How to can green peas at home: recipes with photos for the winter. Canning green peas at home

Green peas are often used in preparing holiday dishes.

After all, it can be added to various salads, such as soups, and also served with a side dish.

There are several ways to prepare peas for the winter:

Dry.
Marinate.
To freeze.

Note to housewives! If you decide to roll peas at home for the winter, then the interval between harvesting and cooking should not exceed 4 hours. Once time has passed, you need to use another method.

Why such a small interval? After this time, the peas lose their freshness and during the cooking process they will not be sweet and will also become starchy. The result will upset all household members.

How to roll green peas

Recipe No. 1

Ingredients:

Brine for 1 liter of water:

Sugar – 1 tablespoon.

Salt – 3 tablespoons.

9% vinegar – 150 grams.

Preparation

Peel thoroughly. Then add water and cook for 30 minutes. After this time, it must be divided into jars. They must be pre-sterilized.

Meanwhile, pour 1 liter of water into another bowl. Add sugar and salt. Also put on fire. When the mixture boils, pour in 9% vinegar. Do not remove from heat for about 10 minutes.

Pour the finished marinade into glass jars. Next, roll them up and place the lid down in warm place. It's good if it's a blanket. Once 2 hours have passed, you can safely store it in a cool place.

Recipe No. 2

Ingredients:

Directly myself green pea– 2 kg.

Salt – 600 grams.

Cooking process

The peas need to be prepared. First rinse it, then remove the peel. Then pour water into the pan and add it. After boiling, add a little salt and cook for another 5 minutes.

Next, a colander comes to the rescue. Pour peas into it. When the water has drained, you can mix it with salt. Transfer the resulting mass into jars and pour hot water(it must be boiled) and close with simple lids. They will take a long time to cool down. After this, put it in the refrigerator.

Recipe No. 3

Required ingredients:

Peas - approximately 1 kg.

Water – 1.2 – 2 liters.

Salt and sugar - 3 tablespoons each.

Citric acid (0.5 liter jar - half a teaspoon, if 1 liter - 1 spoon)

Cooking method

Put 1 liter of water on the fire. When it boils, add sugar and salt. They should not be used to their full extent. You only need 2 tablespoons. After another 2 minutes, add the pre-prepared peas. Cook for about 20 minutes. After which you need to drain the brine and put the main ingredient into jars.

Then you have to prepare the brine again. To do this you will need 500 ml of water and the remaining sugar, as well as salt. Pour the prepared mixture into jars of peas and sprinkle with citric acid.

Only after these operations, roll up the green peas and wrap them in warm cloth.

We all love and often use green. Many beloved 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. By preparing it yourself, you can winter time enjoy delicious peas.

Benefit

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

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

Important! When purchasing canned peas in a store, pay attention to the container - it should not be swollen. Damage indicates that air has gotten inside, and such beans can be dangerous and pose a risk of poisoning.

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

Beans are beneficial because they help reduce the likelihood of heart attack, hypertension and other heart diseases. Green beans are an ideal ingredient to have in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or kidney stones are present.

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

Before canning green peas at home, it’s worth figuring out which varieties are best suited for this. Nowadays, the varieties most often chosen for preservation are the highest, first and table varieties.
Brain varieties that were specially bred for this purpose are ideal for canning. Their beans are soft and sweet in flavor, and the liquid remains clear when canned.

These varieties are also suitable for preservation:

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

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

Recipes for preparing green peas

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

Without sterilization

If you have it, great, because you can can the beans that you grew yourself. However, do not be upset if you are a city resident. You can buy peas suitable for canning at 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, one at a time, strung on a stick in 1 hour.

July is the best month for canning. We invite you to familiarize yourself with a simple and accessible recipe that 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 - remove them from the pods and rinse them thoroughly. Canning 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 look at the recipe for green peas, canned with sterilization.

Important! Cans with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it bends, you need to open and eat the peas before they spoil.

For this you will need:

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

Canning consists of the following steps:

This completes the preservation, and now you need to let the peas brew.

Proper storage

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

The recipe includes canned green peas, and, as a rule, it is purchased. Unfortunately, not everyone has the opportunity to grow peas and prepare them for the winter. But if you knew how simple and cheap it is to prepare canned green peas at home, the recipe that we will now describe, you would be happy to buy it at the market. Moreover, it has been verified that if you buy fresh green peas at the market and pickle them at home, it will still be cheaper than buying them. And the taste is no different from a high-quality store-bought one.

Ingredients for home canned green peas:

• Unpeeled peas - 600 g;
• Vinegar - 3 teaspoons.
• For the marinade:
• Table drinking water - 1 l;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.

How to preserve green peas according to recipe:

1. First, let's tell you all the details. From these ingredients you get exactly 2 jars of 250 ml volume. There will be a lot of brine and most of it will have to be thrown out. But since the peas must float in the brine during cooking, it is better to take exactly this volume of water. Moreover, it is better to divide the proportions of sugar and salt into liters rather than milliliters.
Combine salt and sugar in a bowl and add to the water just before boiling.

2. Remove the peas from the pods and rinse the peas. Use a sieve, gauze or small colander, it's faster. If you do not know the origin of the peas and perhaps they were previously processed in some way, then it is better to rinse them with boiling water several times.
Advice: It is better to sort peas into young and overripe. If the peas are too ripe, then they will need more time to cook. If you have already decided to preserve green peas according to a recipe, then you should buy either young or overripe, so as not to cook them in 2 batches. Also select bursting and spoiled peas; they are not suitable for preservation.

3. Green peas should be placed in the marinade after the salt and sugar crystals have completely dissolved. Wait for the marinade to boil and note the cooking time.
Note: The cooking time for green peas depends on their maturity. Minimum cooking time is 40 minutes. That is, if the peas are young, then cook them for 40 minutes from the moment of boiling. If it is overripe, then add 10 minutes and wrap it in jars.

4. Now the banks. The container must be sterilized. This can be done in any way. You can sterilize jars in a metal steamer, just like in the winter. Or you can bake the dishes in the oven at 200 degrees for 15 minutes. But in any case, before sterilization, you need to wash the jars with soda.

5. If you are sterilizing containers for twists in a double boiler, then the jars should then be allowed to drain on a clean towel upside down.
Vinegar must be added to each jar before they are to be canned. Count 3 teaspoons for 1 half-liter jar. Naturally, in this recipe the dishes are 2 times smaller, which means we add 1.5 teaspoons to each vessel.

6. After the green peas are cooked, you can put them in jars. First you need to take a slotted spoon, select and put only legumes in the vessels.
Advice: Please note that the peas do not fill the entire bowl. If you want to preserve the integrity of the legumes, you need to place it in such a way that the peas float in the brine. This means pour the peas before the start of the carving (1.5 centimeters to the top). You can also strain the brine so that it is clear.

7. Fill the jars to the top with hot brine.

8. With the lids you will use, simply cover the tops of the jars. Now take a pan and place a small terry towel on the bottom. Place a jar of green on a towel canned peas so that it does not turn over or tilt. Pour into the same pan hot water to the top level of the peas. Place all this on the fire to sterilize. The time from the moment of boiling will be 30 - 40 minutes. It is important that the water does not boil too much, so adjust the heat at the very beginning.
Note: Since peas are very capricious, it is still necessary to sterilize them. The larger the jars you have, the longer the sterilization time. 500 ml jars need to be sterilized for 30 - 40 minutes.

9. Immediately after removing the jars from the pan, pour the specified amount of vinegar into them. We tightly seal the preservation with screw-on lids after sterilization.

Then place the jars with the neck down and wrap them in a towel until they cool.

These are exactly the green peas canned recipe has very simple. And the peas turn out soft and tender with brine, just like store-bought peas from childhood, which my parents bought with sausage.

Important: According to any recipe, canned green peas should be stored at a temperature of no more than 5 degrees. This means that the place for these jars is either in the cellar or in the refrigerator. Otherwise, the peas are very capricious and can be torn off.

Summer has come and it's time for winter preparations.

Among the most popular canned food in winter there are green peas, without which many everyday and holiday dishes. To preserve green peas at home, you will not need many ingredients (based on one 0.5 liter jar):

• peeled young peas – 350 gr.;
• water;
• salt – 1 tsp;
• sugar – 2 tsp;
• table vinegar 9% – 1 tbsp. l.

In case you buy peas in pods at the market: consumption per jar is 0.5 - 650 g. peas
Let's begin the process of preparation and preservation. We collect ripe peas from the garden or buy them at the market. We peel it, removing the overripe and spoiled ones. We rinse it well to remove debris.

Pour the washed peas into a saucepan, add water, bring to a boil over high heat and continue to simmer on low for 20 - 25 minutes. At the same time, collect foam (if it forms).
After the time has passed, remove the peas from the pan, using a slotted spoon (a large spoon with holes). We leave the water for sterilization. We put it in clean and dry jars, leaving about one centimeter short of the top. Then pour one teaspoon of salt and two of sugar on top. Add a tablespoon of vinegar, pour warm water and send to be sterilized.

To sterilize, you need to take a large saucepan that can accommodate several jars, cover its bottom with a towel (so that the jars do not jump or break when boiling) and place the jars covered with lids in it. Fill with water (up to the shoulders).

Sterilization requires a temperature above boiling, so we add salt to it (1 tbsp will be enough).
Bring to a boil and continue cooking for no more than 20 minutes, depending on the ripeness of the peas. If you are very young, then 15 minutes will be enough.
When ready, remove the jars and roll up the lids. Be sure to check if you rolled it up well. To do this, you need to turn the jar on its side and see if the brine is flowing out of it.

Green pea preparations - recipes for the winter
Canning peas:

We remove the peas from the pods, wash them in water, then pour them cold water and add sugar and salt (for 1 liter of water - half a teaspoon of sugar and the same amount of salt). Bring to a boil and cook for about 25-30 minutes. It is important to watch during cooking so that the peas do not become overcooked.

After this, we separate the peas from the water and place them in jars, which must be prepared and sterilized in advance. We filter the water from the peas through cheesecloth, collected in several layers, bring it to a boil again and fill the jars with green peas. Sterilize for about 40 minutes and roll up. Store the workpiece in a cool place.

How to dry green peas

There are two main methods: drying with “spatulas”, i.e. together with the pod and drying, in fact, the grains themselves. In the first option, fresh, elastic pods are selected, washed and blanched in a colander over boiling water. Then the pods are allowed to cool, cut into pieces and laid out on a baking sheet in a thin layer. Dry at a temperature of 60-70 degrees. IN

The second option: bring the pea grains to a boil in salted water, then lightly dry them in a colander and pour them onto a baking sheet. They are also dried in the oven at temperatures up to 70 degrees. For drying, peas are used, which are harvested approximately 15 days after they bloom.

Freezing method.

One of the most simple recipes green pea preparations. Unripe peas are poured with boiling water for a couple of minutes and cooled in cold water. Using a colander, the water is separated, and the peas are laid out on a towel (this is done to dry). As soon as the grains have dried, they are packaged in bags, tied tightly and stored in the freezer.

Canned peas for winter Olivier salads.

Young tender peas are pleasant to eat straight from the garden. But if there is a lot of it, it is not difficult to make preparations for winter Olivier salads. Pick green beans (popularly called pods) and husk the peas immediately into cold water. In air, without water, peas oxidize very quickly, because they contain a lot of protein compounds. Such peas in a jar will become cloudy and sour. Add salt to cold water (one and a half teaspoons per 1 liter of water) and bring to a boil. Next, you have to strain the peas from cold water and pour them into boiling water. There should be enough brine to slightly cover the peas. After boiling, pour the peas along with the brine into glass jars into which you need to add citric acid(3 g for every liter of product). Then cover the jars with lids and sterilize for half an hour in boiling water. After this, screw on the lids and cover the jars with paper and a blanket. When the preservation has cooled, transfer it to the pantry.

In the beginning, you need to learn some tricks that will save you from disappointment at the moment when open jar with peas it will not be of the same quality. Therefore you need to take into account some moments:

It is necessary to collect peas when they are unripe and green. It is important to catch here right moment ripeness, so that it is not too small, but not yellowed.
You should not keep peas in the refrigerator for a long time before canning, otherwise they will wither and lose valuable substances and presentation.

Now let's start canning peas

In a large bowl, heat water to a boil, add salt and boil the prepared peas in it for 3-5 minutes. Then place the peas in a sieve or colander until the liquid drains completely. All utensils should be as sterile as possible. After the liquid has drained, the peas are placed in jars. At the same time, shake the jars slightly so that the peas fit tightly. When there is 1 cm left to the top of the jar, put 15g of powdered sugar into the jar and fill it with boiling lightly salted water to the top. Now the jar must be sterilized for 30 minutes and immediately rolled up. After two days, it is advisable to sterilize the jars again with hot steam: place the jars on a wire rack so that the water does not reach them. Warm up for 30 minutes and store.

Salted peas in pods

Select pods with small peas, approximately the size of a grain of wheat. Cut off the interfering tails and place the pods in jars.

Boil 3-4 glasses of water, dissolve 1 glass of salt in it, pour this brine over the peas so that the liquid covers the pods completely. Once the jar has cooled, cover it with oil-soaked paper and then seal it with a plastic lid. Before serving, these peas should be soaked in water for 2 hours. cold water, otherwise it will be over-salted.

Quick pickled green peas recipe

Ingredients for making quick pickled green peas:

Pods of young green peas
for 1 liter of marinade 1 tbsp coarse salt
1 tbsp lemon juice
1 tsp sugar
optional 1 teaspoon dry mustard

Quick method for preparing pickled green peas:

Wash the pea pods and place them in a container where they will marinate. Dissolve salt and sugar in boiling water, turn off the gas and add lemon juice and optional dry mustard. Pour the hot marinade over the peas and leave them to marinate for a day.