We eat plenty of fresh veggies, and in the summer months, we all work together canning corn. Now that I’m grown, we have huge sprawling gardens, and the only canned foods my kids eat are those that I’ve put up in mason jars. Simple pleasures to be sure, but even as an adult I remember canned peas as a childhood treat, back when money was so tight that an extra nickel for peas in a can seemed like an extravagance. ![]() If it was someone’s birthday and my parents were feeling flush, they might even spring for canned asparagus, but don’t get greedy. The only vegetables we ever had were canned, and more often than not it was canned corn (which isn’t even strictly a vegetable, but that’s another story).Įvery once in a while, that canned corn would get switched out with canned peas and I’d be in heaven. Yes, you read that right, canned peas were a treat in my childhood. They’re much better than store-bought tinned peas, and canning soon after harvest seals in their natural sweetness.Ĭanned peas are a particular favorite of mine, mainly because they were such a treat when I was a kid. If you have extra brine or just want to try something else this works with many vegetables like cucumbers, sliced radishes, or onions.Canning peas is a simple way to preserve peas on the pantry shelf fresh from the garden. You could try adding some spice with a hot pepper or red pepper flakes or go for some bread and butter type pickles. The seasonings for this recipe can safely be played with. It’s prefered for pickling because other types of cookware like aluminum or copper might react the acidic vinegar and give your pickles and off flavor. Non-reactive cookware is made from stainless steel, glass, or enamel coated metal. This will ensure they soak in all that delicious brine. Let your pickles sit in the refrigerater to marinate for at least 3 days. Then pour your mixture into the jar(s) to cover the peas, add a lid, give a good shake and toss in the fridge. While it’s cooling pack your jar(s) with the peas and your preferred seasonings. Let it sit until it’s about room temperature or cooler (I stuck mine in the freezer for a couple minutes). In a non-reactive pot heat the vinegar, salt, and sugar until dissolved. It’s best to use peas that are as fresh as possible and if you’re harvesting to do so in the morning or evening, not under the afternoon sun. ![]() I didn’t want to can them though because I’m afraid they’d lose their crunch.Ģ sprigs of fresh dill (or 2 tsp dried dill)įirst harvest and wash your snap peas. ![]() The savory dilly flavor mixed with the sweetness of the peas is actually pretty perfect. We’ve got a lot of snap peas coming in and while I freeze some I thought pickled snap peas would be a great idea. ![]() The cool temperature combined with vinegar’s acidity is pretty great at keeping the bacteria at bay. Think about how long you’ve left an open jar of pickles in the fridge. Refrigerator pickles don’t take as long to make and they’re quite tasty and extra crunchy!Įven though they aren’t canned refrigerator pickles can still last for months. For those of you who don’t know, “quick pickling” is making refrigerator pickles instead of canning them.
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