Harvesting green peas for the winter. How to can delicious green peas at home? Recipes for such preparations for the winter

Canned green peas– a universal product. A faithful companion to many salad recipes, including the famous “Olivier”, an addition to side dishes, appetizers, and a base for soup. If we take into account that the protein in peas is very easily digestible, then jars with a healthy and tasty product should be in the house of vegetarians who are on a diet or fasting.

There is no need to buy jars of the treasured product, since peas can also be prepared for the winter at home. I offer the easiest ones, simple ways preparations. Tastes just like in the store.

Green peas, canned at home - preparation secrets

Before you start preparing, get to know some important rules allowing you to save the harvest without loss and disappointment.

Summer residents who grow peas for harvesting are aware that not all varieties are suitable for canning. The best, meeting all the criteria for preparation according to GOST, with a taste like in a store, are the brain varieties of the vegetable.
Select pods with grains of milky ripeness, then the preservation will be tasty. Overripe ones contain too much starch, which deteriorates the quality of the product. Gives an unpleasant cloudy sediment in the jar. Due to their high sugar content, brain pea varieties can be stored for up to 5-6 days without overripening. Unlike others, they become unsuitable for preservation within 2-3 days.
Experienced summer residents recommend collecting pods for preparing canned food on the 8th day after flowering.
The harvest must be processed on the day of harvest, otherwise the peas will lose their tenderness and the brine will become cloudy.
Green peas do not have their own acid. Therefore, it must be prepared in a sterile manner. Otherwise, instead of benefiting, you risk finding botulism pathogens under the lid, terrible disease fraught with the most severe consequences.
As a rule, sterilization takes quite a long time. Although there are ways to prepare peas for the winter without sterilization.

Attention! After seaming, observe the jars for 4-5 days. If the workpiece has retained the transparency of the marinade, the color has not changed, the jars can be transferred to permanent storage. Otherwise, the preserved food must be thrown away; it is not suitable for human consumption.

How to pickle green peas for the winter with vinegar

Homemade peas will taste as if they had just come out of the pod, with a slight sourness.

Take:

Water - liter.
Granulated sugar - a large spoon.
Salt – 4 large spoons.
Acetic acid 9% - ½ cup.
Peas.

Step-by-step recipe with photos:

Remove the peas from the pod.

Rinse under running water.

Place the peas in a saucepan and cover with water. Make sure that the liquid covers it a little higher.

Let it cook. After boiling, remove the foam, and with it the remaining dirt.

Boil after boiling for 15-20 minutes depending on ripeness. After the time has passed, drain the water and place the peas in a colander.

At the same time, boil water, add spices and vinegar.

Fill the jars with peas, leaving some space at the top.

Pour marinade over boiling spring. Cover (do not tighten) the lids.

Set it to sterilize. Sterilize 0.5 liter jars for 15 minutes.

Twist it. Cool upside down.

Canning green peas without sterilization - a simple recipe

An easy way to prepare peas for the winter at home, which does not require sterilization. The only drawback is that the jars are stored in the refrigerator.

Peas.
Granulated sugar – ½ teaspoon.
Salt – ½ teaspoon.
Water - liter.

Conservation:

Sort out the grains and wash. Place in a saucepan, fill with water.
After boiling, add spices. Cook over moderate heat for 15-20 minutes.
While cooking, sterilize the jar lids. Once the cooking time is up, transfer the peas to a jar. Twist it.

To the collection of your recipes

Green peas pickled with pods - homemade recipe

Used as a side dish for fish and meat. Only milk pods are used for pickling.

Required per liter of water:

Pea pods.
Sugar – 35 gr.
Allspice - a couple of pieces.
Clove buds - a couple of pieces.
Citric acid – ¼ small spoon.

How to prepare for the winter:

Soak the pods for 2-3 hours in cool water.
Let it cook by adding citric acid to the water. Once signs of boiling appear, cook for 2-3 minutes.
Place spices on the bottom of the jars and fill with pods.
Pour in the marinade and set to sterilize. The sterilization time for 0.5 liter jars is 15 minutes after the liquid boils in the bath.

Tip: add a little salt to the liquid in the pan in which you placed the jars for sterilization. The temperature will become higher.

Peas, canned without sterilization, as in the store

Take per liter of water:

Salt – 3 tablespoons.
Granulated sugar - 3 tablespoons.
Citric acid - a teaspoon.
Peas.

We preserve:

Hull the pods, sort through the peas, discarding those that are unsuitable.
Boil water, adding spices (without lemon). Add the peas and cook for a quarter of an hour after boiling.
After time has passed, add acid. Without turning off the heat, quickly pour the peas from the boiling marinade into pre-scalded jars.
Do not apply all the way to the top, leave a space of approximately 1.5 cm.
Fill with brine and roll up. Cool the workpiece by turning it upside down. Store in a cool place.

Canning green peas by double sterilization without vinegar (for Olivier salad)

Harvesting by double sterilization at home guarantees long storage of jars all winter without loss of quality.

Take:

Water - liter.
Salt – ½ small spoon.
Granulated sugar - a tablespoon.
Polka dots.

How to preserve:

Cook the marinade from water and spices. Add peas to the boiling liquid. Boil for 2-3 minutes.
Fill the jars. Place in a bathhouse, cover with lids, and sterilize for half an hour.
Leave to cool directly in the pan for a day.
Sterilize the jars again. Bring the liquid in the saucepan to a boil. The duration of the second procedure is 20 minutes. Roll up, cool, turning upside down. Store in a pantry or cellar.

Green peas at home - an easy way

Video from step by step recipe canning green peas for the winter. Happy preparations to you!

Green peas are a very filling and nutritious product that helped people cope with hunger several thousand years ago. The popularity of peas is due to the fact that growing them is not difficult. Moreover, you can prepare many different dishes, salads and snacks from it.

Fresh green peas

IN summer heat I don’t really want to load my stomach with heavy protein foods. That is why experts recommend consuming green peas especially often at this time. IN fresh 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. This processing of fresh product made it possible to preserve it taste qualities 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 very often served for lunch as a separate dish. It can be consumed with meat, fish, poultry, vegetables, etc.

Home canning green peas

If you have received a good harvest of peas, then to preserve it, we recommend preserving it for the winter. This process is quite simple to carry out. After all, this does not require purchasing expensive ingredients and devoting a lot of time. To see this, let's imagine step by step method 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 prepare green peas for the winter. First, it should be peeled and placed in a deep bowl. Bay product drinking water, table salt and fine sugar are added to it. After mixing the ingredients with a spoon, place them on the stove and quickly bring to a boil.

Reducing the heat to low, cook the green peas for about 20 minutes. After this, it is thrown into a colander. The brine that has 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-on lids. They are sterilized, and then the previously processed product is laid out, which is immediately filled with brine (up to the neck).

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

After bringing the water in the pan to a boil, reduce the heat to low. In this form, green peas are boiled for about 20-25 minutes.

Finally, the jars are removed from the pan and immediately screwed on with the lids. Turning the containers upside down, they are left in this form until completely dry.

Another method of preservation

Green peas can be canned at home in different ways. The simplest and most affordable option was presented to your attention just above. If you want to keep this product for more long time, then it should be prepared a little differently. We will tell you exactly how a little further.

So, we need:

peeled green peas - about 650 g;
drinking water - approximately 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 stored for the winter to last for a very long time and at the same time retain all their qualities, the process of sterilization must be lengthy. First, you need to blanch the fresh product, having first cleared it of the peel (pods). To do this, pour the prepared beans into a colander, and then put them in boiling water and keep for about 10 minutes. After this, the peas are washed under the tap, stirring vigorously with your hands. Leaving the finished product aside, you need to wait until all excess moisture has drained from it. In the meantime, you can make the marinade.

Boiled drinking water, add fine sugar and medium-sized table salt to it. After mixing the ingredients, reduce the heat and immediately add citric acid. After this, the brine is removed from the stove and cooled slightly.

Having prepared and legume product, and the marinade, place green peas in cleanly washed and sterilized glass jars, and then immediately fill them with brine. In this case, the product itself should take up a little more than half of the jar, and the rest should be marinade (can be done in half).

After all the containers are filled, they are placed on the bottom of a large pan, where a towel is placed in advance. Next, pour drinking water into the dishes (up to the hangers of the cans) and place on low heat. Bringing the liquid to a boil, cook the contents of the pan for 2-3 hours.

After time has passed, the jars are removed and immediately covered with lids. Turning them upside down, the canned green peas are left aside for several hours. After this, it is removed to a dark and slightly cool room.

Product benefits

Now you know how to can 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 vitamin deficiency. This effect is facilitated by the huge amount of alkaline salts and vegetable protein contained in legume products.

What other properties do green peas have? Canned peas help get rid of hangovers, improve sleep and relieve fatigue. Puree made from this product has diuretic properties. This dish is recommended for use in cases of kidney stones and edema.

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

What dish should I prepare?

What are canned green peas for? All housewives should know recipes for dishes with this product. Let's look at a step-by-step method of how to quickly and easily do delicious soup with green peas. For this we need:

Cooking process

Green pea soup is a very quick and tasty dish that won’t 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 thoroughly processed, cut into small pieces, and then placed in a frying pan and lightly fried in their own fat.

After meat product turns red, add onion or green onions and also chopped bell pepper. After re-frying all the ingredients, they are placed in a pan and filled with drinking water. In this form, bring the ingredients to a boil and cook for 10 minutes.

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

How to present to family members?

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

In addition to delicious and nutritious soup, you can make other dishes using canned green peas. The most popular salad using this product is the Olivier salad.

Greetings! And we continue the topic of preparing our basements for winter. And today we will look at how to can canning green peas at home. Here, all the advantages speak for themselves: it cooks quickly, the taste is much richer than store-bought, a completely environmentally friendly product. After all, we are not going to add chemicals to conservation.

In winter, it can act as a necessary additive to and, and it is also delicious to eat barbecue or any baked meat.

Well, at the same time, we will protect ourselves from substandard purchased goods. You may have previously seen glass jars with separated kernels in a cloudy solution on store shelves. And sometimes worms can even swim there. Of course, there are also manufacturers who care about their reputation and supply consumers with selected products. But it’s still better to have a couple of jars of your own homemade peas in reserve.

Let's figure out how to take peas for canning.

It should be milky ripe. This is when the pods are still young and soft, and the kernels themselves are green and juicy, you will immediately want to eat them. These nucleoli are exactly right for us. Because they still have a low concentration of starch, but a high proportion of sugar, so when canned they turn out soft, juicy and tasty.
The culture itself should be from brain varieties.
There are two methods of preparation: with and without sterilization. We'll look at both. But I still advise you to first boil the peas in plain water and prepare the brine separately. Then, during the first cooking, empty kernels, substandard kernels and bugs with worms will float up. And the preservation will not turn out cloudy.

Have you noticed that when different types of preservative are used, the color of the peas changes. For example, when vinegar is added, it remains green, but in a marinade with citric acid it acquires a yellowish tint.

Ingredients:

600 g peas
water - 1 liter
salt - 50 g
granulated sugar - 50 g
citric acid - 1 tsp.

1. First of all, we need to rinse the fruits well, remove substandard and empty grains. This stage is especially important if you have purchased fruits.

2. Then proceed to preparing the marinade.

Pour water into the kettle in advance and boil. Take a liter of boiling water, pour in the same amount of salt and sugar and put the saucepan on the stove. Bring the brine to a boil so that all the crystals dissolve.

3. Pour the dried and sorted kernels into the boiling marinade.

During cooking, do not stir the peas, just shake them. Because the thin skin becomes soft when boiled and can easily tear. And such shaggy fruits spoil the entire appearance of the canned food, and the brine becomes cloudy from them.

4. After boiling, reduce the heat and cook the mixture for 15-20 minutes. Almost ready.

We check readiness like this: catch a grain and try it. The kernel should already be soft and the peel should not be falling apart.

5. At the end of cooking, pour in 1 tsp. lemons without a slide, mix and pour into sterilized jars, separating the kernels from the brine with a slotted spoon.

It is important not to add about 1.5 cm of peas to the top of the jar. And then we fill our container with boiling marinade.

We close the future canned food with sterile lids and place it “under the bathhouse”, where the product will undergo natural sterilization with residual heat for another day.

How to can peas for the winter without vinegar

If you don't want to use vinegar or lemon juice, here's a recipe with aspirin. This is also an acid, and it will also perfectly inhibit the growth of bacteria and prevent the jar from exploding.

But before using this recipe, make sure that everyone in your family tolerates acetylsalicylic acid.

For 1 kg of peas:

1 liter of boiling water
2 tbsp. salt,
2 tbsp. Sahara,
acetylsalicylic acid per 0.5 liter jar 0.5 tablets.

1. Wash the kernels and fill them with water so that it completely hides them. Let it cook on the stove for 15 minutes.

If you have very young peas, then less time will be enough. Try to remove the foam if it forms and mix very carefully so that the ripe fruits do not burst. It’s better to remove the spoon altogether for now and mix the fruits by shaking the pan.

2. Place the kernels in a colander and prepare the marinade.

3. For 1 liter of boiling water, add 2 tbsp. salt and the same granulated sugar. Boil until they dissolve and add peas to them. Cook for another 10 minutes over low heat.

4. Place the grains in sterilized jars, not reaching the top a little, using a slotted spoon or strainer. And add 1 aspirin tablet per 0.5 liter jar. So, if you have a liter bottle, then you will need 2 tablets.

5. Fill our preparation with hot brine. To prevent the jar from cracking due to temperature changes, you need to place it on the blade of a knife, it will absorb the residual heat.

6. And immediately screw the lids on all the containers. We turn it over onto the throat and put it “under the fur coat”, where we have already cooled down, and.

A simple recipe for preparation with 9% vinegar, like in the store

If you don’t have vinegar essence on hand, then 6-9% vinegar is also great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.

Ingredients for 2 kg of young peas:

7 half liter sterile jars
2 liters of water
2 tbsp. salt
2 tbsp. with a pile of sugar
3 tbsp. 9% vinegar

1. Immediately pour the washed grains into sterile jars.

2. Pour 2 liters of water into the pan and add 2 tbsp. salt and sugar.

3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars themselves.

4. Put the marinade on the fire; when it boils, pour it into containers and cover with lids. The lids must be boiled in advance.

5. Place a towel in a wide pan.

And we display our glass containers with peas.

Fill in warm water, not reaching the edge three centimeters. Turn on the heat and after boiling, sterilize for about an hour.

6. If the brine evaporates a little during the boiling process, add boiling water so that the jar is full to the top.

7. Close the blanks with lids and turn them over.

Leave for a day under layers of warm fabric. Before lowering the peas into the underground for storage, we check the lid for tightness and see if foam has appeared inside. If suddenly it appears, then you need to open the jar, drain the brine from the jar, rinse it and fill it with marinade again.

How to properly cook green peas without sterilization

I liked another wonderful option for making a pot for the winter at home. It includes several spoons of vinegar essence.

Compound:

1 liter of water,
2 tbsp. Sahara,
1.5 tbsp. salt,
600 g peas,
1.5 tsp. 70% vinegar essence.

1. Fill the fruits with plain water and let them cook. It should boil for 10 minutes.

2. Then drain the water and transfer the kernels to the marinade.

3. Fill a saucepan with 1 liter of water, add 2 tbsp. granulated sugar and 1.5 tbsp. salt. Let the marinade boil and lower our boiled peas.

4. Let it boil for another 10 minutes and add vinegar.

5. Immediately pour our preparation into sterile jars and roll it up with a regular key. We use only boiled lids.

So, in general, you can easily stock up on canned green peas for the winter. It turns out to be cheaper than purchasing it in a store. After all, even if you don’t have your own garden, you can buy its fruits at the market.

During the season, a kilogram of these grains is not very expensive, and you can close 3 or 4 jars from it. I would love to hear your opinion on conservation.

“Buy green peas,” this entry is probably found on the list of necessary products for every housewife on the eve of any holiday or home celebration, unthinkable without preparing the traditional Olivier salad, so beloved by household members. Fortunately, nowadays buying it is not a problem at all. True, the choice is so great that sometimes in front of shelves with an abundance of canned green peas we stop in bewilderment. How to choose a tasty one, healthy peas so that it is certainly soft, from brain varieties and does not spoil the taste of your favorite salad? This is where another question arises: “Wouldn’t canning peas at home be more profitable?” Moreover, it is not only simple, but also very convenient: harvested green peas can be added to salads, used as a side dish for fish, meat, eaten with potatoes, pasta, or, for example, made into soup with it. This will also help reduce costs a little and, most importantly, make your favorite Olivier salad even more homemade. Perhaps, for this alone, it’s worth starting canning green peas and providing yourself with valuable supplies of this product for the whole winter.

Not every type of pea is suitable for canning. When buying or growing peas for canning, you must be sure that you have chosen the right variety. For preservation, only fresh green pea pods with young tender grains (so-called brain ripeness) are used. But ripe and overripe pods are absolutely unsuitable for canning due to the presence of large quantity starch, which gives a cloudy sediment in the finished product. And the taste and texture of overripe peas are completely different...

After sorting, the pods suitable for preservation are peeled, removing damaged or speckled grains, and conservation begins. Canning peas in classic version looks like this: peas removed from the pods are washed in cold water, put in an enamel pan and pour cold water. Bring to a boil over medium heat and, depending on the degree of ripeness of the grains, boil for 5 to 20 minutes. Hot peas are placed in sterile jars, filled with prepared boiling stock, covered with a lid, sterilized and sealed. The filling can be different, just as each recipe can differ from the other with its little cooking tricks. You just have to choose what is more acceptable to you, our dear housewives.

Natural green peas

Ingredients:
green peas of milky ripeness.
For filling (per 1 liter of water):
30-40 g salt,
15 g sugar,
100 ml 9% vinegar.

Preparation:
Remove the peas from their pods, rinse them and cook for 30 minutes. Then drain in a colander. When the water has drained, transfer the peas to jars and pour hot pour. Close the jars with prepared peas with plastic lids and store in the refrigerator.

Pickled green peas (method No. 1)

Ingredients for marinade:
1 liter of water,
1 tbsp. l. salt,
100 ml table vinegar.

Preparation:
Dip the prepared peas into boiling water for 3 minutes, then cool them, let the water drain and place them in sterilized jars. Pour boiling marinade and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 60 minutes. Roll up.

Pickled green peas (method No. 2)

Ingredients for marinade:
1 liter of water,
20 g salt,
1 partial tbsp. 70% vinegar.

Preparation:
Blanch peeled green peas in boiling salted water, then pour the broth into steamed hot jars and immerse in boiling water for sterilization for 30-40 minutes. Before rolling, add vinegar essence. Turn jars upside down until completely cool. Finished product It is advisable not to store it for a long time.

Canned green peas

Brine ingredients:
1 liter of water,
1 dessert l. with a pile of salt,
1 tsp sugar with a slide,
1 dessert l. 6% vinegar - in each jar.

Preparation:
Rinse milk-ripe peas in cold water, place them in a saucepan, fill with cold water so that it only slightly covers the peas, and place over medium heat. Cook the peas for 15-20 minutes, by which time the water will almost boil away. Then place hot peas in prepared sterilized jars, leaving 1 cm to the edges, add vinegar to each jar and fill with hot brine. Cover the jars with pieces of thick plastic film, secure it with rubber bands and wrap the jars, and when they have cooled, put them in the refrigerator. You can determine whether the jars are closed correctly by the film: it should be pulled inside.

Canned green peas without vinegar

Ingredients for filling:
1 liter of water,
1 tsp salt,
1 tbsp. Sahara.

Preparation:
Place green peas in boiling brine and cook for 3 minutes. Then place it in sterilized 0.5 liter jars, leaving 2 cm to the edge of the jar. Sterilize the jars for 30 minutes. Then cool them and put them in the refrigerator, covering them with nylon lids. The next day, place the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

Green peas “Wonderful”

Ingredients:
500 g green peas.
For filling (per 1 liter of water):
50 g salt,
50 g sugar,
2 tbsp. 9% vinegar.

Preparation:
Blanch the washed and shelled peas for 5-10 minutes in boiling water. Then drain the water and place the peas in half-liter jars. Pour boiling marinade made from salt, sugar and vinegar. Sterilize jars of peas for 30-40 minutes and seal.

Green peas with citric acid

Ingredients:
1 kg of green peas,
1.5 liters of water,
3 tbsp. salt,
3 tbsp. Sahara,
½ tsp. citric acid in a 0.5 liter jar.

Preparation:
Rinse the peeled peas. Boil 1 liter of water, add 2 tbsp. salt and 2 tbsp. sugar and pour the peas into the boiling brine so that they are completely covered with water. Cook the peas for 15-20 minutes until soft. Then drain the brine, put the peas in jars and fill them with new hot brine prepared from 500 ml of water, 1 tbsp. salt and 1 tbsp. Sahara. Before rolling up the jars, add citric acid to each of them. Roll it up, wrap it up. There is no need to sterilize peas prepared in this way; it is better to store them in the refrigerator and preferably for a short time.

Salted green peas

Ingredients:
2 kg of green peas,
600 g salt.

Preparation:
Boil the prepared peas in lightly salted water for no longer than 10 minutes and drain in a colander. Then mix green peas with salt, put them in jars, pour boiling water over them and cover with plastic lids. Store the finished product in the refrigerator.

Green peas with allspice

Ingredients:
1 kg green pot,
5 peas of allspice.
For filling (per 1 liter of water):
1.5 tbsp. salt,
1 tbsp. Sahara,
1 tsp 70% vinegar.

Preparation:
Place the peeled peas in boiling water and cook until they shrivel (to check, scoop some peas into a spoon without water). Place in a colander, let the water drain, and place in jars, pour in the marinade prepared in the following way: boil water, adding salt, sugar, allspice and vinegar essence. Sterilize the jars for 30 minutes and seal.

Green peas for Olivier

Ingredients:
green peas,
for 1 liter of water - 1.5 tsp. salt,
per 1 liter of product - 3 g of citric acid.

Preparation:
Hatch the peas immediately into cold water and leave for a while. Prepare the brine: add salt to the water and bring to a boil. Then drain the peas and pour them into boiling water. Boil for 10-15 minutes, then pour the peas and brine into sterilized jars and add citric acid. Cover the jars with lids and sterilize for 30 minutes. Then cap and wrap. When the product has cooled, transfer it to a cool place.

Pickled green peas

Ingredients:
young green pea pods,
2 black peppercorns and cloves - in each jar,
citric acid - on the tip of a knife.
For the marinade (per 1 liter of water):
40 g sugar,
3 tbsp. 9% vinegar.

Preparation:
Soak the pods in cold water for 2 hours, then blanch them in boiling water for 1-2 minutes, adding a little citric acid to the water. Place the finished pods in jars, adding black peppercorns and cloves. Pour in marinade made from water, sugar and vinegar. Sterilize the jars for 15-30 minutes (depending on volume) and roll up.

If you have a large number green peas, then some part of it can be dried or frozen and, if necessary, tasty and useful product will always be at hand.

Drying green peas
Blanch the peeled green pea grains in water for no more than 2-3 minutes, cool, pour onto a baking sheet and dry in an open oven at a temperature of 40-50°C at the beginning of drying and 55-60°C at the end. Dry in 2-3 steps at intervals of 1-2 hours.
The peas should be ready dark green, with a pleasant sweet taste and a uniformly wrinkled surface. Drying green peas can be done in an electric dryer by setting the required temperature and timer - this will save you from the need to constantly monitor the process.

Freezing green peas
Blanch the peeled peas for 1.5 minutes in boiling water, cool in cold water, preferably - ice water(to do this, add ice cubes to the water), dry, pour into plastic bags or cardboard boxes and freeze. Before eating, place green peas in boiling water and cook for 6-8 minutes.

Use home-harvested green peas to prepare your favorite salads, first courses and as a side dish and get real pleasure from a wonderful delicious dishes, prepared with your own hands.

Happy preparations!

Larisa Shuftaykina

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

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

It is worth noting that not every pea is suitable for harvesting for the winter. When purchasing or growing such a vegetable specifically for harvesting, you should clearly know which variety is needed. Firstly, only fresh pea pods should be used, and secondly, the pea pod itself must be young. Thanks to this, the grains will be soft. It is worth noting that a mature or overripe pod is not at all suitable for winter preparations. These peas contain a lot of starch. It will cause a cloudy and unsightly color and sediment. And the taste will be much worse.

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

Classic canning looks like this:

First you need to husk the grains from the pods and rinse them in cold water. Next, put everything in a pan and fill it with water.
Having placed everything on the stove, you need to bring it to a boil and simmer for 5-20 minutes, depending on how ripe the grains are.
After sterilizing the jars, hot peas are placed in containers and only filled with boiled peas. The jars are covered with lids, after which they are sterilized and screwed.
Used for filling different types spices Accordingly, each recipe has its own ingredients. Each housewife independently selects a more delicious recipe.

Preserving natural green peas with vinegar

Products you will need:

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

Canning and preparation steps:

The pods need to be peeled and the grains washed.
The prepared pea grains are placed in a pan and filled with water, then you need to cook them for half an hour.
After the time has passed, you need to throw the peas into a colander and let the water drain.
To prepare the brine, you need to add all the ingredients to a liter of water and bring them to a boil, allowing the sugar and salt crystals to dissolve.
The grains are placed in jars and filled with brine.
The jars can then be sealed with plastic lids and, after cooling, placed in the refrigerator. Use as needed.

In this state, peas can be stored all winter.

Pickled peas: step-by-step recipe

This recipe involves peas directly, and the following ingredients are needed for the marinade:

Water – 1 liter;
Salt – 15 grams;
Vinegar – 100 grams.

The cooking process is very simple:

Cook the peas and boil the water.
Place the grains in boiling water for about 3 minutes.
Take out the grains and spread them on a napkin. Let the water drain, and at the same time the peas themselves will cool.
After sterilization, the grains need to be placed in jars and filled with brine, which is still boiling.
After this, you will need to sterilize again for a jar with a volume of 0.5 liters - 30 minutes, 1 liter - 60 minutes.
Then the jar is screwed on with a lid and turned over. Allow the jar to cool and you can leave the preparations for the winter.

Canned peas

For the marinade you need to prepare:

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

Cooking steps:

Young pea grains should be rinsed under cold water and placed in a container.
The container is filled with water so that it covers all the grains and placed on low heat.
So, cook the peas for about 20 minutes until the water begins to boil away.
Next, after sterilization, you need to put hot pea grains into the jars, but do not fill the jars completely, but leave about 1 cm from the top.
You should prepare the marinade in advance and pour the vinegar into the jars and immediately pour the hot marinade.
Then the jars should be closed with a nylon lid and wrapped in a blanket. Allow to cool and can be moved to the refrigerator.

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

Recipe for canned peas without acetic acid

Some people cannot tolerate vinegar, which is why there is a recipe without adding it.

For such preservation you will need:

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

Cooking process:

You should cook the peas and separate them from the pod, then rinse them under running water.
Next, you need to prepare the brine and boil it. Add the grains to the boiling marinade and boil for 5 minutes.
Then take out the grains and place them in sterilized containers. It is recommended to use 0.5 liter containers.
Jars should not be filled to the top. It's better to leave a couple of centimeters free.
When the grains are poured in, the jars should be sterilized for half an hour.
Once the peas have cooled, you can place the jars in the refrigerator, sealing them with nylon lids.
Every other day, jars of peas need to be placed in warm water and bring to a boil. The preservation should boil for about 20 minutes.
After this, the jars can be screwed on with lids and sent to the pantry.

Peas without sterilization with vinegar

The eve of any holiday for a good housewife begins usually and banally - with a shopping trip with a list of necessary products for a noisy feast. Peas are definitely on the list - a wonderful ingredient in salads, appetizers and sandwiches. You can prepare an irreplaceable product yourself, then your worries will be much reduced. It is important that the peas are milky, only then will they turn into tender and delicious ingredient for your beloved “Olivier”!

Ingredients:

980 ml water;
27 g each of granulated sugar and salt;
milk peas (as much as will fit in two half-liter jars);
30 ml table vinegar.

Preparation:

Several times cool water rinse the peas, place in a small container, add water to lightly cover the top peas and cook at low boil for 32-34 minutes.
Boil water, after adding granulated sugar and salt.
Place the peas in glass containers and fill with brine. Pour vinegar directly into the jars, divide it into two containers, and seal. Place the lids down on a flat surface and cover with a towel for half an hour.
Store in the refrigerator, where to place containers with peas after cooling.

Pickled pea pods

To prepare delicious peas at home you will need the following products:

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

Canning steps:

The pods should be washed. Then add water and leave in water for a couple of hours.
After this, you need to blanch the pods in boiling water. The procedure takes no more than 2 minutes. Add a pinch of citric acid to the water.
Peas should be placed in jars and spices (pepper and cloves) added.
Now you can prepare the marinade and pour it into jars.
Next, you need to sterilize the jars for 15 minutes. After this you can twist them.

Peas with allspice and vinegar

To create conservation you need:

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

Canning steps:

Peeled peas should be placed in boiling water and boiled until the grains become wrinkled.
Next, the grains should be poured into a colander so that the water can drain.
After placing the beans in jars, pour them with the prepared marinade.
For the marinade, you need to boil water and add salt and sugar, add pepper and pour in vinegar.
When the brine is poured, the containers should be sterilized within half an hour.
Next, you can tighten the jars and let them cool.

If you have a lot of peas in stock, you can not only roll them up, but also prepare them for the winter in the form of dried or frozen peas. If necessary, the vegetable will always be at hand.

Canned green peas (video)

As for canning, the process doesn’t take much time with peas. In addition, preparing at home preserves the taste and beneficial properties legumes Preservation will be considered successful if, 5 days after twisting, the brine in the jars has not changed its color and remains transparent. This preparation can be stored for a year both in the refrigerator and in the cellars. If the brine has changed color or become cloudy, then you do not need to take it. It’s better to throw out such a roll.