Canned peas from the supermarket often contain sugar, flavorings and a relatively large amount of salt. However, if you cook the healthy, green balls with the high protein content yourself, you will know exactly what is in the jar. In this way, even an unexpectedly rich harvest can be preserved for a long time.
Boiling peas is not difficult at all
Boil the peas in the oven
You don't need any special equipment to boil peas. Glass jars with twist-off lids or preserving jars and the oven are sufficient. Please note that the legumes should be boiled twice because of their high protein content, as this is the only way to reliably kill bacteria.
Ingredients for 4 glasses of 500 ml each
- 2 kg of peas
- 20 g preserving salt or table salt without added iodine or flour
- water
preparation
- Sterilize jars and drain on a clean tea towel.
- Shell the peas and blanch briefly in boiling water.
- Drain and cool immediately.
- Pour the peas into the glasses.
- Add a teaspoon of salt to each glass.
- Douse with boiling water. There should be three centimeters of space towards the top edge.
- Place in a roasting pan and add 3 to 4 inches of water.
- Boil at 120 degrees for 90 minutes.
- Leave to cool and preserve in the same way for another 60 minutes at 120 degrees the next day.
- Store in a cool and dark area.
Very classic: canning peas in the pressure cooker
Prepare the jars as described above and place them on a grid in the preserving machine. The preserving food must not touch each other, as this is the only way for the steam to circulate freely.
- Fill in about 4 liters of water.
- Close the lid and bring the water to a boil.
- Allow steam to escape for ten minutes.
- Close the valves to allow the pressure in the pot to build up.
- Cook for 40 minutes.
- Switch off the device and release the pressure.
- Open the pressure cooker and remove the hot glasses with a glass lifter.
tips
If you boil peas with a conventional alarm pot, you should preserve them at 98 degrees for 110 minutes and repeat this the following day.