Surely every mistress at least once, but got into an unpleasant situation when the guests were about to come, and the contents of the jar of green peas open for Olivier left much to be desired. This product, which is a necessary component of your favorite salad, is either too soft or, on the contrary, hard. Is it possible to make canned green peas yourself?
The recipe for making it at home allows you to get a product no worse than the one you buy in the store and skillfully adjust its taste. In this case, you will be completely confident in the naturalness of these delicate green peas. Canned peas of different taste can be obtained. The recipe suggested in this article can be changed by taking other ingredients (for example, citric acid instead of vinegar). Two heat treatment methods are also described.
Canned peas: recipe with vinegar
Sort fruits by removing overripe, spoiled, and damaged pests. Select special varieties so that the peas are the so-called milk ripeness. Open the pods and free the peas from the fur coat. The prepared mass for the workpiece is calculated as follows: for each capacity of 0.5 l, 650 g of grains and about 175 g of marinade are needed. To blanch the peas in a colander, dip them in boiling water (dissolve salt and sugar in it - 1 liter, 1.5 full tablespoons each) for 3-4 minutes, then immediately cool it under running water. Arrange the peas in jars and pour the marinade. To do this, strain the boiled liquid and add the same amount of salt and sugar per 1 liter. Additionally, pour 100-120 ml of 9% vinegar. Boil the marinade and pour into jars. Sterilize small containers for 15-20 minutes, large ones twice as long. Roll up the lids and be sure to wrap it upside down. After complete cooling, leave in the room for 2-3 days. If the solution is not cloudy in the banks, then lower it into the basement for storage.
Canned peas: recipe for double sterilization
There is a more reliable method of heat treatment. Harvesting canned peas for the winter can be done by re-sterilizing the jars after complete cooling. To do this, carefully remove the hot pan with the jars in it from the stove and put it in the sink, sending a thin stream of water into boiling water between the glass containers so that it does not come into contact with the heated glass. Scroll dishes periodically for even cooling. After cooling, remove the sterilized jars from the water and refrigerate them overnight. The next day, repeat the sterilization step, gradually starting to warm the peas and keeping the boiling time provided for the first step. Roll up hot jars in the usual way, turn over, wrap and wait for cooling. Be sure to store canned peas in the basement or cellar. The recipe described above, as you see, is uncomplicated in execution and is available even to novice housewives. Have a good harvest!