Green natural peas in their own juice - a quick old recipe for how to prepare peas for the winter just 100 years ago.
I read this recipe for preparing green peas for the winter in an old cookbook about canning, which is passed down through the female line. I must say right away that due to the lack of raw materials in such a size that it would not be a pity if it was lost, I did not try to make the blank. But I really liked the recipe itself. Therefore, I am posting it here in the hope that someone will cook natural peas in their own juice and tell us about the results of such a culinary experiment.
And the same way they prepared green peas for the winter more than 100 years ago.
The peas need to be removed from the pods and then boiled for two minutes.
After cooking, cool them immediately by rinsing them under cool water.
This procedure will preserve the natural green color of the peas.
Next, canning peas is described as follows: put the green peas into a container for storage. Small barrels will do (now you can also put them in regular glass jars or ceramic containers).
Cover the top with grape or cherry leaves and then place a board and a weight on the leaves.
Natural green peas prepared for future use should be stored in a cool, dry place.
Further they write that they add such peas to various winter salads, make side dishes or soups from vegetables.If anyone dares to try this old recipe for preparing peas, please write a review in the comments and share it with us all.
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