Not everyone likes factory green peas. For example, real gourmets prefer to season salads exclusively with homemade canned green peas. Moreover, there is nothing difficult in preparing such a homemade preparation.
It is necessary
-
- - 1 kg of fresh green peas in pods,
- - 1 liter of water,
- - 1 tablespoon of salt
- - 1 tsp sugar,
- - 2 tablespoons of 9% vinegar,
- - lemon acid,
- - two pots,
- - glass jars for canning,
- - a colander,
- - several towels.
Instructions
Step 1
Remove the pods from the peas, then rinse them thoroughly in a colander under running hot water. Sort out peas with external damage, soft skin, and dark spots.
Step 2
Pour the peeled grains into a saucepan and cover with water in a 1: 2 ratio. Cook over high heat until boiling, then reduce the temperature by half and leave to simmer for another half hour. The cooking time will depend on the ripeness of the peas. If the grains have acquired characteristic seals, then they will have to be boiled for 5 minutes longer. During cooking, some grains may burst before boiling is complete. In this case, it is better to remove them from the pan and discard them. Crushed peas can make the clear marinade cloudy.
Step 3
Take another saucepan and pour a liter of water into it. Bring to a boil, then dissolve salt, sugar and a small amount of citric acid in the marinade. While the peas are boiling, the marinade must be constantly boiling.
Step 4
Remove the peas from the heat and place the contents of the pot in a colander. Pour boiling water over the peas and place in pre-sterilized jars. You should choose glass jars with a capacity of no more than 0.5 liters. This is due to the fact that canned green peas are difficult to store in an open jar, and even in the refrigerator they quickly deteriorate. In order to protect yourself from rupture of the jar while pouring the marinade, the vessels should be placed in the sink and the brine should be poured on outstretched arms, taking the face as far as possible from the jar.
Step 5
Remove the boiling marinade from the heat and pour over all the jars. After that, pour a teaspoon of acetic acid into each vessel and close the lids.
Step 6
Wrap each jar with a towel at the base. This will keep warm and improve the penetration of the marinade into the pea structure. It should be remembered that it is absolutely impossible to open banks before they have completely cooled down. The product can be tried already on the second day of canning.
