You will need
- — 1 kg green peas in pods;
- — 1 liter of water;
- — 2 tbsp 9% vinegar;
- — 1 tbsp of salt;
- — 1 tsp of sugar;
- — citric acid.
Prepare in advance banks for procurement. Sterilize them over steam for 5 minutes. Canned peas preferably in half liter jars, as in the open as it goes bad very quickly even in the refrigerator. Cover boil in soda solution (2 l of water 4-5 tsp of baking soda) for about 3 minutes.
Clean fresh young pea pods "milk" of maturity and a sort of grain. For canning will only fit a pea without damage and dark spots with a solid green skin. Thoroughly rinse the grain under cold running water.
Prepare the brine is based 250 ml of liquid on the floor a quart jar. Pour water into the pan, stir in the sugar and salt and bring the marinade to a boil. Pour in water green peas and blanch in boiling water 5 minutes. Put in a pan a peas small portions, about 1 Bank and make sure that the grains are not digested, remain beautiful and strong. If a pea is exhausted, throw them out of the pan, otherwise they will make transparent the muddy brine.
Put cooked peas in sterilized jars with a slotted spoon, cover with a lid. Strain the brine through 3-4 layers of cheesecloth. Add a few crystals of citric acid and boil on low heat for another couple minutes.
Pour the boiling brine cans of peas. Banks to burst, gently spray the marinade in the center. Add to each jar 1 teaspoon of acetic acid. At the bottom of a wide pot put a kitchen towel, pour water and place the jar of peas, covering them with lids. Water bring to boil and sterilize canned peas for 30-40 minutes. And then tightly roll up metal covers. Wrap jars with a towel or blanket and leave until cool. Store the green peas in a cool place not more than 1 year.
Advice 2: How to preserve green peas
Factory green polka dot love is not all. For example, real foodies prefer salads with exclusively homemade canned green peas. Moreover, in the preparation of such a billet home is no big deal.
You will need
- – 1 kg fresh green peas in pods
- – 1 liter of water,
- – 1 tbs. salt
- – 1 h spoon sugar,
- – 2 tbsp 9% vinegar,
- – citric acid,
- – two pots,
- – glass jars for canning,
- – colander
- – a few towels.
Clean the peas from the pods, then carefully rinse it in a colander under running hot water. Sort through peas to external damage, soft skin and dark spots.
Pour the cleaned beans in a saucepan and cover with water in a ratio of 1:2. Cook on maximum heat until boiling, then lower the heat halfway and leave to simmer for another half hour. Cooking time will depend on ripeness of the peas. If the grain has acquired a distinctive seal, they have to boil for 5 minutes longer. While cooking some grains may burst before the end of cooking. In this case it is better to take out from the pan and throw. Crushed peas can make a transparent marinade cloudy.
Take another pan and pour it in a liter of water. Bring to a boil, then dissolve in a marinade of salt, sugar and a small amount of citric acid. At that time, as the peas are cooked, the marinade should always be in a state of boil.
Remove the peas from heat and drain the contents of the pan into a colander. Douse the peas with boiling water and place in a pre-sterilized jars. You should choose glass jars with a capacity of not more than 0.5 L. This is because canned green peas in an open Bank is difficult to store, and even in the fridge it will quickly deteriorate. In order to protect yourself from breaking the banks while pouring the marinade, the vessels should be put in the sink and pour the brine at arm's length, averting her face as far away from banks.
Remove the boiling the marinade from the heat and pour it to all the banks. Then pour a teaspoon of acetic acid in each jar and close the lids.
Wrap each jar with a towel at the base. This will allow you to retain heat and improve the process of penetration of the marinade into the structure of peas. It should be remembered that banks open up to them, in another case, you should not. The product can be tasted on the second day of canning.