Green peas Is an annual herb of the legume family. It is grown both for preparation in the form of canned food, as well as for preparing first courses, serving as a side dish, for adding to salads and cereals. Usually summer residents plant peas in their plots in order to simply eat it, because adults and children adore peas. This year I wanted to try making canned green peas, as we used to buy in the store. I can tell you that this is a fairly simple matter, and the result made me very happy. The peas came out exactly like from a store can. The taste is almost impossible to distinguish. If you have had an excellent harvest of green peas, be sure to twist a jar, another one for the winter.

Would need:

• Green peas
• for 1 liter. water
• Sugar - 2 tablespoons
• Salt - 2 tablespoons
• Vinegar 70% - 0.5 tsp for a can with a volume of 1 liter.

How to make homemade canned peas:

Collect green peas from the bush. It is best to choose pods that are not overripe.

And now you need to open the pods with peas and separate the peas. Attention! Sometimes overripe peas contain "local residents". This is me about worms. It is better to remove such peas right away.

Put the peas in a saucepan and cover with water.

Cook the peas over the fire for 15-25 minutes until tender. The cooking time depends on the ripeness of your peas. 20 minutes was enough for me. I just took it, after 20 minutes I tasted the largest pea, it became soft.

Put the cooked peas on a sieve and let the water drain.

Prepare the marinade separately. For 1 liter. add 2 tablespoons of water. salt and sugar. Boil the marinade for 3-5 minutes and pour the boiled peas in the jars for 25 minutes. Then, drain the marinade from the jar, bring to a boil again and pour over again.

Add vinegar to the jar with peas and cover the jar with a lid, put it on sterilization in water for 25-30 minutes. Then seal the lid tightly.

Wrap hot jars of peas in a blanket and leave to cool completely. Canned peas can be stored at room temperature, not higher than 20 degrees, or you can simply send jars with blanks to the cellar for further storage or leave them in the refrigerator.

Bon appetit and good homemade preparations - wishes Svetlana and my home site!

Peas are rightfully considered the leader among legumes; this plant, which is unpretentious in processing and growing, contains protein, carbohydrates, fiber and a large amount of vitamins. Young green peas are considered especially tasty, which will not only benefit the body, but also decorate any dish. However, over time, peas turn yellow and harden, their taste changes, although the benefits remain. There are many ways to prepare peas for the winter that will allow you to enjoy them in any form all year round.

Procurement methods

Given that peas usually yield a large harvest and cost a penny in summer, it is simply necessary to know how to stock up on them for future use. The main ways of harvesting peas for the winter:

• drying;
• conservation (pickling);
• salting;
• freezing.

All methods are easy and affordable, and the peas prepared by each of them can be used for various culinary purposes - it is added to salads, first courses, side dishes, flour is made from dried peas, and an additive to sauces. Let's get to know each method better.

Drying

Dried peas are used to prepare first courses, side dishes and mashed potatoes. The peas must be processed before drying, ideally immediately after harvest. It is husked and wormy and damaged peas are removed.

The task is simplified if you have an electric dryer, if there is no such apparatus, you can dry the peas in the oven:

• peas must be blanched for a couple of minutes, this will preserve the color shade of green peas;
• chilled immediately in cold water or by dipping peas in a container of ice;
• once again pour boiling water over and cool;
• then the beans are dried;
• spread over the surface of the baking sheet in one layer;
• dried at a temperature of 40-50 degrees for 3 hours;
• cool at room temperature for 3 hours;
• again sent to the oven for the same time, the temperature can be raised to 60-65 degrees;
• cool, repeat, if necessary, the entire procedure again.

The storage duration of dry peas depends on how much moisture remains in the middle, the less it is, the longer the beans will last. If the drying procedure is correct, the peas will retain their green color and beneficial properties.

Dried more mature yellowish peas can be used to make soups, cereals, flour for baking bread and making sauces and soups.

Before preparing any dishes, dried peas are pre-boiled.

To prevent dried peas from being spoiled by pests, they are stored in a glass container with a tightly closed lid in a cool place, where there is no access to the sun's rays. Care must be taken to prevent insects and mold from growing in the beans.

Freezing

1. The peas are husked and sorted, removing debris and spoiled peas.
2. Blanch with boiling water, immediately cool and wait until the beans are completely dry.
3. Dry peas are spread in a thin layer on a flat surface (tray or baking sheet) and sent to the freezer. You can skip this step and freeze the cut in a container, but then the peas can collect in a solid sticky ball. To prevent this from happening, the container with peas will need to be removed periodically and shaken well, breaking the lumps.
4. After a couple of hours, the peas are taken out and laid out in containers or bags, put back into the freezer.

The product frozen in this way will be easy to use in the future, adding to various dishes - soups, salads, side dishes and snacks.

Sugar peas are frozen in pods, which can be cut into several pieces for convenience. The freezing procedure is the same - the pods are washed, cuttings and hard partitions are removed, blanched, cooled and distributed in containers.

Conservation

Canned peas are a traditional and favorite ingredient in many salads. Not a single New Year is complete without the famous "Olivier" with the addition of this product. Many people use it as a side dish, and children like to eat with just a spoon.

In stores, canned peas are sold in glass or cans, often manufacturers add unnecessary harmful preservatives to it to extend the shelf life. To be sure of the quality of the product, you need to make it yourself, especially since it is very easy to cook canned peas at home. Having tried such a homemade preparation once, you will never want to return to the purchased product again.

Vinegar-free recipe

We need:

• 2 kg of green peas;
• 1.5 small spoons of salt and sugar;
• 1.5 liters of water.

Cooking process:

1. Put the water on the fire, wait for it to boil.
2. Add sugar, salt, peas and cook for 35-40 minutes.
3. Drain the water into a separate bowl, transfer the peas to sterilized jars, it should occupy 60% of the total volume.
4. Strain the marinade, boil again.
5. Pour the marinade over the peas and seal the jars.

This is not the only way to preserve. For the second method, you need to do the following:

• add peas to boiling water and boil for 8-10 minutes, removing the foam;
• arrange in glass jars, add 1 coffee spoon of salt, sugar and the same amount of vinegar to each jar;
• pour boiling water;
• cover the jars with lids and sterilize over low heat for 20 minutes;
• wrap up the covers.

You can also immediately prepare a marinade and pour peas over them - for 1 liter of water, take a tablespoon of salt, 100 ml of vinegar and 15 grams of sugar. Banks with a volume of 500 ml are sterilized for half an hour, liter cans are processed for 60 minutes.

Non-sterilized pickled peas recipe

You can cook delicious, delicate peas as in the store without additional boiling of the jars. Such a product will have a slightly sweet taste and a delicate texture. For cooking, you should take the following products:

• 1.5 kg of green peas;
• 1 liter of clean water;
• 3 small spoons of salt;
• 3 small spoons of sugar;
• 1 teaspoon citric acid.

Cooking method:

1. Bring the water to a boil with salt and sugar.
2. Add peas and cook for 15 minutes, then add citric acid.
3. Distribute in jars and pour over the boiling liquid in which the peas were boiled.
4. Seal with a lid.

It is very important to choose the right peas for pickling: in this way, only young, soft peas are harvested, which are easy to crush with your fingers. More ripe peas will give the final product a starchy flavor and cloudy marinade.

Salted peas

You can salt both whole pods and split peas. In any case, the salting procedure will not change:

1. The peas are sorted out, the hard partitions are cut off from the pods.
2. Cook for 5-10 minutes, it all depends on the type.
3. Distribute the boiled product in pre-prepared containers and fill it with hot brine.
4. To prepare the brine, you need to take 60-100 grams of salt per 1 kg of peas.
5. To make the taste brighter, the brine is prepared with the addition of garlic, pepper and spices.

• 1 kg of young peas;
• 600 ml of water;
• 60 grams of salt.

Preparation:

1. Rinse the peeled peas and cover with water, leave for 2-3 hours, then drain the water.
2. Arrange the beans into jars.
3. To prepare the brine, add salt to boiling water.
4. Pour the peas, close with a nylon lid, previously scalded with boiling water.

To pickle peas without marinade, you need:

1. Dip the grains in boiling water for 3 minutes, transfer to a bowl, cool and mix with salt - 60 grams per 1 kg of peas.
2. Transfer to a jar, pour another 20 grams of salt on top.
3. Close with a plastic lid.

Before adding such peas to dishes, they are thoroughly washed.

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Green peas, canned in cans - one of the most popular canned food, which we most often use in food: as a side dish or to add to salads.

It all so coincided that at first I caught my eyeproven recipe for canned green peas , and the next day I saw how the peas themselves are being sold.

Fate, I thought ... to the recipe with peas to combine, and Imake canned peas for the winter ... This is my first such preparation.

Canned green peas. Recipes with photos. Canned peas for the winter

Canned Peas Recipe really turned out to be very simple to prepare (except for the process of processing green peas) and reliable, for which, now with good reason, I can say - this is a really proven recipe. Jars of peas stood in my warm room from summer to cold weather, until I used it in salads.

How to preserve green peas at home

Ingredients:

Peeled green peas

For the marinade:

For 1 liter of water (this amount of water is enough for about 2-3 full half-liter cans of peas)

Citric acid - 1 teaspoon

Salt and Sugar - 1.5 tablespoons each

How to make a marinade :

Bring the water to a boil, add salt and sugar. As soon as the water boils, carefully pour citric acid and turn off the gas.

Remove the peas from the pods and blanch in hot water for 10 minutes, then quickly rinse in cold water. This is necessary in order to reduce the loss of starch in the marinade.

Preparing cans for canning: wash them thoroughly. We lay out the blanched peas in jars in the proportion: peas 50-55%, marinade - 45-50%. Pour the cooked marinade over the peas without filling the jar to the top.

Put a cloth or towel in a large saucepan on the bottom, pour water and heat it. We need the temperature difference between the liquid in the jars and in the pan to not be too contrasting, otherwise the jars may burst. We put the cans in a saucepan, the water should reach the "shoulders" and leave to sterilize for 2.5 hours.

Do not be confused by such a long sterilization. The recipe is proven and reliable.

Here's another tried and true recipe shared by a reader of my diary, it's much simpler than the previous one:

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

For 1 liter of water

Salt and sugar - 0.5 teaspoon each

We wash the peas well, fill with cold water, add sugar and salt and cook for half an hour.

Then we throw the peas into a colander, let the pouring drain, then put the peas tightly in the jars.

We filter the filling through several layers of the brand, heat it up and pour it into jars with peas. As a safety net, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemon in canned peas, the acid will not be felt. Vinegar proportions: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added to 1 liter of water.

We put cans on sterilization. Sterilize in boiling water for 30-40 minutes.

There are two more recipes for canned peas and pickled pea pods, but I have not checked these recipes myself.

Preparations for the winter. Pickled green peas. Recipe

Ingredients:

Freshly picked green peasLemon acidSalt

Preparation:

We clean the freshly picked peas from the flaps, wash them, and put them in boiling salty water for 5 minutes. Then we take the peas out of the water.

Pour peas into sterilized jars, fill with water in which it was cooked. Add 1 teaspoon of citric acid to 1 liter of liquid. And we set the cans to sterilize for 1 hour and 20 minutes.

Also for the winter, you can prepare not only green peas, but also pickled pods of young peas

Preparations for the winter. Pickled pods of young peas

Ingredients:

Young pea pods with barely set seeds

Pea brine:

For 5 glasses of water

2 cups salt

Soda - on the tip of a knife

Marinade:

For 1 liter of waterVinegar 3% - 0.5 cups

For the final marinade:

For 1 liter of water

Vinegar 3% - 0.5 cupsSpices to tasteSugar - 2-3 tablespoons

Preparation:

We clean the pea pods from the veins and boil in the prepared saline solution for two minutes.

Then we drain the water, put the pods in a washed jar, fill with boiled and cooled marinade. Close with lids and leave in a cool place for 2-3 weeks.

After the allotted time, pour the marinade from the jars, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close them with iron lids. in the store (and there are most of these housewives, because not everyone has the opportunity to preserve peas for the winter on their own).

Probably, many have noticed that the mass of peas from different manufacturers is not the same.

Things to remember:

When buying peas, pay attention to the net weight, i.e. a lot of peas along with the filling. Similar-looking cans can include 380, 400 or even 420 grams of green peas.

According to standards, the mass fraction of peas from the net mass indicated on the label must be at least 65%.

Canned peas of good quality have whole grains, without impurities of shells. In this case, the filling liquid should not be transparent.

Hope canned pea recipes and helpful tips come in handy!

Successful canning and bon appetit!

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Popular materials

Peas are one of the most demanded and widespread leguminous plants not only in our country, but all over the world. This is facilitated by the unpretentiousness, early maturity and yield of the crop, as well as the high nutritional value of the harvested beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times more caloric than. Green peas are called sweet for a reason, because at the time of technical maturity, about 4.8-7% of sugar accumulates in it, quite a lot of ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus , iron and calcium, essential amino acids, proteins and fiber.

Under current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, flour and other types of products are obtained from it.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, there are shelling and sugar varieties. The shells of the pea pod become tough as they ripen, as a layer similar to waxed paper or parchment forms on the inside. Sugar peas can be eaten along with juicy shoulder blades, which are no less useful than the fruits of the plant.

Ripe peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and rounded shape when dried.

Today, both fresh green and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas, which are used for making soups, mashed potatoes and other dishes, the fruits of wax ripeness that have not yet become coarse are harvested. To prevent the peas from losing their beneficial properties, drying should be started no later than 5–6 hours after harvesting. But before the peas are dried at home, they are husked, sorted out, removing peas that are not formed or damaged by pests.

Then the peas:

• blanch for 1-2 minutes to fix the beautiful green color and preserve the creamy consistency of the peas;
• cool quickly under running water or with lump ice;
• blanch again and cool again;
• dry and sprinkle on a baking sheet in a thin layer.

At home, it is necessary to dry peas in an oven or electric dryer in two or three steps, 2–4 hours each, trying to heat delicate raw materials as little as possible. The ideal temperature is 40-50 ° C. Between sessions of staying in the oven, the peas are kept at room temperature for 3-4 hours. As it dries, the drying temperature can be brought to 60–65 ° C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside the dense peas, the longer their shelf life will be.

If the technology is followed, the peas harvested for the winter will retain their intense green color, and the dishes from it will turn out to be tasty and healthy.

If, for drying, not green, but already almost ripe yellowish peas are collected, then the final product will turn out to be coarser, starchy, but quite suitable for cooking nutritious soups, making cereals and other side dishes.

Home-dried peas make an excellent flour, from which you can bake bread, quickly make a dressing for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, peas prepared for long-term storage are poured into glass containers with tightly ground lids. It is better to put jars of peas in a cool, dry place, where the cereals will not have contact with the sun's rays. From time to time, the peas are shaken and inspected for insects and mold.

How to freeze peas correctly?

Juicy, well-formed green peas are suitable for freezing.

• If sugar beans are intended for processing, both individual peas and whole pods can be frozen.
• If peas are growing on the site, before freezing the peas at home, they must be freed from the shoulder blades.

To prepare peas for the winter, and they remain as juicy and useful as in the garden, the beans are husked, sorted, blanched for 1-2 minutes and cooled, pouring ice water. This will prevent the green color of the peas from losing and preserve their texture and taste. When the peas are cooled, they are laid out on paper napkins and dried thoroughly.

Spreading on trays or baking sheets, the tender beans are frozen, this will prevent individual peas from sticking together and forming a shapeless lump. And already frozen at home, peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking the resulting lumps.

Sugar juicy peas are frozen at home and in pods. To do this, the beans are sorted, washed, the petiole and coarse fibers connecting the leaves are removed. If desired, the pods can be cut into 2-3 pieces. Then the prepared raw materials are blanched in a colander for 2-3 minutes and cooled with ice cubes or a stream of water. It is important to cool and dry the peas well so that no traces of moisture remain on them. And already prepared green pods are laid out in bags or containers, tightly closed and put into the freezer, where peas harvested for the winter can be stored for 6–8 months without losing their taste and useful qualities.

Natural Canned Peas

Everyone's favorite green peas, which are indispensable for holiday salads and everyday side dishes, can also be made in your own kitchen from raw materials collected from your personal plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, spreading over glass containers, they are poured with boiling brine.

For pouring per liter of water, 10 grams of salt and the same amount of sugar are required. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. The filled jars are sterilized. Together with peas, you can preserve corn kernels, carrot slices and asparagus in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

To pickle it from the beds for the winter, it is husked and boiled for 30 minutes.

The peas prepared in this way are distributed in small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams of table salt, 15–20 grams of sugar and 100 ml of 9 percent vinegar. After filling the cans, they are sterilized and sent to a cool storage area.

How to pickle peas at home?

Before picking peas or whole pods at home, the harvested green peas are washed in running water, if necessary, the coarse parts are peeled or cut off from the pods. Before salting, the peas are boiled for 5-10 minutes, depending on the degree of ripeness and the chosen method of preservation, then cooled and distributed in clean jars. Prepared vegetables are poured with hot brine at the rate of 300 grams of salt per 1 kg of peas.

Slices of garlic, a little pepper and other spices will add spice and bright taste to an original appetizer for meat dishes.

Now the containers can be closed and, after cooling, sent to the refrigerator for storage.

Canned peas for the winter - video

Canning green peas does not take a lot of time and effort from the housewives - the process is simple and is performed, depending on the recipe, quickly enough. Along with freezing green peas, canning can not only create a tasty product, but also preserve in it all the beneficial properties of peas at the stage of milky ripeness.

You can cook many delicious dishes with canned and frozen peas: soups, side dishes, salads and vinaigrettes.

How to preserve green peas at home?

For canning, only freshly harvested peas of milk ripeness are used - there is a lot of starch in overripe and long-hulled peas, this causes the formation of a cloudy sediment. Do not forget to check the time for preparing homemade preparations with the lunar sowing calendar.

Here are some easy and delicious recipes for winter preservation.

1. Recipe for green peas that does not require sterilization
(it tastes like a store one).

Ingredients
- green peas in any quantity;

For the marinade:
- take for 1 liter of water
- 3 teaspoons of salt and
- 3 tablespoons of sugar,
- add 1 teaspoon of citric acid

One liter of marinade is enough for 3 half-liter jars.

The peas are husked and washed well.

Preparation of the marinade: bring water, salt and sugar to a boil and pour prepared peas into it. The marinade should completely cover the peas.

After boiling, the marinade with peas is boiled for another 15 minutes, citric acid is added at the end of cooking.

Then the peas are transferred with a slotted spoon to pre-sterilized jars, without adding 1.5 cm to the top. Pour the boiling marinade over the peas and cover them up.

Such peas are stored in the cellar or in the refrigerator.

2. Canned green peas

Hull green peas from the pods, rinse with a stream of water.

Prepare the marinade:

- 1 liter of water
- 1 table. a spoonful of sugar
- 1 dessert spoon of salt

Bring to a boil and pour the marinade over the peas (be sure to cover completely).

Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - 3 cm should remain between the lid and the dressing.

You need to sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.

It is better to store them in the cellar.

3. Recipe for making canned green peas

Hull the peas, sort out, rinse in a colander, pour into a saucepan and add water in a 1: 2 ratio, cook until boiling over high heat, then lower the temperature and cook over moderate heat for another 30-35 minutes. depending on the ripeness of the peas.

The grains that have burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.

In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.

Prepare and sterilize cans in advance, it is better to use a volume of 0.5 liters.

Pour boiling marinade over jars of peas, add a teaspoon of vinegar to each jar and cover with lids.

Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cooled, so that the peas are better saturated with the marinade.

You can try homemade peas already on the second or third day after cooking.

4. A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter can:
- 650 grams of peeled peas,
- 1 liter of water,
- 1 tablespoon of salt
- 1.5 tablespoons of sugar
- 3 grams of citric acid.

Hull the sugar peas from the pods, sort out, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and bring to a boil.

Transfer the blanched green peas hot to sterile jars and pour over boiled marinade, cover with scalded lids.

Place the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 3 hours from the moment the water boils in a saucepan.

Take out the cans and roll them up, turn them over, wrap them in a blanket, and do not open until they are completely cooled.

Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of citric or acetic acid, prolonged heat treatment, otherwise there is a possibility of damage to the product or the development of botulism pathogens that are deadly to humans.

Canning green peas can be considered successful if within four days the marinade in homemade preparations retained its transparency and did not change its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or changed color, you cannot eat it.