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.