How to Can Green Peas So They Stay Bright and Clear

Use young, not overripe peas for canning; mature seeds can leave a cloudy residue.

Pour the fresh peas into a colander and submerge them in boiling water seasoned with salt and sugar for 3 minutes. Use 1.5 tablespoons of salt and 1.5 tablespoons of sugar per liter of water.

Divide the peas among prepared jars and fill them with the hot blanching liquid, adding 3 grams of citric acid per liter of liquid.

Fill the jars to about 1 inch below the rim, seal them with prepared lids, and place them in a pot of water to sterilize. For half-liter jars, sterilize for 1.5 hours.