Making canned peas for the winter at home is not so difficult, and such a product, unambiguously, surpasses even the most expensive store counterparts in taste. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in a cellar, basement or pantry. If there is no time to prepare home preservation, you can use the simplest recipe for preparation and freeze fresh green peas in a regular freezer. In winter, such supplies will allow you to pamper your family and friends with aromatic vegetable soups, salads and other pleasant and favorite dishes.

How to preserve peas at home - a step by step recipe with photos and videos

A recipe with step-by-step photos and a description on the video in all details tells how to preserve green peas at home. There are no particular difficulties in the cooking process, but in order for the seaming to be preserved until the winter cold and not to lose its pleasant taste, it will definitely have to be sterilized. After such processing, the jars will become suitable for long-term storage and in the cold season they will decorate both the daily diet and the festive menu.

Essential ingredients for canning green peas at home

• pea pods - 1.5 kg
• water - 2 l
• salt - 3 tablespoons
• sugar - 3 tablespoons
• citric acid - 6 g

Step-by-step instructions on how to preserve green peas for the winter

How to make canned green peas with spices - recipes at home

In order for green peas, canned for the winter at home, to have a more pronounced taste and rich aroma, it must be cooked with spices. Vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant pungency.

Essential ingredients for preserving spicy green peas at home

• peas in pods - 2 kg
• allspice - 6 pcs
• cloves - 6 buds
• water - 1.5 l
• sugar - 50 g
• salt - 50 g
• vinegar - 50 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook green peas with spices at home

1. Peel the peas from the pods and soak for 3-4 hours in cool water. Then fold in a colander and dry.
2. In a saucepan, bring water to a boil, dissolve citric acid in it and blanch the pea seeds for 2 minutes. After that, immediately packaged in sterilized dry jars.
3. For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
4. At the end, pour in vinegar and heat for another 2-3 minutes.
5. Pour jars of peas with boiling marinade, sterilize the required amount of time (depending on the volume of the container), close hermetically with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.

Green peas at home - a recipe with a photo in tomato juice

The original recipe with a photo suggests preserving green peas at home, not in vinegar or salt, but in natural tomato juice. The grains soaked in a thick tomato liquid turn out to be especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, seasoned with salt, sugar and spices. But if this is not possible and only a store product is at hand, the amount of seasoning must be adjusted based on its saturation and level of salinity.

Essential ingredients for homemade peas made for the winter with tomato juice

• peas - 2.5 kg
• freshly pressed tomato juice - 2 l
• salt - 2 tsp
• sugar - 1 tsp
• ground black pepper - ½ tsp
• bay leaf - 2 pcs

Step-by-step instructions for cooking peas in a tomato juice filling at home

1. Remove the peas from the pods, sort them thoroughly, wash in running water and put them on a clean linen napkin to dry well.
2. Boil water in a saucepan, add a little salt, put the peas in it and boil for 3 to 4 minutes over moderate heat. After that, immediately immerse in ice water, dry slightly and pack in clean, sterilized jars.
3. Bring tomato juice squeezed from fresh ripe tomatoes to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar of peas.
4. Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled down, take it to the closet for winter storage.

How to close pickled peas for the winter at home

Home-cooked pickled peas for the winter have a very delicate taste and delicate aroma. Table vinegar, which is part of the dish, gives a light piquancy to the preparation. It quickly impregnates juicy, young peas and infuses them with additional bright shades.

Essential ingredients for harvesting pickled green peas for the winter at home

• green peas in pods - 1.5 kg
• coarse salt - 15 g
• sugar - 15 g
• table vinegar 9% - 50 ml
• water - 1 l

Step-by-step instructions on how to close pickled peas for the winter at home

1. Remove the peas from the pods and leave only fully ripe fruits of a uniform color without a hint of spoilage. Wash thoroughly in cool water and pour on a towel to dry.
2. Pour water into a saucepan, place on the stove and bring to a boil. When the liquid boils actively, turn down the heating level and add peas. Boil for a quarter of an hour, without stirring or allowing a strong boil. Only with this option will the grains retain their shape and will not boil into porridge.
3. Discard the boiled peas in a colander and quickly place in very cold water. If you skip this step, starch will be released from the grains during sterilization and prolonged storage and the marinade in the jar will become cloudy.
4. For the marinade, boil a liter of water, add salt and sugar, boil until they are completely dissolved, at the end, pour in vinegar and cook for another 3 minutes.
5. Pack the chilled peas in dry, sterilized jars, pour over boiling marinade, sterilize for at least 40 minutes, roll up hermetically and cool upside down, be sure to wrap them in a thick blanket. For storage, hide in a pantry or any other not hot, darkened place.

We roll pickled peas at home without sterilization

Pickled peas can be prepared for the winter even without sterilization. So that the product does not swell, but waits for the cold season safe and sound, you must first boil the pea grains in water and only after this procedure pour the marinade and roll up. The role of a natural preservative in this recipe is played by table vinegar, but it is added to each jar just before the airtight twist under the lid, and not during the processing of the legumes.

Essential ingredients for seaming for the winter without sterilizing pickled green peas

• peas - 1.5 kg
• water - 1 l
• salt - 1 tablespoon
• sugar - 2 tsp
• vinegar 9% - 50 ml

Step-by-step instructions on how to roll pickled peas for winter without sterilizing

1. Peel the peas from the pods, sort out, rinse very well in several waters and dry, spreading them out on a kitchen towel.
2. Then put the dry grains in a saucepan and fill with water so that it completely covers the layer of peas. Put the container on the stove, bring to a boil over moderate heat, then reduce the heating level to a minimum and simmer for 40-50 minutes so that the water evaporates almost completely. Make sure that the mass does not burn, but interfere only as a last resort and very carefully, trying not to damage the fruits.
3. Pack hot peas with a slotted spoon in sterilized jars.
4. Prepare the fill in parallel. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour boiling into jars with peas. On top of each add 1 tablespoon of vinegar, tighten with metal lids, turn over, cover with a blanket or blanket and leave to cool. Keep in a cellar or cold storeroom until winter.

How to quickly and easily freeze peas for the winter - a step by step recipe with a photo

If you don't want to bother with preservation for a long time, prepare marinades and sterilize jars for a long time, you can simply freeze green peas in the required amount, and in winter just take them out of the refrigerator, defrost and use at your own discretion. How to do this quickly, describes in detail a step-by-step recipe with a photo.

Essential ingredients for freezing green peas for winter

• green peas - 1 kg
• water - 1 l
• salt - 1 tsp
• citric acid - ½ tsp

Step-by-step instructions on how to freeze fresh green peas for winter at home

1. Remove the peas from the pods, sort through, removing the spoiled fruits, wash well in running water and discard in a colander to drain excess moisture.
2. Boil water in an enamel saucepan, add salt, citric acid and boil until the crystals are completely dissolved.
3. In boiling salted water, blanch the peas for 2-3 minutes, and then immediately cool them in ice water.
4. Place the beans in a kitchen strainer and drain. Then pour it onto a cloth so that the remaining moisture is quickly absorbed into it.
5. Put completely dry berries on a flat plate in one layer, wrap tightly with cling film on top and put in the freezer on an absolutely flat surface. Once the grains are frozen, you can stack the plates on top of each other, or put the peas in plastic bags and put them in the freezer as you like.

Canned green peas are one of the most popular canned foods that we most often use in our meals: as a side dish or to add to salads. So it all coincided that at first I came across a proven recipe for canned green peas. and the next day I saw how the peas themselves are being sold. Fate, I thought ... to combine the recipe with peas, and I should make canned peas for the winter. This is my first such preparation.

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

The recipe for canned peas 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 that 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

• Peeled green peas
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

• Salt and sugar - 0.5 teaspoon each

1. We wash the peas well, fill with cold water, add sugar and salt and cook for half an hour.
2. Then we throw the peas into a colander, let the pouring drain, then put the peas tightly in the jars.
3. 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.
4. 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

• Freshly picked green peas
• Lemon acid

1. 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.
2. 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

• Young pea pods with barely set seeds
• Vinegar 3% - 0.5 cups
• Spices to taste
• Sugar - 2-3 tablespoons

1. We clean the pea pods from the veins and boil in the prepared saline solution for two minutes.
2. 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.
3. 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.

Useful tips for those who buy canned peas 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!

A good harvest of peas makes it possible to preserve green peas for the winter... This is very easy to do. And there are a lot of recipes with canned green peas, so this blank will not stale for a long time.

Ingredients:

for a half-liter jar

Green peas peeled - 300 grams

Water- 1 liter

Salt- 0.5 tsp

Sugar- 0.5 tsp

Canning green peas at home

1 ... Peel green peas.

2 ... Cover with water, add salt and sugar. Put on fire. Boil. Reduce heat to low and simmer for 20 minutes.

3 ... Drain the brine through a colander.

4 ... The brine from the peas must be filtered again through a double layer of gauze.

5 ... We put the peas in a sterilized jar. How to sterilize jars in the microwave, see . Fill with brine under the neck.

6 ... Cover the jar with a lid (do not tighten). Put a towel (cotton cloth) on the bottom of the pan. We put the jar in the pan. Pour warm water (so that the jar does not burst). Water should not reach the lid about 1.5 - 2 cm, so that the lids do not rise during boiling, and water does not get into the jar. Bring to a boil and reduce heat to low. Cook 20-25 - 0.5-liter cans, 30-25 - 1-liter cans. We take out from the pan. We tighten the covers. Turn the jars over with the lids down and leave to cool.

Canned green peas are ready for the winter

Bon Appetit!

Canned green peas at home

Green peas, both in summer and in winter, are always a popular product. In salads and stews, first courses and meat, canned peas go just fine. Therefore, while the pods of this young bean are being sold or they are ripe in the garden, we stock up and begin to prepare for winter. To cook, you need to know several proven and really good recipes, acquire lids and jars, patience and a desire to cook, so that this blank for any menu is always at hand.

Canned peas - recipes

• Young peas
• Citric acid - a teaspoon.
• Sugar - 2 table boats.
• Salt - 2 tablespoons.
• Water - a liter of boiled water. This amount of liquid is enough for 3 half-liter jars, well, or 2, depending on how many beans you put.

To green peas for the winter stood in jars for a long time and at the same time is well preserved, the sterilization process will be long. First of all, you need to boil the peas in boiling water, having previously cleaned them of the pods. Take the beans and pour them into a colander. We dip them in boiling water, keep them in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring it. Put the peas, let the water flow down. In the meantime, let's get to the marinade.

Boil water, after boiling, add sugar and salt, stir. We slightly reduce the gas and pour citric acid in a thin stream, now you can mix it once more and turn off the gas.

While the marinade cools down, you can do the jars. Put peas in cleanly washed jars and fill it with marinade. Approximately the amount of peas is slightly more than half of the can, the rest is marinade (you can also do it in half). Note that the jars need to be rinsed with boiling water before filling them. Now place the jars in a large saucepan (on a towel), add water and put on low heat for 2-3 hours.

Canned peas, pickled

• Peas, only from the pod.
• Salt - 2 tablespoons, teaspoons - 1 spoon per half liter of water.
• Sugar - 2 tablespoons, teaspoons - the calculation is the same as for salt.
• Boiled water - 1 liter.
• Green chilli peppers - 1-2 pods per jar.

To prepare canned green peas at home To this recipe, you must first get rid of the pods and rinse the peas. Now pour the beans into a saucepan, fill them with water. Put on medium heat, put sugar and salt, boil for half an hour. Wash the pepper thoroughly and cut into circles.

Wash and sterilize half liter jars. Put peppers and peas in them, taking them out of the water with a slotted spoon or spoon - do not pour out the water. And the same water in which our peas were boiling, we will use as a marinade. Strain the liquid, boil again and pour the peas with it. Drill a large saucepan, you can put cheesecloth or a rag on the bottom so that the jars do not knock against one another and do not accidentally crack during the boiling process. Lower the jars, cover them with lids and fill with water at the beginning of the neck. Sterilization should take about 40 minutes over medium heat. Now our green peas for the winter turn it off and take it out of the pan, and instantly tighten the lids.

Let the jars cool overnight. Now you should hide the conservation in a secluded place, in the basement, and in the absence of this under the table or under the cabinet, cover it with a blanket on top so that the peas are dark.

Preservation is one of the best ways to harvest peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and in the process only salt and sugar are used, no preservatives and GMOs.

Peas are one of the lowest-calorie foods, there are only 44 kcal in 100 grams of grains, on the other hand, it is a storehouse of vegetable protein, many vitamins and minerals necessary for both children and adults. Sometimes you can find a recipe for canning green pea pods, but mostly housewives harvest grains.

True, not all varieties are suitable for canning, and harvesting takes place when the grains are at the milk stage. Below is a selection of recipes for skillful housewives who are going to delight households in winter with their own harvested green peas.

Canned green peas for the winter at home - a step by step photo recipe

Canned green peas must be present in the kitchen of every housewife. After all, it can not only be added to different salads, but it can also serve as an independent side dish for meat, fish or poultry.

Despite the seemingly complexity of its conservation, there is nothing scary about it. The main thing is to use young peas, which are still very tender and soft. Much also depends on the variety; brain pea varieties are ideal.

Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peas grain: 300-400 g
• Water: 0.5 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp l.
• Table vinegar: 2 tbsp. l.

Cooking instructions

How to make pickled green peas for the winter

Green peas can be simply frozen or prepared using the conservation method. Such peas are well stored all winter, used for soups and salads, and also as a side dish for meat.

Products:

• Green peas - 5 kg.
• Water - 2 liters.
• Condiments - peas, cloves.
• Salt and sugar - 100 g each.
• Vinegar (naturally 9%) - 70 ml.
• Citric acid - on the tip of a knife (used for boiling).

Procurement Algorithm:

1. According to this recipe, it is recommended to soak the peas for several hours, and even better overnight (but changing the water every 3-4 hours). Then the cooking process will be reduced significantly - boiling for 2 minutes is enough for the grains to be ready for canning.
2. If you add a little citric acid or squeeze the juice from half a lemon, the beans will retain their bright green color.
3. Simultaneously prepare the marinade - put a pot of water on the fire, add salt / sugar. Boil, pour vinegar, bring to a boil again.
4. In hot, washed and sterilized jars, spread the peas with a slotted spoon, add 2-3 pcs to each jar. black pepper and 1-2 pcs. carnations. Pour over boiling marinade and roll up immediately.

The storage location for the peas prepared according to this recipe should be darkened and cool enough.

Harvesting green peas for the winter without sterilization

Summer is a busy time for summer residents and housewives, the former strive to reap the harvest as much as possible, without losses, the latter - to process it as much as possible. Peas are harvested when they are not quite ripe, then the grains keep their shape, but at the same time they turn out to be soft, tender.

The simplest recipes do not require sterilization, which is why they are most popular with women. From the specified number of products, you should get 6 half-liter jars of peas.

Products:

• Green peas - a three-liter jar.
• Filtered water - 1 liter.
• Salt - 1 tbsp l.
• Sugar - 1 tbsp. l.
• Vinegar (most popular 9%) - 1 tbsp l. (or dessert, for those who like less spicy).

Procurement Algorithm:

1. Wash the jars thoroughly, using dishwashing detergent or ordinary soda. Washed cans should be sterilized over steam or in the oven.
2. Rinse the peas under running water, transfer to a saucepan, add water. Put on fire, after boiling, reduce the heat, cook. For young beans, 20 minutes will be enough, older peas - 30 minutes.
3. Prepare a marinade from the specified products - dissolve salt and sugar in 1 liter of water.
4. Put peas with a slotted spoon, pour in hot marinade, top with vinegar. Seal immediately with metal lids. They are also pre-sterilized in boiling water.
5. According to tradition, the hostesses advise: after seaming, turn the cans over and be sure to wrap them in an old blanket (coat) overnight, the additional sterilization process will not interfere.

When a lot of seams are prepared, the family looks forward to winter more confidently!

Preservation of green peas with cucumbers for the winter

The Olivier salad, loved by many, requires both pickled cucumber and canned green peas. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning, you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then a jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

Marinade:

• 350 gr. water.
• 1 tbsp. l. salt.
• 2 tbsp. l. Sahara.
• 1 tbsp. l. vinegar (9%).

And:

• Dill - umbrellas.
• Parsley - young twigs.
• Cloves, black hot pepper.

Procurement Algorithm:

1. Pre-soak cucumbers in water, stand for 3-4 hours. Wash with a brush, cut off the ponytails. Rinse the peas. Boil for 15 minutes.
2. Wash glass containers with soda solution, rinse. Sterilize.
3. Put dill, parsley, cloves, pepper in each on the bottom. Lay the cucumbers loosely. Sprinkle with green boiled peas.
4. Pour boiling water over, let stand for 5 minutes. Drain the water. You can again pour boiling water for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, the second with marinade.
5. To pour, add sugar and salt to the water. Boil. Pour in the vinegar and quickly pour over the vegetables. Cork and wrap up until morning.

Cucumbers remain firm, crispy, and peas have a delicate, piquant taste.

Freezing green peas for the winter is the easiest way to harvest

The most ideal way to prepare vegetables for the winter is to freeze them. It is good in all respects: it does not require a lot of time and labor, it is technologically simple, it preserves almost all vitamins and microelements. There are several ways to freeze peas.

Method one. Select the best pods, peel, sort out the peas, discard sick, wormy, immature or old, yellowed. Rinse with a colander under running water. Send in boiling water to which ¼ tsp is added. citric acid. Blanch for 2 minutes. Cool, dry, send to the freezer. Sprinkle in a thin layer, after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be rinsed, husked. In this case, the peas themselves do not need to be washed. Boiling is also not required. Simply arrange the grains into bags or containers and send them to the freezer. A great way to harvest young, juicy, green beans.

Method three. You can freeze peas in pods, however, they must be very young, with peas of milk ripeness. Ideally - sugar varieties, a feature of which is the absence of a film on the inside of the pod leaves. Select the best pods for freezing. Rinse, trim the ponytails with scissors. If very long, then cut in half. Put in boiling water for blanching. Transfer to cold water after 2 minutes. Then - on a linen or cotton towel for drying. Divide into bags / containers, freeze.

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.