Canned green pea at home - an indispensable product in cooking. Its delicate, sugary taste perfectly complements side dishes and salads, a huge supply of protein perfectly supports the body, and low calorie great for . The recipes below will help preserve these qualities.

How to preserve green peas at home?

Canned peas will provide a lot of dishes if you cook it yourself, for this, the pods are peeled, high-quality grains are selected, washed and boiled, depending on maturity, from 5 to 20 minutes. Then they are laid out in sterile jars and poured with boiling marinade, the composition of which depends on the choice of the recipe.

1. To preserve green peas for the winter turned tasty preparation, only freshly harvested milky peas should be used.
2. Overripe and long-husked peas contain a lot of starch, which will lead to the formation of sediment.
3. Peas bursting during cooking should be removed immediately, otherwise, the preservation will be cloudy and unattractive.
4. For blanks, it is better to use small jars with a volume of 0.5 l, since peas are not stored for long in a large open jar.

Peas canned at home will become great addition many dishes, therefore, it is certainly worth preparing such a product, especially since the recipe is extremely simple: the peas are boiled until tender, poured with hot marinade and sterilized. You can evaluate the quality of the workpiece in a few days.

Ingredients:

• peas - 900 g;
• water - 3 l;
• salt - 20 g;
• sugar - 10 g;
• vinegar 9% - 40 ml.

Cooking

1. Peel the peas, pour 2 liters of water and boil for 35 minutes.
2. Boil the marinade from 1 liter of water, salt, sugar.
3. Arrange the peas in jars and pour over the marinade and vinegar.
4. Sterilize canned green peas at home for 20 minutes.

Store-bought canned peas

Preserving peas, like in a store, is great way to recall a high-quality factory product, which is very popular to this day. All thanks great taste, attractive color and delicate texture, which any housewife can achieve by boiling young peas in an ordinary marinade.

Ingredients:

• peas - 1 kg;
• water - 1.5 l;
• sugar - 50 g;
• salt - 50 g;
• lemon acid- 10 y.

Cooking

1. Add salt, sugar, peas to boiling water and cook for 15 minutes.
2. Before removing from heat, add citric acid.
3. Arrange the workpiece in sterile jars and roll up.

Canned green peas with vinegar is a reliable and simple preparation in the preparation of which, it should be understood that pea grains do not have natural acidity, and therefore, the use of vinegar is simply necessary. With vinegar, the product will retain its bright color for a long time and will be able to remain of high quality for a long time.

Ingredients:

• peas - 700 g;
• water - 1 l;
• salt - 40 g;
• sugar - 50 g;
• vinegar - 100 ml.

Cooking

1. Add half the norm of salt and sugar to the water and boil the peas for 3 minutes.
2. Cool down in ice water.
3. Transfer the grains to sterile jars.
4. Strain the marinade, add the remaining salt, sugar, boil, add vinegar and pour into jars.
5. Sterilize 20 minutes.

fans healthy eating believe that canning peas at home without vinegar is the most The right way storage of vitamins. It’s hard to disagree with this: after all, peas undergo minimal heat treatment in natural marinade, which does not affect the taste and nutrients contained in the product.

Ingredients:

• peas - 600 g;
• water - 900 ml;
• salt - 15 g;
• sugar - 20 g.

Cooking

1. Boil the marinade from salt and sugar.
2. Dip the peas in it for 3 minutes.
3. Pour into jars, cover with lids and sterilize for 30 minutes.
4. Repeat sterilization the next day.
5. close canned with lids and roll up.

Peas preserved with citric acid

Green pea canning can be done with different ingredients, however, experienced housewives prefer citric acid. With this additive, the workpiece acquires a delicate sour taste, is completely devoid of a pungent odor and can be stored without sterilization, since lemon is an excellent preservative.

Ingredients:

• peas - 900 g;
• water - 1.5 l;
• salt - 50 g;
• sugar - 50 g;
• citric acid - 10 g.

Cooking

1. Boil the peas for 20 minutes in a marinade of 900 ml of water, 40 g of salt and sugar.
2. Drain the brine, put the peas in jars and fill with a new brine of 500 ml of water and the remaining salt and sugar.
3. Before seaming, put citric acid.

For the winter - a responsible process. With all its excellent qualities, peas are a capricious product, with the slightest mistake, becoming unusable. Quality sterilization under pressure and high temperature in an autoclave will help keep harvested peas safe and sound for the winter.

Ingredients:

• peas - 500 g;
• vinegar - 20 g;
• salt - 50 g;
• water - 70 ml.

Cooking

1. Boil the peas in a salty marinade for 30 minutes.
2. Arrange in jars, pour in vinegar, marinade and roll up.
3. Sterilize in autoclave for 7 minutes.

Canned Green Peas - No Sterilization Recipe

Canning peas for the winter without sterilization is an opportunity to quickly and easily cope with conservation. All you need is to boil the peas until tender and pour boiling marinade over it. The latter, of course, must contain vinegar or citric acid. These preservatives take care of the shelf life and quality of the workpiece.

Required ingredients to make 2 half liter jars conservation:

1. 2 KG PEAS in pods

For brine:

1. 1 liter of water;
2. 2 tablespoons salt (no top)
3. 2 tablespoons of sugar;
4. 2 tablespoons of 9% vinegar;
5. 1/3 teaspoon of citric acid.

Prepare jars by sterilizing them for 5 minutes over steam. And boil the lids in a soda solution (1/2 teaspoon of soda for half a liter of water). All these precautions are due to the fact that peas are quite picky and canned peas explode more often than other preservation.

But if you do everything according to the recipe, the peas will stand perfectly for you all winter. I usually steam sterilize jars over an old jar by turning the jar upside down. Hot steam perfectly sterilizes jars.

If you paid attention to the ingredients of 2 strong preservatives - vinegar and citric acid. These are 2 more important factors that will save your peas.

Peel the young pea pods and sort through the seeds. Discard the damaged ones. This year we have peas not only surprisingly cheap (20 cents per kg), but also very whole and beautiful. It even tastes mild and sweet (really sweet).

Now we are preparing the brine. Approximately 200 ml of brine will be poured into the jar. But we are preparing 1 liter of brine for 2 half-liter jars (to boil peas in it). Boil 1 liter of water and add to boiling water:

1. salt (2 tbsp);
2. sugar (2 tbsp);
3. citric acid (1/3 tsp).

Vinegar will be poured at the end of cooking peas.

Pour the peeled peas into the brine and blanch for 4-5 minutes (no more).

Now add the vinegar and boil for 1 minute more with the vinegar.

Carefully select the peas with a slotted spoon and arrange them in jars, not filling up to the edges of 2-3 cm.

Strain the remaining (not boiled away during cooking) brine through several layers of gauze and pour over the peas. Cover with lids and sterilize for 1 hour.

Carefully remove the jars and roll up the lids.

Wrap the jars with a blanket and leave to cool completely.

It is most reliable to store peas in a cool place (cellar, for example), but not more than one year.

How to preserve peas at home freezing recipe

I want to offer along the way another option for preserving green peas - freezing.

Young pea contains a large number of beneficial vitamins and many of the bottoms in the peel. Yes, the skin is soft. I suggest freezing such peas in a semi-finished form. What is needed for this? Only peas. This recipe is also good because it solves the question of when there are peas, and whether you don’t have time to mess with it or don’t want to.
what I cook in the winter from such a freeze:

• add to ;
• I cook with him;
• fry with frozen bell pepper;
• I add it to salads with mayonnaise (very tasty) ... ..

So, we throw the peas right in the “unassembled” vider for 2-3 minutes (maximum in boiling water. You don’t need to salt, this is a blank.

And only welded peas are cut into 3-4 parts.

Green peas canned recipes at home!!!

Buying green peas in the store is not a problem. In the sense that jars of peas from different manufacturers shelves installed. The problem is different - how to determine that the product that you purchase really corresponds to the declared quality. Well, if the jars are glass, you can somehow evaluate the transparency, see if there is a cloudy sediment, if the peas are yellowish.

Not good nice peas capable of spoiling festive salad, so such doubts - they are well founded.

In order not to suffer in the store, it is better to roll the peas with your own hands, especially since it is not difficult: we peel the peas from the pods, sort them out, wash them; in enamel saucepan boil peas for 5 to 10 minutes - depending on ripeness. By this time, pre-sterilized jars have already been dried, we place the peas in them and fill them with a special filling (or marinade) in a boiling state. That's all - it remains to sterilize and roll up.

Of course, this is classic recipe, starting from it, one can invent various options and features. As a rule, this applies to filling, but not only.

Making your own canned peas is very tempting. It is also cheaper, and you will know exactly how you feed your family. After all, peas go not only to the notorious Olivier. You can easily submit classic breakfast- sausages with green peas, or use peas as a side dish for the second course - meat or fish, or cook soup, or include in various salads.

In short, we are preparing peas for the winter. Especially since now is the time. There are many on the market young peas in pods. It is necessary to choose peas of brain varieties, young. Aged peas are not suitable for: it does not have the same taste, and a cloudy sediment will appear in the jars.

So, we chose peas, brought them home and started peeling them. Along the way, the jars are washed and sterilized, put to dry.

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As we know, freezing food allows you to preserve it as much as possible. useful material. Peas can also be frozen.

Freezing green peas

Blanched peas (1.5 min) cool by immersing in cold water, even in ice, with ice cubes - it's better. We lay it out to dry, then distribute it in cardboard boxes or plastic bags. We freeze.

In order to use it in winter, it is necessary to lower it into boiling water in a frozen state and cook for 6-8 minutes.

Preservation: Green peas for Olivier

Ingredients

Pod peas

Water, 1 l

Salt, 1.5 tsp

Citric acid, 3 g

1. While the peeled peas are soaking in cold water, prepare the brine - boil the salt in water.

2. We extract the peas, decante the water and pour it into the boiling brine for 10-15 minutes.

3. Having packaged it in jars along with brine, in each jar we put the part of citric acid due to it. To determine the parts, we are guided by the recipe and keep the indicated ratio.

4. Sterilization will last ½ hour. We roll up the jars and wrap them until they cool completely. We keep it cold.

Green peas natural for the winter

Ingredients

Peas, milk ripeness

Water, 1 l

Sugar, 15 g

Salt, 30-40 g

Vinegar 9%, 100 ml

We cook peas for ½ hour and recline for decanting in a colander. Transfer to jars and fill with brine, the ratio of which is specified in the recipe. The brine must be hot when pouring into jars. Such peas are stored unrolled, they are covered with nylon caps and stored in the cold.

Pickled green peas (1st method)

Ingredients

polka dots

Vola, 1 l

Salt, 1 tbsp

Table vinegar, 100 ml

Blanch the peas for 3 minutes, cool and let the water drain. We cook the marinade, pour boiling into jars with cooked peas. We sterilize (liter - 1 hour, half-liter - ½ hour). Roll up.

Pickled green peas (2nd method)

Ingredients

polka dots

Water, 1 l

Salt, 20 g

Vinegar 70%, 1 tbsp - incomplete

Blanch the peas by adding salt to the water (the ratio is given in the recipe). Together with water we distribute in jars. We sterilize for 30-40 minutes. Pour vinegar into each jar and roll up. We turn over. Use these peas first, they don't keep very long.

In continuation of the marinade theme - pickled pods. Everyone probably remembers how in childhood he was fond of such pods, they are so tender and sweet. Here good way remember childhood.

Pickled green peas

Ingredients

Pea pods, clean and young

Peppers, 2 peas per jar

Cloves, 1 bud per jar

Citric acid, in each jar - on the tip of a knife

We prepare the marinade in the ratio

Water, 1 l

Sugar, 40 g

Vinegar 9%, 3 tbsp

1. Soak the pods for 2 hours in cold water, then blanch (1-2 minutes) with the addition of citric acid. We extract the pods and distribute them among the banks. In each jar we put everything that is indicated in the recipe in this regard. We cook the marinade, referring to the recipe, and pour the pods. Sterilize (15-30 minutes) and roll up.

Canned green peas

Ingredients

Milky peas

Water, 1 l

Sugar, 1 tsp, with a slide

Salt, 1 dessert l, with a slide

Vinegar 6%, pour 1 dessert l - into each jar

1. Peas, filled with water so that it only slightly covers it, put on fire. Cook for 15-20 minutes, the water will almost boil away during this time. Immediately place the peas on the banks, leaving 1 cm from the top edge.

2. Pour into jars hot pickle(the ratio and set of products for it are specified in the recipe) and pour vinegar.

3. Instead of lids, jars are tightly packed with cellophane and wrapped. After complete cooling, store in the cold.

By the way, having unwrapped the jars, check the condition of the film: if you did everything correctly and no air enters the jar, the film will be drawn into the jar.

Green peas "Wonderful"

Ingredients

Green peas, ½ kg

Water, 1 l

Sugar, 50 g

Salt, 50 g

Vinegar 9%, 2 tbsp

Peas are blanched for 5-10 minutes, laid out, drained, into jars. We cook the marinade and fill each jar. We sterilize for 30-40 minutes. Roll up.

Green peas with citric acid

Ingredients

Green peas, 1 kg

Water, 1½ l

Sugar, 3 tbsp

Salt, 3 tbsp

Citric acid, ½ tsp in each jar

1. Boil the brine from 1 liter of water, sugar and salt - 2 tablespoons each. We throw peas into the boiling brine. It should completely hide in the liquid. Cook the peas for 15-20 minutes to become softer.

2. Drain the brine, pack the peas in jars.

3. We replenish the drained brine with ½ l of water, salt and sugar, 1 tbsp each, and boil again.

4. Fill the jars with brine, throw citric acid into each, as indicated in the recipe.

5. We roll up the banks - they do not need sterilization. But it is necessary to wrap them up.

6. We store in the refrigerator, we spend it first.

Salted green peas

Ingredients

Green peas, 2 kg

Salt, 600 g

Boil the peas in slightly salted water for up to 10 minutes, no more. We recline, decanting water. When the water drains completely, mix the peas with salt, pack them into jars. Pour boiling water, steep - and cover. We take polyethylene lids.

We store in the refrigerator.

Green peas with allspice

Ingredients

Green peas, 1 kg

Allspice, 5 peas

Water, 1 l

Sugar, 1 tbsp

Salt, 1½ tbsp

Vinegar 70%, 1 tsp

Boil the peas until they become shriveled. Strain and put into jars. We prepare the marinade by throwing into it and allspice, and pour peas in jars. We sterilize for ½ hour. Roll up.

Green peas, canned without vinegar

Ingredients

polka dots

Water, 1 l

Sugar, 1 tbsp

Salt, 1 tbsp

1. Boil the brine and boil the peas in it for 3 minutes.

2. Lay the peas with brine together in jars, leaving 2 cm from the top edge of the jar.

3. Sterilize ½ hour.

4. Cool the jars, cover with nylon caps and put in the cold - in the refrigerator.

5. We take them out in the morning, put them in warm water and start heating them. Sterilize in boiling water for 20 minutes. Roll up.

If you have a lot of peas, you can try it and dry it.

Drying green peas

Peas peel and blanch, 2-3 minutes. Cool, air dry. Then we turn on the oven and put a baking sheet with a layer of peas in it - do not close the door. The temperature should be kept at the beginning of the process 40-50°C, and at the end - 55-60°C. And it will take a total of 1-2 hours. However, the process must be interrupted by turning off the oven, and there should be 2-3 such breaks. The intervals between heating are also 1-2 hours.

When the peas reach readiness, they will acquire a dark green color, wrinkle and become sweetish, pleasant in taste.

By the way, there are electric dryers for drying, they can be very useful. There is a timer and you can set the temperature - very convenient.

It's great if you can enjoy the taste of homemade canned green peas in winter. In stores, this product can be found in huge quantities: in different packages, different varieties and firms, but the one that you cook yourself, according to taste and useful qualities far superior to the purchased one. Canned green peas at home will certainly not stagnate on the shelves for a long time.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borscht and many other dishes. It is suitable as a side dish, and the kids just adore it.

How to preserve green peas will tell in detail our recipe with a photo. Cooking it will not make it difficult for anyone, you do not need to have special knowledge here, but some tips should be taken into account. They will help you avoid cloudiness of the marinade and spoilage of the product.

Taste Info Vegetables and herbs

Ingredients for a half liter jar:

• Purified green peas- 300 g;
• Water -1/2 l;
• Sugar - 1/2 tbsp. l.;
• Vinegar (9%) - 1 tbsp. l.;
• Salt - a little more than half a tablespoon.

How to cook and how to preserve green peas for the winter at home

Sort out the peas. Remove old yellowed peas and discard. For conservation, you need to take only young and green (popularly it is also called milk). The pod in which the peas are located must have a bright green color, and the taste of peas should be sweetish and tender. If you want to receive successful preparation, then legumes are best used immediately. They plucked it - and immediately rolled up the banks.

Let's get to work. Rinse the peas well, then immerse them in a saucepan and pour boiling water over them. You need to take enough water to cover the peas by about two centimeters.

Now we send the pan to the fire. Peas are cooked over medium heat until they change color (become dark green). This process after boiling water will take about 10 minutes.

Then the water is drained, and the peas are laid out in a prepared sterilized jar up to the shoulders. One centimeter should remain from the edge of the jar.

Now we take out the jar, roll up the lid and turn it over.

When the workpiece has completely cooled, it can be removed in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are good to cook with citric acid. Peas will taste like store bought.

For harvesting, we need 650 g of peeled peas. Put it in a colander and wash under cold running water. And then, without removing it from the dishes, blanch in boiling water for 2-3 minutes (lower the colander with peas in boiling water). Hot peas are carefully transferred to sterile 0.5-liter jars and covered with lids (but do not roll up).

Now we prepare the marinade: in 1 liter of water, add 1 tbsp. l. salt, 1.5 tbsp. l. sugar and 3 g of citric acid. We put on fire and let it boil.

With boiling marinade, carefully (so as not to crack the glass), pour jars with peas and put them in a prepared pan for sterilization (water temperature +70 C).

We sterilize for 3 hours, and then roll up and wrap well. We send for storage in a cool place in a day. These pickled peas are very tasty and have no acidic taste.

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Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: malic, table vinegar or citric acid and it is designed for as many peas as you have. But its minus is that it will take a long time and troublesome to mess with it.

We take peas (as many as we have), clean them and wash them. Then we put it in a saucepan and fill it with marinade, so that there is 3–4 cm of water on top. We prepare the marinade as follows: for each liter of water we put 1 teaspoon of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we strain the liquid into a clean bowl, and let the peas drain well and lay them out in sterile jars (leave a little space on top).

We pass the filtered liquid through 2-3 layers of gauze and put on fire, let it boil and add acid. The calculation is for 1 liter of liquid: table vinegar (9%) or apple - 1 tbsp. l. citric acid - 1/3 teaspoon. After adding the acid, immediately remove and pour into jars of peas. We put them in a pan for sterilization.

We sterilize for about 40 minutes (after boiling water in a saucepan), then roll up and wrap. In a day we send it to storage.

• To make the marinade light, all crushed and bursting peas during processing must be removed.
• For sterilization, do not forget to put a wooden circle or a grate on the bottom of the pan (you can even use a rag in several layers), then there will be no sharp temperature drop and the glass will not crack.
• Don't forget that jars should not be filled with peas completely. There should always be 2-3 cm of marinade on top.
• Peas can be considered good if after 4 days the marinade is transparent, and the peas are light and have not changed color.
• It is better to store canned peas at home in a dark and cool (not higher than +16 C) cellar or pantry.
• An uncorked jar is stored in the refrigerator for no longer than a day.

We all love and often use green. Many of everyone's favorite salads can not do without it. In our article, we will tell you what benefits it brings, as well as how you can close it in several ways at home. Having prepared it yourself, you will be able to winter time enjoy delicious peas.

Benefit

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

They have little energy value compared to mature counterparts, therefore, they are part of the diet menu.

Important! By purchasing canned peas in the store, pay attention to the container - it should not be swollen. Damage indicates the ingress of air, and such beans can be dangerous and threaten with poisoning.

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

Beans are useful in that they help reduce the likelihood of a heart attack, hypertension and other heart diseases. Green beans are the perfect ingredient to include in a healthy diet.
Pea mash- excellent diuretic, it is often eaten when edema occurs or the presence of kidney stones.

Dishes with the addition of beans have an anti-sclerotic effect. Peas are one of the few legumes that do not accumulate nitrates.

Before you can preserve green peas at home, you should figure out which varieties are best suited for this. Nowadays, for conservation, most often choose such varieties as the highest, first and table.
Brain varieties that have been specially bred for this purpose are ideal for canning. Their beans are soft and sweet, and the liquid remains clear when preserved.

Such varieties are also suitable for conservation.:

• "Alpha";
• "Vegetable miracle";
• "Dinga";
• "Jof";
• "Faith".

There are many recipes for cooking canned peas, some of which we describe below.

Recipes for harvesting green peas

You can harvest peas different ways: without sterilization and with it. Let's take a closer look at how green peas can be preserved without much difficulty at home.

Without sterilization

If you have it, great, because you can can the beans that you have grown yourself. However, do not be upset if you are a city dweller. You can buy peas suitable for canning in the market.

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

July is the most suitable for canning. We invite you to familiarize yourself with the simple affordable recipe which does not require sterilization. For this you will need:

• green peas (for 3 half-liter jars);
• 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:

The recipe for canning without sterilization is quite simple, even beginners in this field can easily master it.

With sterilization

Now let's get acquainted with the recipe for green peas, canned with sterilization.

Important! Banks with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it sags, you need to open and use the peas before they go bad.

For this you will need:

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

Preservation consists of the following steps:

On this conservation is completed, and now you need to let the peas brew.

Proper storage

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