Canned green peas
Description
Winter preserve made at home. Canned green peas can be used for soups, salads, appetizers, and they also make an excellent side dish—light and nutritious. So I recommend using this recipe for canned green peas—you’ll greatly diversify your winter menu! ;) Moreover, canning preserves most of the vitamins and nutrients found in peas. How to can green peas at home: 1. Shell milk-ripe green peas from the pods, rinse under running water, and blanch in lightly salted boiling water for 2–3 minutes. 2. Drain the cooking liquid into a separate container. 3. Pack the peas into sterilized jars. 4. For each liter of cooking liquid, add 3 g of citric acid and a teaspoon of sugar, pour over the peas, and cover with boiled lids. 5. Sterilize half-liter jars in salted water (350 g per liter—this raises the boiling point) for at least one and a half hours, then seal, wrap, and store in a cool, dark place. That’s it—the peas can be kept until winter. Good luck! ;) The preserve is ready for winter storage.