We all love and often use green. Many of everyone's favorite salads cannot 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 cooked yourself, you can enjoy delicious peas in winter.

Benefit

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

They have a low energy value compared to their mature counterparts, therefore they are part of the dietary menu.

Important! When purchasing canned peas in the store, pay attention to the container - there should be no swelling on it. Damage is indicative of air ingress, and these beans can be dangerous and pose a threat of poisoning.

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

Beans are beneficial in that they help reduce the likelihood of heart attack, hypertension, and other heart disease. Green beans are an ideal ingredient in a healthy diet.
Pea puree is a great diuretic, it is often eaten when edema or kidney stones occur.

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

Such varieties are also suitable for conservation.:

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

Green Pea Harvesting Recipes

Peas can be harvested in different ways: without sterilization and with it. Let's take a closer look at how you can preserve green peas at home without much difficulty.

Without sterilization

If you have - great, because you can canned beans that you grew with your own hands. However, don't be upset if you are a city dweller. You can buy peas suitable for canning on 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 in 1 hour 7175 peas strung on a stick one piece at a time.

July is most suitable for canning. We suggest that you familiarize yourself with a simple and affordable recipe that does not require sterilization. For this you will need:

• green peas (for 3 half-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 them thoroughly. Canning includes the following stages:

With sterilization

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

Important! Poorly sealed cans must be opened immediately - they cannot be stored. Press on the center of the lid - if it flexes, you need to open and consume the peas before they go bad.

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

Canning consists of the following steps:

Proper storage

The ideal option for storing preserves is the basement or, but if you, for example, 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.

Green peas are an excellent ingredient for preparing first and second courses, salads. Moreover, it is not necessary to buy it in the store. You can easily cook canned peas at home for the winter with your own hands. Preservation can be carried out with or without sterilization. The proposed photo and video recipes describe step by step how to pickle pea pods or roll peeled peas. Also, modern housewives will definitely need detailed instructions on the rules for freezing peas for the winter cold.

How to preserve peas in jars at home - a recipe with step by step photos

Various additives can be used to preserve the flavor of the peas and ensure ease of use for salads and soups in winter. The simplest ingredients for seaming are salt and vinegar. They help to exclude spoilage of the workpiece and give it an original taste. You can find out how to preserve peas with such additives in the following recipe.

Ingredients for preserving peas in half-liter jars

• green peas in pods - 2-3 kg;
• salt - 1 tsp each for 1 can;
• vinegar - 1/2 tsp each for 1 can.

Recipe for step-by-step preservation of green peas in jars at home

How to close canned green peas at home - recipes with photos and videos

You can also use green peas for seaming with pods. At the same time, it is not at all difficult to understand how to preserve such ingredients and how to give them a special taste. For example, the following recipe details how to close honey and pepper jars of pea pods for a spicy addition to salads, first courses, and main courses.

List of ingredients for rolling home green whole peas

• peas - 700-800 g (for 2 cans);
• vinegar - 2 tablespoons;
• water - 2 tbsp.;
• honey - 1.5 tablespoons;
• salt - 1.5 tablespoons;
• sugar - a pinch;
• garlic - 5 cloves;
• hot pepper flakes - 1 tsp

Photo recipe for rolling green peas in pods at home

Video recipe for preserving whole peas at home

Not all hostesses know how to preserve peas so that they are not only spicy, but also do not differ at all from the store ones. The following video recipe will help you learn about all the features of rolling green peas for the winter at home.

Canned green peas at home for the winter - recipe with photo instructions

Simple preservation of vegetables and legumes for the winter allows you to cook delicious dishes with original ingredients during cold weather. To obtain the most unusual vitamin supplement for stews, salads, you can use green peas. It rolls up perfectly, both without adding other components, and will perfectly retain its taste when using a small amount of carrots and hot peppers. Learn how to make a spicy pea marinade and how to roll it up in the recipe below.

List of ingredients for a recipe for winter canned peas at home

• peas - 400-500 g (for 1 can);
• salt - 1 tsp;
• sugar - 1 tsp;
• vinegar - 1 tablespoon;
• garlic - 3 cloves;
• dill - 2 branches;
• bay leaf - 2 pcs.;
• chopped chili - 1 tsp;
• carrots to taste.

Photo instruction on the recipe for canning winter harvesting at home from peas

Green pickled peas for the winter at home - a step by step photo recipe

You can prepare green peas for the winter either without pods or with pods. The second option is optimal for busy housewives who do not know how to close peas in jars quickly and easily. In the following recipe, we roll up pea pods with different spices at home.

Ingredients for pickling green peas for the winter cold at home

• peas - 500 g;
• chili pepper - 1/3 part;
• garlic - 2 cloves;
• vinegar - 2 tablespoons;
• salt - 1 tablespoon;
• sugar - 1 tsp

Step-by-step recipe for rolling pickled peas for winter at home

Delicious pickled peas in jars at home without sterilization - photo recipe

Every housewife can make pickled peas with a pleasant aroma of herbs. To do this, she just needs to prepare a marinade based on mint and fennel seeds. The following recipe will tell you how to create an amazing combination of seasonings and give ordinary peas an amazing taste and aroma.

List of recipe ingredients for pickled peas without sterilization in jars at home

• peas - 500 g;
• mint - 2-3 branches;
• fennel seeds - 1 tablespoon;
• vinegar - 1 tablespoon;
• salt - 0.5 tbsp;
• sugar - 0.5 tsp

Photo recipe for rolling peas in cans without sterilization at home

How to freeze green peas for the winter - a step by step recipe with a photo

Prepared for use in winter, green peas make it easy to create summer culinary delights, even during the harsh cold weather. And correct preparation of the ingredient will help preserve its vitamins and exclude spoilage of the product during storage. The next step-by-step recipe will tell you how to freeze peas quickly and correctly.

Ingredients for freezing for winter green peas

• peas - 1-1.5 kg.

Step-by-step photo recipe for freezing whole peas for the winter cold

After looking through the proposed photo and video recipes for rolling, freezing peas, you can find very interesting options for its simple storage in winter. For example, you can close canned peas at home in jars or make pickled peas with spices. Also, hostesses will be useful information about the features of rolling pea pods without sterilization.

By eating green peas, the body is filled with energy, thereby increasing efficiency. Thanks to this, a person is able to endure heavy loads and travel long distances. In general, everyone who is energetic and active is advised to eat peas. Some varieties of this fruit contain natural sugar that stimulates brain activity and memory.

Bowel problems will help resolve the same peas. Its beneficial trace elements relieve heartburn, normalizing the functioning of the digestive system. The antioxidants contained in the fruit have a positive effect on improving the skin and hair.

Like all edible plants, peas are a seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for harvesting peas for the winter will help you figure out in what sequence to preserve this type of legume family for the cold season. There are several recipes for clogging peas, but each of these options will either be sterilized or not sterilized.

Young, soft peas are selected for canning. Overripe peas will give an ugly cloudy shade to the finished food and will taste too starchy.

Green peas without sterilization

For the preparation, 3 half liter jars should be prepared. To do this, they should be washed with soda and sterilized for 7 minutes using a kettle. Such a small number of cans is not beneficial to sterilize in the oven. This recipe for canned peas will use 1 liter of plain cold water. The taste of preservation will be very similar to the store one, and all thanks to the correct proportions of bulk: 3 tbsp. tablespoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.

Canning procedure:

You cannot cook the peas for more than the time specified according to the recipe, otherwise they will lose their shape, turning into gruel.

Sterilized green peas

Those wishing to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For the workpiece, you will need a 1.5 liter jar or 3 pieces of 0.5 liter. For which the marinade will go, consisting of 1 liter of ordinary water, 1 tbsp. tablespoons of salt, 1.5 tbsp. tablespoons of sugar and citric acid, in the amount of 3 grams.

Canning procedure:

If the liquid in the jar does not become cloudy after corking within 3 days, it means that the peas are closed in compliance with the rules and can be safely set aside in the pantry, keeping for a maximum of 1 year. If the marinade has become cloudy, it is better to get rid of such preservation right away.

Pickled green peas with sterilization

Hostesses interested in how to pickle peas at home can pay attention to the recipe below. The pickling procedure is quite lengthy, but it does not require much effort.

Pickling procedure:

It is preferable to store ready-made provisions in a cellar or in a cool place.

The listed recipes on how to preserve peas are the main ones that can be supplemented with your own innovations.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, there are only 53 kcal in 100 g of legumes. Pickled peas can be eaten by people trying to lose weight. It is added to vegetable salads to make them more satisfying. But only home preservation brings benefits to the body, because there are many harmful ingredients in the store.

Only green peas are pickled. There is too much starch in the old one, due to which the brine becomes cloudy, a sediment appears at the bottom of the can, and the taste of the workpiece deteriorates. Pods plucked from a bush are stored no longer than a day. And the product, peeled from the outer shell, loses its beneficial properties after 5-6 hours.

When to collect peas for conservation? 8 days after the beginning of flowering. The young legume has a delicate structure and a rich green hue. If you are a little late, the workpiece will become more rigid.

The main problem encountered in preserving non-acidic vegetables is botulism bacteria. Microorganisms survive when boiled, because they are not afraid of high temperatures. Basically, like the brine. Only acids are capable of destroying a dangerous infection, so they must be used to preserve peas. Lemon and vinegar will do.

It is also necessary to monitor the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then they are disinfected by steam or in the oven. Peas are washed several times under running water and then boiled. Before rolling, wash your hands with laundry soap.

Bean blanks, peeled from pods, are sorted out. Rotten and damaged food, as well as specimens with worms are thrown away. They can create an ideal breeding ground for botulism and also cause puffy lids.

Option for salads

The vinegar marinade will retain the characteristic aroma and rich color of green peas. This kind of preservation looks good in salads. The preservation solution contains:

• peeled legumes - 1.5 kg;
• coarse-grained table salt - 1 tsp;
• table vinegar - 55-60 ml;
• sugar - 15 g.

The marinade will need 1.2–1.3 liters of water. About the same amount of liquid base will be needed to cook the peas themselves. Place 2 pots on the stove. When the water begins to boil, the beans are poured into the first container. A mixture of salt and sugar is added to the second.

Peas and marinade are regularly stirred with plastic spoons or slotted spoon. The workpieces should boil for 15–20 minutes. Then remove the pot of beans. The product is thrown into a colander and dipped in ice water. If you skip this step, the workpiece will release starch. The substance settles to the bottom of the cans.

While the peas are soaked in cold liquid, pour the vinegar into the second pot. The marinade is left on the stove, but the heat is reduced to a minimum.

Blanched peas are lightly dried and then divided into portions and placed in jars. The green grains are mixed with hot brine and covered with iron lids to prevent the vinegar from evaporating. The next step is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. The bottom of the pan is covered with a napkin so that the glass does not burst during heating. The workpieces are placed in warm brine. The jars should be completely immersed in the liquid, only the neck and the lid remain at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. For 0.5 liter cans, half an hour is enough.

Spicy recipe

People who do not add canned peas to salads, but use it as a side dish with porridge or meat, will love the spicy marinade with cloves and black pepper. Legumes acquire a pungent taste and rich aroma of spices.

For 2 kg of green product you will need:

• water - 1.5-1.6 l;
• citric acid - 25 g;
• carnation - 6 stars;
• sugar - 2 tsp;
• allspice - 7 peas;
• fine-grained salt - 50 g;
• table vinegar - 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. The workpiece is thrown into a colander and waited until it dries a little. At this time, the marinade and base for boiling the bean product are prepared.

Green peas simmer for 2 minutes in water with citric acid. The liquid brought to a boil is filled with a food additive. And then the bean blank is poured into the container. Remove the blanched ingredient with a slotted spoon and let the solution drain, and then put the ingredient in sterilized jars.

The processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is added to boiling water. The ingredients simmer for 15 to 20 minutes over moderate heat. Pour half-glasses of vinegar and remove after 3 minutes. Spicy brine is immediately poured into jars until it cools.

The bean product is sterilized before clogging. In a large saucepan filled with brine. You can add some sugar to the brine. Spices are taken in equal proportions. The finished peas are sealed with metal lids. But the workpiece is not taken to the basement immediately, but after 2-3 days. On the first day, the banks are wrapped in a blanket or blanket so that they cool down gradually.

The pea stew is prepared in the same way. Only natural tomato juice is used instead of brine. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell, bay leaf is added, but it should not get into the jars. The bean product mixed with the tomato shake is sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours preserving legumes. But the method has a significant disadvantage. If the harvest is not cooked, the likelihood of botulism bacteria settling in the marinade increases. To prevent this from happening, vinegar is added not to water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so it is advised to add such a preparation only to salads.

The marinade contains:

• salt - 15 g;
• water - 1 l;
• sugar - 10 g.

Additionally, for each half-liter jar, take 20-25 ml of vinegar.

Young and juicy peas are washed and poured with cold water. After boiling, simmer on the stove for 25–35 minutes, reducing the power to a minimum. Cook in an enamel saucepan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are boiling, the brine is prepared. Pour sugar and salt into boiling water. You can put a few peas of allspice for the smell. Simmer the marinade for 10 minutes, stirring with a wooden spatula to dissolve the dry ingredients.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They are sealed and, after cooling, they are hidden in the basement.

Important: If sediment appears at the bottom of the cans or the marinade becomes cloudy, it means that botulism bacteria have got into the peas. Such preservation, as well as specimens with swollen lids, should not be eaten. It is better to throw it away and not risk your health.

Young legumes can be preserved in several ways. With bay leaves and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize botulism bacteria. And thoroughly sterilize the jars, because dirty dishes are a source of germs and the cause of swollen lids.

Video: canned green peas for the winter

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

It all so coincided that at first I caught my eyeproven recipe for canned green peas , and the next day I saw how the peas themselves are being sold.

Fate, I thought ... to the recipe with peas to combine, 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 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 - this is a really proven recipe. Jars of peas stood in my warm room from summer to cold weather, until I used it in salads.

How to preserve green peas at home

Ingredients:

Peeled green peas

For the marinade:

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

How to make a marinade :

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

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.

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

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

Do not be confused by such a long sterilization. The recipe is proven and reliable.

Here's another tried and true recipe shared by a reader of my diary, it's much simpler than the previous one:

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

For 1 liter of water

Salt and sugar - 0.5 teaspoon each

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

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

We filter the filling through several layers of the brand, heat it up and pour it into jars with peas. As a safety net, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemon in canned peas, the acid will not be felt. Vinegar proportions: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added to 1 liter of water.

We put cans on sterilization. Sterilize in boiling water for 30-40 minutes.

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

Preparations for the winter. Pickled green peas. Recipe

Ingredients:

Freshly picked green peasLemon acidSalt

Preparation:

We clean the freshly picked peas from the flaps, wash them, and put them in boiling salty water for 5 minutes. Then we take the peas out of the water.

Pour peas into sterilized jars, fill with water in which it was cooked. Add 1 teaspoon of citric acid to 1 liter of liquid. And we set the cans to sterilize for 1 hour and 20 minutes.

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

Preparations for the winter. Pickled pods of young peas

Ingredients:

Young pea pods with barely set seeds

Pea brine:

For 5 glasses of water

2 cups salt

Soda - on the tip of a knife

Marinade:

For 1 liter of waterVinegar 3% - 0.5 cups

For the final marinade:

For 1 liter of water

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

Preparation:

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

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

After the allotted time, pour the marinade from the jars, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close them with iron lids. in the store (and there are most of these housewives, because not everyone has the opportunity to preserve peas for the winter on their own).

Probably, many have noticed that the mass of peas from different manufacturers is not the same.

Things to remember:

When buying peas, pay attention to the net weight, i.e. a lot of peas along with the filling. Similar-looking cans can include 380, 400 or even 420 grams of green peas.

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

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

Hope canned pea recipes and helpful tips come in handy!

Successful canning and bon appetit!

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