We all love and often use green. Many beloved salads are not without it. In our article we will tell you what benefits it brings, as well as how you can close in several ways at home. Cooking yourself, you can enjoy delicious peas in the winter.

Benefit

Greens are famous for their low calorie content: 100 g contains only 55 kcal.

They have a small energy value compared with mature counterparts, and therefore are part of the diet menu.

Important! When purchasing canned peas in the store, pay attention to the capacity - there should not be a bulge on it. Damage indicates air ingress, and such beans can be dangerous and threaten to poison.

Green canned peas contain a huge amount of vitamins and essential minerals.
  It contains the most important nutrient - plant protein, which is absorbed very quickly.

Beans are useful in helping to reduce the likelihood of heart attack, hypertension and other heart diseases. Green beans are an ideal ingredient that should be present in a healthy diet.
Pea puree - an excellent diuretic, it is often consumed in the event of edema or the presence of kidney stones.

Before you can preserve green peas at home, you should figure out which varieties are better for this. In our time for the preservation most often choose such varieties as the highest, first and table.
   Ideal for canning brain varieties that have been specially bred for these purposes. Their beans are soft and sweet, while the canning liquid remains clear.

Such varieties are also suitable for preservation.:

• "Alpha";
• "Vegetable miracle";
• "Ding";
• Jof;
• "Vera".

Green Pea Harvesting Recipes

Harvesting peas can be done in different ways: without and with sterilization. Let's take a closer look at how green peas can be easily preserved at home.

Without sterilization

If you have - fine, because you can canned beans that you grew yourself. However, do not be upset if you are a city dweller. You can buy suitable for canning peas on the market.

Did you know? The record for eating peas at the time was recorded in 1984. Its owner is Janet Harris, who managed to eat for 1 hour 7175 peas strung on a stick one by one thing.

July is most suitable for canning. We offer you to get acquainted with a simple and affordable recipe that does not require sterilization. For this you will need:

• green peas (for 3 liter cans);
• purified water - 1 l;
• salt - 3 tbsp. l;
• sugar - 3 tbsp. l;
•   acid.

The first step is to prepare the peas themselves - get them out of the pods and rinse thoroughly. Preservation includes the following steps:

With sterilization

Now let's take a look at the recipe for green peas canned with sterilization.

Important! Banks with poor sealing should immediately open - they can not be stored. Click on the center of the lid - if it bends, you must open and consume the peas before it spoils.

• peeled peas - 600 g;
• 1 and a half liter jar or 3 pint;
• acid (citric or acetic);
• salt - 1 tbsp. l;
• sugar - 2 tbsp. l;
• purified water - 1 l.

Canning consists in the following steps.:

Proper storage

The ideal option for storing preservation is the basement or, but if you, for example, live in an apartment, you can put the banks in the refrigerator.
   The shelf life of such peas is a maximum of 12 months, but in fact it ends much earlier.

Often people can hear that they need to buy green peas in the store for their dishes. And indeed, the purchase of peas today is not a problem, 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 on your own and be confident in its taste. Many people share that canned green peas with vinegar, and it turns out hard. According to the recipes presented in the article, the peas are tastier than the store and the right softness.

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

It should be noted that not every pea is suitable for harvesting for the winter. When buying or growing such a vegetable specifically for blanks, you should clearly know what kind of variety is needed. First, only fresh pea pods should be used, and secondly, the pod itself should be young. Thanks to this, the grains will be soft. It is worth noting that a mature, as well as overripe pod is not at all suitable for winter harvesting. There is a lot of starch in such peas. Because of it will be muddy 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 the 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 the pan and fill it with water.
2. Putting everything on the stove to bring to a boil and boil for 5-20 minutes, depending on how mature the grain.
3. After sterilization of cans, hot peas are put in containers and poured only with boiled yushka. Banks are covered with lids, then sterilized and twisted.
4. For filling using different types of spices. Accordingly, each recipe has its own ingredients. Each hostess independently selects a more delicious recipe.

Canned natural green peas with vinegar

The quality of the products will require:

• Young green pea pods;
• For one liter of brine you need:
• A couple of tablespoons of salt;
• A tablespoon of sugar and half a cup of vinegar.

Canning and cooking steps:

1. Pods need to drain and wash the grain.
2. Prepared grains of peas are put in a pan and poured with water, then you need to cook them for half an hour.
3. After a period of time, peas should be thrown into a colander and allowed to 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 placed in jars and poured brine.
6. Then the jars can be corked with plastic lids and put in the fridge after cooling. Consume as needed.

In this state, the pea can be stored all winter.

Marinated Peas: A Step-by-Step Recipe

This recipe directly implies peas, and marinade needs the following ingredients:

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

The cooking process is very simple:

1. Prepare peas and boil water.
2. In boiling water to lower the grain for about 3 minutes.
3. Take out the grain and put it on a napkin. Let the water flow down and cool the peas at the same time.
4. After sterilization of grain, it is necessary to lay on the banks and pour in a brine that is still boiling.
5. After that, it will be necessary to sterilize one more time with the expectation of a 0.5 liter jar - 30 minutes, 1 liter - 60 minutes.
6. Then the can is twisted and turned over. Allow the jar to cool and leave blanks for winter.

Canned peas

For the marinade you need to cook:

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

Stages of cooking:

1. Young grains of peas should be rinsed under cold water and immersed in a container.
2. The tank is filled with water so that it covers all the grains and is put on a small fire.
3. So, peas are boiled for about 20 minutes, until the water starts to boil.
4. Further, after sterilization, it is necessary to put hot grains of peas in the jars, but not completely fill the jars, but leave about 1 cm from the top.
5. In advance, you should prepare the marinade and pouring vinegar into the jars, pour, immediately hot marinade.
6. Then the cans should be closed with a capron lid and wrapped in a blanket. Allow to cool and can be moved to the refrigerator.

In this state, the pea stands all winter and does not deteriorate.

Recipe for canned peas without acetic acid

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

For such conservation will require:

• Peas;
• To a liter of water you need 5 grams of salt and 15 grams of sugar.

Cooking process:

1. Cook the peas and separate them from the pod, then rinse them under running water.
2. Next, you need to cook the pickle and boil it. In the boiling marinade you need to fill the grain and boil for 5 minutes.
3. Then take out the grain and put in sterilized containers. It is recommended to use 0.5 liter containers.
4. Banks should not be filled to the top. It is better to leave a couple of centimeters free.
5. When the grains are filled, banks should be sterilized for half an hour.
6. After cooling the peas, you can put the jars in the refrigerator, clogged them with nylon covers.
7. A day later, banks with peas need to put in warm water and bring to a boil. Boiling conservation should be about 20 minutes.
8. After that, the banks can be screwed up and sent to the pantry.

Peas without sterilization with vinegar

The eve of any holiday for a good housewife usually begins and is trivial - with a shopping trip with a list of necessary products for a noisy feast. Certainly the list contains peas - a great ingredient in salads, appetizers and sandwiches. You can prepare an irreplaceable product on your own, then worries will be much reduced. It is important that the peas be dairy, only then it will turn into a tender and tasty ingredient for the beloved “Olivier”!

Ingredients:

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

Cooking:

1. Rinse the peas several times with cool water, pour into a small container, pour water to lightly cover the top peas and boil for 32-34 minutes at a low boil.
2. Boil water, after adding sugar and salt sand.
3. Arrange the peas in a glass container, pour brine. Directly in banks to pour vinegar, dividing it into two containers, cork. Put down the covers on a flat surface and cover with a towel for half an hour.
4. Store in the refrigerator, where to put the container with peas after cooling.

Marinated pea pods

To make tasty peas at home you need the following products:

• Young pea pods;
• Black pepper and dried cloves 2 pieces each;
• A pinch of citric acid;
• For the preparation of brine to use a liter of water, which is added 40 grams of sugar and 50 grams of vinegar.

Stages of canning:

1. Pods should be washed. Then pour water and leave for a couple of hours in the water.
2. After that you need to blanch the pods in boiling water. The time for the procedure is not more than 2 minutes. A pinch of citric acid should be added to the water.
3. Peas should be spread on the banks and add spices (pepper and cloves).
4. Now you can cook the marinade and pour it into the banks.
5. Next, you need to sterilize the jars for 15 minutes. After that, you can tighten them.

Peas with allspice and vinegar

To create preservation you need:

• On 1 kg of peas 5 pieces of allspice;
• For one liter of marinade should be added:
• 25 grams of salt;
• 15 grams of sugar;
• Vinegar 70% - 10 grams.

Stages of canning:

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

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

Canned green peas (video)

As for preservation, then with peas the process does not take much time. In addition, harvesting at home, preserves the taste and beneficial properties of legumes. Preservation will be considered successful if, after 5 days of curling, the brine in the banks did not change its color and remained transparent. Such preparation can be stored throughout the year both in the refrigerator and in the cellars. If the brine changed color, became cloudy, then you do not need to take it. It is better to pour out the seaming.

How to preserve green peas at home

For canning, only freshly harvested dairy peas are used - in overripe and long-husked peas there is a lot of starch, this causes a cloudy precipitate to form. We offer some simple and tasty recipes for canning green peas for the winter.

1. Recipe for green peas not requiring sterilization
(to taste reminds shop).

Ingredients
- green peas in any quantity;
- for the marinade, 1 liter of water is taken: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter cans.

How to cook
1. Peas are husked and washed well.
2. Preparation of the marinade: water, salt and sugar are brought to a boil and the prepared peas are poured into it. Marinade should completely close the peas.
3. After boiling the marinade with peas, boil another 15 minutes, add citric acid at the end of cooking.
4. Then the peas are skimmed with skimmer in pre-sterilized jars, not getting to the top 1.5 cm. Fill the peas with boiling marinade and roll up the lids.

Store such peas in the cellar or in the refrigerator.

2. Canned green peas

How to cook
1. Peel green peas out of the pods and rinse with water.
2. Prepare the marinade from 1 liter of water, 1 table. spoon with the top of sugar, 1 dessert spoon of salt. Bring the marinade to a boil and pour the peas over them (be sure to cover them completely).
3. Boil for 3 minutes, then transfer everything to sterilized half-liter jars, not filling to the top - there should be 3 cm between the lid and the dressing.
4. Sterilize green peas need 2 times. First boil for 30 minutes, then cover with lids. The next day, sterilize another 20 minutes and roll up.

Store such peas better in the cellar.

3. Recipe for Canned Green Peas

1. Peel the peas, bust, wash in a colander, pour into a saucepan and cover with water in a ratio of 1: 2; cook until boiling over high heat, then reduce the temperature and cook over moderate heat for another 30-35 minutes depending on the ripeness of the peas.
2. The grains that are cracked and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. Prepare the marinade in another dish: bring 1 liter of water to a boil, then add salt, a spoonful of sugar and some citric acid to the water.
4. Prepare and sterilize the jars in advance, it is better to use a volume of 0.5 liters.
5. Pour the jars with peas boiling marinade, add a teaspoon of vinegar to each jar and cover with lids.
6. Heat for 40-45 minutes in a water bath, then wrap with towels and do not open until cooling, so that the peas are better soaked in marinade.

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

4. A simple recipe for canning green peas

All ingredients per ordinary 0.5 liter jar:
- 650 grams of peas peeled;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.

How to cook
1. Peel the peas out of the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Heat the blanched green peas into sterile jars and pour over the boiled marinade, cover with scalded lids.
4. 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 of boiling water in a saucepan.
5. Take out the jars and roll up, turn them over, wrap them up with a blanket, and not open them until they are completely cooled.

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

Preservation of green peas can be considered successful if the marinade in homemade preparations has retained transparency and has not changed its color for four days - such peas can be stored for up to a year in a refrigerator or cellar. If the marinade dimmed or changed color - you can not eat it.

I usually do not mess with peas, I used to roll, but it must be sterilized, sometimes the banks swell. Now I’m just freezing, and when I have to, I just pull it out and boil it with sugar and salt, it turns out like a can, canned. If there is not enough space in the freezer, then land. The dry is well kept and I also boil it before use, only soaking it for several hours before cooking.

Previously, I also marinated green peas for the winter, but in the last couple of years it became irrelevant because there was a simpler and vitamin-saving way, this is freezing green peas for the winter, you just need to put the peas in a bag and expel all the air to freeze it in the freezer .

Useful and tasty green peas can be prepared for the winter at home in different ways. For me, the best way is to freeze. So that the peas do not taste bitter, I will definitely pre-blanch a couple of minutes, then quickly cool it with cold water, let it drip off and only then put it into packages and send it to the freezer.

I also preserve green peas according to several recipes here I have already written them.

I do not think that it makes sense to pickle green peas, especially if there is not enough time for various preparations. For me, the easiest way to save green peas is to dry it. Then you can simply put dry peas in the bag and it will be great to lie at least the whole winter. Such peas are more profitable to shop because they are confident in its origin and quality. I never used the oven for drying. Simply peas were laid out in a warm and dry place in a small layer, and it dried out safely.

Another way of harvesting peas for the winter is freezing. This method is convenient because the peas preserve vitamins and fresh taste better. To freeze the peas again, peel, immersed in boiling water for 2 minutes, dried and in small batches so as not to stick together, freeze.

I propose to freeze the green peas, so it is preserved, almost as fresh.

Before freezing the peas, it must first be removed from the pods and rinsed. Clean peas for two or three minutes in boiling water and blanch so that it becomes softer and does not taste bitter. Next, remove the peas and shift into cool water, instantly cool. Then we remove the peas from the water into a colander and allow to drain off the excess moisture. Moisture is absorbed if polka dots are spread out on a cloth or towel. Dried green peas in this way can then be frozen in a freezer inside a plastic container. A mass of frozen green peas can be laid out in small sachets or left as it is in a container.



The first way is to roll it up. But then long sterilized, because it can swell.

The second method is simply to dry, preferably not in the oven, but in the air, ”for example, on the veranda.

And the most popular way in recent years is to freeze peas. To do this, it is necessary to polushit, pour over boiling water, hold for 2 minutes, then dry well and freeze. Of course, it is better to dry in the freezer freezer. This pea will most of all remind you of a fresh product, and it will be very beautiful in the soup or salad where you will use it.

I have a mom of 90 years old, and she loves pea soup very much. Frozen peas are soft, and she likes to eat him like that.

You can pickle green peas. To do this, we need to soak the peas for a few hours in cold water, then blanch in boiling water for 1-2 minutes. Add a little citric acid to the water. After that, put green peas in a jar with 2 black peppercorns and 2 pcs. carnations. Banks pour marinade. Marinade is prepared as follows - for 1 liter of water 40 grams of sugar and 100 grams of table vinegar 9%. Sterilize jars with green peas for 15-30 minutes.

You can also dry the green peas. To do this, clean the green peas and blanch it in boiling water for 2-3 minutes. After the peas have cooled, lay it on a baking sheet and place it in the oven, while the oven door is not closed. We dry peas in several steps at a temperature of 40-50 degrees, at the end of drying we raise the temperature to 60 degrees. The gap between the dryers should be a few hours. Ready dried peas should be wrinkled, sweetish in taste, dark green.

There is also another way to store green peas. You can freeze it, for this cleans slightly immature peas, put it in a bag and in the freezer. At the same time all the useful properties are preserved.

Since in legumes, to which the peas belong, there is no own acid, so that the billet with green peas is saved all winter, vinegar is added to the marinade, which is an excellent preservative.

• spring water - seven hundred milligrams;
• sugar - two tablespoons;
• table vinegar (9%) - one hundred milligrams.

Cooking process:

1. Pick young peas from damaged fruit, pour on a sieve and rinse with cool water.
2. Prepare the filling in the following way: pour the water into the saucepan, add half of the salt and sugar, and boil.
3. Pour the prepared peas into the boiling marinade and boil for five to six minutes.
4. Strain the blanched peas, and immediately pour with icy clear water, this method will help to preserve its beautiful green color.
5. Then decompose the peas into pre-sterilized half-liter jars.
6. In the same water in which green peas were blanched, pour the remaining sugar with salt and boil again.
7. Turn off the fire under the pot with pouring, only then add vinegar to it, pour into jars with peas.
8. Cover the jars with boiled lids in advance, and sterilize them in the oven for at least half an hour.
9. Banks with peas carefully roll up and leave to cool completely. Keep such preservation should be in a cold, inaccessible to the sun's rays place.

Peas, canned in vinegar marinade, it turns out pretty sour taste, perfect for cooking vinaigrette.

With the addition of citric acid

Very often, citric acid is used instead of vinegar for preservation, which also successfully copes with the role of a preservative, and helps the billet to be stored longer.

Required products for a half-liter jar:

• young, peeled, green peas - six hundred grams;
• spring water - one liter;
• sugar - two tablespoons;
• ordinary kitchen salt - two tablespoons, with a hill, spoons;
• citric acid - five grams.

Cooking process:

1. Peas carefully to sort, discarding cracked peas, or fruits with stains, rinse in cold water, problanshirovat in boiling water for five minutes, and hot pour into sterilized jars.
2. Pour sugar with salt and citric acid into water and stir until the dry ingredients are completely dissolved.
3. Then put the marinade on the fire and boil.
4. Pour the green peas with boiling marinade, cover the jars with boiled lids beforehand and put them in the oven for sterilization.
5. Sterilization time - three hours from the moment of boiling pouring in jars with peas.
6. Then immediately close the jars with a key and leave until they are completely cool.

According to this recipe, canned peas turn out to be sweet-sour to the taste, suitable for preparing various salads and soups.

Natural Peas

Green pea can be preserved without the addition of preservatives such as vinegar or citric acid. This method of preparation almost completely retains the taste and color of fresh peas, but it is not recommended to keep it for a long time.

Required Products:

• peeled green peas;
• spring water;
• ordinary kitchen salt - a tablespoon;
• sugar - a tablespoon.

Cooking process:

1. Rinse cleaned and sifted young peas in cool water.
2. Pour the peas in clean, cold water, bring to a boil, and boil for a few minutes, drain the water.
3. Again, pour the peas with fresh, cold water, salt a little, and boil until ready, about twenty to thirty minutes.
4. To prepare the pot, pour sugar and salt into the water, stir until they are completely dissolved, let the pot boil over a high heat.
5. Peas, cooked to readiness, are still hot, put into sterilized dry jars, pour boiling brine.
6. Carefully roll up cans with metal peas, boiled in advance, with lids. Leave until the billet is completely cooled.

Such peas are stored only in the refrigerator, no more than two - three months. From it you can prepare mashed potatoes, which is suitable for food, even for small children.

Pickled peas

Green peas are marinated using a variety of spices, which gives it a slightly spicy taste and aroma.

Required products for a half-liter jar:

• spring water - one liter;
• young, peeled, green peas;
• sugar - two tablespoons;
• ordinary kitchen salt (not iodized) - three tablespoons;
• several black peppercorns;
• clove buds;
• a pinch of citric acid;
• dried leaves of laurel - two pieces.

Cooking process:

1. Breed the young peas from cracked and black fruits, and soak in ice water for one to two hours.
2. Then problanshirovat peas to boiling water with a pinch of citric acid for a few minutes, while still hot, decompose into jars.
3. Prepare the pot in the following way: add sugar, salt and bay leaves into the water and bring it to a boil.
4. In each jar with young boiled peas add pepper on a pea, two buds of cloves, pour boiling pouring.
5. Close the jars with boiled iron lids and sterilize the peas in the oven for at least half an hour. Then carefully roll up the banks and leave to cool upside down.

Marinated peas are suitable for salads, and can also be served as an addition to meat dishes.

Without sterilization

To cook at home canned green peas, reminiscent of the taste of the store, you can use this recipe.

Required products for a half-liter jar:

• young peas, peeled;
• spring water - one liter;
• ordinary kitchen salt - three tablespoons, with a hill, spoons;
• sugar - a tablespoon;
• citric acid - half a teaspoon.

Cooking process:

1. Fresh peas thoroughly clean and sort, and then soak for one hour in ice water.
2. In a skillet boil water with salt and sugar.
3. Put green peas in boiling marinade and boil for twenty minutes.
4. Citric acid should be added to the peas a few minutes before it is ready.
5. Prepared jars with a half liter capacity, rinse with warm water, sterilize and dry.
6. Put ready-made peas into the jars, not reaching one centimeter to the edge, pour boiling brine in which the peas were boiled.
7. Immediately cover the cans with metal lids pre-boiled in advance and roll up thoroughly. Rolled banks with peas until cool.

The first few days after canning, leave the peas at home to see if the brine has grown dim. Only then can banks with peas can be attributed to storage in a cold cellar.

Green peas for the winter (video)

In order for the preservation of green peas to always be successful, it is necessary to strictly observe the heat treatment time and the number of ingredients served in the recipe. Keep peas should be only in a dark, cold place, where the sun's rays do not fall. Marinades in cans of canned peas should remain transparent, if it is dimmed, this is the first sign that harmful bacteria have begun to multiply in the workpiece, it is absolutely impossible to eat such peas.