of protein and alkaline compounds makes it a good prophylactic agent when (through regulation),.
- Reduces pressure,.
- Regular use reduces the risk of illness (the product is contraindicated for those who are already sick!),.
- The use is recommended for people suffering from chronic obesity.
- According to recent studies, the selenium content in legumes can prevent heavy metals, radioactive and carcinogenic substances from entering the body.
- The product's ability to remove toxins and stabilize the condition is useful for relieving hangover and the effects of poisoning.
Eating canned peas can cause complications. For example:
- Bloating (with individual intolerance or too frequent use).
- Feeling of heaviness in the stomach.
- Flatulence.
For pregnant and lactating women
Many people are interested in the question: is there any benefit in canned green peas when using the product by gnawing mothers, is it useful for pregnant women? Like other legumes, peas very useful during pregnancy, as it saturates the body with proteins, vitamins and minerals.
In addition to general beneficial properties, it has a specific effect on the body of pregnant and lactating women:
The product cannot cause any additional complications, but it must be borne in mind that bloating is undesirable during pregnancy. Therefore, it is recommended to limit consumption to that recommended by the doctor, not to combine it with other protein products.
Useful properties for children
The canned product is good for the child, speeds up and stabilizes growth processes, normalizes blood composition, strengthens bone tissue, enriches the body with micro- and macroelements.
For preschool children, it will be useful as a tasty source of amino acids, for adolescents it will help to overcome adolescence, cope with excess weight, improve the condition of the skin, hair and nails.
It is better to give grains no earlier than 1.5-2 years in consultation with your pediatrician. It is better to choose a brain-grade product - it is softer, juicier, contains more protein.
For seniors
Researchers claim that regular consumption of peas slows down the aging process and prevents the appearance of wrinkles and hair graying. Weakened body tissues are restored, saturated with nutrients. Vitamins of groups C and K, and have a beneficial effect on the condition of bones and joints, reduce the risk of injury.
Age in itself cannot cause any additional complications from the use of the product, but a number of age-related changes, some characteristic diseases, which will be discussed later, can serve as a serious contraindication. It is undesirable to use it for elderly people leading a sedentary lifestyle..
See Elena Malysheva's program about the benefits and potential harm of this wonderful product:
Contraindications
Do you know why canned peas are harmful? Most often, harm is caused by a violation of the technology of its manufacture or storage, the use of an expired product. Bacteria that can cause food poisoning enter the body.
Another common cause of poor health is individual intolerance, a tendency to flatulence. Overeating is also dangerous.
Some diseases can be contraindications to use, for example:
Green peas are best used as a standalone addition to a non-protein main course or as an ingredient in a salad.
But in this case, it is better not to combine salad with other food.
It is undesirable to use peas in dishes subjected to strong heat treatment - they may lose some of the useful properties.
The daily dose of the product should not exceed 100-150 grams.
It should be consumed no more than 3-4 days a week, so that the intestines have time to process food.
Application in traditional medicine
V folk medicine canned peas are used for the following purposes:
- antioxidant;
- stabilizer of the cardiovascular system;
- stabilizer of the digestive tract;
- diuretic;
- heartburn remedy;
- anti-aging agent.
Doctors do not deny potential benefit product in these areas, but insist on the need for consultation before starting treatment with alternative methods.
Cooking use
We offer several simple recipes that diversify the diet with tasty and healthy dishes with peas from a can.
Pea and chicken salad
Take:
Cut the chicken fillet into medium-sized cubes and place in a large bowl. Cut the potatoes into equal cubes, add to the fillet. Wash the cucumber, dry it, cut it lengthwise into four parts, finely chop each part.
Fry for a few minutes on butter... When they are cool, grate them on a fine grater. Mix everything in one bowl. Add peas, pre-drain the water, salt, mix again. Season with mayonnaise, stir until smooth. You can decorate the finished salad with a sprig of greens.
Pea cutlets
Products:
In a large container, mix finely chopped carrots, peas, corn, garlic, onions. Mash the potatoes with a fork in mashed potatoes, add to the rest of the vegetables. Mix thoroughly. From the resulting mass we make small round cutlets.
In a separate bowl, stir flour in water so that no lumps form. We dip each cutlet into the batter on both sides, then into breadcrumbs... Put it in a skillet with hot oil. Fry until golden brown.
Fish pies
For cooking, take:
Finely chop dry, washed onions. Combine rice, onions, peas, salt, pepper and fish in a large bowl, after draining the oil, mix well. Cut the prepared dough into small pieces, flatten.
Put a little filling in the center of each cake, form neat pies. Grease a baking dish with oil, place the pies tightly in it. Lubricate from above egg yolk. Bake at 200 degrees until golden brown.
Let's summarize.
Peas are an excellent product that retains beneficial properties during conservation and does not absorb any harmful substances. It has a beneficial effect on the cardiovascular and digestive systems of a person, enriches the body with vitamins and minerals.
It is useful for adults and children, and is recommended for the elderly and pregnant women with some restrictions.
Green peas are used in folk medicine, used as a slimming agent, and in many dishes it is a true decoration of the table.
Find out how to choose it correctly in the store, what deserves attention when buying:
In contact with
Prepare the cart in the winter, and everything for the Olivier in the summer. A few cans of young canned peas stored during the season will save your mood if your husband (as usual) forgets to buy them at the store. And the salad itself will be tastier with a homemade product. Canning green peas for future use at home is not the fastest and most exciting thing. Nevertheless, this preparation for the winter will not upset you with a cloudy sediment, bad taste or an unpleasant smell. I offer you a choice of 2 proven recipes - with pre-cooking and with long-term sterilization. In principle, both of these processes do not require personal participation in cooking. The main thing that is spent time on is husking the peas. But even this stage will not be a burden if you brighten it up by watching your favorite TV series or some other pleasant activity.
Canned peas without sterilization
A recipe for opponents of sterilization. Peas are pre-boiled until soft, filled with boiling marinade and immediately corked. Thanks to a small amount of vinegar, the preservation taste is soft, unobtrusive, almost natural.
Ingredients:
Output: 8 cans of 0.5 liters.
How canned green peas are prepared for future use (for the winter):
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For canning at home, only a very young - "milk" green peas... It is advisable to cook and close it immediately after collection / purchase. Hulled peas cannot be stored for a long time, even in the refrigerator. In them, as in an overripe vegetable, the starch content increases. Because of this, the taste of the preform spoils, and a white precipitate forms at the bottom of the jars. It does not affect the shelf life, but the color and taste characteristics - yes. Go through the pods. Throw away the yellowed and spoiled ones. Hull the peas from the pods. |
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Place in a deep bowl. Fill with cold water. Small debris and substandard peas will float up. Remove the unnecessary. Rinse the peas under running water. Let the liquid drain. |
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Transfer the peas to a saucepan or ovenproof bowl. Place on medium heat. After boiling, screw on the hotplate so that the liquid boils weakly but constantly. Cook until soft - 10-20 minutes, depending on the variety and maturity of the vegetable. Remove the resulting greyish foam with a slotted spoon. |
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Prepare the brine. Add sugar to the water. |
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Add salt. It is important to use natural stone. Substances are added to extrafine and iodized salt that can adversely affect the shelf life of conservation. Bring the liquid to a boil. Boil for 2-3 minutes. |
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As soon as you put the peas to boil, prepare the jars. It is better to use half-liter containers or smaller containers so that the open workpiece does not stand in the refrigerator for a long time. Clean the jars and lids with baking soda. Sterilize the jars (over the steam of the kettle, in the oven, in microwave oven), and boil the caps for 3-4 minutes. Divide the green peas into sterile jars. Add vinegar. |
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Pour in hot brine. Roll up immediately. Turn the canning over to check that the seal is secure. If a liquid leak is found, open the cans, boil the brine and re-roll. As a result of heat treatment, the peas will turn out to be not as green as fresh. After checking the tightness, you can leave the jars upside-down or place them on the bottoms. Wrap the blank with a warm old blanket. |
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After cooling, transfer the canned peas to a cool, dark, dry place. It will not be difficult to keep it in such conditions for the winter, unless, of course, you want to take a sample earlier. |
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Homemade canned peas with citric acid
Vinegar-free option. Citric acid allows you to store the workpiece in a cool place for up to 12 months. Use these peas for salads, omelets, various snacks, sandwich spreads, etc.
Grocery list:
Output: 2 half-liter jars.
The procedure for preserving delicious peas for the winter at home:
- Clean cans of a suitable size with baking soda. Sterilize in the traditional way - over hot steam or in the oven. A quick sterilization option is in the microwave. Pour 3 tbsp each into a container. l. clean water. Place in the microwave at maximum power. The jars will become sterile when all the water has boiled away. Turn them over, place them on a towel, let them cool.
- Remove the peas from the pods. Place in a colander. Rinse under the tap several times. Boil water in a large saucepan. Dip the peas into it along with a colander. Blanch for 3-4 minutes.
- Divide the hot peas into the jars.
- Prepare the marinade in parallel with blanching. Add salt and sugar to the water. Bring to a boil. Boil for 2 minutes. Add citric acid at the end and stir.
- Pour the boiling marinade over the peas. Cover with lids. Heat the water in a large container (to about 70 degrees). Place a clean cloth, silicone mat, or a special divider on the bottom. Place filled jars on top. Bring the water to a low boil in a large saucepan over low heat. Sterilize for 3 hours.
- Seal with boiled, dried lids using a seaming machine. Turn over. Is the brine leaking? Remove the covers and repeat all seaming steps.
- Cover with a thick, warm material to cool slowly. When the piece has cooled down, transfer it to the basement or closet, where it will be stored until winter. Preservation will not "explode" even when stored under room temperature... The main thing is to exclude exposure to sunlight and heating above 23 degrees.
- At the expense of simple marinade with the addition of acid, homemade green peas turn out to be very tasty, they do not deteriorate for a long time.