Canning green peas at home without sterilization. Homemade canned peas recipe

Peas are one of the most popular and widespread leguminous plants not only in our country, but throughout the world. This is facilitated by the unpretentiousness, early maturity and productivity of the crop, as well as high the nutritional value collected beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times higher in calories than. It is not for nothing that green peas are called sweet, because at the time of technical maturity they accumulate about 4.8–7% sugar, quite a lot of ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus , iron and calcium, essential amino acids, proteins and fiber.

In current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and used to make flour and other types of products.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, shelling and sugar varieties are distinguished. The shells of the shelling pea pod become tough as they ripen because a wax paper or parchment-like layer forms inside. Sugar snap peas can be eaten together with juicy blades, which are no less useful than the fruits of the plant.

Mature peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and round shape when dried.

Today, both fresh green and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas used for preparing soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. To ensure that the peas do not lose their beneficial properties, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed or pest-damaged peas.

Then peas:

• Blanch for 1-2 minutes to secure a beautiful green color and maintain the creamy consistency of the peas;
• cool quickly under running water or with block ice;
• blanch again and cool again;
• dry and spread on a baking sheet in a thin layer.

At home, you need to dry peas in an oven or electric dryer in two or three steps, for 2–4 hours, trying to heat the delicate raw materials as little as possible. The ideal temperature is 40–50 °C. Between sessions in the oven, the peas are kept at room temperature for 3–4 hours. As they dry, the drying temperature can be increased to 60–65 °C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside dense peas, the longer their shelf life will be.

If the technology is followed, peas prepared for the winter will retain their intense green color, and dishes made from them will turn out tasty and healthy.

If it is not green, but almost ripe yellowish peas that are collected for drying, then the final product will be coarser, starchier, but quite suitable for cooking nutritious soups, making porridges and other side dishes.

Home-dried peas make excellent flour, from which you can bake bread and quickly make a dressing for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, prepared for long-term storage peas are poured into glass containers with tightly sealed lids. It is better to place jars of peas in a cool, dry place where the cereal will not have contact with the sun's rays. From time to time, shake the peas and inspect them for insects and mold.

How to properly freeze peas?

Juicy, well-formed ones are suitable for freezing. green pea.

• If sugar beans are intended for processing, you can freeze individual peas and whole pods.
• If shelling peas grow on the site, before freezing the peas at home, they must be freed from the blades.

To prepare peas for the winter so that they remain as juicy and healthy as in the garden, the beans are shelled, sorted, blanched for 1-2 minutes and cooled by pouring ice water. This will prevent the peas from losing their green color and maintain their consistency and taste. When the peas have cooled, place them on paper napkins and dry thoroughly.

Once spread on trays or baking sheets, the tender beans are frozen, this will prevent the individual peas from sticking together and forming a shapeless lump. And already frozen at home, the peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking up the lumps that form.

Sugar peas can be frozen at home and in pods. To do this, the beans are sorted, washed, and the stalk and coarse fibers connecting the leaves are removed. If desired, the pods can be cut into 2-3 parts. Then the prepared raw materials are blanched in a colander for 2–3 minutes and cooled with ice cubes or running water. It is important to cool and dry the peas thoroughly so that no traces of moisture remain on them. And the already prepared green pods are laid out in bags or containers, tightly closed and put away in freezer, where peas stored for the winter can be stored for 6–8 months without losing their taste and beneficial qualities.

Natural canned peas

Everyone's favorite green peas, which we can't live without holiday salads and everyday side dishes can be made in your own kitchen from raw materials collected from your garden plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, distributed into glass containers, filled with boiling brine.

To fill a liter of water you will need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. Filled jars are sterilized. Along with peas, you can preserve corn kernels, slices of carrots and asparagus in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

To marinate the harvested fruit for the winter, it is peeled and boiled for 30 minutes.

The peas prepared in this way are distributed into small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams table salt, 15–20 grams of sugar and 100 ml of 9 percent vinegar. After filling the jars, they are sterilized and sent to a cool place for storage.

How to pickle peas at home?

Before salting peas or whole pods at home, collected green peas wash in running water, peel or trim rough parts from the pods if necessary. Before salting, depending on the degree of ripeness and the chosen preservation method, peas are boiled for 5–10 minutes, then cooled and distributed into clean jars. Prepared vegetables are poured with hot brine so that 1 kg of peas contains 300 grams of salt.

Slices of garlic, a little pepper and other spices will add original snack spicy and bright taste for meat dishes.

Now the containers can be closed and, after cooling, placed in the refrigerator for storage.

Canned peas for the winter - video

If you love peas or, for example, often add them to salads, then you definitely need to prepare the preparation that we will offer you today. These will be the most different variants green pea preparations.

The good thing about this bookmark is that it lasts a long time and you don’t use that much of it at a time, so it will last a long time. Especially if you decide to make a double or triple portion. Just imagine, you won't have to buy peas at the store anymore!

General cooking principles

You must remember that peas are legume, which makes it easy for her to explode even a rolled up can. To prevent this from happening, be sure to follow all the recommendations that await you in the recipes, as well as after them.

It is important to know that the jars must be turned over to cool. Since the container cannot be filled 100%, incredibly hot air forms between the lid and the marinade, which can easily rip the lid off.

Be sure to sterilize your jars to avoid various problems and misunderstandings in the future. We advise you to take sterility seriously, even using soda in the wash.

How to make homemade canned peas

Cooking time

calorie content per 100 grams

How to cook:

Tip: If you want, you can pickle the peas and pods.

Double Sterilized Beans

This recipe is for those who take sterility very seriously. We will fill already sterilized jars with peas and then sterilize them again on the stove.

How long is it - 4 hours and 25 minutes.

What is the calorie content - 44 calories.

How to cook:

1. Remove the beans from their pods, rinse them and place them in a bowl;
2. Pour in enough water and let sit for three to four hours;
3. By this time, bring to a boil the amount of water indicated in the recipe in an adjacent container;
4. Add citric acid there and dilute it;
5. Drain the peas in a colander and pour into boiling sour water;
6. Cook for a few minutes and then pour into a sieve or again into a colander;
7. Wait for the water to drain and distribute the beans into the jars;
8. Add black peas and cloves to each container;
9. Bring another liter of water with salt and sugar to a boil;
10. Pour the hot marinade over the peas and roll up with a key.

Tip: you can screw the jars with regular lids, but they must be checked for integrity by turning each jar upside down several times.

Bookmark with the addition of an important preservative

If you are afraid that canning green peas will fail, prepare a recipe that includes vinegar in the marinade, as, for example, in this bookmark. We wish you success, you will definitely succeed!

How much time - 50 minutes.

What is the calorie content - 36 calories.

How to cook:

1. Pour water into a saucepan, add half the salt and the same amount of sugar;
2. Bring to a boil and add the peeled, washed and sorted peas;
3. Cook it for three to four minutes;
4. Then drain in a colander and rinse with cold water to stop the cooking process. In this case, it is imperative to save the pea broth;
5. Divide the beans into jars and set aside;
6. Strain the broth and add the remaining salt and sugar to it, put on fire;
7. Bring to a boil again, pour in vinegar;
8. Stir and pour into jars;
9. Place a rag in a large saucepan and place the jars on top;
10. Fill with water until it reaches the shoulders and turn on the heat;
11. Bring to a boil and sterilize for 15-20 minutes, then roll up;
12. Place the finished bookmarks in warm blankets upside down until they cool completely.

Tip: It is important to place a towel or cheesecloth at the bottom of the container so that the glass does not come into contact with the pan, otherwise there is a risk that the jars will burst due to the high temperature.

Three-hour canning of green peas

Again, a recipe for those who are serious about sterilization. This time the process will take three whole (!) hours so that you don’t have even a drop of doubt that the peas will go bad.

How long is it - 3 hours and 35 minutes.

What is the calorie content - 33 calories.

How to cook:

1. Pour water into a container and place on the stove;
2. Bring to a boil over low heat;
3. During this time, peel the peas, wash them in a colander and sort them;
4. Pour into boiling water and cook for three minutes;
5. After this, drain again into a colander and rinse with cold water to stop the cooking process;
6. Next, scatter the beans into pre-sterilized jars;
7. Bring the amount of water specified in the recipe to a boil over low heat;
8. Add salt and sugar, citric acid;
9. Stir until the bulk ingredients are completely dissolved;
10. Pour the prepared marinade over the peas and place the jars in a pan;
11. It is important to remember that the bottom of the container must be covered with a towel or other cloth (even gauze);
12. Pour water between the cans up to the shoulders of the cans and bring to a boil;
13. From this moment, cook for three hours, adding water if necessary. But the water must be boiling or at least hot;
14. When time has passed, take out the cans, roll them up and “under a fur coat”.

Tip: if you add cold water during sterilization, the jars may burst.

Peas canned in tomato juice

Very unusual recipe canned peas. We will pour tomato juice over the beans. The result is an unusual bookmark that can also be used as a complete snack, because there is no need to wash the peas or drain them.

How long is it - 30 minutes.

What is the calorie content - 50 calories.

How to cook:

1. Pour water into a saucepan, put it on the fire to bring to a boil;
2. Salt boiling water and add sorted, clean beans into it;
3. Boil for 3-4 minutes, no more, because they may boil over;
4. When time has passed, drain in a colander and rinse in cold water until the peas stop cooking;
5. Divide the beans among the jars and reserve;
6. Pour tomato juice into a saucepan and bring it to a boil over medium heat;
7. Pour over the peas, cover with lids;
8. Place in a saucepan, add water and bring to a boil;
9. Sterilize for one hour, then close with lids and put in a warm place to cool properly.

Tip: instead tomato juice you can use ground pulp fresh tomatoes. There will be more home taste, and more benefits!

To make sure everything turns out sterile and nothing gets spoiled in the end, we recommend sterilizing the jars twice. That is, first pour the peas into already sterilized jars, or better yet, washed with soda. Then sterilize again in a saucepan, the bottom of which must be covered with gauze or a towel. By the way, if you salt this water, the water temperature will be higher and, accordingly, sterilization will be more effective.

If you want to store peas for the maximum amount of time, be sure to add a little citric acid or vinegar to the brine. But here it is worth knowing that the taste of peas may change as a result. If you like this taste, feel free to add it. Canned food containing these ingredients can last for years.

Do you grow your own vegetables, flowers, berries, fruits, root vegetables in the garden? Then you should definitely have homemade peas. Gardeners advise removing the pods on the eighth day after flowering, and we advise adding canned food on the same day. That's when they will turn out the most delicious.

Remember that it is best to roll canned food in glass jars. After all, only in such a container can you see everything that happens inside. This is important, because if the peas have become cloudy, they are strictly prohibited from being consumed even if they are heat treated.

Imagine having homemade canned peas and not having to buy them anymore. Okay, right? To do this, you will have to try a little and set aside a few hours of your time to provide yourself with such a preparation. Good luck!

One of the most important ingredients in any kitchen is green peas. It is used in soups, salads, and meat dishes, and are even eaten raw. Not a single table should be without it, not only in summer, but also in winter.

To provide your household with supplies of peas for the winter, you need to remember a couple simple recipes. We will talk below about how to prepare green peas for the winter at home, and which recipe is best for this.

Useful properties and contraindications of green peas

This product has not only a bright, explosive taste, but also a lot of useful properties, such as:

• Contains a lot of protein of plant origin, which is why it is perfect for vegetarians.
• Easily and quickly absorbed by the body.
• In addition to protein, it contains a large number of vitamins of various groups.
• Fiber, contained in large quantities in peas, helps normalize the functioning of the gastrointestinal tract.

• Peas count high-calorie product, and when compared to other ingredients, such as potatoes, the calorie content of peas is almost twice as high.
• The antioxidants included in its composition have a beneficial effect on the condition of human hair and skin.
• Used to fight cancer, especially useful against stomach cancer.
• Strengthens bones.
• Good for your vision.
• Reduces cholesterol levels in the blood, due to which the cardiovascular system stabilizes and works without interruption.

Note! If you are going on a hike or a long trip, take a supply of peas with you. It will help you quickly restore exhausted strength and recharge you with vigor for a long time.

Unfortunately, this product does not always benefit a person, and its use is not recommended for the following persons:

• suffering from gastrointestinal disorders;
• pregnant women;
• if you are allergic to this culture.

Do not consume in large quantities, as this will lead to dizziness and nausea.

Preparing the main ingredients

Housewives who decide to stock up on peas for the winter should keep in mind that not all varieties are well suited for canning. When selecting ingredients for preparation, pay attention to:

• product maturity. The best choice is young peas, the grains of which can be crushed with your fingers if desired;
• ripe or overripe product is not suitable for preservation. Its use will give the preparation a cloudy, unpleasant color, and the taste of the dish will turn out to be too starchy in taste;
• the product does not require special processing, but it is always washed thoroughly before use;
• Make sure that no damaged seeds or pods get into the workpiece.

How to prepare peas for the winter at home

So, you decided to preserve green peas, stocked up on everything necessary ingredients, but don't know which method to choose. In this case, you have the following options to choose from:

• marinate the product;
• preserve it;
• stock up on dry peas;
• freeze it in the freezer.

Each of the options is good in its own way, and you need to have at least one recipe from each in your arsenal. Let's look at each of them in more detail.

Preserving

Canned peas will be an excellent addition to meat, poultry and various salads. The product in this form is easier to digest and can be easily digested even by a child’s stomach.

If you choose this method, read the basic cooking rules:

1. The best container is considered to be a jar with a volume of 0.5-1 liter.
2. The container in which you cook the product must be deep so that the water covers all the peas.
3. The readiness of a product for preservation is determined by the type of its grains. If they become wrinkled during the cooking process, put them in a jar.
4. Beans that burst during cooking are removed as they will spoil appearance and the taste of the product.
5. You should not immediately consume the canned product. It needs to be infused in jars for at least 3-4 days. Then the grains will be saturated with brine, and you will be able to fully enjoy their taste.

There are many ways to preserve this crop, but we will look at the simplest and most delicious of them, which not only experienced but also novice housewives can repeat.

Preserve in the classic way

To prepare the preserve you will need:

• 1 liter of water;
• granulated sugar – 35 grams;
• salt – 35 grams;
• peas – 1 kilogram;
• 9% vinegar - 25 milliliters.

Recipe:

• Place two pans on the stove. In one we will boil the peas, and in the other we will prepare the brine.
• In a saucepan intended for cooking, add enough water to cover the entire peas.
• Bring the liquid to a boil and pour pea grains into it for no more than half an hour. If the grains are cooked earlier and become soft to the touch, remove them without waiting for the allotted time.

• Pour a liter of water into a saucepan reserved for brine and add sugar and salt. As soon as the water boils, add vinegar to it.
• Distribute the finished product into sterilized jars and fill with brine.
• We roll up the lid and send it to cool in a specially prepared place, covering the jars with a blanket.

Important! It is not necessary to use 9% vinegar. It can be more or less concentrated, but in this case you need to change its amount in the brine according to the strength.

A quick way without sterilization

You can preserve peas without sterilization. To do this you will need:

• peas – 1.5 kilograms;
• liter of water;
• granulated sugar – 1 tablespoon;
• salt – 1 tablespoon;
• lemon acid– 1 teaspoon.

Cooking algorithm:

1. We take the grains out of the pods and wash them thoroughly.
2. Pour the cleaned grains onto a towel and let them dry.
3. Place a saucepan on the fire and fill it with water, to which we add granulated sugar and salt.
4. Add peas to the boiling liquid.
5. We wait 25 minutes and add citric acid to the container.
6. Fill the jars with cooked peas, then fill them with brine.
7. Housewives who are not sure of the safety of the preparations can add a little vinegar, a minimum concentration, to each container. For these purposes, half a teaspoon is usually enough.
8. We roll up the jars with a lid and put them away for storage in the basement or cellar. Canning without sterilization is ready.

Canned with cucumbers

Cooking canned peas and cucumbers is not the hard way, for the implementation of which you will need to prepare:

• 1.5 liters of water;
• 1.5 kilograms of fresh cucumbers;
• 9% vinegar - 60 milliliters;
• salt and sugar – 30 grams;
• garlic – 4 cloves;
• peas – 450 grams;
• dill and currant leaves.

Wash the cucumbers and peas, checking them for damage. Place the washed peas into the pan and cook for 20 minutes. Once the peas have reached the desired condition, they need to be taken out and washed again.

Sterilize the jars and add all the ingredients to them, then pour boiling water for 15 minutes. Drain the water and boil again, then pour the boiling water into the jars. We repeat the procedure 3 times. For 3 times, you need to salt the water, and add sugar and vinegar. Pour the brine into the jar and roll up the lid.

Let's marinate

Pickling peas is a process no less exciting than canning, and here the following recipes are offered to housewives to choose from:

• pickling without vinegar;
• pickling peas in pods;
• pickling without sterilizing the container.

Marinated in pods

By preparing green peas without removing them from the pods, you saturate the dish with an additional portion of vitamins and nutrients, which are found in abundance in the fiber of the plant. It is quite difficult to eat the pods raw, as they have dense structure, which is difficult to chew and absorb by the body. The marinade softens the pods, making them more pliable.

Ingredients:

• 2 liters of water;
• kilogram of green peas;
• salt – 7 spoons;
• granulated sugar – 4 spoons;
• vinegar 3% - 500 milliliters;
• allspice – 5 peas;
• baking soda – 5 grams;
• citric acid – 5 grams.

1. The pods are washed, checked for integrity and damage, and then soaked in cold water for 1.5 hours.
2. Scald the pods with boiling water with the addition of citric acid.
3. The prepared pods are carefully placed in sterilized jars, along with salt and allspice.
4. In a separate pan, cook the marinade, adding sugar and vinegar.
5. As soon as the liquid boils, pour it into jars.
6. We sterilize containers covered with lids, and then roll up the lid.
7. We prepare a special place in which we put the jars of pickled peas upside down, wrapping them in a warm blanket or rug.
8. The next day we take out the jars and put them in the cellar for storage.

Note! It is advisable to place the pods vertically in the jar.

Marinating without sterilization

The recipe for pickling without sterilization is identical to the recipe for canning without sterilization. The set of products and cooking algorithm are absolutely the same. The only difference in the recipes is the addition of more spices to the marinated version - according to your desire.

Marinate without vinegar

During the preparation process we will need:

• peas – 5 kilograms;
• 1 tablespoon salt;
• water – 4 liters.

Cooking recipe: we disassemble the pods, removing young, fresh peas from them, simultaneously checking their integrity. At the same time, put a saucepan on the stove and boil salted water in it. Place the peas in boiling water and cook for 5 minutes, after which we remove them and place them in a container with cold water.

Keep the product in water until it cools completely, then transfer it to the prepared container, filling it with marinade. Cover the jars with a lid and send them to sterilize for about an hour. We roll up the finished product with a lid and put it in the cellar.

In the future, this product is perfect for use as an additional ingredient in soup or salad.

Drying

Only young peas that have just been picked from the garden are suitable for drying. If more than 6 hours have passed since harvest, the peas are not suitable for drying. Fresh pods must be opened and peas removed from them, selecting only whole, young specimens. There is no point in drying overripe, hard grains.

Once the peas are prepared, you need to do the following things:

• Place the peas in boiling water for a couple of minutes. This will help maintain the rich green color after drying;
• place the scalded peas in ice water and let them cool;
• repeat the first two points again;
• Dry the processed peas by scattering them on a towel.

The drying process takes place in 2 stages of 2 hours each, during which the peas are put into the oven. The temperature inside is at least 40 o. During the break between stages, the peas rest at room temperature for four hours. If desired, at the last stage you can slightly increase the temperature, raising it to 60 o. In this case, you should look into the oven more often and check the product for readiness.

Important! The better you can dry your peas, the longer their shelf life will be.

Freezing

It is better to freeze ripe, well-ripened peas. You can freeze individual peas or whole pods. It all depends on the type of pea. Before freezing, peas are blanched and cooled in ice water. After this procedure, the peas are dried and laid out on a tray in an even layer. The tray is put into the refrigerator for a couple of hours.

This is necessary so that during the freezing process the peas do not stick together. After the allotted period, the pallets are removed from the refrigerator, the peas are distributed into plastic bags or boxes and put into the freezer.

It is advisable to make portions of such a size that they can be used at a time. If you are freezing the pods whole and they don't fit in a box or bag, you can cut them in half. In this state, peas can be stored for at least six months.

About the rules for storing peas

Peas are stored according to the following rules:

1. Fresh peas in pods can be stored in the refrigerator for no more than 7 days, after which they lose their beneficial properties.
2. Peas removed from the pod can be stored in the refrigerator for several months. To do this, the peas are poured into a bowl, which is placed on the shelf farthest from the freezer.
3. The blanks are stored in a cellar or basement for at least 6 months.
4. Frozen product is stored for 6 to 8 months.
5. The dried product can be stored for more than a year. Everything will depend on how high quality you dried it. Store it in a dry place, away from rodents and insects.

The process of canning green peas is quite simple and can be done very quickly. It is worth emphasizing that canning a product not only creates a unique taste, but also preserves all the necessary nutrients. Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly marinate green peas in your kitchen and a few healthy recipes on its preparation.

The benefits of green peas

Green peas are considered one of the first food crops that people began to grow. Archaeologists are confident that this happened about 5,000 years ago in China or Egypt.

Green peas are not only famous for being low in cholesterol, saturated fat and sodium, but also rich in manganese (36%), copper (12%) and phosphorus (16%). It is a good source of vitamin A (22%), ascorbic acid (32.5%), vitamin B6 (15%), vitamin K (44.6%) and folic acid (21.6%). It also contains dietary fiber that is beneficial for digestion (30.3%).

• For heart. This useful property green peas are due to their high content of folic acid, vitamins B6 and K, and lutein. The listed nutrients are rightfully considered the main protectors of the heart and blood vessels. By eating green peas at least 4 times a week, you reduce the risk of coronary disease, hypertension and atherosclerosis by 22%.
• Against cancer. One glass of peeled peas contains 10 mg of coumestrol, a powerful antioxidant that inhibits the growth of cancer cells. It is especially effective against stomach cancer. In addition, the product is rich in anti-tumor phytonutrients.
• Digestive benefits. High doses of protein and fiber in this culture help regulate the speed of metabolic processes, promote the digestion of heavy foods, and break down starch into simple sugars, improve intestinal motility, prevent constipation and diarrhea.
• For bone health. Green peas can provide up to 50% of the recommended daily value of vitamin K and a good dose of manganese. These substances strengthen bones and prevent their calcification.
• For good vision. Lutein (a natural plant pigment) and vitamin A in the product nourish the organs of vision, protect against cataracts and macular degeneration, and protect the retina from damage.
• For weight loss. Green pea - low calorie product with a lot of fiber. It promotes a quick feeling of fullness and cleanses the intestines of toxins. Try adding it to heavy, fatty meals to help you eat less without feeling hungry.

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 don’t want 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.

Canning green peas at home is carried out as follows:

• Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.
• Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
• Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
• Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
• Cool under the blanket.

A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter jar:

• 650 grams of peeled peas,
• 1 liter of water,
• 1 tablespoon salt,
• 1.5 tablespoons sugar,
• 3 grams of citric acid.

Hull the sugar snap peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.

Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.

Place the jars in a pan of hot (70°C) water on a wire rack or on a wooden circle. Sterilize for 3 hours from the moment the water boils in the pan.

Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Recipe for preparing peas with vinegar, just like in the store

If you don't have it at hand vinegar essence, 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. We 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.
6. And we display our glass containers with peas.
7. Fill in warm water, not reaching the edge three centimeters. Turn on the heat and after boiling, sterilize for about an hour.
8. If the brine evaporates a little during the boiling process, add boiling water so that the jar is full to the top.
9. We close the blanks with lids and turn them over.
10. Leave for a day under layers of warm fabric. Before lowering the peas into the underground for storage, we check the lid for leaks 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.

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 place them in the refrigerator, covered. nylon covers. 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.

Preserving green peas and cucumbers for the winter

The Olivier salad, beloved by many, requires both pickled cucumber and canned green peas. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then the jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

• 350 gr. water.
• 1 tbsp. l. salt.
• 2 tbsp. l. Sahara.
• 1 tbsp. l. vinegar (9%).

• Dill - umbrellas.
• Parsley - young branches.
• Cloves, black hot pepper.

Preparation algorithm: Pre-soak the cucumbers in water and leave for 3-4 hours. Wash with a brush, trim the tails. Wash the peas. Boil for 15 minutes. Wash glass containers with soda solution and rinse. Sterilize. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas. Pour boiling water over and leave for 5 minutes. Drain the water. You can pour boiling water again for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, and the marinade a second time. To fill, add sugar and salt to the water. Boil. Pour vinegar and quickly pour over vegetables. Cap and wrap until morning. The cucumbers remain firm and crunchy, and the peas have a delicate, piquant taste.

Green peas, canned at home with your own hands, will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

It's great if you can enjoy the taste of home-canned green peas in winter. In stores, this product can be found in huge quantities: in different packages, different varieties and brands, but the one you prepare yourself is much superior in taste and usefulness to the purchased one. Canned green peas at home certainly won’t stagnate on the shelves for long.

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

Our recipe with photos will tell you in detail how to preserve green peas. Cooking it will not be difficult for anyone, you don’t need to have any special knowledge, but some tips should be taken into account. They will help you avoid clouding of the marinade and spoilage of the product.

Taste Info Vegetables and herbs

Ingredients for a half-liter jar:

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

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

Sort out the peas. Remove old yellowed peas and do not use them. For preservation, you need to take only young and green ones (popularly called milk). The pod in which the peas are located should have a bright green color, and the peas should taste sweet and tender. If you want to get a successful preparation, then it is better to use legumes right away. They tore it off and immediately rolled up the cans.

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

Now we put the pan on the fire. Cook the peas over medium heat until they change color (turn dark green). This process will take approximately 10 minutes after the water boils.

Then the water is drained, and the peas are placed in a prepared sterilized jar up to the hangers. There should be one centimeter left from the edge of the jar.

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

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

Green peas with citric acid

Sugar varieties of green peas are best cooked with citric acid. The peas will taste like store-bought ones.

To prepare, we need 650 g of peeled peas. Place it in a colander and wash under cold running water. And then, without removing from the dish, blanch in boiling water for 2-3 minutes (put the colander with the peas in boiling water). Carefully transfer the hot peas into sterile 0.5-liter jars and cover with lids (but do not roll them up).

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

Carefully pour the boiling marinade (so as not to crack the glass) into the jars of peas and place them in a prepared pan for sterilization (water temperature +70 C).

Sterilize for 3 hours, and then roll up and wrap well. We send it to a cool place for storage after 24 hours. These pickled peas are delicious and don't taste so acidic.

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Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: malic, table vinegar or citric acid and it is designed for the amount of peas you have. But its downside is that fiddling with it will take a long time and troublesome time.

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

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

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

Sterilize for about 40 minutes (after boiling water in the pan), then roll up and wrap. A day later we send it for storage.

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