How to cook fresh green peas for the winter. Green peas, canned for the winter at home - recipes with photos

28.09.2019

Green peas are a traditional ingredient in salads, soups, appetizers or toppings. You can buy the product in the store or prepare it yourself. At the same time, homemade delicacies are distinguished by their usefulness, naturalness and pleasant taste. Preparing green peas for the winter is simple by following the recipes below.

Useful properties and contraindications of green peas

The green vegetable has been known for its beneficial properties since ancient times as a remedy to fight various diseases.

The plant product is a storehouse of easily digestible protein necessary for the proper functioning of the digestive tract and building cells. Peas are useful in the content of lysine, which is responsible for the work of the cardiovascular system. Peas are saturated with selenium, which cleanses the internal organs from the influence of toxins and carcinogens.

The composition of peas includes microelements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which ensure the full functioning of the human body. By the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

It should be taken into account and low calorie content product. There are 248 calories in 100 grams of peas.

But for the elderly, pregnant women, or people with gout, peas should be consumed in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause gassing raw and even after heat treatment.

Interesting fact. In 1984, the record was set for eating peas. Janet Harris ate 7175 green grains in 60 minutes.

Preparing the main ingredients

It's easy to prepare green peas for the winter, given a few points:

Choose young pods of bright green color with soft and juicy peas inside. Suitable varieties for conservation are:

Alpha;
Vegetable miracle;
Faith;
Ding;
Jof.

Due to the excess of starch in overripe grains, a cloudy sediment is formed during conservation, and when frozen, the dish will get an unpleasant taste.

Prepare the grains correctly. Sort the pods, separate the grains. Discard the damaged peas, transfer the rest to a bowl, rinse and dry on paper towels.

Measure the pre-specified amount of all ingredients in the recipe.

It is easy to prepare green peas for future use without effort if:

remove the pods on the 8th day after the flowering of the peas;
use the vegetable on the day of harvest. The beans quickly lose their valuable properties and are filled with starch;
cook only under sterile conditions to avoid the development of botulism.

How to prepare peas for the whole winter at home

You can prepare green peas for the winter different ways preserving the benefits of the product. Young peas are dried and used for soups, mashed potatoes or other dishes. And from an already dried product, flour is prepared. Juicy and fresh beans lend themselves to freezing, both in pods and in individual peas. In addition, legumes can be easily salted, pickled and preserved even without sterilization.

We preserve

Green pea, without which no one can do New Year, it is convenient to prepare for the winter in a simple way - put in sterile jars, pour boiling brine and roll up.

Interesting to know. Peas are the first vegetable preserved in a jar.

Preserve in the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during a bountiful harvest - at the beginning of July.

Ingredients:

Green peas - 600 grams.
Water - 1 liter.
Salt - 50 grams.
Sugar - 50 grams.
Citric acid - 2 grams.

It is very simple to prepare peas in the classical way, following the following steps:

Prepare the peas. Open the pods, pour the peas into a saucepan. Rinse the beans well and dry. Steam the peas in boiling water for up to 5 minutes.
Wash the cans with baking soda. Sterilize glass containers in any convenient way: steam, in microwave oven or in the oven. Also boil the lids.
Boil clean filtered water in a saucepan, add salt, sugar and lemon.
Arrange the boiled peas in jars and pour over boiling brine. Cover the container with lids. Remove the opened peas, as they will make the brine cloudy.
Sterilize seaming for 3 hours and roll up. Then transfer the glass container with canned peas on a towel, turning upside down. Cover the jars with a blanket and leave as they are until completely cooled.

Fast way without sterilization

It is easy to preserve green peas in a way that does not require additional sterilization. The recipe is calculated for 3 half-liter cans or one 1.5-liter container.

Ingredients:

Peas - 1 kilogram.
Water - 1 liter.
Citric acid - 3 grams.
Salt - 90 grams.
Sugar - 75 grams.

Step-by-step procurement plan

Boil water in a saucepan, adding salt and sugar. Boil the beans for 20 minutes. Pour lemon into a bowl and detect for 1-2 minutes. During this time, prepare disinfected banks. Transfer the peas to a sterile container with a slotted spoon, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with the peas with the boiling marinade.

Close the jars with clean lids and roll up. Place the preservation on a towel with the lid down. Wrap containers in a warm duvet and leave for 24 hours. Next, move the blockage to a cool place out of direct sunlight.

Did you know? The UK has a pea-eating etiquette. The grains should not be pricked with a fork or collected with a spoon, but kneaded with the back of the cutlery.

Among winter preparations the "Na Olivier" appetizer is also popular, which includes cucumbers along with peas. The salting tastes sweetish. For lovers hot snacks it is advised to add hot peppers to the recipe.

Ingredients:

Water - 1 liter.
Cucumbers - 750 grams.
Peas (peeled) - 250 grams.
Cherry and black currant leaves - 3 pieces each.
Dill (rosettes) - 3 pieces.
Garlic - 3 cloves.
Vinegar - 30 milliliters.
Salt - 15 grams.
Sugar - 25 grams.

Ingredients are selected per 1 liter jar.

To salt the peas along with the cucumbers for the winter, you need to prepare all the ingredients in advance:

separate the peas from the pods and boil in salted water for 5-7 minutes. Cook old beans for up to 30-40 minutes. Throw all the peas in a colander and cool;
Rinse cucumbers and soak in cold water for at least 2 hours (or leave overnight);
measure out the specified amount of bulk ingredients, vinegar and prepare fragrant cherry and black currant leaves;
peel the cloves of garlic;
disinfect cans and lids.

After that:

Put currant and cherry leaves, garlic cloves and dill heads on the bottom of the glass container. Pack cucumbers tightly in jars, cover with peas on top.
Fill the jars with boiling water.
Drain the water back into the pot and boil with the addition of vinegar, salt, sugar. Refill the container with brine and cover with lids.

Sterilize the blanks for 5 minutes and roll up. Canned vegetable platter for the winter is ready.

Marinate

Among the methods of harvesting peas for the winter, the recipe for pickled beans is especially good. The winter pea snack is used in salads, meat, fish, vegetable treats, or as a simple snack.

Pickled in pods

You can pickle peas different ways... The most useful of the recipes is considered a vegetable marinated in pods. Thus, most of the vitamins and minerals contained in the solid tissues of the plant are preserved. And the pods themselves, when preserved, will soften and be saturated with marinade.

Ingredients:

Water - 1.25 liters.
Pea pods - 500 grams.
Citric acid - 5 grams.
Sugar - 25 grams.
Peppercorns - 4 pieces.
Salt - 50 grams.
Cinnamon - 1 stick.
Vinegar (3%) - 0.4 liters.

Cooking method:

Rinse the pods and soak for 2-2.5 hours.
Boil water (0.75 liters) in a saucepan, add citric acid and transfer the soaked peas. Blanch the vegetable for 3 minutes in boiling water.
Place the peas in sterile jars, adding equal amounts of salt, black peppercorns and cinnamon.
Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into a bowl. Boil the brine for 3 minutes and fill jars of peas with it.
Cover the glass container with lids and send it to a deep saucepan for sterilization. It is enough to give the blanks for 20-25 minutes processing and roll them up with lids.

Turn containers upside down and leave to cool completely.

To prepare peas, similar to the store, it is better to use the proposed recipe without sterilization. It turns out the preparation is tender-sweet with green peas and a transparent marinade.

Ingredients:

Peas - 500 grams.
Water - 0.5 liters.
Salt - 10 grams.
Sugar - 10 grams.
Vinegar - 25 milliliters.

Transfer the peeled peas to a saucepan and pour boiling water over. Boil the beans for 15 minutes. Remove the peas with a slotted spoon and place in an ice-cold liquid for 3 minutes. Leave boiling water for the marinade, adding salt, sugar and vinegar. Transfer the peas to disinfected jars. Fill containers with boiled brine and seal. Turn the container upside down, wrap it in a blanket and cool.

A simple preparation without sterilization is ready.

Pickle without vinegar

Blanks prepared for the winter without vinegar are considered the most useful, as they have a beneficial effect on metabolism.

Ingredients:

Peas - 5 kilograms.
Salt - 15 grams.
Water - 4 liters.

Place the green peas in a cloth bag.
Prepare the salt marinade and boil it. Dip a bag of legumes in boiling liquid and steam for 5 minutes.
Take a pot with cold water... Briskly toss the pea bag into the ice solution.
Arrange the cooled semi-finished product in jars and pour the boiling marinade over the containers. Seal the jars with lids. Store in a cool place.

Green grains that have undergone such conservation are allowed to be consumed by people with gastrointestinal or mucous membrane problems.

To keep the blanks longer and not explode, you need to sterilize the container with peas for at least an hour.

We dry

Drying is a simple way of harvesting green peas for the winter, allowing you to maximize the preservation of nutrients and vitamins.

Beans are dried in two different ways:

In pods. To do this, sort out the pods, rinse and steam in a colander over boiling water. Then cool the legumes, break them into several pieces and put them in one layer on a baking sheet. Dry the vegetable in the oven at 60-70 degrees.
Only peas. In this case, open the pods and sort out the grains. Rinse the prepared beans with water and boil in boiling water for 2-3 minutes. Immediately dip the peas into the ice-cold liquid and put them back into boiling water. Once again, use a slotted spoon to transfer the beans to cold water. Thus, the beans will have a natural green color during further processing. Spread the peas on a baking sheet in one layer and send them for drying in the oven at a temperature not exceeding 40 degrees. After an hour, remove the dryer from the oven and cool.

If there is a special kitchen appliance for drying fruits and vegetables, peas are also harvested for the winter by placing the grains on a special grid and setting the appropriate mode.

The main thing when drying is not to miss the perfect moment of harvest - 30 days from the moment the plant blooms. The grains will be sweet and tender. Tough and overripe peas are not suitable for drying, as they have an unpleasant bitter aftertaste.

Freeze

Frozen peas are an excellent and quick alternative to all methods of preparing food for the winter. This method takes a minimum of time and effort, and legumes are stored for up to 8 months.

Vegetable freezing methods

There are 3 ways to quickly freeze beans at once:

The classic version. Rinse the shelled and sorted peas with water. Dip the grains in boiling water and transfer to an ice-cold liquid. After that, dry the peas and sprinkle them in a thin layer on a special tray in the freezer. Pack frozen grains in bags or containers, indicating the date of freezing of the product.

Fit classic way freezing even for overripe legumes, it will improve the taste of the product.

Express option. Rinse and dry the vegetable pods well. Take out the peas and fill the bags with them, releasing the air as much as possible. Give the blanks a rectangular shape and send to the freezer.
Fast freezing. Wash legumes and inspect for damaged or yellowed pods. Cut the pods into several pieces. Transfer the chopped vegetables to a colander and blanch for 3-5 minutes. Then douse the pods with water and place them on a napkin to dry. The last step is to place the pods in bags and put them in the freezer.

For the preparation of the first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and snacks, defrost the beans on the bottom shelf of the refrigerator.

Interesting fact. Great Britain is considered the largest producing country of green peas. Sowing more than 40 thousand hectares a year with green peas, she produces 160 thousand tons of frozen product, which is distributed around the world.

About the rules for storing peas

The term and storage conditions of legumes depend on the harvesting method:

dry peas are stored in a darkened room with constant air supply and low humidity. It is better to place dried grains in glass containers or cloth bags. Eat throughout the year;
frozen grains are left in the freezer compartment, packed in plastic bags or plastic containers. The shelf life of the product is no more than 10 months;
canned, pickled peas retain their beneficial features within 1 year. If you put the preservation in the cellar or leave it in the refrigerator, the shelf life of the product will increase up to 2 years, subject to the rules of procurement.

Making canned peas for the winter at home is not so difficult, and such a product, unambiguously, surpasses even the most expensive store counterparts in taste. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or closet. If the time for cooking home preservation no, you can use the most simple recipe harvest and freeze fresh green peas in a regular freezer. In winter, such supplies will allow you to pamper your family and friends with fragrant vegetable soups, salads and other pleasant and favorite dishes.

How to preserve peas at home - a step-by-step recipe with photos and videos

Recipe with step by step photos and a description on the video in all details tells how to preserve green peas at home. There are no particular difficulties in the cooking process, but in order for the seaming to be preserved until the winter cold and not to lose its pleasant taste, it will definitely have to be sterilized. After such processing, the jars will become suitable for long-term storage and in the cold season they will decorate both the daily diet and the festive menu.

Essential ingredients for canning green peas at home

pea pods - 1.5 kg
water - 2 l
salt - 3 tablespoons
sugar - 3 tablespoons
citric acid - 6 g

Step-by-step instructions on how to preserve green peas for the winter

How to make canned green peas with spices - recipes at home

In order for green peas, canned for the winter at home, to have a more pronounced taste and rich aroma, they must be cooked with spices. A vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant pungency.

Essential Ingredients for Preserving Spicy Green Peas at Home

peas in pods - 2 kg
allspice - 6 pcs
cloves - 6 buds
water - 1.5 l
sugar - 50 g
salt - 50 g
vinegar - 50 ml
citric acid - 1 tsp

Step-by-step instructions on how to cook green peas with spices at home

Peel pods and soak for 3-4 hours in cool water. Then fold in a colander and dry.
In a saucepan, bring water to a boil, dissolve citric acid in it and blanch the pea seeds for 2 minutes. After that, immediately packaged in sterilized dry jars.
For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
At the end, pour in the vinegar and heat for another 2-3 minutes.
Pour jars of peas with boiling marinade, sterilize the required amount of time (depending on the volume of the container), close hermetically with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.

Green peas at home - a recipe with a photo in tomato juice

The original recipe with a photo suggests preserving green peas at home, not in vinegar or salt, but in natural tomato juice... The grains soaked in a thick tomato liquid turn out to be especially juicy and acquire a very unusual taste and aroma. Best used fresh homemade juice, having previously seasoned it with salt, sugar and spices. But if this is not possible and only a store product is at hand, the amount of seasonings must be adjusted based on its saturation and the level of salinity.

Essential ingredients for homemade peas made for the winter with tomato juice

peas - 2.5 kg
freshly pressed tomato juice - 2 l
salt - 2 tsp
sugar - 1 tsp
ground black pepper - ½ tsp
bay leaf - 2 pcs

Step-by-step instructions for cooking peas in tomato sauce at home

Remove the peas from the pods, sort out thoroughly, wash in running water and put them on a clean linen napkin to dry well.
Boil water in a saucepan, add a little salt, put the peas in it and boil for 3 to 4 minutes over moderate heat. After that, immediately immerse in ice water, dry slightly and pack in clean, sterilized jars.
Bring tomato juice squeezed from fresh ripe tomatoes to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar of peas.
Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the conservation has cooled down, take it to the closet for winter storage.

How to close pickled peas for the winter at home

Pickled peas, cooked at home for the winter, have a very delicate taste and a subtle, delicate aroma. Light piquancy gives the workpiece table vinegar, which is part of the dish. It quickly impregnates juicy, young peas and infuses them with additional bright shades.

Essential ingredients for harvesting pickled green peas for the winter at home

green peas in pods - 1.5 kg
coarse salt - 15 g
sugar - 15 g
table vinegar 9% - 50 ml
water - 1 l

Step-by-step instructions on how to close pickled peas for the winter at home

Remove the peas from the pods and leave only fully ripe fruits of a uniform color without a hint of spoilage. Wash thoroughly in cool water and pour on a towel to dry.
Pour water into a saucepan, place on the stove and bring to a boil. When the liquid boils actively, turn down the heating level and add peas. Boil for a quarter of an hour without stirring or boiling. Only with this option, the grains will retain their shape and will not boil into porridge.
Discard the boiled peas in a colander and quickly place in very cold water. If you skip this step, starch will be released from the grains during sterilization and prolonged storage and the marinade in the jar will become cloudy.
For the marinade litere of water boil, add salt and sugar, boil until they are completely dissolved, at the end pour in vinegar and cook for another 3 minutes.
Pack the chilled peas in dry, sterilized jars, pour over boiling marinade, sterilize for at least 40 minutes, roll up hermetically and cool upside down, be sure to wrap them in a thick blanket. For storage, hide in a pantry or any other not hot, darkened place.

We roll pickled peas at home without sterilization

Pickled peas can be prepared for the winter even without sterilization. So that the product does not swell, but waits for the cold season safe and sound, you must first boil the pea grains in water and only after this procedure pour the marinade and roll up. The role of a natural preservative in this recipe is played by table vinegar, but it is added to each jar just before the airtight twist under the lid, and not during the processing of the legumes.

Essential ingredients for seaming for the winter without sterilizing pickled green peas

peas - 1.5 kg
water - 1 l
salt - 1 tablespoon
sugar - 2 tsp
vinegar 9% - 50 ml

Step-by-step instructions on how to roll pickled peas for winter without sterilizing

Peel the peas from the pods, sort out, rinse very well in several waters and dry, spreading on a kitchen towel.
Then put the dry grains in a saucepan and fill with water so that it completely covers the layer of peas. Put the container on the stove, bring to a boil over moderate heat, then reduce the heating level to a minimum and simmer for 40-50 minutes so that the water evaporates almost completely. Make sure that the mass does not burn, but interfere only as a last resort and very carefully, trying not to damage the fruits.
Pack hot peas with a slotted spoon in sterilized jars.
Prepare the fill in parallel. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour boiling into jars with peas. On top of each add 1 tablespoon of vinegar, tighten with metal lids, turn over, cover with a blanket or blanket and leave to cool. Keep in a cellar or cold storeroom until winter.

How to quickly and easily freeze peas for the winter - a step by step recipe with a photo

If you don't want to bother with preservation for a long time, prepare marinades and sterilize jars for a long time, you can simply freeze green peas in the required amount, and in winter just take them out of the refrigerator, defrost and use at your own discretion. How to do it quickly, describes in detail a step-by-step recipe with a photo.

Essential ingredients for freezing green peas for winter

green peas - 1 kg
water - 1 l
salt - 1 tsp
citric acid - ½ tsp

Step-by-step instructions on how to freeze fresh green peas for winter at home

Remove the peas from the pods, sort through, removing the spoiled fruits, wash well in running water and discard in a colander to drain excess moisture.
In an enamel saucepan, boil water, add salt, citric acid and boil until the crystals are completely dissolved.
In boiling salted water, blanch the peas for 2-3 minutes, and then immediately cool them in ice water.
Place the beans in a kitchen strainer and drain. Then pour it onto a cloth so that the remaining moisture is quickly absorbed into it.
Put completely dry berries on a flat plate in one layer, wrap tightly on top cling film and put in freezer on an absolutely flat surface. Once the grains are frozen, you can stack the plates on top of each other, or put the peas in plastic bags and put them in the freezer as you like.

Fresh green peas can be stored for a maximum of 2 weeks. Canned - up to a year. Harvesting green peas for the winter is an opportunity to diversify the diet, eat tasty and vitamin-rich food all year round... We offer two options - conservation and drying. Each method is good in its own way.

Harvesting green peas for the winter: conservation

For preservation it is necessary to use only unripe, tender, uniform in color grains. Old and overripe become savory and starchy. They are not suitable for workpieces.

To prepare 3 half-liter jars of canned peas, you will need one liter of marinade or brine.

Recipe number 1

for 1 liter of water you will need:

1 tablespoon salt
1.5 dining rooms tablespoons of sugar,
1 teaspoon of citric acid.

Preparation

The pods are freed from the grains. The peas are washed well. Throw away any spoiled or pest-affected fruits.

To determine the amount of peas, it must be scattered over half-liter jars, not reaching the edges of 2 cm. Then the peas are poured with cold water with salt and sugar. Let it boil. Cook for half an hour, add citric acid 5 minutes before the end of cooking.

The finished peas are discarded in a colander. Then they are placed in sterile jars and covered with lids.

The water in which the grains were boiled is filtered through cheesecloth. It is better to take several layers of fabric. The liquid is boiled and poured into peas. Banks are sterilized in boiling water for at least 1 hour and rolled up.

Recipe number 2

700 gr. peas,
1 liter of water
1 tablespoon salt
1 tablespoon sugar
3 grams of citric acid.

Preparation

Young peas are well sorted out and washed. Spread out in an enamel bowl. Add water. Bring to a boil and simmer for 15-20 minutes. The water is drained, the peas are strained.

Sugar and salt are added to clean water. Mix well. Let it boil, add citric acid. The marinade is ready.

The jars are sterilized, hot grains are laid in them, poured with freshly boiled marinade, covered with sterile lids, set to sterilize for at least an hour, then rolled up.

Recipe number 3

peas - 700 gr.,

For the marinade:

1 liter of water
1 tablespoon sugar
1 tablespoon salt
3 teaspoons of vinegar.

Preparation

Salt and sugar are added to cold water, allowed to boil, vinegar is added. Peas, peeled from pods and spoiled grains, are placed in a colander. It is immersed in boiling water for 10 minutes. Then it is carefully removed with a spoon and laid out in sterile jars. Pour in brine. Close with lids. The jars must be sterilized for at least 1 hour.

Harvesting green peas for the winter at home: how to dry

Canned or salted green peas are good in appetizers, salads. Dried is added to soups and main dishes. It is better to use unripe green grains for harvesting. They must be large enough - from 5 mm in diameter.

Recipe number 1

young peas - 1 kg,
baking soda - 10 g.

Preparation

The peas are husked from the pods. Sorting out. Spoiled and too small grains are thrown away.

Soda is added to the water. Bring to a boil and pour in the peas. If you do not add baking soda, dried beans will be harder.

The peas are boiled for 10 minutes. Cooled and dried in the oven at 80 degrees for 1 hour. Then they lower it to 65 degrees. The grains are dried for another 2-3 hours.

The workpiece is stored in glass jar with a sealed cover. Peas are soaked for 3 hours before use. Cook for 30 minutes to 1 hour in unsalted water.

Recipe number 2

The peas are placed in a metal strainer and blanched for several minutes. Rinse and allow to cool slightly. Repeat the procedure again.

The grains are discarded in a colander. Lay out on fabric or paper. They are removed to a dark place and allowed to dry a little.

The oven is heated to a temperature of 70 degrees. Transfer the peas to a baking sheet and dry for 12-14 hours. After they are cooled.

The grains are rolled with a board or something heavy is placed on them. This is necessary to give density and eliminate voids. Leave under load for 8-10 hours.

Dry in the oven for a few more hours at a temperature of 60-70 degrees.

If done correctly, the pea seeds will turn dark green in color. Their surface will become matte and velvety. If the peas are light, they need to be blanched again.

Canned green peas are a universal product. A faithful companion of many salad recipes, including the famous "Olivier", an addition to a side dish, appetizers, a base for soup. Considering that the protein in peas is very easy to digest, then jars with a healthy and tasty product should be in the house of vegetarians following a diet, fasting.

It is not at all necessary to buy jars with the coveted product, since peas can also be prepared for the winter at home. I offer the lightest simple ways cooking. Tastes like in a store.

Home-canned green peas - harvesting secrets

Before you start harvesting, check out some important rules to keep your harvest without loss or disappointment.

Summer residents who grow peas for harvesting are aware that not all varieties are suitable for canning. The best harvesting according to GOST meeting all the criteria, with taste like in a store, are cerebral varieties of vegetables.
Select pods with grains of milky ripeness, then the preservation will be tasty. Overripe contains a lot of starch, which degrades the quality of the product. Gives an unpleasant cloudy sediment in the jar. Due to the high sugar content, brain peas can be stored for up to 5-6 days without overripe. Unlike others, they become unusable for conservation already for 2-3 days.
Experienced summer residents for the preparation of canned food recommend collecting the 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 a sterile manner. Otherwise, instead of benefit, you risk finding pathogens of botulism, a terrible disease fraught with the most serious consequences, under the cover.
As a rule, sterilization takes a long time. Although there are ways to harvest 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 cans can be transferred to permanent storage. Otherwise, the preservation must be thrown away; it is not suitable for eating.

How to pickle green peas with vinegar for the winter

Homemade peas will taste like they have just come from a pod, with a slight sourness.

Take:

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

Step by step recipe with photo:

Hull the peas from the pod.

Rinse under running water.

Place the peas in a saucepan and cover with water. Make sure the liquid covers just above it.

Put it 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 passed, drain the water by throwing the peas in a colander.

Boil water in parallel, add spices and vinegar.

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

Pour the marinade over with boiling key. Cover (do not tighten) 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 of harvesting peas for the winter at home, which does not involve sterilization. The only drawback is that the jars are kept in the refrigerator.

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

Conservation:

Sort out the grains, wash. Fold in a saucepan, cover with water.
After boiling, add spices. Cook over medium heat for 15-20 minutes.
While cooking, sterilize the jar lids. After the cooking time has elapsed, transfer the peas to the jar. Twist.

Into the piggy bank of your recipes

Pickled green peas - homemade recipe

Used as a garnish 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 in cool water for 2-3 hours.
Set to simmer by adding citric acid to the water. After signs of boiling appear, cook for 2-3 minutes.
Place the spices on the bottom of the jars, fill with pods.
Pour marinade over, set to sterilize. The sterilization time for 0.5 liter cans is 15 minutes after the liquid has boiled in the bath.

Tip: add a little salt to the liquid in the pot in which the jars were placed for sterilization. The temperature will get 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 out the peas, discarding unsuitable ones.
Boil water, adding spices (without lemon). Fill in the peas, cook after boiling for a quarter of an hour.
Add acid after the time has elapsed. Without turning off the heat, from the boiling marinade, quickly put the peas in pre-scalded jars.
Do not apply all the way to the top, but leave approximately 1.5 cm of space.
Fill with brine, 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)

Double sterilization at home provides a guarantee long storage cans 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 with water and spices. Toss the peas into the boiling liquid. Boil for 2-3 minutes.
Fill the jars. Put in a bath, cover with lids, sterilize for half an hour.
Leave to cool directly in the pan for a day.
Sterilize the jars again. Bring the liquid in a saucepan to a boil. The duration of the second procedure is 20 minutes. Roll up, chill, turning upside down. Store in a pantry, cellar.

Green peas at home - an easy way

Video from step by step recipe canning green peas for the winter. Successful blanks to you!

Canning green peas does not take a lot of time and energy from the housewives - the process is simple and is performed, depending on the recipe, quite quickly. Along with freezing green peas, canning can not only create tasty product, but also to preserve in it all the beneficial properties of peas in the stage of milk ripeness.

With canned and frozen peas, you can cook a lot delicious dishes: there are soups, side dishes, salads and vinaigrette here.

How to preserve green peas at home?

For canning, only freshly harvested peas of milk ripeness are used - there is a lot of starch in overripe and long-hulled peas, this causes the formation of a cloudy sediment. Do not forget to check the time for preparing homemade preparations with the lunar sowing calendar.

Here are some easy ones and delicious recipes canning for the winter.

1. Recipe for green peas that does not require sterilization
(it tastes like a store).

Ingredients
- green peas in any quantity;

For the marinade:
- take for 1 liter of water
- 3 teaspoons of salt and
- 3 tablespoons of sugar,
- add 1 teaspoon of citric acid

One liter of marinade is enough for 3 half-liter jars.

The peas are husked and washed well.

Preparation of the marinade: bring water, salt and sugar to a boil and pour prepared peas into it. The marinade should completely cover the peas.

After boiling, the marinade with peas is boiled for another 15 minutes, citric acid is added at the end of cooking.

Then the peas are transferred with a slotted spoon into pre-sterilized jars, without adding 1.5 cm to the top. Pour the boiling marinade over the peas and cover them up.

Such peas are stored in the cellar or in the refrigerator.

2. Canned green peas

Hull green peas from the pods, rinse with a stream of water.

Prepare the marinade:

- 1 liter of water
- 1 table. a spoonful of sugar
- 1 dessert spoon of salt

Bring to a boil and pour the marinade over the peas (be sure to cover completely).

Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - 3 cm should remain between the lid and the dressing.

You need to sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.

It is better to store them in the cellar.

3. Recipe for making canned green peas

Hull the peas, sort out, rinse in a colander, pour into a saucepan and add water in a 1: 2 ratio, cook until boiling over high heat, then lower the temperature and cook over moderate heat for another 30-35 minutes. depending on the ripeness of the peas.

The grains that have burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.

In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.

Prepare and sterilize cans in advance, it is better to use a volume of 0.5 liters.

Pour boiling marinade over jars of peas, add a teaspoon of vinegar to each jar and cover.

Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cooled, so that the peas are better saturated with the marinade.

You can try homemade peas already on the second or third day after cooking.

4. A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter can:
- 650 grams of peeled peas,
- 1 liter of water,
- 1 tablespoon of salt
- 1.5 tablespoons of sugar
- 3 grams of citric acid.

Hull the sugar peas from the pods, sort out, 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 bring to a boil.

Transfer the blanched green peas hot to sterile jars and pour over boiled marinade, cover with scalded lids.

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

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

Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of lemon or acetic acid, prolonged heat treatment, otherwise there is a possibility of damage to the product or the development of botulism pathogens that are deadly to humans.

Canning green peas can be considered successful if within four days the marinade in homemade preparations retained its transparency and did not change its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or changed color, you cannot eat it.