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

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

Fate, I thought ... to combine the recipe with peas, and Imake canned peas for the winter . This is my first such preparation.

Canned green peas. Recipes with photos. canned peas for the winter

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

How to preserve green peas at home

Ingredients:

Shelled green peas

For marinade:

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

Citric acid - 1 teaspoon

Salt and Sugar - 1.5 tablespoons each

How to make a marinade :

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

We take out the peas from the pods and blanch in hot water for 10 minutes, then quickly rinse in cold water. This is necessary in order to reduce the loss of starch in the marinade.

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

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

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

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

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

For 1 liter of water

Salt and sugar - each 0.5 teaspoon

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

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

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

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

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

Preparations for the winter. Pickled green peas. Recipe

Ingredients:

Freshly picked green peasLemon acidSalt

Cooking:

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

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

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

Preparations for the winter. Pickled young pea pods

Ingredients:

Young pea pods with barely set seeds

Brine for boiling peas:

For 5 glasses of water

2 cups salt

Soda - on the tip of a knife

Marinade:

For 1 liter of waterVinegar 3% - 0.5 cup

For the final marinade:

For 1 liter of water

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

Cooking:

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

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

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

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

Things to remember:

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

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

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

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

Good luck with canning and bon appetit!

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When the holidays are approaching and the hostess is faced with the question of creating a menu, canned green peas, used for salads, meat, and fish, appear in the list of necessary products. However, it is very difficult to choose a delicious product that will not spoil the recipe, so professionals advise making it yourself in the summer.

How to preserve green peas at home

The workpiece may be a product filled with brine or marinade. The latter option is great for salads, poultry, meat dishes. Salted grains cook faster, show themselves interestingly in soups, are better tolerated by the stomach, so even children can be fed with them. General rules of work:

• It is recommended to preserve green peas at home through small jars: half a liter or a little more.
• Choose the volume of the cooking container so that the liquid covers the grains completely.
• For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe ones, then an increased proportion of starch during the heat treatment will give a cloudy precipitate and make the taste of the product rough. But they are good for mashed potatoes.
• After you have selected suitable pods for canning, you need to peel them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, pale green ones.
• If any of the grains burst during cooking or sterilization, they are caught and removed to avoid turbidity of the liquid.
• The easiest way to keep track of readiness is to scoop out a couple of peas with a spoon and see if they have had time to wrinkle. If the answer is yes, it's time to distribute the product to the banks.
• If you choose to delay canning, the peas will need to be blanched and frozen until then.
• You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to completely soak in the marinade.

The classic recipe for canning green peas at home

The traditional preparation of such a product is made using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they do not want a too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

• water - 2 l;
• vinegar 9% - 50 ml;
• sugar and salt - 70 g each;
• peas (grains) - 2 kg.

Preservation of green peas at home is carried out as follows:

1. Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.
2. Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
3. Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
4. Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
5. Cool down under a blanket.

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on the shelves of grocery stores: a delicate fresh taste, a transparent slightly sweet marinade, muted green grains. Such canned peas at home will become a favorite product in your family if you follow all the steps of the recipe correctly. The volume of the main product here can be any within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of workpiece, you will need:

• salt and sugar - 3 tsp each;
• citric acid - 1 tsp;
• water - 1 l.

Preservation goes like this:

1. Peel the pea pods, rinse the grains, pour onto a wire rack or colander.
2. Boil water, add sugar and salt. Immediately after that, green peas are transferred there.
3. When the water boils again, you need to wait a quarter of an hour and add citric acid.
4. Packing in jars takes place in 2 stages: first, divide the peas into equal parts with a slotted spoon, then pour the marinade that continues to boil.
5. If you are afraid for the safety of the product, you should add half a spoonful of minimum concentration of vinegar for each jar.
6. The lids must be rolled up or, if plastic ones are used, they are preliminarily doused with boiling water.

How to close green peas at home without vinegar

Above, a canning option has already been proposed, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucosal problems, gastrointestinal diseases. Green grains that have undergone such preservation are ideal for side dishes.

For the marinade are taken:

• sugar - 1.5 tbsp. l.;
• peppercorns - 4 pcs.;
• salt - 1 tsp;
• water - liter.

Home canning goes like this:

1. Boil water and add sugar to it. Add salt, immediately drop the peeled green grains into boiling water (the volume is by eye, therefore it is not indicated in the recipe).
2. After a few minutes, the peas are taken out with a slotted spoon, distributed in hot dry jars, pepper is added.
3. Pour the marinade, leaving an empty height to the throat of about 2-3 cm.
4. Put open filled jars at the bottom of a pot of boiling water, carry out the final stage of canning, which lasts half an hour.
5. Cover each jar with nylon or folded gauze, leave to cool.
6. In a day, repeat sterilization, reducing it to 20 minutes, and only after that roll up the covers.

In the cold season, most housewives prepare various salads using green peas. Usually store-bought canned green peas are used for this. Homemade peas make a wonderful addition to many dishes, so stock up on this wonderful vegetable in the summer. We will learn how to independently pickle green peas for the winter from the article. We offer several simple recipes for harvesting.

Features of canning green peas

Such a preparation will not take much effort and time from housewives who want to make canned green peas at home on their own. Most women freeze this vegetable and do not dare to make it in canned form. In any of the methods of harvesting at home, peas turn out to be tasty and healthy, since all useful substances are preserved in it.

For harvesting it is necessary to use only freshly harvested grains. If a pickle overripe fruit a cloudy precipitate may appear in the jar. This is due to the high content of starches in such fruits. There are a few secrets to making canned homemade green peas delicious.

A freshly harvested crop must be carefully sorted out, removing old fruits. After that, the pods need to be opened and the fruits poured into a container. Wrinkled and damaged peas should also be removed.

Pour the fruits into a colander, rinse them and then hold them in boiling water for 3 minutes. It is necessary to add salt, sugar to the water, with the proportion: 3 tablespoons of salt and sugar per 1 liter of water.

Required in advance prepare sterilized jars under the peas In the water for harvesting, you need to add, in addition to sugar salts, also citric acid, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. Such a marinade should be filled with jars of peas, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a pot to sterilize jars and put salt into it at the rate of 355 g of salt per 1 liter of water. liquid need bring to a temperature of 70 ° C and then put jars of hot peas. The salt in the water will help the water boil faster. It takes about 3.5 hours to sterilize jars. There are also harvesting options without jar sterilization.

After cans rolling the closure must be carefully checked so that air does not leak into the jar. After that, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe number 1 canning peas

According to this recipe, peas are very similar to a store product. This harvesting method does not require jars to be sterilized.

• fresh peas in any quantity;
• marinade at the rate of: 1 liter of water, 3 tablespoons of sugar and salt, 1 teaspoon of citric acid.

Cooked 1 liter of marinade is enough for 3 jars of 0.5 liters. Harvested or purchased peas need to be sorted, peeled and washed. After that, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

Bring the marinade to a boil., after which peas are poured into it. It should completely cover the green peas. Cooking time is 15 minutes and then citric acid is added at the very end of cooking and everything is turned off immediately.

With the help of a skimmer peas are taken out of the pan and transferred to sterilized jars. It is necessary to leave free space without filling up to the edge of 1.5 cm. After that, marinade is poured into the jars and they are immediately rolled up with lids.

Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.

Recipe number 2 canned peas

If you pickle peas according to this recipe, it will be ready for use in just a couple of days after preservation.

• peas in any quantity;
• for 1 liter of water, 1 tablespoon of salt and sugar and a little citric acid.

Cleaned and washed transfer peas to a bowl and fill it with 1/2 water. Bring the contents of the pan to a boil over high heat, then reduce and cook for another 30-35 minutes. Cooking time will depend on the maturity of the peas.

If during cooking the fruits burst or boiled they must be removed, because because of this, the entire contents of the jars will become cloudy. In a separate bowl, it is necessary to prepare the marinade, adhering to the composition according to the recipe. First, pour water into the container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour the marinade and be sure to add 1 tsp each. vinegar in each jar and cover with metal lids. For 40–45 minutes, the jars need to be heated in a water bath, then wrapped and allowed to cool completely. In this state, the peas are perfectly saturated with marinade and turn out delicious.

Recipe number 3 - simple canning of green peas

• fresh green peas;
• for marinade per 1 liter of water, 1.5 tbsp. salt and sugar, 3 grams of citric acid.

Sort through the fruits of peas and wash in a colander, then blanch for 2-3 minutes in boiling water. Be sure to prepare the marinade according to the recipe. Put salt and sugar into the water and add citric acid, let the marinade boil and turn it off.

In sterilized jars load hot peas and pour everything with marinade, then cover with hot lids. Now the jars must be placed in a pot of water at 70 ° C and sterilized for at least 3 hours from the moment the water boils in the container.

After that, take out the jars and roll up the lids, turn the jars over and leave covered with a blanket or blanket until cool.

Green peas are a very satisfying and nutritious product that helped people cope with hunger several millennia ago. Such popularity of peas is due to the fact that growing it is not difficult. Moreover, many different dishes, salads and snacks can be prepared from it.

fresh green peas

In the summer heat, you don’t really want to load your stomach with heavy protein foods. That is why experts recommend eating green peas especially often at this time. In its fresh form, it saturates the human body well, gives it a lot of energy and strength. This is due to the fact that it contains a lot of vegetable protein, which is perfectly absorbed along with carbohydrates.

canned product

Canning green peas became popular only in the 2nd half of the 19th century. Such processing of a fresh product made it possible to preserve its taste and nutritional value for quite a long time. Since then, canned peas have been an integral part of holiday salads, or rather, various soups, goulash and even side dishes. By the way, this product is very often served for dinner as an independent dish. It can be consumed with meat, fish, poultry, vegetables, etc.

homemade green peas

If you have received a good crop of peas, then for its safety we recommend preserving it for the winter. It is quite easy to carry out this process. After all, this does not require purchasing expensive ingredients and devoting a lot of time. To verify this, we will present a step-by-step method of how green peas are preserved.

So, to implement the recipe, we need:

The process of preparing peas and brine

Few people know, but there are quite a few ways to harvest green peas for the winter. First, it should be peeled and placed in a deep bowl. Filling the product with drinking water, salt and fine sugar are added to it. After mixing the components with a spoon, they are put on the stove and quickly brought to a boil.

After reducing the heat to a minimum, green peas are boiled for about 20 minutes. After that, it is thrown into a colander. The brine accumulated in the bowl is filtered through multi-layer gauze and a clean and transparent liquid is obtained.

How to preserve?

To preserve green peas, you need to use small glass jars with screw caps. They are sterilized, and then the previously processed product is laid out, which is immediately poured with brine (up to the neck).

Having covered the filled containers with lids (without twisting), they are placed on the bottom of a not very deep pan, where a cotton towel is first placed. After that, so much warm water is poured into the dishes so that it reaches only the shoulders of the cans. This is necessary so that when boiling, the liquid does not get to the peas.

Bringing the water in the pan to a boil, reduce the fire to a minimum. In this form, green peas are boiled for about 20-25 minutes.

At the end, the jars are removed from the pan and immediately twisted with lids. Turning the containers upside down, they are left in this form until completely drained.

Another way to preserve

Green peas at home can be preserved in many ways. The simplest and most affordable option was presented to your attention a little higher. If you want to keep such a product for a longer time, then it should be prepared a little differently. How exactly, we will tell a little further.

So, we need:

• peeled green peas - about 650 g;
• drinking water - about 1 liter;
• medium-sized table salt - one and a half large spoons;
• granulated sugar - one and a half large spoons;
• citric acid - 4 g.

Cooking method

In order for green peas harvested for the winter to stand for a very long time and at the same time retain all their qualities, the sterilization process must be lengthy. First you need to blanch the fresh product, having previously peeled it (pods). To do this, prepared beans are poured into a colander, and then dipped in boiling water and kept for about 10 minutes. After that, the peas are washed under the tap, intensively mixing with hands. Leaving the finished product aside, you must wait until all excess moisture has drained from it. In the meantime, you can do the marinade.

After boiling drinking water, fine sugar and medium-sized table salt are poured into it. After mixing the ingredients, reduce the fire and immediately add citric acid. After that, the brine is removed from the stove and cooled slightly.

Having prepared both the bean product and the marinade, green peas are laid out in cleanly washed and sterilized glass jars, and then immediately poured with brine. At the same time, the product itself should occupy a little more than half of the can, and everything else should fall on the marinade (you can do it in half).

After all the containers are filled, they are placed on the bottom of a large saucepan, where a towel is placed in advance. Next, drinking water is poured into the dishes (up to the shoulders of the cans) and put on a small fire. Bringing the liquid to a boil, the contents of the pan are boiled for 2-3 hours.

After the lapse of time, the jars are removed and immediately closed with lids. Turning them upside down, canned green peas are left aside for several hours. After that, it is cleaned in a dark and slightly cool room.

Product benefits

Now you know how to preserve green peas. The benefits of this product are undeniable. In alternative medicine, it has always been considered a remedy for the treatment of kidneys and liver, as well as the prevention of beriberi. This effect is facilitated by a huge amount of alkaline salts and vegetable protein, which are found in legumes.

What other properties does green peas have? Canned peas help get rid of a hangover, improve sleep and relieve fatigue. Puree made from this product has a diuretic property. This dish is recommended to be used for the deposition of kidney stones and edema.

Experts note that the product in question has an anti-sclerotic effect. It promotes the excretion of radionuclides, reduces the likelihood of developing hypertension, the occurrence of a heart attack and oncological diseases. With its regular use, skin aging slows down.

What dish to cook?

What are canned green peas for? Recipes for dishes with this product should be known to all housewives. Let's take a step-by-step method of how to quickly and easily make delicious green pea soup. For this we need:

Cooking process

Soup with green peas is a very quick and tasty dish that will not take you much time to prepare. To make such a dinner for the family table, you need to purchase pork belly, ham or bacon. They should be well processed, cut into small pieces, and then put in a pan and lightly fried in their own fat.

After the meat product turns red, onion or green onions, as well as chopped bell peppers, are added to it. After frying all the ingredients again, they are laid out in a saucepan and poured with drinking water. In this form, the ingredients are brought to a boil and boiled for 10 minutes.

As soon as the broth is saturated with the aromas of smoked meats, canned green peas are added to it along with brine. Having seasoned the soup with spices (to taste and desire), it is boiled over low heat for a few more minutes. After that, it is removed from the stove and left under a tight-fitting lid for ¼ hours.

How to present to family members?

After the soup with green peas is infused under the lid, it is laid out on plates, and then seasoned with chopped herbs and finely grated garlic. Sprinkling the broth with lemon juice, it is immediately served to the table along with a slice of bread.

In addition to a delicious and nutritious soup, other dishes can be made using canned green peas. The most popular salad with the use of such a product is Olivier salad.