Green Pea Canning

Green Pea Canning

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Ingredients for Cooking Green Peas

  1. Green peas (peeled and sorted) 1.5 kilograms
  2. Red pepper "Capia" (sweet) 1 piece
  3. Salt 1 teaspoon
  4. Sugar 1 teaspoon
  5. A mixture of ground spices (marjoram, thyme, laurel leaf) 1 teaspoon
  6. Pure water 1 liter 200 milliliters
  • Main Ingredients Peas, Peppers, Sugar
  • Serving 4 servings
  • World Cuisine


Teaspoon, Measuring cup for water, Colander with a fine mesh, Deep bowl, Paper kitchen towels, Cutting board - 1 - 2 pieces, Deep plate, Skimmer, Glass half-liter jar - 4 pieces, Metal screw lid - 4 pieces, Deep pan with lid - 2 pieces with a capacity of 3 liters and 1 piece with a capacity of 5 liters, Ladle, Kitchen towel - 2 - 3 pieces, Stove, Kettle, Nippers for preservation, Wool blanket

Cooking canned green peas:

Step 1: prepare peas and peppers.

First of all, we take 2 deep, clean 3 liter pans, pour 2 liters of ordinary running water into one, and 1 liter 200 milliliters of pure water into the second. We put the containers on the stove, turned on at a strong level. Now we throw off peeled and peeled peas into a colander and carefully rinse it under a stream of cold running water from any kind of pollution. After we leave the peas in this container for 5 - 7 minutes to drain the remaining liquid. Then throw them into a clean, deep bowl.

At the same time, we prepare sweet red pepper, cut the stalk from it, gut it from the seeds, wash it under running water, dry it with paper kitchen towels, put it on a cutting board and cut it into long straws up to 1.5 centimeters thick. We shift the slices into a clean deep plate.

Step 2: Blanch the green peas and cook the brine.

When running water in a pan boils, carefully transfer the peas into it and blanch for 3 minutes. In a pan with clean boiled water, add 1 a teaspoon of salt 1 a teaspoon of granulated sugar and 1 a teaspoon of a mixture of ground spices - marjoram, thyme and laurel leaf. Boil the brine for 5 minutes until the sugar grains and salt crystals are completely dissolved.
While the brine is cooking, using a slotted spoon we spread out hot blanched peas in sterilized liter jars and add each 2 - 3 slices of sweet pepper.

We simply remove the pan with the remaining hot running water to the side, it will still come in handy. In 5 minuteshelping yourself with a ladle, pour hot brine into the jars. We fill the containers with liquid so that it does not reach the rim of the neck of the cans on 1 centimeter. After we cover them with sterilized screw caps, make a couple of turns, but do not close tightly so that air escapes from the containers during sterilization.

Step 3: sterilize the green peas.

Now we take a large, deep 5 liter pan and cover it with a kitchen towel. Using preservation forceps, put jars of peas on a towel and slowly pour the running water into which the peas are blanched. The liquid level should be slightly above the middle of the cans.
We put the pan on the stove, which is included in the middle level. When the water boils, reduce the temperature of the stove to the lowest level, cover the pan with a lid and sterilize the peas for 3 hours. Required: during sterilization we keep a full kettle of boiling water on the stove and periodically add it to the pan, as the liquid in the pan will boil away!

Step 4: preserve the green peas.

After 3 hours turn off the stove, using the same tongs, we alternately remove the cans of peas from the pan and, helping ourselves with a kitchen towel, we tighten the screw covers more tightly. Turn the jars upside down and check for air, if bubbles appear from under the lids, close the jars again.
After we put the containers with the workpiece on the floor with the lids down, cover them with an old wool blanket so that there are no gaps, and cool down the preservation for 12 days no sudden changes in temperature. Then we remove the jars with peas in a cool, well-ventilated place, for example, in the pantry, cellar or basement. Canned green peas can be stored for 2 - 3 years.

Step 5: serve the conservation of green peas.

Preserving green peas is a rather painstaking process, but believe me, during the winter you will be grateful to yourself for making so much effort. Such peas can be used as a side dish or add it to salads, cook soups with it, stew with meat and these are just a few of the possible options. Enjoy it!
Enjoy your meal!

Recipe Tips:

- For preservation it is better to choose fresh, young peas with soft pods of soft green color, in them grains are more sugar and soft. Very ripe or overripe pods are unsuitable for harvesting, since the grains contained in them contain a lot of starch, a cloudy precipitate is formed from it in finished canned food.

- Do not forget that before starting conservation, all equipment with which this process will take place should be thoroughly washed using soda or any detergents that contain a minimum of chemicals. After that, small kitchen appliances and bowls should be rinsed with boiling water, and the lids and containers in which the workpiece will be stored must be sterilized in any convenient way, which you can learn more about by clicking on this link.

- If you want to add a sour taste to canned peas, you can add 3 grams of citric acid to 1 liter of brine.