Hello my friends. Do you cook Olivier often? One of the main ingredients is peas. My mom makes it the best, because she preserves it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It is actively used in the preparation of various dishes. Moreover, this bean culture was used for food not only by representatives of the lower classes, but also by the nobility.

In France, this product was highly valued. It was even served for dinner to the king with fried lard.

It was also popular with the Germans (this trend can still be traced today). This product has long been present in their diet. So, in the 19th century, pea sausage was made in Germany. This "exotic" dish was present in the daily diet of German soldiers. I wonder if he remained in their diet now?

And the southern regions of Russia are considered the birthplace of this legume. You can still find wild peas here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for the holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Of course, the taste of canned peas directly depends on the legume variety. I advise you to pickle brain or smooth-grain peas. The first one is distinguished by a slightly elongated shape of peas. It is sweet in taste. And the smooth-grained pea has a spherical shape. It is this variety that is most often used for salad.

And yet, for canning, choose soft young beans. If you take an overripe one, it will be too starchy to taste. In addition, it will give the workpiece an ugly cloudy residue.

As promised, I will share with you recipes for pickled peas. I have several of them in stock. In each step-by-step painted the preparation procedure.

The easiest recipe

Such a blank can be made without sterilization, but then it must be stored in a cold place. The first step is to prepare the peas. We take it in any quantity. We wash the "grains" and send them to freshly boiled water (it needs to be slightly salted). We cook for about 20 minutes. Then we discard the peas in a colander.

Next, we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. We combine the components and bring the brine to a boil. While it is cooking, we lay out the peas in clean jars, and then pour the marinade and preserve.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the jars, you can store the blanks in a warmer place. By the way, if you have a microwave, 🙂

Marinating peas in pods

This preparation contains a lot of vitamins and other useful substances. When fresh, pea pods are tough - they simply cannot be chewed. But in the process of canning, they soften, becoming very tender and tasty.

For this piece you will need:

• 5 glasses of water;
• 500 g green peas in pods;
• 5 g citric acid;
• 2 tbsp Sahara;
• 3 peas of allspice;
• 3 tbsp salt;
• cinnamon stick;
• 400 ml 3% acetic acid.

Wash the pods thoroughly. Then we put them in a deep bowl and pour cold clean water for 2 hours. After that, bring 3 cups of water to a boil and add citric acid here. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into a saucepan, bring it to a boil. Then add sugar and acetic acid here. Boil the solution for a couple of minutes. And pour it into jars. We cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After that, we preserve, turn the jars over and wrap them with a blanket. When the workpiece has cooled down, we move it to a room with a low temperature - a cellar, a basement, etc.

Recipe for the winter

First, we clean the green peas from the pods and rinse. Cleaning is perhaps the most time-consuming process. But, if you involve assistants in the work, the work will be done much faster. Although a useful product can become much less 🙂

We cook the brine - bring a liter of water to a boil and throw 1 tbsp here. salt. Mix thoroughly (the salt should completely dissolve) and send the peas here. Blanch it in brine for about 2-3 minutes. Then we lay it out in sterile half-liter jars and fill it with the brine in which we cooked.

After that, we sterilize the jars for 30-40 minutes and add 70% vinegar to each of them. The required amount of vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After that, we preserve and turn over the banks. And when the workpiece has cooled, we take it out to the cold.

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and vinegar should be added no more than the norm. Otherwise, it will neutralize the smell of peas and make the “bubbles” harsh. However, even if all this is observed, a little turbidity can still gather at the bottom. But it normal.

Marinating peas without sterilization

The preparation prepared according to this recipe is almost the same as in the store. She has a delicate taste, a muted greenish color of the "bubbles" and a transparent marinade.

You will need:

• 600 g of peas;
• 1 liter of water;
• 50 g of sugar and salt;
• 1 tsp citric acid.

This amount of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be peeled and washed well. Then we take on the marinade. We boil water and pour clean jars with boiling water, and then pour it into a saucepan. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we fall asleep here peas.

You can not interfere with it, just shake the pan slightly. Just do it very carefully, otherwise you will collect peas all over the kitchen later. However, if you have a cat at home, he will help you with this 🙂

Please note that the peas must be completely covered with marinade. Cover the pot with a lid and let it boil. Reduce heat to medium and continue to simmer until tender (approximately 15 minutes more). Shake the pan periodically while cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove broken grains. And yet, if you use overripe peas, then the cooking time will increase to 25 minutes.

Next, try the peas for readiness. It should be soft inside, like a store. At the end of cooking, add a teaspoon of citric acid without a slide. Do not stir, but shake the pan again. And then turn off the fire.

Then throw the grains into a colander. Do not pour out the brine. Take half-liter jars, fill them with peas. And then pour the marinade and preserve. Here is a video recipe to help you.

When peeling the pods, carefully select the "seeds". For conservation, use only smooth and beautiful peas of pale green color. Throw away all damaged and spoiled "bubbles".

If you have harvested a rich crop of peas, and there is no time to preserve, it does not matter. Just don't leave it at room temperature for too long. Peel the “seeds” from the pods, blanch them, and when they cool down, freeze them.

And yet, there is the easiest way to make sure the peas are ready when they are cooked. Catch a couple of "butterflies" with a spoon. If they immediately wrinkle, then the product is ready - it's time to spread it on the banks.

Green peas are a traditional ingredient in salads, soups, appetizers or toppings. You can buy the product in the store or prepare it yourself. At the same time, homemade delicacies are distinguished by their usefulness, naturalness and pleasant taste. Preparing green peas for the winter is easy by following the recipes below.

Useful properties and contraindications of green peas

The green vegetable has been known for its beneficial properties since ancient times, as a remedy for various diseases.

A vegetable product is a storehouse of easily digestible protein, which is necessary for the proper functioning of the digestive tract and cell building. Peas are useful in the content of lysine, which is responsible for the functioning of the cardiovascular system. Peas are saturated with selenium, which cleanses the internal organs from the influence of toxins and carcinogens.

The composition of peas includes trace elements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which ensure the full functioning of the human body. By the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

The low calorie content of the product should also be taken into account. There are 248 calories in 100 grams of peas.

But the elderly, pregnant girls or people with gout need to consume peas in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause increased gas formation in their raw form and even after heat treatment.

Interesting fact. In 1984, a record was set for eating peas. Janet Harris ate 7175 green beans in 60 minutes.

Preparing the main ingredients

Preparing green peas for the winter is easy, given a few points:

1. Choose young pods that are bright green in color with soft and juicy peas inside. Suitable varieties for conservation are:

• Alpha;
• vegetable miracle;
• Faith;
• Dinga;
• Jof.

Due to the excess starch in overripe grains, a cloudy precipitate forms during preservation, and when frozen, the dish will get an unpleasant taste.

1. Properly prepare the grains. Sort the pods, separate the grains. Discard damaged peas, put the rest in a bowl, rinse and dry on paper towels.

Measure the amount of all ingredients indicated in the recipe in advance.

It is easy to prepare green peas for future use without effort if:

• remove the pods on the 8th day after the flowering of peas;
• use the vegetable on the day of harvest. Beans quickly lose their valuable properties and are filled with starch;
• cook only under sterile conditions to avoid the development of botulism.

How to prepare peas for the whole winter at home

You can prepare green peas for the winter in many ways, while maintaining the benefits of the product. Young peas are dried and used for soups, mashed potatoes or other dishes. And flour is prepared from an already dried product. Juicy and fresh beans can be frozen, both in pods and in individual peas. In addition, legumes are easy to pickle, pickle and preserve even without sterilization.

Canning

Green peas, without which not a single New Year can do, are conveniently prepared for the winter in a simple way - put them in sterile jars, pour boiling brine and roll them up.

Interesting to know. Peas are the first vegetable to be canned in a jar.

Preserve the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during the period of abundant harvest - in early July.

Ingredients:

1. Green peas - 600 grams.
2. Water - 1 liter.
3. Salt - 50 grams.
4. Sugar - 50 grams.
5. Citric acid - 2 grams.

Harvesting peas in the classic way is very simple, following the following steps:

1. Prepare peas. Open the pods, pour the peas into the pan. Rinse the beans well and pat dry. Steam the peas in boiling water for up to 5 minutes.
2. Wash cans with baking soda. Sterilize glass containers in any convenient way: steam, microwave or oven. Also boil the lids.
3. Boil clean filtered water in a saucepan, add salt, sugar and lemon.
4. Arrange the boiled peas in jars and pour boiling brine over them. Cover container with lids. Remove the opened peas, as they will make the brine cloudy.
5. Sterilize the seaming for 3 hours and roll up. Then transfer the glass container with canned peas to a towel, turning upside down. Cover the jars with a blanket and leave in this form until completely cooled.

Fast way without sterilization

It is easy to preserve green peas in a way that does not require additional sterilization. The recipe is designed for 3 half-liter jars or one 1.5 liter container.

Ingredients:

1. Peas - 1 kilogram.
2. Water - 1 liter.
3. Citric acid - 3 grams.
4. Salt - 90 grams.
5. Sugar - 75 grams.

Step-by-step preparation plan

Boil water in a saucepan, adding salt, sugar. Boil the beans for 20 minutes. Pour lemon juice into a bowl and simmer for 1-2 minutes. During this time, prepare decontaminated jars. With a slotted spoon, transfer the peas to a sterile container, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with peas with boiling marinade.

Close jars with clean lids and roll up. Lay the preserve on a towel with the lid down. Wrap the containers with a warm duvet and leave for 24 hours. Next, move the blockage to a cool place, sheltered from direct sunlight.

Did you know? Etiquette for eating peas has been prepared in the UK. Grains should not be pricked on a fork or collected with a spoon, but kneaded with the back of the cutlery.

Among winter preparations, the appetizer “On Olivier”, which includes cucumbers along with peas, also remains popular. The taste of salting is sweetish. Fans of spicy snacks are advised to add hot peppers to the recipe.

Ingredients:

1. Water - 1 liter.
2. Cucumbers - 750 grams.
3. Peas (peeled) - 250 grams.
4. Cherry leaves, blackcurrant - 3 pieces each.
5. Dill (sockets) - 3 pieces.
6. Garlic - 3 cloves.
7. Vinegar - 30 milliliters.
8. Salt - 15 grams.
9. Sugar - 25 grams.

Ingredients are selected based on 1 liter jar.

To salt peas with cucumbers for the winter, you need to prepare all the ingredients in advance:

• separate the peas from the pods and boil in salted water for 5-7 minutes. Boil old beans for up to 30-40 minutes. Throw all the peas in a colander and cool;
• rinse cucumbers and soak in cold water for at least 2 hours (or leave overnight);
• measure the indicated amount of bulk ingredients, vinegar and prepare fragrant cherry and blackcurrant leaves;
• peel the garlic cloves;
• disinfect jars and lids.

After that:

1. Put currant and cherry leaves, garlic cloves and dill heads on the bottom of a glass container. Pack cucumbers tightly in jars, cover with peas on top.
2. Fill jars with boiling water.
3. Drain the water back into the pan and boil with the addition of vinegar, salt, sugar. Refill the container with brine and cover with lids.

Sterilize blanks for 5 minutes and roll up. Assorted canned vegetables for the winter are ready.

Marinating

Among the ways to harvest peas for the winter, the recipe for pickled beans is especially good. Winter pea snack is used in salads, meat, fish, vegetable delicacies or as a simple snack.

Pickled in pods

Peas can be marinated in a variety of ways. The most useful of the recipes is a vegetable marinated in pods. Thus, most of the vitamins and minerals contained in the hard tissues of the plant are preserved. And the pods themselves soften during conservation and are saturated with marinade.

Ingredients:

1. Water - 1.25 liters.
2. Pea pods - 500 grams.
3. Citric acid - 5 grams.
4. Sugar - 25 grams.
5. Peppercorns - 4 pieces.
6. Salt - 50 grams.
7. Cinnamon - 1 stick.
8. Vinegar (3%) - 0.4 liters.

Cooking method:

1. Rinse the pods and soak for 2-2.5 hours.
2. Boil water (0.75 liters) in a saucepan, add citric acid and shift the soaked peas. Blanch vegetables for 3 minutes in boiling water.
3. Throw the peas into sterile jars, adding salt, black peppercorns and cinnamon in equal amounts.
4. Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into a bowl. Boil the brine for 3 minutes and fill them with jars of peas.
5. Cover the glass container with lids and send to a deep pan for sterilization. It is enough to give the blanks a 20-25 minute processing and roll up the lids.

Turn the containers upside down and leave to cool completely.

To cook peas similar to store-bought, it is better to use the proposed recipe without sterilization. It turns out a tender-sweet preparation with green peas and a transparent marinade.

Ingredients:

1. Peas - 500 grams.
2. Water - 0.5 liters.
3. Salt - 10 grams.
4. Sugar - 10 grams.
5. Vinegar - 25 milliliters.

Transfer the peeled peas to a saucepan and pour boiling water over it. Boil the beans for 15 minutes. Remove the peas with a slotted spoon and put them in the ice liquid for 3 minutes. Leave boiling water for the marinade, adding salt, sugar and vinegar. Transfer the peas to disinfected jars. Fill containers with boiled brine and seal. Turn the container upside down, wrap with a blanket and cool.

A simple blank without sterilization is ready.

Marinate without vinegar

Preparations prepared for the winter without vinegar are considered the most useful, as they have a beneficial effect on metabolism.

Ingredients:

1. Peas - 5 kilograms.
2. Salt - 15 grams.
3. Water - 4 liters.

1. Place green peas in a cloth bag.
2. Prepare salt marinade and boil it. Dip a bag of beans into the boiling liquid and steam for 5 minutes.
3. Take a pot of cold water. Throw the pea bag sharply into the ice solution.
4. Arrange the cooled semi-finished product in jars and pour boiling marinade over the containers. Seal jars with lids. Transfer to storage in a cool place.

Green grains that have undergone such preservation are allowed to be eaten by people with gastrointestinal or mucosal problems.

In order for the blanks to be stored longer and not explode, you need to sterilize the container with peas for at least an hour.

Drying

Drying is an easy way to harvest green peas for the winter, allowing you to maximize the preservation of nutrients and vitamins.

The legume is dried in two different ways:

1. In pods. To do this, sort the pods, rinse and steam in a colander over boiling water. Then cool the legumes, break into several pieces and lay in one layer on a baking sheet. Dry the vegetable in the oven at a temperature of 60-70 degrees.
2. Only peas. In this case, open the pods and sort out the grains. Rinse the prepared beans with water and boil in boiling water for 2-3 minutes. Immediately dip the peas into the icy liquid and drop them back into the boiling water. Once again, using a slotted spoon, transfer the beans to cold water. Thus, the grains will have a natural green color during further processing. Scatter the peas on a baking sheet in one layer and send to dry in the oven at a temperature not exceeding 40 degrees. After an hour, remove the dryer from the oven and cool.

If there is a special kitchen appliance for drying fruits and vegetables, peas are also harvested for the winter by laying the grains on a special grate and setting the appropriate mode.

The main thing when drying is not to miss the ideal moment of harvest - 30 days from the moment the plant blooms. The grains will be sweet and tender. Hard and overripe peas are not suitable for drying, as they have an unpleasant bitter aftertaste.

Freezing

Frozen peas are an excellent and quick alternative to all methods of preparing food for the winter. This method takes a minimum of time and effort, and legumes are stored for up to 8 months.

Methods for freezing vegetables

There are 3 ways to quickly freeze beans at once:

1. Classic variant. Rinse peeled and sorted peas with water. Dip the grains in boiling water and transfer to the ice liquid. After that, dry the peas and sprinkle with a thin layer on a special freezer tray. Frozen grains should be packaged in bags or containers, indicating the date of freezing of the product.

The classic freezing method is suitable even for overripe legumes, it will improve the taste of the product.

1. Express option. Rinse the vegetable pods well and dry. Remove the peas and fill the bags with them, releasing as much air as possible. Give the blanks a rectangular shape and send to the freezer.
2. Quick Freeze. Rinse legumes and review for damaged or already yellowed pods. Cut the pods into several pieces. Transfer the chopped vegetables to a colander and blanch for 3-5 minutes. Then douse the pods with water and lay on napkins to dry. The last step is to place the pods in bags and put them in the freezer compartment.

For the preparation of first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and snacks, pre-thaw the beans on the bottom shelf of the refrigerator.

Interesting fact. Great Britain is considered the largest producing country of green peas. Sowing more than 40,000 hectares a year with green peas, it produces 160,000 tons of frozen product, which is transported around the world.

About the rules for storing peas

The term and storage conditions of legumes depend on the harvesting method:

• dry peas are stored in a darkened room with constant air access and low humidity. It is better to place dried grains in glass containers or cloth bags. Eat throughout the year;
• frozen grains are left in the freezer compartment, packaged in plastic bags or plastic containers. The shelf life of the product is not more than 10 months;
• canned, pickled peas retain their beneficial properties for 1 year. If you place the preservation in the cellar or leave it in the refrigerator, the shelf life of the product will increase to 2 years, subject to the rules of harvesting.

To enjoy the sweet green peas in summer, nature does not have too much time. In just about a week, the grains remain tender. Then they gain more starch and become tough. Therefore, 2 to 4 days remain for canning green peas. But in winter you can cook Olivier, and soups, and side dishes from homemade peas. Here are some recipe options.

How to preserve green peas without sterilization

Prepare the marinade. To do this, for 1 liter of water, take 3 teaspoons of salt, 3 tablespoons of sugar and a teaspoon of citric acid. Boil water with salt and sugar. Pour the peeled and washed peas into the pan. Boil it for 15 minutes. At the end of cooking, add citric acid.
Transfer the peas with a slotted spoon to sterilized jars. Only then fill them with hot marinade and roll up the lids.

How to preserve green peas with vinegar

List of required products:

• young peas - 3 kg;
• water - 1 l;
• salt - 1 tbsp. the spoon;
• sugar - 1 tbsp. the spoon;
• table vinegar 9% - 1 tbsp. the spoon;
• baking soda for washing jars.

Wash the jars with soda and put in the oven for sterilization.
Boil the peas for 20 minutes. Then drain the water and leave the grains to drain in a colander.
For marinade, dissolve salt and sugar in boiling water. Arrange the peas in jars, add a spoonful of vinegar there. Only then fill with marinade and close the lids.

How to autoclave green peas

In order for the taste of home-made canned peas to be as close as possible to the taste of a store-bought counterpart, you need to adhere to a special cooking technology.

• Dip prepared peas in a colander in water heated to 80-90 ° C for 3-5 minutes.
• Rinse the hot grains under running water so that the marinade does not darken with starch.
• Arrange vegetables in jars and pour boiling marinade over. There should be a little space left in the jars so that they do not explode during sterilization. In addition, peas, due to their physiological characteristics, can swell a little.
• Roll up the jars with iron lids and immerse them in an autoclave. Bring the temperature up to 120°C. Turn off the autoclave after half an hour. Leave the jars to cool down to 40°C.

Which peas are best for canning

Not all varieties of peas are suitable for harvesting in jars for the winter. Use only pomological varieties of vegetable green peas. These are the so-called sugar varieties: Alpha, Candy, Swiss giants. They contain more sugar and less starch.

Store canned green peas in a cool place. Pay attention to the color and consistency of the marinade. If it becomes cloudy or looks like mucus, such blanks cannot be eaten. So, mistakes were made in the canning process.

Summer has come, and it's time for winter preparations.

Among the most popular canned foods in winter is green peas, without which many everyday and festive dishes are indispensable. To preserve green peas at home, you will not need so many ingredients (based on one 0.5 liter jar):

• peeled young peas - 350 gr.;
• water;
• salt - 1 tsp;
• sugar - 2 tsp;
• table vinegar 9% - 1 tbsp. l.

In case you buy peas on the market in pods: the cost per jar is 0.5 - 650 gr. peas.
We proceed to the process of preparation and conservation. We collect ripe peas from the garden or buy in the market. We peel it, while removing overripe and spoiled. We wash it well from debris.

Pour the washed peas into a saucepan, fill with water, bring to a boil over high heat and continue to boil on a small one for 20-25 minutes. At the same time, we collect the foam (if any).
After the time has elapsed, we take the peas out of the pan, using a slotted spoon (a large spoon with holes). We leave water for sterilization. We put it in clean and dry jars, not getting enough sleep to the top about one centimeter. Then pour on top one teaspoon of salt and two teaspoons of sugar. Add a tablespoon of vinegar, pour warm water and send to sterilize.

For sterilization, you need to take a large pot, which will fit several jars, cover its bottom with a towel (so that the jars do not jump and beat when boiling) and put the jars covered with lids into it. Pour water (up to the shoulders).

Sterilization requires a temperature above boiling, so we add salt to it (1 tbsp will be enough).
Bring to a boil and continue to cook for no more than 20 minutes, depending on the maturity of the peas. If it is very young, then 15 minutes will be enough.
When ready, take out the jars and roll up the lids. Be sure to check if you rolled up well. To do this, you need to turn the jar on its side, and see if the brine flows from it.

Recommend to friends:

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

So everything coincided, that first caught my eyeproven recipe for canned green peas , and the very next day I saw the peas themselves being sold.

Fate, I thought ... to combine the recipe with peas, 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 it really turned out to be very easy to prepare (except for the process of processing green peas) and reliable, for which, now I can say with good reason that this is a really proven recipe. Banks of peas stood in my warm room from summer to cold until I used it in salads.

How to preserve green peas at home

Ingredients:

Shelled green peas

For marinade:

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

Citric acid - 1 teaspoon

Salt and Sugar - 1.5 tablespoons each

How to make a marinade :

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

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

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

Don't be put off by the lengthy sterilization process. The recipe is tested and reliable.

Here is another proven recipe shared by a reader of my diary, it is much easier 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 - each 0.5 teaspoon

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

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

We filter the filling through several layers of the brand, heat it up and pour it into jars with peas. For safety, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemongrass, canned peas will not taste acidic. Proportions of vinegar: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added to 1 liter of water.

We put banks 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 tested these recipes myself.

Preparations for the winter. Pickled green peas. Recipe

Ingredients:

Freshly picked green peasLemon acidSalt

Cooking:

We clean the freshly picked peas from the wings, wash them, and lower them into boiling salt water for 5 minutes. Then take the peas out of the water.

Pour peas into sterilized jars, fill with water in which it was boiled. Add 1 teaspoon of citric acid to 1 liter of liquid. And set to sterilize the jars for 1 hour 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 young pea pods

Ingredients:

Young pea pods with barely set seeds

Brine for boiling peas:

For 5 glasses of water

2 cups salt

Soda - on the tip of a knife

Marinade:

For 1 liter of waterVinegar 3% - 0.5 cup

For the final marinade:

For 1 liter of water

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

Cooking:

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

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

After the set time, pour the marinade out of the jars, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close with iron lids. in the store (and 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 filling. Identical-looking tins can include both 380 and 400 or even 420 grams of green peas.

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

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

I hope the recipes for canned peas and useful tips come in handy!

Good luck with canning and bon appetit!

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