Green peas for the winter without sterilization
Surely every housewife has experienced the frustration of buying canned green peas at the store. They're often hard or sour, cloudy, and not always whole. Canned peas are a form of "Russian roulette," oftentimes their quality leaves much to be desired. The end result: money wasted, and the desired dish never prepared. To avoid further disappointment, try canning your own peas. Believe me, there's nothing complicated about it, except that the peeling process takes a bit of time (you can easily involve family members in this process, which is both more fun and quicker). Green peas cooked at home are soft and tender, much tastier than store-bought canned peas.
Using this step-by-step recipe with photos, you can easily preserve green peas for the winter and be completely confident in their taste. Moreover, this recipe is simple and requires no sterilization, greatly simplifying the canning process. The green peas are first boiled in water, then marinated, and then canned. The amount of marinade in this recipe is for one half-liter jar; if you want to can a little more peas, simply double or triple the proportions.
Ingredients (for one half-liter jar):
- green peas - 1 - 1.5 kg;
- water for cooking - 0.5 l.
For the marinade:
- water - 0.5 l;
- salt - 1 tbsp;
- sugar - 1.5 tbsp;
- 9% vinegar - 1.5 tbsp.
How to prepare green peas for the winter:
For canning, we use green peas (not overripe!), preferably the marrow variety, then they will definitely be sweet and tender.
We clean the peas and sort them immediately (set aside any undeveloped or wormy ones). For convenience (to avoid any leftover peas later), measure out the required amount using a half-liter jar (don't fill it completely to the brim, as the peas will swell during cooking).
Next, place the green peas in a colander, rinse under water and leave for 3-5 minutes to drain the water.
Place the washed peas in a saucepan, cover with water, and cook for 20-25 minutes (skim off any foam that forms during cooking). Cook the peas over low heat, being careful not to overcook them. Wrinkled peas are usually a sign of doneness.
We throw the boiled peas into a colander.
Meanwhile, prepare the marinade: pour water into a separate saucepan, add sugar, salt and vinegar, then stir thoroughly until the dry ingredients are completely dissolved.
Pour the peas into the marinade and cook for another 5 minutes from the moment it boils (if foam forms, skim it off).
When the green peas are ready, carefully place them in a prepared half-liter jar (the jar must first be washed and boiled over steam), fill to the top with hot marinade.
Cover the jar of green peas with a pre-boiled iron lid, roll it up, turn it upside down and wrap it carefully until it cools completely.
Once the peas have cooled, store them in a cool place, such as a basement or cellar. This type of canned green peas can be stored for up to two years. Canned green peas, unsterilized and sealed according to this recipe, are fragrant, soft, tender, and delicious. They can be safely added to salads, stews, entrees, or simply eaten on their own. Once you try these peas, you're unlikely to want to buy store-bought ones again.
