Green peas canned: the recipe for its preparation at home

Surely every mistress at least once, but got into an unpleasant situation, when the guests are about to arrive, and the contents of the open for Olivier jar with green peas leaves much to be desired. This product, which is an essential component of a favorite salad, turns out to be either too soft, or, on the contrary, tough. Is it possible to make canned green peas?

The recipe for its preparation at home allows you to get the product, no worse than what you buy in the store, and skillfully adjust its taste. In doing so, you will be completely confident in the naturalness of these tender green peas. Can be obtained by different taste of peas canned. The recipe proposed in this article can be changed by taking other ingredients (for example, instead of vinegar, citric acid). Two methods of heat treatment are also described.

Canned peas: recipe with vinegar

Sort the fruits by removing the overripe, spoiled and damaged by pests. Sorts are selected to make peas so-called milk ripeness. Open the pods and release the peas from the "fur coat". Prepared mass for the billet is calculated as follows: for each capacity of 0.5 liters, 650 g of grains and about 175 g of marinade are needed. Lower for polishing the peas in a colander in boiling water (dissolve in it salt and sugar - for 1 liter of 1.5 full tablespoons) for 3-4 minutes, then immediately cool it under running water. Spread the peas on the jars and pour the marinade. To do this, strain the boiling liquid and add as much salt and sugar for 1 liter. In addition, also pour 100-120 ml of 9% vinegar. Boil the marinade and pour over the jars. Sterilize the small containers for 15-20 minutes, large - twice as long. Roll up the lids and wrap them up. After complete cooling leave in the room for 2-3 days. If the solution does not cloud in the banks, then lower it into the basement for storage.

Canned peas: recipe for double sterilization

There is also a more reliable method of heat treatment. Prepared canned peas for the winter can be by re-sterilizing the jars after complete cooling. To do this, carefully remove the hot pot and the jars contained in it from the cooker and place it in the sink, directing a thin stream of water into the boiling water between the glass containers so that it does not come in contact with the heated glass. Periodically scroll the dishes for even cooling. After cooling, remove the sterilized jars from the water and put them in the refrigerator for the night. The next day, repeat the sterilization step, gradually starting to warm up the peas and withstood the boiling time provided for the first stage. Roll out the hot jars in the usual way, turn them over, wrap them and wait for the cooling. Always keep in the cellar or cellar canned. The recipe described above, as you can see, is not complicated in execution and is available even for beginners. Successful harvesting!