Home-Canned Green Peas
Put up green peas for the winter—as good as store-bought, if not better! I think this recipe is a real winner: the peas come out sweet, tender, and juicy. They're perfect for salads or as a side for all kinds of dishes!
Olusha
Recipe author
Home-Canned Green Peas
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
12 g
Fats 2 %
1 g
Carbohydrates 69 %
29 g
172 kcal
GI:
97
/
0
/
3
- To can green peas, start by prepping them: shell the peas and rinse them well in cold water. Young peas are best—they'll be tastier and juicier once canned. Put the peas in a saucepan and add cold water to cover them completely. Bring to a boil, skimming off the foam, then lower the heat and cook the peas for 10–15 minutes (the firmer they are, the longer they'll need). Meanwhile, make the brine: pour a liter (about 4 cups) of water into a pot, add the salt and sugar, and bring to a boil. Add 100 ml of 9% vinegar and bring back to a boil. Once the peas are done, take them off the heat. Drain them and pack them into jars, leaving about 2 cm of headspace at the top. Pour the brine over the peas, cover with lids, and process the jars for 15 minutes. Seal the jars, then turn them over and wrap them up so the canned peas cool down slowly in the warmth.
Caloric content of the products possible in the composition of the dish
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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