Canned green peas at home is simple. Preserving green peas at home

Canned peas are quite often found in winter salads, which include everyone's favorite Olivier. When the budget is limited, and food prices are rising, summer residents and homeowners win, because they have the opportunity to grow an excellent crop of green peas on their land and provide themselves and their families with canned peas for the whole year. There would be a desire.

If you decide to start canning green peas for the first time, you should know a few important rules and techniques that will allow you to keep your crop in full and without danger to health.

Firstly, you need to understand that the canning of vegetables and fruits that do not have sufficient acidity of their own, which include green peas, should take place under conditions close to the sterile cleanliness of operating rooms - this is the only way that pathogens of a terrible disease called botulism can not develop under rolled up lids;
For the same reason, sterilization of canned food for such products significantly exceeds the usual time. Or the sterilization process should be carried out twice. Since we are unlikely to find an industrial autoclave in an ordinary kitchen, the process of heating canned food must be lengthy;
Up to 30% of ordinary table salt can be added to the water in which sterilization takes place, the water temperature will be higher;
You can add some vinegar or citric acid to the canning brine, but the taste of the finished product will change somewhat. If everything suits you, add acid, such canned food almost does not deteriorate, and you can store them in a cool place, like ordinary homemade "spins", and not in the refrigerator;
Any peas of milky ripeness are suitable for canning, but it is best to choose brain peas. Such peas have a very indirect relationship to the brain: just because of the large amount of sugar, the peas become wrinkled when dried, the surface of the peas becomes similar to the cerebral cortex;
Brain varieties are also good because they last longer in the stage of technical maturity without overripe (up to 5-6 days, unlike the usual ones, which overripe already on the second or third day);
Peas should be removed on the 8th day after flowering, as experienced summer residents and gardeners recommend;
It is advisable to preserve freshly picked peas on the same day, as it quickly loses its tenderness, and the brine becomes cloudy due to the high content of starch in such grains;
When storing, keep an eye on the marinade in jars - if it becomes cloudy or changes color, you should not eat peas.

So, are you ready to harvest green peas on an industrial scale, or do you only plan to save a couple of jars of peas for the winter holidays? Choose any recipe, and go!

Natural canned green peas

Filling Ingredients:
1 liter of water
½ tsp salt,
½ tsp Sahara.

Cooking:
Put the sorted washed peas into a saucepan, cover with cold water and put on fire. Bring to a boil and cook over medium heat for 15-20 minutes, then spread hot in sterilized jars, fill with filling (boiling with a key), roll up, turn over, wrap. Store in refrigerator.

175 ml marinade.
For marinade:
1 liter of water
3 tbsp Sahara,
3 tbsp salt,
100 ml 9% vinegar.

Cooking:
Blanch the peas in a marinade made with water and half the salt and sugar for 3-4 minutes, then dip them in ice water. Arrange the peas in sterilized jars. Strain the marinade, add the remaining sugar and salt, boil, pour in the vinegar and fill the jars. Cover with sterilized lids and put on sterilization (boil for 15-20 minutes from the moment of boiling). Roll up, turn over, wrap up. After the jars of peas have completely cooled, leave them for a couple more days in the room to check the quality: if the marinade has not changed color and is not cloudy, the jars can be stored in a cool place.

Canned peas without sterilization "Like a store"

Ingredients:
green peas, shelled and sorted.
For the marinade (for 1 liter of water):
3 tbsp Sahara,
3 tbsp salt,
1 tsp citric acid.

Cooking:
Sort the peas thoroughly and rinse. Cracked peas are best discarded, as they burst during cooking, and the brine will turn cloudy. Pour sugar and salt into the water, boil, add the peas and cook for 15 minutes after boiling. Add citric acid, mix and put the peas in sterilized jars with a slotted spoon, without removing the container in which the peas were boiled from the heat. Pour the peas into jars, not reaching the top about 1.5 cm. Pour boiling marinade over peas in jars and immediately roll up with sterilized lids. Turn over, wrap. Keep cold. The indicated amount of marinade is enough for three 0.5-liter jars.

Preservation of green peas by double sterilization

Ingredients:
green pea.
For marinade:
1 liter of water
1 tbsp (with top) sugar,
1 des.l. salt.

Cooking:
Pour the washed, sorted peas with boiling marinade (make sure that all the peas are covered with liquid) and boil for 3 minutes. Transfer to 0.5-liter sterilized jars, not reaching the top 3 cm. Boil water in a wide saucepan, cover the bottom with a towel or set a wooden stand, put the jars with peas (the water should not be lower than the contents of the jars) and boil from the moment of boiling, covered with lids, for 30 minutes. Cool under lids. The next day, put the pot with the jars back on the fire, bring the water to a boil, sterilize the jars for 20 minutes and roll up. Turn over until cool. Store in a cool place.

Preservation of green peas by long-term sterilization

Ingredients for one 0.5 liter jar:
650 g prepared peas,
1 liter of water
1.5 tbsp salt,
1.5 tbsp Sahara,
3 g citric acid.

Cooking:
Dip the sorted and thoroughly washed peas in boiling water for 2-3 minutes, and then drain through a colander and dip it directly into ice water (it is advisable to add ice cubes to the water). Arrange the peas in jars and pour over the boiling marinade. Cover the jars with sterilized lids, place in a saucepan with hot water (put a towel or stand under the bottoms) and sterilize from the moment of boiling for 3 hours. Add boiled water if its level has dropped below the level of the contents of the jars, but do not pour cold water in any case, only boiling water! After sterilization, roll up the jars, turn over, wrap until completely cooled.

Peas preserved in tomato juice

Ingredients:
2.5 kg peas,
2 liters of tomato juice
salt - to taste.

Cooking:
Dip the prepared peas in boiling salted water and boil for 3-4 minutes, then immerse them in ice water. Arrange the peas in sterilized jars and pour boiling tomato juice over. Cover with sterilized lids and place in a wide pot of hot water. Sterilize for 1 hour, roll up and turn over.

Pickled green peas

Ingredients for a 0.5 liter jar:
peas (can be in pods),
2 black peppercorns,
2 cloves.
For marinade:
1 liter of water
40 g sugar
salt - to taste,
citric acid - for blanching.

Cooking:
Soak peeled green peas or peas in pods in cold water for 2-3 hours. Then drain the water and dip the peas in boiling water with citric acid diluted in it (about 2 g per 1 liter of water), blanch for 1-2 minutes and arrange in jars. Add peppercorns and cloves to jars and pour boiling marinade over. Put on sterilization (boil 0.5-liter jars for 15 minutes), roll up, turn over.

Canned Green Peas with Vinegar

Ingredients:
500 g peeled peas,
500 ml of water
10 g salt
10 g sugar
25 ml 9% vinegar.

Cooking:
Pour the prepared washed peas with boiling water and boil for 15 minutes over medium heat. Dip the finished peas in ice water for 2-3 minutes. Arrange in sterilized jars, pour boiling marinade over and roll up. Put the jars in a pot of hot water and sterilize for 40 minutes. Turn over, wrap and chill. Store in a dark cool place.

Good luck preparing!

Larisa Shuftaykina

Green pea- a tasty and healthy vegetable, great for salads and as a side dish for meat and other dishes. You can buy green peas in the store, but canned homemade peas taste much better than store-bought ones.

We present to you recipe for preserving green peas for the winter at home.

polka dots is one of the lowest calorie foods (only 44 calories per 100 g), a lot of vegetable protein, vitamins and minerals.

For preservation you will need: green peas - 1 kg. (grains of young fresh pods).

Marinade for 1 liter of water: salt - 1 tbsp. l., sugar - 1 tbsp. l., vinegar 9% - 3 tbsp. l.

Peas should be exactly milky ripe, overripe grains contain a lot of starch, which can give a cloudy sediment.

The first step is to clean the young pods, while removing the damaged grains.

Rinse the grains in cold water and pour into an enamel pan. Pour water over the peas so that it slightly covers it.

Bring the pot with peas to a boil, reduce heat and boil for 5-15 minutes, it all depends on the ripeness. When cooking, remove the resulting foam.

While the peas are cooking, prepare the marinade. Pour water into another saucepan, add salt, sugar, and when it boils, pour vinegar and turn it off.

Sterilize jars and lids.

We catch the finished peas with a slotted spoon and put them in jars, not getting enough sleep to the edges of about 1 cm. Fill the jars with peas with boiling marinade, cover with lids and set to sterilize.

In a large saucepan, lay a cloth napkin on the bottom, put jars of peas on it, pour hot water over it. The water level should be on the shoulders of the banks.

To sterilization was at the right temperature, slightly above 100 degrees, after boiling water in a saucepan with jars, add about 100 grams of salt. This will increase the degree of boiling and thus sterilize for 15-20 minutes.

At the end, we take out the jars, roll them up with lids, turn them upside down and wrap them with a blanket until they cool completely.

It turned out great, which you can try already 5-7 days after conservation.

If you like spicy preservation, you can add a couple of cloves of garlic or a little red pepper to each jar.

Video - Canned green peas without sterilization

Having prepared green peas for the winter, you don’t have to worry about having the right product for a salad on the eve of the holiday or an appetizing side dish on weekdays, providing dishes with a high-quality homemade component. The resulting blank will delight not only with great taste, but also with an absolutely natural composition without harmful additives.

How to prepare green peas for the winter?

For the winter - the process is simple, but responsible. To obtain the desired taste of the product and its perfect preservation without unpleasant surprises, you need to follow a number of requirements and follow the recommended rules.

For harvesting for the winter, green peas of milky ripeness are used, which are sorted out, rinsed and dried on the first day after harvest.
Depending on the recipe, the peas are heat-treated in a saucepan with water or marinade, or immediately in jars, placing the containers for long-term sterilization in a bowl of boiling water.
The cooking time depends entirely on the variety and ripeness of the peas, which should become perfectly soft as a result and at the same time retain their shape.
If desired, peas can be frozen or dried, having previously processed the specimens alternately in hot and cold water.

canned peas for the winter

You can cook peas for the winter at home according to the simple, time-tested recipe outlined below. The resulting blank has a pleasant harmonious taste without excess salt, sugar or acid and is perfect for adding to salads or decorating other multi-component dishes.

Ingredients:

green pea;
water - 1 l;
sugar - 0.5 tsp;
salt - 0.5 tsp;
apple cider vinegar - 1-1.5 tbsp. spoons.

Cooking

Peas are placed in a container with water and sugar and boiled for 20-30 minutes.
Peas are drained into a colander, preserving the broth, placed in jars.
The broth is filtered through cheesecloth, boiled, vinegar is added at the rate of 1 liter of liquid and poured into jars.
Sterilize containers for 40 minutes.
Green peas are corked for the winter, allowed to cool upside down.

Green peas with citric acid for the winter

You can decorate green peas at home for the winter with citric acid, which does not have a pronounced smell, like vinegar, is practically not felt in the workpiece, but qualitatively plays the role of a natural preservative. The proportions of salt and sugar can be adjusted to your preference.

Ingredients:

green pea;
water - 1 l;
sugar - 1 teaspoon;
salt - 0.5 tsp;
citric acid - 1/3 teaspoon.

Cooking

Peas are boiled in salted and sweetened water for 20 minutes.
The mass is thrown into a colander, laid out in jars.
The volume of the drained liquid is measured, citric acid is added at the rate of 1 liter and peas in jars are poured with marinade.
Vessels are sterilized for 30-40 minutes, after which green peas are corked for the winter.

Young peas in pods - a recipe for the winter

Harvested peas in pods for the winter will be a great savory snack for serving with meat dishes. It is important to choose soft young specimens with miniature peas inside at the initial stage of their development for decoration of the dish. If desired, the recipe can be supplemented with other spices to your taste.

Ingredients:

green peas in pods;
water - 1 l;
sugar - 40 g;
salt - 0.5 tsp or to taste;
citric acid - 2 g;
cloves and peppercorns - 1-2 pcs. for a half liter jar.

Cooking

Young pods are soaked in cold water for 3 hours.
Water acidified with citric acid is heated, pea pods are blanched for 4 minutes, laid out in jars with pepper and cloves.
Salt and sugar are added to the water, boiled, poured into the pods.
Vessels are sterilized for 20-30 minutes, green peas are corked in pods for the winter.

Green peas with vegetables for the winter

Preserving peas at home for the winter according to the following recipe will make it possible to simultaneously get a classic mix for adding to, a great side dish for fish, meat, or an addition to. When harvested with carrots, peas acquire an extraordinary taste.

Ingredients:

green peas - 2 kg;
medium carrots - 2 pcs.;
cloves - 4 pcs.;
peppercorns - 10 pcs.;
water - 1 l;
sugar - 2 tbsp. spoons;
salt - 1 tbsp. spoon;
citric acid - 2 g;
vinegar - 0.5 cups.

Cooking

Soak for a couple of hours, then blanch the peas in acidified lemon water for 2 minutes.
Drain the peas on a sieve, put in a jar, alternating with chopped carrots, peppercorns and cloves.
Marinade is boiled from water, salt, sugar and vinegar, vegetables are poured over it, sterilized for 30 minutes.
Cork green peas with carrots for the winter with sterile lids.

Peas for the winter without vinegar

The following recipe will make it possible to comprehend the preservation of green peas for the winter without vinegar. The result will be a moderately salted preparation, the taste of which will especially harmoniously complement any salad, first course or other culinary composition. The absence of acids in the composition of the snack requires its long-term sterilization.

Ingredients:

green peas - 2.5 kg;
water - 2 l;
salt - 0.5 tbsp. spoons.

Cooking

A gauze bag with peeled peas is lowered into salted water and boiled for 3 minutes.
Immediately lower the bundle in ice water until it cools, after which the peas are laid out in jars and poured with brine.
The containers are sterilized for 1 hour, after which the green peas are hermetically sealed without vinegar for the winter.

Sweet peas for the winter

Preserving peas for the winter according to the following recipe will allow you to avoid sterilization, saving time and at the same time getting a sweet, harmonious taste of the workpiece. Marinade prepared from one liter of water is enough to roll up 3 half-liter containers, which, after corking, must be stored in the cold.

Ingredients:

green peas - 1.5-2 kg;
water - 1 l;
sugar - 3 tbsp. spoons;
citric acid - 1 teaspoon;
salt - 3 teaspoons.

Cooking

Peas are transferred to a container with water, salt and sugar are added, boiled for 20 minutes, adding citric acid at the end.
Lay the peas on the banks, filling them up to the shoulders, pour the brine to the top.
Cork delicious peas for the winter, wrap.

Salad for the winter with green peas

Appetizing, vitamin with peas can be made according to the following recipe. The excellent taste of the resulting workpiece will be appreciated even by picky and capricious eaters. Tomatoes for decorating the dish, like sweet bell peppers, should be chosen fleshy with dense pulp and cut into large circles or slices.

Ingredients:

green peas - 0.5 kg;
tomatoes - 2 kg;
bell peppers, carrots and onions - 1 kg each;
oil and vinegar 6% - 400 ml each;
sugar and salt - to taste;
cloves - 5 pcs.;
black pepper - 7 pcs.

Cooking

Saute separately chopped onions and carrots.
Combine vegetables in a common container, add tomatoes, peppers, boiled peas for 10 minutes, stew for 20 minutes.
Lay the rest of the additives, salt, sugar, vinegar, stew the mass for another 5 minutes, put it in jars, sterilize for 45 minutes, cork.

How to freeze green peas for the winter?

Another great way to keep a fresh crop for a long time is to freeze green peas for the winter. The blank will retain a maximum of nutritious and valuable properties and will become an excellent component for adding to all kinds of stews, hot first courses or multi-component salads, if you boil the peas until soft.

For freezing, high-quality peas of milky ripeness are selected, washed.
Put the peas in a container of boiling salted water and blanch for two minutes.
They immediately throw the pea mass into a colander and put it in a bowl of ice water, which will help preserve the original appearance and beautiful bright color of the peas.
Again, the mass is poured into a colander, allowed to drain and spread out to dry and completely evaporate the drops of moisture.
The peas are transferred to the sheet in one layer and frozen in the chamber.
The frozen pea mass is poured into bags, the air is released to the maximum and sent for storage in the freezer.

Drying green peas for the winter

If desired, you can also dry the peas for the winter and use the resulting blank for cooking soups, cereals, cook pea flour from it, which will be an excellent component for decorating delicious and no doubt healthy homemade cakes.

Peas are blanched twice for 2 minutes, followed by rapid cooling in ice water, dried.
Peas are laid out on a baking sheet and dried in stages, keeping in a dryer or oven for 2 hours at 50 degrees, followed by exposure at room conditions for 4 hours.

Canned green peas are an indispensable and low-calorie preparation. It can be found in many stores, but it is not likely that it will be of high quality and useful. In order not to make a mistake in the choice, the workpiece can be prepared independently. To do this, choose suitable varieties with young tender grains. You can save peas for the winter by freezing, drying and preparing preservation. In this form, it will not only be tasty, but will not lose its beneficial properties.

The benefits of green peas

Compared to other legumes, peas are low in calories and low in fat. The high amount of antioxidants and nutrients make it a good herbal remedy. The fruits are used to prevent cardiovascular and inflammatory diseases. It helps with type 2 diabetes, arthritis and arthrosis.

Regular use slows down skin aging, prevents stomach cancer, increases vitality and restores the immune system. Green peas are recommended to people for weight loss.

Calorie content and BJU per 100 grams of product:

calorie content - 73 kcal;
proteins - 5.0 g;
fats - 0.2 g;
carbohydrates - 13.8 g.

Green peas - benefits pregnant women. It prevents fetal deformation, improves skin structure, visual acuity, hair and nail growth.

Canned peas can harm the body:

when used in large quantities;
with bowel disease;
with gout.

Preparations for the winter

For canning, only freshly harvested product in milky ripeness is used. Overripe peas accumulate a lot of starch, and the brine turns cloudy. After sorting, the pods are peeled and all spoiled grains are removed.

Classic preservation recipe

Green peas for the winter, harvested at home, are stored for a long time, while maintaining their taste and aroma.

Photo	Cooking method
	We release the grains from the pods and wash
	Pour salt, sugar, peas into boiling water and cook over low heat for half an hour
	We release the grains from the brine and remove to cool
	Strain the brine to remove sediment
	We lay out the peas in jars and fill the neck with marinade
	Cover with lids and put in a pan for sterilization. Water should be 2 cm below the level of the neck so that when boiling it does not get into the brine. Sterilization time for half-liter jars - 20 minutes, for liter - 35 minutes
	We take out the jars from the pan, close the lids and cool

pickled fruits

water - 1 liter;
salt - 1 tsp;
vinegar 70% - 1 tbsp. l.

For pickling, only milk pods are taken. Peeled grains are blanched for several minutes in hot salted brine and laid out in jars. Pour the broth and sterilize for half an hour. Vinegar is added before seaming, closed and sent to cool.

The blank is stored for 2-3 months.

Canning without vinegar

Ingredients:

water - 1 l;
salt - 10 g;
granulated sugar - 30 g.

Salt, sugar are poured into boiling water, peas are lowered and boiled for 5 minutes. The grains are laid out in containers, poured with marinade and sterilized for half an hour. After cooling, the jars are covered with lids and cleaned in a cool room. In the morning they are placed in a pot of warm water and sterilized for 20 minutes.

Prescription without sterilization

Peas cooked according to this recipe are very similar to store-bought ones and are suitable for making salads and side dishes.

Products for cooking:

green peas in any volume;
salt - 30 g;
sugar - 100 g;
water - 1 l;
lemon juice - 1 tsp

After harvesting, the peas are peeled and washed thoroughly. While it dries, prepare the marinade. To do this, boil water, add salt, sugar and boil until the crystals dissolve. Peas fall asleep and cook for 15 minutes. For long-term storage, lemon juice is added at the end of cooking.

While the peas are cooking, jars and lids are sterilized in the oven, in the microwave or over steam. Peas are laid out in prepared containers with a slotted spoon and poured with marinade. Store blanks in a cool room.

Peas "Wonderful"

For half a kilogram of fruit you will need:

water - 1 l;
salt and sugar - 10 g each;
apple cider vinegar - 30 ml.

Prepared grains are blanched, placed in jars with marinade, sterilized and sealed. After cooling, the peas are stored in a cool room.

Salty

Required products:

peas - 2 kg;
salt - 600 g.

Peas are boiled for 5-7 minutes, laid out on a paper towel until the liquid is completely eliminated. The fruits are mixed with salt and laid out in prepared containers. Banks are filled up to the neck with boiling water, covered with plastic lids and left to cool. Cooked blanks are stored in a cool room for several months.

Preparation with pepper

For cooking you will need:

peas - 1 kg;
allspice - 5 peas;
water - 1 l;
salt - 1.5 tbsp. l.;
sugar - 30 g;
70% vinegar - 5 ml.

Prepared peas are poured with boiling water and boiled until shriveled. Throw in a colander to get rid of moisture and lay out in jars. Add a brine prepared as follows: put salt, sugar, allspice in boiling water and boil for 3-5 minutes. At the end, vinegar is poured in and poured into jars. They sterilize for half an hour, roll up the lids and, after cooling, clean them in a cool room.

Pickled green pods

Required products:

young pods - 1 kg;
sugar - 40 g;
black pepper and cloves - 2 pcs.;
water - 1 liter;
apple cider vinegar - 50 ml;
citric acid - ½ tsp.

You can pickle only young pods. They are soaked overnight in cold water. Then blanched in hot water with the addition of citric acid. Boiled pods are laid out in jars, pepper, cloves are added and poured with brine.

Preparation of the marinade: add all the ingredients to boiling water and boil for several minutes. After removing from heat, add vinegar. Fill jars with peas with brine and put on sterilization.

Sharp workpiece

You will need:

freshly picked peas;
salt and sugar - 20 g each;
water - 1 l;
hot pepper - 2 pods.

Peas are peeled and washed. Pour into a saucepan filled with water and set to boil. After boiling, add salt, sugar.

Peppers are washed, seeds are removed and cut into half rings. Peas and chopped peppers are placed in prepared jars. The brine is filtered and boiled again. Hot marinade is poured into jars, covered with lids and sterilized. To prevent the jar from bursting, gauze is placed on the bottom of the pan.

After sterilization, the containers are closed with lids, turned upside down and left to cool. The prepared workpiece is stored in a dark, cool room.

Drying at home

Prepared grains are blanched in salt water for 3-5 minutes. Cool and lay out on a baking sheet. Peas are dried at the initial stage at a temperature of 45 degrees, at the end the temperature is raised to 60. For better air circulation, the oven door should be ajar.

The readiness of the product is determined by color and shape. Dried peas should have a dark olive color, a pleasant aroma and a wrinkled surface.

Freezing in the refrigerator

Prepared grains are blanched in salted water for 2-3 minutes. Cool in ice water and dry on a paper towel. Peas are laid out in portion bags and cleaned in the freezer. Before use, it is dipped in boiling water and boiled for 8-10 minutes. The frozen product is ideal for preparing soups, salads and side dishes.

Thawed peas should not be re-frozen.

In order for the blanks to please for a long time, they must be sterilized and stored in a dark, cool place. Cooked peas are ideal for preparing first courses, salads and will be a good addition to meat and fish.

In winter, a jar of home-picked green peas can be a real find. You can add it to the traditional Olivier salad, and to hearty borscht, and just serve it with a fragrant juicy steak is also very good. And most importantly, the pea blank is completely natural, without any additional harmful additives.

Pickled green peas are quite easy to prepare, but this legume itself is rather capricious. Any inaccuracies made in the process of canning peas can cause the contents of the jars to become cloudy and the lids to swell. Therefore, it is first recommended to boil the peas until cooked, then pour the marinade, after which the peas in jars must be sterilized.

Canned green peas for the winter

For pickling, you should use young peas, it is also called milk. The bean pod should be juicy, bright green, and the peas themselves should be tender, sweet in taste. It is ideal to preserve a freshly picked plant, otherwise on the second or third day it completely loses its taste: it turns yellow, becomes hard and tasteless.

how to cook pickled peas at home

The ingredients in the photo recipe are given in a 0.5 liter jar, if necessary, the number of products increases.

Ingredients:

green peas (peeled) - 300 g,
water - 0.5 l,
granulated sugar - 0.5 tbsp.,
salt - ¾ tbsp.,
vinegar - 1 tbsp.

Cooking process:

First of all, rinse the young peas under running water in a colander. Then put it in a saucepan, pour boiling water so that the liquid covers the peas by about 2 cm and send it to the stove.

Cook the peas over moderate heat until the skin begins to wrinkle slightly. Depending on the degree of maturity, the cooking time usually lasts 20-30 minutes.

Drain the water from the peas, and transfer the product itself to a clean, dry jar, not reaching 1 cm from the edge.

Boil half a liter of water, dissolve salt and sugar in it, pour in vinegar and immediately pour a jar of peas with boiling marinade. Take your time to roll up the lid, the workpiece should still be sterilized.

For the last step, sterilization, use a saucepan large enough to easily fit the canning jar. Cover the bottom of the dish with a cloth or kitchen towel folded several times. Place a jar of green peas on top. Pour hot water into the pan up to the shoulders of the jar, put a lid on top of the peas and boil over medium heat for 10 minutes.

Pickled green peas are ready for the winter. Roll up the jar, turn it upside down, wrap it in a warm blanket, leave it like this until it cools completely. Then put the preservation in a cool place (pantry or cellar).

We thank Xenia for the recipe and photo of home-canned green peas.