Delicious recipes with instructions

Reduce the peas in the oven

You do not need any special equipment to cook peas. Preserving 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 plain salt or table salt without iodine or fluoride additives
• water

preparation

1. Sterilize the jars and drain them on a clean tea towel.
2. Shell the peas and briefly blanch them in boiling water.
3. Drain and chill immediately.
4. Pour the peas into the glasses.
5. Add a teaspoon of salt to each glass.
6. Pour boiling water over them. There should be three centimeters of space at the top.
7. Place in a drip pan and pour three to four centimeters of water.
8. Boil at 120 degrees for 90 minutes.
9. Let it cool down and preserve the next day in the same way for another 60 minutes at 120 degrees.
10. Store in a cool and dark area.

Classic: preserving peas in a pressure canning pot

Prepare the glasses as described above and place them on a rack in the automatic cooker. The food must not touch, as this is the only way for the steam to circulate freely.

1. Fill in about 4 liters of water.
2. Close the lid and bring the water to a boil.
3. Let the steam escape for ten minutes.
4. Close the valves so that the pressure in the pot can build up.
5. Boil down for 40 minutes.
6. Switch off the device and release the pressure.
7. Open the cooking pot and remove the hot glasses with a glass lifter.