A practical winter preserve made by boiling fresh peas and making them long-lasting in sterile jars with lightly salted water. It offers the taste of fresh peas in rice pilafs, soups, and dishes even out of season.
Blanch the shelled fresh peas in boiling salted water for three to four minutes.
Drain the blanched peas and immediately transfer to ice water to preserve their color.
Pack the cooled peas tightly into sterilized jars and add lightly salted boiling water on top.
Seal the jars and sterilize by boiling them in a large pot filled with water for ten minutes.
Remove the jars from the pot and let them cool completely, then store in a cool, dark place.
Important: after boiling the peas, immediately place them in cold water to preserve their color. Jars must be sterilized in boiling water and the lids sealed tightly, otherwise the preserve can spoil. Store the opened preserve in the refrigerator and consume within a few days.
Boiling the filled jars in a water bath for ten minutes noticeably extends shelf life and guarantees an airtight seal.
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