To canned green peas   - no need to exert tremendous effort. In fact, this is a fairly easy process, if you know what and how to do it.

Many love delicious green peas, but the harvest season is very short, so eating plenty of it is not always possible.   But this does not matter, because there are two ways: to freeze the peas collected in the summer for the winter, or to preserve it. It is about the second method that will be discussed in our article. Here you will find several recipes on how to preserve green peas with your own hands at home, and you can also find out its benefits and harms, storage conditions, and much more.

How to select?

Although it is not difficult to preserve green peas, the choice of beans should be taken seriously.   It is advisable to preserve the fresh peas that you collected in your garden, as it contains the largest amount of nutrients.   But fresh peas in store by weight can not boast of such quality.   Not always we can know how and where these or those vegetables were grown. The same goes for peas. It may contain nitrates that are harmful to the body, which accelerate the growth of legumes and cause them to mature faster. But if you do not have the opportunity to grow your peas, then carefully look at the store beans. They should be large and have a smooth green color, and also should not have any damage and holes. Peas love to populate worms, so make sure most beans are not wormy. In addition, peas should not be dry and bitter. Also, do not forget to feel the beans: they should be extremely soft, shrink when pressed.   It is also very important that the peas are not overripe, since it contains a large amount of starch.   It contributes to the appearance of a cloudy precipitate.

After we figured out which peas should be selected for conservation, we can proceed directly to the conservation process itself.   Let's look at the main ways in which we can preserve green peas at home.

Preservation without sterilization

In order to preserve the peas without sterilizing the jars, you need the following list of ingredients:

an arbitrary amount of green peas;

water: one liter;

salt: 3 tbsp. l .;

granulated sugar: 3 tbsp. l .;

citric acid: 1 tsp

With so many ingredients, about 3 half-liter jars of canned peas come out.

Before preserving the peas, it is necessary to carefully sort out and make sure that you did not select wormy beans for preservation.   Then thoroughly rinse the peas and peel them. Now we can start preparing the marinade: pour one liter of water into a small pan, bring it to a boil, then add salt and sugar to it, mix well and let it boil for a couple of minutes. After that, pour the peas in the finished marinade so that the water covers the peas completely.   Boil the beans in the marinade for at least 15 minutes, after which a little citric acid should be added to the pan.

Now we catch peas from the water with the help of a slotted spoon and put them immediately in jars washed with water. Do not try to fill them to the very top, as the remaining marinade should also be filled in jars.   After that, you can safely roll green peas with lids and send them to a cool place for long-term storage.

Quick way

If you do not want to wait a few days until the green peas are infused and ready for use, then this preservation prescription is perfect for you. For this you need the following ingredients:

green pea;

granulated sugar;

lemon acid;

First of all, you need to sort out the peas and get rid of damaged or wormy beans. Then they need to be peeled and sent to the pan.   Pour twice as much water there as peas, and cook the beans over high heat until they boil.   After this, the fire should be reduced and the peas boiled for another half hour. If during cooking the peas burst or crush, then they should be removed from the pan using a slotted spoon and get rid of it, as it will make the marinade unclear.

Now we can make the marinade: To do this, boil one liter of water in a pan, adding sugar and salt in a 1: 2 ratio, and also add a little citric acid.

Throw the peas in a colander to get rid of excess fluid, then lay it in pre-sterilized half-liter jars, and pour hot marinade on top. In each jar, add one teaspoon of vinegar and cover them with lids. Design a water bath and warm almost ready peas on it for at least 40 minutes. After that, you can roll up the cans with lids, wrap with towels and send to insist until it cools.   You can eat such peas in a day or two after preservation.

Two-day conservation

If you want to be sure that everything was done correctly and the peas will not remain half-baked, then this canning recipe is right for you. For him we need such products:

fresh green peas;

Peas should be sorted, peeled and rinsed thoroughly. Then we prepare the marinade: boil a liter of water, add one tablespoon of granulated sugar and half a teaspoon of salt to it. Give the marinade a little boil, then pour peas in it so that the water covers it completely.   We boil for three to four minutes, after which we transfer the peas to pre-sterilized half-liter jars. Do not top up about three centimeters.

Warm the peas in jars with a water bath for about half an hour, then cover with lids and leave to insist until the next day. The next day, do the same, after which you can roll up green peas with lids finally. Keep in a cool place.

Regular consumption of canned green peas improves the immune system, which fights viruses and pathogens that enter our body. Canned green peas can only harm your body if its expiration date is reached.

People who suffer from flatulence or other diseases of the gastrointestinal tract, eating canned peas is also not advisable.

For many people, canning green peas at home seems like a very laborious task. Well, how to do without green peas? What Olivier salad will do without it? And green peas selected and preserved by their own hands - what could be better and tastier?
Today we will teach you how to preserve green peas at home. To do this, take the young green peas of "milk" maturity. Then it will be tasty and soft during conservation. Overripe peas will be hard and will produce a cloudy sediment during conservation. It is best to preserve the peas in half-liter jars. Then you can use it at a time, and open canned food will not deteriorate. How to preserve green peas at home For one half-liter can of canned peas, you need approximately 600 grams of peas. Pouring is prepared on the basis of one liter of water and a half tablespoons of sugar and a half tablespoons of salt and 3 g of citric acid. Preservation of green peas at home: Rinse the peas and lower them for 3 minutes in a boiling pour, but without citric acid. After which the peas are transferred to sterilized jars and poured by pouring, add citric acid. We cover the banks with lids and put in a pan with hot water. We sterilize the peas for 3.5 hours. Roll up the jars, put the bottoms up and cover with a blanket. Here's how to preserve green peas. Green peas belong to the category of non-acidic vegetables, so you need to be very careful when preserving it. Observe the sterilization time of the peas.
You can preserve green peas with young pods. To avoid the unpleasant consequences of improper conservation of green peas, it is better to store it in a frozen form. Then in winter you will have completely fresh green peas at the table and without the risk of poisoning. Before freezing, peas are washed, sorted, dried. It is better to lay the peas in portioned bags, so it is more convenient to get out of the freezer. Now you know how to preserve peas at home.

You can often hear from people that they need to buy green peas in the store for their dishes. Indeed, buying peas is not a problem today, but the choice is so great that it is not known which one is better to buy. Therefore, it may be easier to preserve it yourself and be confident in its taste. Many people say that they conserve green peas with vinegar, and it turns out to be tough. According to the recipes presented in the article, peas are tastier than the store and the correct softness.

Harvesting peas at home is so simple that even inexperienced housewives can handle it. In addition, it is convenient to use and add to salads, perhaps put on the table as a side dish to fish and meat dishes, add to soups and more. Home canning is not only a guarantee of a quality product, but also cost savings.

It is worth noting that not every pea is suitable for harvesting for the winter. When buying or growing such a vegetable specifically for harvesting, you should clearly know which variety is needed. Firstly, exclusively fresh pea pods should be used, and secondly, the pod itself must be young. Thanks to this, the grains will be soft. It is worth noting that a mature as well as an overripe pod is not at all suitable for winter harvesting. There is a lot of starch in such peas. Because of it, there will be a cloudy and ugly color and sediment. And the taste will be much worse.

When the desired variety and pods are selected, they should be obtained and prepared for further preservation. To do this, the pods are peeled, and damaged grains are removed. You can then use any recipe provided below for further preservation.

Classic canning is as follows:

1. First you need to husk the grains from the pods and rinse them in cold water. Next, put everything in a pan and fill it with water.
2. Putting everything on the stove you need to bring to a boil and boil for 5-20 minutes, depending on how mature the grains are.
3. After sterilization of the cans, hot peas are placed in containers and poured only with a boiled yushka. Banks are covered with lids, after which they are sterilized and twisted.
4. Different types of spices are used for pouring. Accordingly, each recipe has its own ingredients. Each housewife independently selects a more delicious recipe.

We preserve natural green peas with vinegar

As products you will need:

• Young pods of green peas;
• For one liter of brine you need:
• A pair of tablespoons of salt;
• A tablespoon of sugar and half a glass of vinegar.

Preservation and stages of preparation:

1. Pods need to peel and rinse the grains.
2. Prepared pea grains are put in a pan and filled with water, then you need to cook them for half an hour.
3. After time, you need to throw the peas in a colander and let the water drain.
4. To prepare the brine, you need to add all the ingredients per liter of water and bring them to a boil, let the crystals of sugar and salt dissolve.
5. Grains are stacked in jars and poured with brine.
6. Then the cans can be corked with plastic lids and refrigerated after cooling. Consume as needed.

In this state, peas can be stored all winter.

Pickled Peas: A Step-by-Step Recipe

This recipe implies peas directly, and for the marinade you need the following ingredients:

• Water - 1 liter;
• Salt - 15 grams;
• Vinegar - 100 grams.

The cooking process is very simple:

1. Cook peas and boil water.
2. Grains should be lowered into boiling water for about 3 minutes.
3. Get out the grain and place on a napkin. Let the water drain at the same time and the peas themselves will cool.
4. After sterilization, the grains need to be laid in jars and filled with brine, which is still boiling.
5. After this, it will be necessary to sterilize once more with the expectation of a jar of 0.5 liter capacity - 30 minutes, 1 liter - 60 minutes.
6. Then the can is twisted with a lid and turned over. Allow the jar to cool and you can leave blanks for the winter.

Canned peas

For marinade you need to cook:

• Water in an amount of 1 liter;
• Salt and sugar 10 grams each;
• 15 grams of apple cider vinegar for each jar of 0.5 liters.

Stages of preparation:

1. Young pea seeds should be washed under cold water and lowered into a container.
2. The tank is filled with water so that it covers all the grains and put on a small fire.
3. So, peas are cooked for about 20 minutes, until the water begins to boil.
4. Next, after sterilization, you need to put hot pea grains in the jars, but do not completely fill the jars, but leave about 1 cm from the top.
5. Prepare the marinade in advance and pour the vinegar into the jars, pour it immediately with the hot marinade.
6. Then the jars should be closed with a nylon cover and wrapped in a blanket. Allow to cool and can be moved to the refrigerator.

In this state, peas stand all winter and do not spoil.

Preserved Pea Recipe Without Acetic Acid

Some people do not tolerate vinegar, which is why a recipe is also provided without adding it.

For such conservation, you will need:

• Peas;
• 5 grams of salt and 15 grams of sugar are needed per liter of water.

Cooking process:

1. Peas should be cooked and separated from the pod, then rinsed under running water.
2. Next, you need to prepare the brine and boil it. In a boiling marinade, you need to pour the grains and boil for 5 minutes.
3. Then get the grains and put in sterilized containers. It is recommended to use containers with a volume of 0.5 liters.
4. Banks should not be filled to the top. It’s better to leave a couple of centimeters free.
5. When the grains are filled, the jars should be sterilized for half an hour.
6. After cooling the peas, you can put the cans in the refrigerator, clogging them with nylon covers.
7. After a day, the jars of peas must be put in warm water and brought to a boil. Preservation should boil for about 20 minutes.
8. After that, the cans can be screwed on with lids and sent to the pantry.

Peas without sterilization with vinegar

The eve of any holiday for a good housewife usually begins and trite - with a shopping trip with a list of necessary products for a noisy feast. By all means, peas are on the list - a wonderful ingredient in salads, appetizers and sandwiches. You can cook an indispensable product on your own, then worries will be much less. It is important that the peas are milky, only then it will turn into a tender and tasty ingredient for the beloved Olivier!

Ingredients:

• 980 ml of water;
• 27 g of sugar sand and salt;
• milk peas (how much will fit in two cans of half a liter);
• 30 ml of table vinegar.

Cooking:

1. Rinse the peas with cool water several times, send them to a small container, pour water to slightly cover the top peas and cook for 32-34 minutes with a slight boil.
2. Boil water, after adding sugar and salt.
3. Spread the peas in a container of glass, pour brine. Pour vinegar directly into the cans, dividing it into two containers, and cork. Put down the covers on a flat surface and cover with a towel for half an hour.
4. Store in a refrigerator, where to place containers with peas after cooling.

Pickled Pea Pods

To prepare tasty peas at home, you need such products:

• Young pea pods;
• Black pepper and dried cloves in 2 pieces;
• A pinch of citric acid;
• To prepare the brine, you need to use a liter of water, which adds 40 grams of sugar and 50 grams of vinegar.

Preservation Stages:

1. The pods should be washed. Then fill with water and leave for a couple of hours in the water.
2. After this, blanch the pods in boiling water. The procedure takes no more than 2 minutes. A pinch of citric acid should be added to the water.
3. Peas should be put in jars and spices (pepper and cloves) added.
4. Now you can cook the marinade and pour it into jars.
5. Next, you need to sterilize the banks for 15 minutes. After that, you can twist them.

Peas with allspice and vinegar

To create a conservation you need:

• For 1 kg of pea 5 pieces of allspice;
• For one liter of marinade, add:
• 25 grams of salt;
• 15 grams of sugar;
• Vinegar 70% - 10 grams.

Preservation Stages:

1. Peeled peas should be placed in boiling water and boiled until the grains become wrinkled.
2. Next, the grains should be poured into a colander so that the water can drain.
3. Putting the beans on the banks, you should pour them with the finished marinade.
4. For the marinade, you need to boil water and add salt and sugar, add pepper and pour vinegar.
5. When pouring the brine, sterilize the container for half an hour.
6. Then you can tighten the cans and let them cool.

If there are a lot of peas in stock, then it can not only be rolled up, but also prepared for the winter in the form of dried peas or frozen. If necessary, the vegetable will always be at hand.

Canned green peas (video)

As for conservation, then with peas, the process does not take much time. In addition, the harvest at home, preserves the taste and useful properties of legumes. Preservation will be considered successful if, after 5 days after twisting, the pickle in the banks has not changed its color and remains transparent. Such a blank can be stored throughout the year both in the refrigerator and in the cellars. If the brine changes color, becomes cloudy, then you do not need to take it. It’s better to pour such a roll.

If you like peas, or, for example, often add it to salads, then you definitely need to prepare the workpiece that we will offer you today. This will be a variety of options for harvesting green peas.

Such a bookmark is good in that it stands for a long time and not so much is used at a time, so it will last a long time. Especially if you decide to cook a double or triple serving. Just imagine, you no longer have to buy peas in the store!

General principles of cooking

You must remember that peas are a bean crop, which makes it easy to blow even a rolled can. To avoid this, be sure to follow all the recommendations that await you in the recipes, as well as after them.

It is important to know that banks must be turned over for cooling. Since it is impossible to fill the container 100%, incredibly hot air is formed between the lid and the marinade, which can easily tear the lid off.

Be sure to sterilize the jars to avoid various problems and misunderstandings in the future. We recommend taking sterility seriously, even using soda in the sink.

How to make homemade canned peas

Time for preparing

calories per 100 grams

How to cook:

Tip: if you want, you can pickle peas and pods.

Double sterilized beans

This recipe is intended for those who take sterility very seriously. We will fill the already sterilized jars with peas, and then sterilize them again on the stove.

How much time - 4 hours and 25 minutes.

What is the calorie content - 44 calories.

How to cook:

1. Peel the beans from the pods, rinse them and pour into a bowl;
2. Pour enough water and let it brew for three to four hours;
3. By this time, bring to a boil the amount of water that is indicated in the recipe in an adjacent container;
4. Add citric acid there and dilute it;
5. Drain the peas into a colander and pour into boiling acidic water;
6. Cook for several minutes, and then pour into a sieve or again in a colander;
7. Wait for the water to drain and distribute the beans across the banks;
8. Add black peas and cloves to each of the containers;
9. Bring to a boil another liter of water with salt and sugar;
10. Pour the peas with hot marinade and roll up the key.

Tip: you can tighten the jars with ordinary lids, but they must be checked for integrity by turning each jar upside down several times.

Important preservative bookmark

If you are afraid that the conservation of green peas will fail, prepare a recipe where vinegar is part of the marinade, as, for example, in this tab. We wish you success, you will surely succeed!

How much time - 50 minutes.

What is the calorie content - 36 calories.

How to cook:

1. Pour water into the stewpan, add half the salt and the same amount of sugar;
2. Bring to a boil and pour peeled, washed and sorted peas;
3. Cook it for three to four minutes;
4. Then drain into a colander and rinse with cold water to stop the cooking process. In this case, it is necessary to preserve pea broth;
5. Put the beans in banks, set aside;
6. Strain the broth and add the remains of salt and sugar into it, put on fire;
7. Bring to a boil again, pour vinegar;
8. Stir and pour into banks;
9. Place a rag in a large saucepan and put the jars on top;
10. Pour water so that it reaches the "shoulders" and turn on the fire;
11. Bring to a boil and sterilize for 15-20 minutes, then roll up;
12. Remove finished bookmarks in warm blankets upside down until completely cooled.

Tip: it is important to place a towel or gauze on the bottom of the container so that the glass does not come into contact with the pan, otherwise there is a risk that the jars will burst due to high temperature.

Three-hour canning of green peas

Again, a recipe for those who are serious about sterilization. This time the process will take as long as three (!) Hours, so that you don’t have a drop of doubt that the peas will go bad.

How much time - 3 hours and 35 minutes.

What is the calorie content - 33 calories.

How to cook:

1. Pour water into a container and put on a stove;
2. At low heat, bring to a boil;
3. During this time, peel the peas, wash it in a colander and sort out;
4. Pour into boiling water and cook for three minutes;
5. After that, again drain into a colander and rinse with cold water to stop the cooking process;
6. Next, scatter the beans in previously sterilized jars;
7. The amount of water indicated in the recipe is brought to a boil over low heat;
8. Add salt and sugar, citric acid;
9. Stir until the bulk ingredients are completely dissolved;
10. Pour the peas with the finished marinade and put the jars in the pan;
11. It is important to remember that the bottom of the container must be covered with a towel or other cloth (even gauze);
12. Pour water between the cans on the "shoulders" of the cans and bring to a boil;
13. From this moment, cook for three hours, adding water if necessary. But the water should be boiling or at least hot;
14. When time passes, the banks get, roll up and "under the fur coat."

Tip: if you add cold water during sterilization, the jars may burst.

Canned peas in tomato juice

A very unusual recipe for canned peas. We will fill the beans with tomato juice. The result is an unusual bookmark, which can also be used as a full-fledged snack, because you do not need to wash the peas here, as well as drain.

How long is 30 minutes.

What is the calorie content - 50 calories.

How to cook:

1. Pour water into a stew-pan, put it on a fire to bring to a boil;
2. Salt boiling water and pour into it the enumerated, clean beans;
3. Boil for 3-4 minutes, no more, because they can boil;
4. When time passes, drain into a colander and rinse in cold water so that the peas stop cooking;
5. Distribute the beans in banks, leave;
6. Pour tomato juice into the stewpan and bring it to a boil over medium heat;
7. Pour peas, cover with lids;
8. Place in a saucepan, add water and bring to a boil;
9. Sterilize for one hour, then close with lids and remove to heat for proper cooling.

Tip: instead of tomato juice, you can use grated pulp of fresh tomatoes. There will be a more home-like taste, and more benefits!

To ensure that everything turned out sterile for sure, but in the end nothing goes wrong, we recommend that you sterilize the cans all the same twice. That is, first pour peas in already sterilized banks, and better washed with soda. Then sterilize again in a pan, the bottom of which must be covered with gauze or a towel. By the way, if you salt this water, the water temperature will be higher and, accordingly, sterilization will be more effective.

If you want to store peas for the maximum amount of time, be sure to add a little citric acid or vinegar to the brine. But here it is worth knowing that the taste of peas from this can change. If you like this taste, feel free to add. Canned foods containing these ingredients can stand for years.

Do you grow your vegetables, flowers, berries, fruits, root vegetables in the garden? Then you must have homemade peas. Gardeners advise removing pods on the eighth day after flowering, and we advise laying canned food on the same day. It is then that they will turn out to be the most delicious.

Remember that canned goods are best rolled up in glass jars. After all, only in such a capacity can you see everything that happens inside. This is important, since if the peas become cloudy, it is strictly forbidden to use it even with the condition of heat treatment.

Imagine you have homemade canned peas and you no longer need to buy it. Okay right? To do this, you will have to try a little and devote several hours of your time to provide yourself with such a blank. Good luck!

Canned green peas are one of the most popular canned foods that we use most often in food: as a side dish or for adding to salads. So it all coincided that at first I caught the eye of a proven 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 I can make canned peas for the winter. This is my first such blank.

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 until the cold, 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 out citric acid and turn off the gas.
2. We 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 spread the blanched peas on the banks in the proportion: peas 50-55%, marinade - 45-50%. Pour the peas with the prepared marinade without filling the jar to the top.
4. In a large pot, put a cloth or towel at the bottom, pour water and heat. We need that the temperature difference of the liquid in the banks and in the pan should not be too contrasting, otherwise the banks may burst. We put the jars in the pan, the water should reach the "shoulders" and leave to sterilize for 2.5 hours.
5. Do not be bothered by such a long sterilization. The recipe is verified and reliable.

Here is another proven recipe shared by a reader of my diary, it is much simpler than the previous one:

Canned green peas. The recipe for the winter - 2

To prepare the fill you need:

• Salt and sugar - 0.5 teaspoon each

1. We wash the peas well, fill them with cold water, add sugar and salt and cook for half an hour.
2. Then we throw the peas in a colander, let drain pour, then the peas are tightly packed in jars.
3. Filter the fill through several layers of the brand, heat it and pour it into jars with peas. For safety, add 9% vinegar, apple cider vinegar or citric acid. Acid will not be felt with apple cider vinegar and lemon in canned peas. Proportions of vinegar: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added per 1 liter of water.
4. We put banks on sterilization. We sterilize in boiling water for 30-40 minutes.

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

Preparations for the winter. Pickled green peas. Recipe

• Freshly Picked Green Peas
• Lemon acid

1. Freshly cleaned peas, we clear the flaps, wash, and for 5 minutes lower them into boiling salt water. Then remove the peas from the water.
2. Pour peas into sterilized jars, fill with water in which it was cooked. Add 1 teaspoon of citric acid per 1 liter of liquid. And we put sterilized banks for 1 hour and 20 minutes.

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

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

1. Pea pods peeled from the veins and boil in the prepared saline for two minutes.
2. Then we drain the water, put the pods in a washed jar, pour boiled and cooled marinade. We close the lids and leave in a cool place for 2-3 weeks.
3. After the set time, we pour the marinade from the cans, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close with iron lids.

Useful tips for those who buy canned peas in a store (and most of these housewives, because not everyone has the opportunity to preserve peas for the winter on their own).

Probably, many noticed that the mass of peas in different producers is not the same.

What you need to remember:

• When buying peas, pay attention to the net weight, i.e. the mass of peas along with the fill. The same-looking tin cans can include either 380, or 400, or even 420 grams of green peas. According to standards, the mass fraction of peas from the net mass indicated on the label should be at least 65%.
• Canned peas of good quality have whole grains without shell impurities. In this case, the pouring liquid should not be transparent.

I hope canned pea recipes and useful tips will come in handy! Good luck with canning and bon appetit!