For canning, it’s best to use young peas that aren’t overripe, as this prevents the seeds from leaving a cloudy residue.
Start by pouring the fresh peas into a colander and submerging them in boiling water with salt and sugar for 3 minutes (use 1.5 tablespoons of salt and 1.5 tablespoons of sugar per liter of water).
Next, distribute the peas into prepared jars and fill them with the hot liquid left over from blanching, adding 3 grams of citric acid for every liter of liquid.
Fill the jars to about 1 inch below the rim, cover them with prepared lids, and place them in a pot of water for sterilization (for half-liter jars, sterilize for 1.5 hours).