Green peas for winter without sterilization

12.08.2019 Winter blanks

Surely, every housewife had to be upset more than once, buying canned green peas in a store. Often it is solid or sour, cloudy and not always whole. And peas, closed in a can, is generally a kind of “Russian roulette”, often its quality leaves much to be desired. As a result, the money was thrown to the wind, and the desired dish was never cooked. To once again not to be disappointed, try canning peas yourself. Believe me, there is nothing complicated in this, unless the cleaning process takes some time (you can easily connect family members to it, it will be more fun and faster). But green peas, cooked at home, turn out to be soft and tender, it is much tastier than canned peas.

Using the presented step-by-step recipe with a photo, you can easily close green peas for the winter and be completely confident in its taste. Moreover, this recipe is simple, it is without sterilization, which greatly simplifies the conservation process. Green peas are first boiled in water, and then in the marinade, and then rolled up. The amount of marinade in this recipe is calculated for one half-liter jar, if you want to roll canned peas a little more - just double or triple the proportions.

Ingredients (per one liter can):

green peas - 1 - 1.5 kg;
cooking water - 0.5 l.

For marinade:

water - 0.5 l;
salt - 1 tbsp. l .;
sugar - 1.5 tbsp. l .;
9% vinegar - 1.5 tbsp. l

How to prepare green peas for the winter:

For preservation we take green peas (not overripe!), Preferably brain varieties, then it will definitely be sweet and tender.

We clean the peas, immediately sorting them (undeveloped, wormy fruits put aside). For convenience (so that later the peas do not turn out to be superfluous) we measure out the required amount of peas with a half-liter jar (do not completely fill to the brim, because the peas swell during cooking).

Next, lay the green peas in a colander, rinse under water and leave for 3 - 5 minutes to glass the water.

Pour the washed peas into the saucepan, fill it with water and set to boil for 20 - 25 minutes (the foam that will form during cooking must be removed). You need to cook peas over low heat and be sure to ensure that it does not boil. Shriveled peas usually indicate readiness.

Throw the cooked peas into a colander.

In the meantime, prepare the marinade: pour the water separately into the saucepan, add sugar and salt and vinegar to it, and then mix thoroughly until the loose ingredients are completely dissolved.

Pour the peas in the marinade and cook for another 5 minutes from the moment of boiling (if foam is formed, it must be removed).

When the green peas are ready, carefully spread it in a prepared half-liter jar (the jar must first be washed and boiled over steam), pour hot marinade to the top.

With a pre-boiled iron cover, we cover the jar with green peas, roll it, turn it upside down and carefully wrap it until it cools completely.

When the peas have cooled, we take it out for storage in a cool place, such as a cellar or cellar. Such conservation can be stored no more than two years. Canned green peas, without sterilization, closed according to this recipe is aromatic, soft, delicate and very tasty.It can be safely added to salads, stews, first courses or just eat as an independent dish. Having tried such peas, you are unlikely to want to buy a store one again later.