Preservation of peas in the home for the winter - a recipe with a photo

How to make peas at home quickly and easily, you will learn from this article. Ingredients (based on 1 kg of fresh green peas):

• 
  one liter of water;


• 
  fromt. salts;


• 
  ch. Sahara;


• 
  2 tbsp. l. vinegar (9%);


• 
  lemon acid.

TAlso, you need two pots, a sieve or colander, a few towels (to wrap up the canned grains), and, of course, glass jars, in which green peas will be stored.

Preservation of peas. Recipe

1. Peas should be peeled off the pods and then thoroughly washed in a colander under the pressure of hot water. Thoroughly scrape the peas, removing all the grains that have any damage, dark spots or excessively soft skin.

2. Then it is necessary to pour the prepared grains in a saucepan and pour water in proportion one to two. Cooking should be done at maximum heat until boiling, and after that you need to lower the temperature twice and leave to cook for another 30-35 minutes. The duration of cooking depends on how much peas are ripe initially.

If you find that when cooking on grainsseals, then you need to boil a little more (5-7 minutes). During cooking, some pea grains may burst until the end of the cooking process. In this case, you need to carefully get it and throw it away. If this is not done, then the marinade may turn out to be cloudy because of the crushed grains.

3. Take the second saucepan and add a liter of water to it. Bring to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water. While cooking green peas, the resulting marinade in another pan should be kept in a boiling state.

4. Prepare and sterilize the cans beforehand. Now remove the pan with peas from the plate and transfer the grains to a colander. Top with boiling water and fill the jars with peas (it is desirable to fill them so that there is 1 cm to the neck).

Advice on choosing cans for canning: Use small cans of 0.5 liters or less, since peas are kept very short in the large jar when opened. Even in the refrigerator, the canned grains will quickly deteriorate.

5. The final stage of canning: remove marinade (the second pan) from the plate and add it to all the cans with peas. Then pour a teaspoon of vinegar into each jar and cover with lids. Put in a water bath for about 40-45 minutes.

6. Now you need to wrap the cans of peas with towels at the base. This is done to ensure that the peas are soaked in marinade. Do not open cans until completely cooled after canning!

A taste of homemade peas can be already onsecond or third day after preparation. Preservation of green peas is quite simple. Methods of preparation, as a rule, differ little from each other. But in any case, your own product is much more delicious, nutritious and useful than the usual "store". Add it to salads, vinaigrettes, soups and other dishes.

Author: Katerina Sergeenko