How to prepare green peas. Green peas, canned at home (4 simple recipes for the winter)

Canned green peas are a versatile product. A faithful companion of many salad recipes, including the eminent Olivier, an addition to a side dish, appetizers, and a base for soup. Given that the protein in peas is very easy to digest, then jars with a healthy and tasty product should be in the home of vegetarians who are on a diet, fasting.

It is not at all necessary to buy jars with the treasured product, since peas can also be prepared at home for the winter. I offer the easiest, simplest cooking methods. Tastes just like in the store.

Home-canned green peas - harvesting secrets

Before you start harvesting, get acquainted with some important rules that allow you to save your 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 harvesting according to GOST, with taste, like in a store, are brain vegetable varieties.
Select pods with grains of milky ripeness, then the preservation will come out tasty. There is too much starch in overripe ones, which degrades the quality of the product. Gives an unpleasant cloudy residue in the jar. Due to the high sugar content, brain pea varieties can be stored for up to 5-6 days without overripe. Unlike others, they become unsuitable for preservation already for 2-3 days.
Experienced summer residents for the preparation of canned food recommend collecting pods on the 8th day after flowering.
The crop must be processed on the day of harvest, otherwise the peas will lose their tenderness, and the brine will become cloudy.
Green peas are not endowed with their own acid. Therefore, it must be prepared in compliance with sterility. Otherwise, instead of benefiting, you risk finding pathogens of botulism, a terrible disease fraught with the most serious consequences, under the lid.
As a rule, sterilization takes a long time. Although there are ways to harvest peas for the winter without sterilization.

Attention! After seaming for 4-5 days, watch the jars. 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 preservation must be thrown away, it is not suitable for eating.

How to pickle green peas for the winter with vinegar

Homemade peas will taste like fresh from a pod, with a slight sourness.

Take:

Water - litre.
Sugar - a large spoon.
Salt - 4 large spoons.
Acetic acid 9% - ½ cup.
Peas.

Step by step recipe with photo:

Peel the peas out of the pod.

Rinse under running water.

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

Put to boil. 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 elapsed, drain the water by throwing the peas into a colander.

In parallel, boil water, add spices and vinegar.

Fill jars with peas, leaving a little space on top.

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

Put to sterilize. Sterilize 0.5 liter jars for 15 minutes.

Twist. Refrigerate upside down.

Canning green peas without sterilization - a simple recipe

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

Peas.
Sugar - ½ teaspoon.
Salt - ½ teaspoon.
Water - litre.

Conservation:

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

To your recipe box

Green peas pickled with pods - homemade recipe

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

Required per liter of water:

Pea pods.
Sugar - 35 gr.
Allspice - a couple of pieces.
Carnation 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.
Put to boil by adding citric acid to the water. After the appearance of signs of boiling, cook for 2-3 minutes.
Put spices on the bottom of the jars, fill with pods.
Pour marinade, set to sterilize. The sterilization time for jars of 0.5 liters is 15 minutes after boiling the liquid in the bath.

Tip: add a little salt to the liquid in the pan in which the jars were placed to be sterilized. The temperature will get higher.

Peas, canned without sterilization, as in the store

Take per liter of water:

Salt - 3 tablespoons.
Sugar - 3 tablespoons.
Citric acid - a teaspoon.
Peas.

Canning:

Peel the pods, sort through the peas, discarding the unsuitable ones.
Boil water, adding spices (without lemon). Pour in the peas, cook after boiling for a quarter of an hour.
After the time has elapsed, add acid. Without turning off the fire, quickly place the peas from the boiling marinade into pre-scalded jars.
Apply not to the very top, leave a space of approximately 1.5 cm.
Fill with brine, roll up. Cool the workpiece by turning it upside down. Store in a cool place.

Preservation of green peas by double sterilization without vinegar (for Olivier)

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

Take:

Water - litre.
Salt - ½ small spoon.
Sugar - a tablespoon.
Polka dots.

How to preserve:

Boil the marinade from water and spices. Drop the peas into the boiling liquid. Boil for 2-3 minutes.
Fill up the jars. Put in a bath, cover with lids, sterilize for half an hour.
Directly in the pan, leave to cool for a day.
Re-sterilize the jars. Bring the liquid in a saucepan to a boil. The duration of the second procedure is 20 minutes. Roll up, cool, turning upside down. Store in pantry, cellar.

Green peas at home - an easy way

Video with a step-by-step recipe for canning green peas for the winter. Successful preparations!

Green peas frozen for the winter are a good option for harvesting: you can add them all winter to soups and main dishes fresh, retaining all their vitamins and minerals. But, and canning green peas for the winter is worth doing, at least a few jars, so that on the dinner table in salads there is a product from your garden. A lot of salad recipes include an ingredient such as canned peas.

For canning, we take freshly harvested pods of milky ripeness (filled with full-fledged peas, but not yet showing signs of drying out and yellowing). When peeling, we discard those that are damaged by a pea worm.

green pea recipe

The recipe for canning green peas with sterilization, which is, after all, the most guaranteed way to harvest the product for the winter and store it at room temperature without boiling:

rinse the peas in water to drain various debris from peeling with water
pour into a saucepan, add water, bring to a boil and boil for another 5 minutes (blanching)
put in sterilized jars half or more, but a couple of centimeters below the top edge
prepare marinade: for 1 liter of water -2 tablespoons of sugar without top +2 tablespoons without top of salt + 2 tbsp. l. vinegar 9%. You can boil a few pieces of cloves, sweet peas and bay leaves with the marinade for smell and taste.
pour jars of green peas with marinade
cover with metal lids and put in a container for sterilization for 20 minutes, if the jars are 0.5 liters. If the jars with peas have a larger capacity, then, accordingly, we increase the sterilization time.
we put it upside down for the night and wrap it up with a “fur coat”

Canning green peas without sterilization

If for some reason it is impossible to do sterilization, then try canning green peas without sterilization with boiling in the marinade:

prepare green peas in the same way as described above
we prepare a marinade with the same composition as above, but vinegar can be replaced with citric acid: for 1 liter of water - 1/2 teaspoon without top
pour the peas into the boiled marinade and boil for 20-30 minutes, but we adjust the time, watching the softness of the peas: we must not allow it to boil. Peas, depending on the variety, can be very soft or very elastic and hard, so this nuance must be taken into account. Better undercooked than overcooked. Undercooked will come in the marinade.
fill sterile jars with peas and marinade to the top of the edge
roll up the lids
put under the "fur coat" for 6-8 hours
store in a cool cellar or refrigerator

Canning green peas for the winter can be considered successful if the marinade has not become cloudy and suspicious in the coming days. This can happen even with jars from the same batch: maybe the lid was slightly closed tightly and ... If foam appears or the lid is pushed upside down, then you need to open the jar, try to see if the peas are edible and digest (sterilize) it with another marinade. If such signs are discovered a month later, then it's not worth the risk, it's better to throw it away.

Canned green peas are stored in the refrigerator without any problems, no matter what recipe they are made from. If you have several jars, then put them in the refrigerator and you will be 100% sure that nothing will happen to them.

Canned green peas are one of the most popular canned foods that we most often use in nutrition: as a side dish or to add to salads. It just so happened that I first caught my eye on a proven recipe for canned green peas. and the very next day I saw the peas themselves being sold. Fate, I thought ... to combine the recipe with peas, and I can make canned peas for the winter. This is my first such preparation.

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

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

How to preserve green peas at home

Shelled green peas
For 1 liter of water (this amount of water is enough for about 2-3 full half-liter jars of peas)
Citric acid - 1 teaspoon
Salt and Sugar - 1.5 tablespoons each

Bring water to a boil, add salt and sugar. As soon as the water boils, carefully pour out the citric acid and turn off the gas.
We take out the peas from the pods and blanch in hot water for 10 minutes, then quickly rinse in cold water. This is necessary in order to reduce the loss of starch in the marinade.
Preparing jars for canning: wash them thoroughly. We lay out the blanched peas in jars in the proportion: peas 50-55%, marinade - 45-50%. Pour the peas with the prepared marinade, without filling the jar to the top.
Put a cloth or towel on the bottom of a large saucepan, pour water and heat it up. We need the temperature difference of the liquid in the jars and in the pan not to be too contrasting, otherwise the jars may burst. We put the jars in a saucepan, the water should reach the "shoulders" and leave to sterilize for 2.5 hours.
Don't be put off by the lengthy sterilization process. The recipe is tested and reliable.

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

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

Salt and sugar - each 0.5 teaspoon

We wash the peas well, pour them with cold water, add sugar and salt and cook for half an hour.
Then we throw the peas into a colander, let the filling drain, then we put the peas tightly in jars.
We filter the filling through several layers of the brand, heat it up and pour it into jars with peas. For safety, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemongrass, canned peas will not taste acidic. Proportions of vinegar: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added to 1 liter of water.
We put banks on sterilization. Sterilize in boiling water for 30-40 minutes.

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

Preparations for the winter. Pickled green peas. Recipe

Freshly picked green peas
Lemon acid

We clean the freshly picked peas from the wings, wash them, and lower them into boiling salt water for 5 minutes. Then take the peas out of the water.
Pour peas into sterilized jars, fill with water in which it was boiled. Add 1 teaspoon of citric acid to 1 liter of liquid. And set to sterilize the jars for 1 hour 20 minutes.

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

Young pea pods with barely set seeds
Vinegar 3% - 0.5 cup
Spices to taste
Sugar - 2-3 tablespoons

We clean the pods of peas from the veins and boil in the prepared saline solution for about two minutes.
Then we drain the water, put the pods in a washed jar, pour the boiled and cooled marinade. Close the lids and leave in a cool place for 2-3 weeks.
After the set time, pour the marinade out of the jars, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close with iron lids.

Useful tips for those who buy canned peas in the store (and there are many such housewives, because not everyone has the opportunity to preserve peas for the winter on their own).

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

Things to remember:

When buying peas, pay attention to the net weight, i.e. a lot of peas along with filling. Identical-looking tins can include both 380 and 400 or even 420 grams of green peas. According to the standards, the mass fraction of peas from the net weight indicated on the label must be at least 65%.
Canned peas of good quality have whole grains, without impurities of the shells. In this case, the filling liquid should not be transparent.

I hope the recipes for canned peas and useful tips come in handy! Good luck with canning and bon appetit!

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

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

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

The main problem encountered in the preservation of non-acidic vegetables is botulism bacteria. Microorganisms survive when boiled, because they are not afraid of high temperatures. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Suitable lemon and vinegar.

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

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

Option for salads

The vinegar marinade will retain the characteristic aroma and rich color of green peas. Such preservation looks good in salads. The composition of the solution for conservation includes:

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

The marinade will need 1.2-1.3 liters of water. Approximately the same amount of liquid base will be needed to boil the peas themselves. Place 2 pots on the stove. When the water begins to boil, the bean grains are poured into the first container. In the second, a mixture of salt and sugar is added.

Peas and marinade are regularly stirred with plastic spoons or slotted spoons. The blanks should boil for 15-20 minutes. Then the pan with bean grains is removed. The product is thrown into a colander and dipped in ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into the second pan. The marinade is left on the stove, but the fire is reduced to a minimum.

Blanched peas are slightly dried, and then divided into portions and put into jars. Green grains are mixed with hot brine and covered with iron lids to prevent the vinegar from evaporating. The next step is sterilization.

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

Spicy Recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like a spicy marinade with cloves and black pepper. Legumes acquire a spicy taste and rich aroma of spices.

For 2 kg of green product you will need:

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

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

Green peas are simmered for 2 minutes in water with citric acid. The liquid brought to a boil is filled with a food additive. And then the bean billet is poured into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. The components are simmered for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars until it has cooled.

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

Pea stew is prepared in the same way. Only instead of brine use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell, bay leaves are added, but it should not get into the jars. A bean product mixed with a tomato cocktail is sterilized and corked.

No additional processing

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

The marinade contains:

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

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

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

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

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

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

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

Video: canned green peas for the winter

Peas are fairly common plants that began to be eaten many years ago.

The canned product appeared a little later, but its popularity has not changed at all from this processing method. Next, let's talk about the properties of canned green peas.

Useful properties and harm of canned green peas

Modern methods of processing and conservation make it possible to preserve all the useful properties of peas that they possessed fresh.

That is why canned peas contain a sufficient amount of vitamins A, B, C, as well as trace elements - magnesium, calcium, potassium. In addition, after conservation, a large amount of natural sugar, starch and dietary fiber is retained in it.

When using it, one should not forget only that excessive consumption can lead to heaviness in the stomach, so you should not overeat it.

Brain varieties of peas are used for canning, since they are the largest and most delicious. But canned green peas can not only be purchased at the store, but also cooked at home. Consider the most popular recipes for cooking green peas.

Canned peas at home

The usual canned recipe

We will need:

Peas, washed and freed from the husk;
Water;
Salt;
1 st. spoon of 9% vinegar.

All ingredients are indicated based on the preparation of a half-liter can of canned food, so the amount of peas will be such that the can is full.

Before cooking, the peas need to be sorted out and cleaned.

Then put all the peas in a saucepan, salt and pour water to the brim.

Cook on low gas until the peas are soft.

As soon as the peas are ready, they can be placed in a sterilized jar, putting a spoonful of vinegar there.

Roll up the jar and leave for storage.

Green peas, canned at home, ready!

Recipe for winter "Malachite beads"

1.5 liters of water;
4 gr. citric acid;
90 gr. salt;
75 gr. Sahara;
Peas.

Before use, peas must be processed and washed in a running stream of water. Pour one liter of water into a container, add one teaspoon of sugar and salt there and boil. Drop the peas into boiling water and cook for about 20-25 minutes until they become soft.

At this time, you need to prepare a brine - add one tablespoon of sugar and salt to half a liter of water and boil. Put boiled peas in prepared jars, pour over with brine, add citric acid there and roll up.

Spicy green peas

This recipe uses an ingredient such as bay leaf, so the taste is special, and dishes with such peas are more aromatic.

You will need:

400 gr of peas;
1 teaspoon 9% vinegar;
1 teaspoon of salt;
150 grams of water;
2 bay leaves.

Dip the prepared and peeled peas into a sterilized jar, put salt, vinegar and bay leaf there. After that, put the jars with the mixture to be sterilized for 25 minutes, then pour boiling water and roll up. Canned peas at home are ready!

How to preserve without adding vinegar

For the marinade you will need:

1 liter of water;
1 tablespoon of sugar;
1 teaspoon of salt.

Add sugar and salt to 1 liter of water, bring to a boil and lower the main ingredient there, cook over high heat for about 3 minutes. Then put the peas in sterilized jars, leaving about 2 cm to the edge.

The jars with the mixture must be sterilized for half an hour, then wait for them to cool and put them in the refrigerator under nylon lids.

The next day, the jars should be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After that, the jars can be rolled up and the canned green peas can be stored for the winter.

Cooking without the use of sterilization methods

Filling Ingredients:

Litere of water;
3 art. spoons of salt;
3 art. spoons of sugar;
1 tsp citric acid.

As always, the first step is to peel and rinse the peas. Then pour the liquid into the pan, bring to a boil, pouring a mixture of salt and sugar into it. Dip the peas into the resulting marinade, while they must be completely submerged under water.

You need to cook the dish for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, get the composition and put it in jars, pour the remaining marinade on top and tighten the lids.

It is better to store such canned food with green peas without sterilization in a cold place.

Pickled canned product

Ingredients:

Polka dots;
Salt at the rate of 0.5 tablespoon per 0.5 liter of water;
Sugar at the rate of 0.5 tablespoon per 0.5 liter of water;
1 liter of boiled water;
Green hot pepper at the rate of 1-2 things per jar.

First of all, it is worth freeing the peas from the pods and thoroughly wash them in running water. After that, we lower the peas into a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt there.

At this time, cut the washed pepper into slices. We put pepper in washed and sterilized jars, put peas on top. We cover the jars with lids, and filter the liquid through cheesecloth and boil again. Only after that we fill the peas in jars with the marinade.

After that, in a large container, we sterilize the jars over moderate heat for about 40 minutes, after which we take out the jars and immediately twist them. At night, ready-made canned food should be left to cool at room temperature, and then the jars should be stored in a dark place - a cellar or basement.

If this is not available, then the jars are simply removed into the closet or under the table, but it should be borne in mind that direct light should not fall on the jars. Now you know how to preserve peas at home so that they are pickled.

Firstly, before cooking, take enough time to prepare the peas - wash them, peel them, wash the peas again and put them in a colander.

Secondly, to avoid cloudiness of the brine in the jars, carefully sterilize the jars and lids. Thirdly, use all the ingredients exactly in the amount in which they are indicated in the recipe. Usually the calculation is for the preparation of a 0.5 liter can of finished canned food.

We hope that these simple rules will help you prepare delicious canned peas for the winter that will delight you and your loved ones all winter. After all, even New Year's Olivier, cooked with canned green peas of our own production, looks much more appetizing!