Many housewives can preserve green peas for the winter. Today there are many different recipes for preparing this product. The article will discuss the most popular of them.

Preparing the Components

For canning peas you need to immediately prepare several basic components:

• green peas (take only young ones);
• water;
• vinegar.

Before canning, all products must be pre-prepared. First, remove all the green peas. They must be carefully sorted and washed in clean water. Afterwards, the peas need to be transferred to a saucepan and put on fire.

Then, after the green peas boil, drain the water from the pan. The prepared product should be placed in jars. All containers must be sterilized at the same time.

How to sterilize jars?

All canning jars must first be thoroughly rinsed and checked for cracks, chips, and deformations. Be sure to look at the lids too. It is better to take them new.

You can sterilize jars in different ways. So, many housewives take a pan of water for this and place a metal sieve on it, on which they place the containers upside down.

When the water in the pan begins to boil, steam enters the jars. The whole process takes approximately 10-15 minutes. After the containers are placed on a clean cloth, without turning them over.

Housewives often use the method of calcination in the oven. In this case, the washed jars are placed in an oven preheated to 160 degrees. The dishes begin to heat up even before all the drops from washing have dried. After the procedure, the containers must be completely dry.

You can also prepare dishes for canning in a microwave oven. To do this, pour a little water into each jar (1 cm in volume), and then put everything in the microwave with a power of 700-800 W. This should be done for about five minutes.

The lids also need to be sterilized. If they are screw-on, you can simply boil them for 15 minutes. After this, you cannot take the containers with your hands. This is done using special tweezers.

If the lids are made of glass or they have iron clamps, then you can sterilize them along with the jars themselves. And simply boil the special seals and place them on the dishes with tweezers.

Canning jars can even be sterilized in the dishwasher. To carry out this procedure, jars washed with a solution of soda are placed in the apparatus and the maximum temperature is set. No cleaning products are needed. Some consider this method inferior, since the temperature in this equipment cannot reach 100-120 degrees.

Sterilization of dishes for preservation can also be done using potassium permanganate. In this case, jars washed in soda and water are placed in its solution. The dishes should be rinsed thoroughly several times.

Cooking recipes

Peas are most often preserved with marinade. But at the same time, grains can be preserved both with and without preliminary sterilization.

Without sterilization

This method of preparing canned peas will save a lot of time. But at the same time, the chance that bacteria will appear in the marinade increases sharply. To prevent this from happening, add citric acid to the marinade instead of vinegar. You can also pour vinegar, but in this case it is used in the jars with pea grains themselves.

Many people cook canned peas without sterilization. In this case, rinse the peas several times. Transfer it to a cooking vessel and pour water into it so that all the grains are completely covered.

The entire contents of the pan are cooked for 30-35 minutes. Pea grains are placed in pre-prepared jars. At the same time, the marinade is made (for 1 liter of water, 1 tablespoon of salt and 2 teaspoons of sugar). It is poured into each container of preserved food.

And also you need to add a little vinegar to all jars (1 tablespoon of 6% vinegar). They are rolled up tightly. After cooling completely, they are placed in the refrigerator for storage.

Sometimes canned peas are prepared without sterilization with the addition of citric acid. To do this, the grains are washed. Boil water with sugar and salt (for 1 liter of water, 3 teaspoons of sugar and salt).

The peas are immediately poured into this solution. Wait for the liquid to boil again. Then add citric acid (1 teaspoon). The solution is poured into jars and pea grains are placed on them.

Marinated

Currently, more and more housewives prefer pickled green peas. Today there are a considerable number of recipes for preparing such preservation.

According to most housewives, preparing canned peas at home is simple. To do this, first boil the peas. Then the cooked vegetable is placed in jars.

Then they begin to prepare the marinade. To make it, add two full tablespoons of salt and one tablespoon of sugar to a bowl of water (0.5 liters). Afterwards, put all the liquid on the fire and bring to a boil.

The finished marinade should be poured into jars with green peas. They need to be covered a little with lids. All together must be sterilized for 20 minutes.

After sterilization, you need to open the jars and add two tablespoons of vinegar (9%) to each of them. Then all containers must be closed and rolled up tightly. For preservation they should be placed in a dark place. Peas should be protected from exposure to sunlight.

In addition to this standard recipe for canning green peas, there are many others. So, you can first soak the product in water for several hours or even overnight (this will make the cooking process minimal). After which it is boiled for 2-3 minutes.

To make it, you need to add sugar and salt to a saucepan with water. And after the liquid boils, pour in a little vinegar and bring to a boil one more time. Place peas in each jar. It is also recommended to add 3 pieces of black pepper and 2 pieces of cloves.

All containers with green peas are filled with boiling marinade. After this, the dishes with green peas are immediately rolled up. The place for storing such preservation should be cool and dark.

Sometimes when canning peas, housewives add other vegetables. So, many people prefer cucumbers. To do this, all products are first soaked in water for 4-5 hours.

The peas must be boiled separately. They do this for 10-15 minutes. At the same time, glass jars should be washed with soda solution and sterilized. Place a little dill, parsley and pepper in the bottom of each container. Some people recommend adding cloves as well.

Next, cucumbers and boiled peas are placed in jars. Pour boiling water over the entire contents for 5 minutes. Then all the water is poured out. At the same time, marinating is carried out, vinegar, salt and sugar are added to boiling water. This liquid is poured into the preserved containers. The containers must be screwed and left in thick fabric for the whole night.

Preservation is often done with citric acid. The pea grains are sorted and washed thoroughly. It is better not to take cracked peas for cooking. It is also necessary to marinate the ingredients; add 3 tablespoons of sugar and salt to boiling water. After 10-15 minutes, pour all the peas into it.

After a few minutes, add a little citric acid (1 teaspoon). The peas are taken out of the water and poured into jars so that there is 1-1.5 cm of distance to the lid. The hot marinade is poured into a bowl. It should be stored in cool places.

Some people can preserve green peas by double sterilizing them. To do this, washed peas are poured with hot marinade with salt and sugar. All this is boiled for another 3 minutes.

Place the pea blanks into jars so that the distance between the grains and the lid is at least 3 cm. At this time, pour water into the pan and put it on the fire. Its bottom should be covered with thick fabric or simply placed on a wooden stand. After this, put the containers and boil the water. It's better to do this several times.

Some people preserve peas by long-term sterilization. Place the washed peas in boiling water for 3 minutes. Then take out the grains and put them in water with pieces of ice. Later put them in jars.

Peas are poured with boiling marinade. Each jar is loosely covered with sterilized lids and placed in a pan of boiling water. It is better to place a stand under the bottom of the dish. Leave the containers with peas like this for 3 hours. Then you can seal them and store them in a dark and cool place.

At home, you can also preserve green peas in tomato juice. The washed grains are placed in hot, slightly salted water. Boil everything for 3-5 minutes. Then place the peas in ice water with pieces of ice.

The grains are placed in sterilized jars. You need to pour tomato juice into them. It must be hot. The containers with the contents are placed in a pan of boiling water and sterilized for 1 hour.

Some housewives leave many different recommendations for canning green peas. So, many advise using only sugar pea varieties for this. It is better not to use old or yellowed fruits at all.

But many also advise soaking the peas overnight before cooking. This will shorten the cooking process. While cooking the grains, add lemon juice or a little citric acid to boiling water. After all, such components help ensure that the color of the fruit remains as bright and rich.

Do not forget that jars of canned peas must be stored correctly. After all the preparations, the containers must be turned over and wrapped tightly in a blanket. This is necessary in order to continue the sterilization process. After preservation, it should be left in dark and cool places.

Remember that such preserves should be consumed no later than a year after preparation. After all, then the grains begin to lose all their beneficial properties. But after opening the can, the product is worth eating within just 1-3 days.

Benefits and harms

Canned peas have a whole host of beneficial properties.

• Saturates the body with protein and alkaline compounds. They reduce the risk of diabetes by regulating glucose levels.
• Reduces the risk of urolithiasis. Remember that if you already suffer from this disease, then it is better not to eat canned peas.
• Removes toxins from the body. This property allows you to stabilize human health.
• Helps people suffering from diseases of the gastrointestinal tract. This is especially true for those who suffer from chronic gastritis, ulcers or even obesity.
• Enriches the body with selenium. This element is needed to prevent heavy metals, carcinogenic or radioactive components from entering the body.

Experts specifically note that canned green peas have a beneficial effect on the body of pregnant women. After all, it helps to saturate it with proteins, minerals, and vitamins that are necessary for the child.

Folic acid, which is found in canned peas, can ensure healthy fetal development. Vitamin C, which this product is rich in, helps protect against infections. And vitamin K helps strengthen bone tissue.

Such conservations are useful and even necessary for children. Peas are able to normalize the growth and blood of a young body and strengthen bone tissue. And also this product can enrich with necessary macro- and microelements.

These peas should also be eaten by older people. After all, according to many experts, it slows down the aging process of the body, smoothes out wrinkles, and counteracts the appearance of gray hair. Such preservations can restore tissue; in addition, they have an excellent effect on sore joints and bones.

However, not all older people can eat canned peas. It is especially undesirable to use it for those who lead a too sedentary lifestyle. You should not add peas to your diet if an elderly person suffers from gout.

Despite all these beneficial properties, canned peas also have some contraindications. So, it can cause severe flatulence, bloating, or simply lead to a feeling of heaviness in the stomach. But such problems arise, as a rule, due to too frequent consumption of pickled grains.

How to choose?

Whether you're looking to buy canned peas from the store or simply choose the best homemade jar, there are a few important things to consider. So, make sure that all the grains in the jar are the same in shape and color. But also do not forget that the jar in which the preservation is located should not be swollen.

If you notice that all the liquid in the jar has become cloudy, then you should not worry. After all, this only happens due to starch getting into the contents of the jar. At the same time, the quality of the filling and grains does not deteriorate.

To learn how to cook green peas for the winter, watch the video below.

Green peas are a traditional ingredient in salads, soups, appetizers or toppings. You can purchase the product in a store or prepare it yourself. At the same time, homemade delicacies are healthy, natural and have a pleasant taste. Preparing green peas for the winter is easy 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 means to combat various diseases.

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

Peas contain microelements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which ensure the full functioning of the human body. In terms of the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

The low calorie content of the product should also be taken into account. 100 grams of peas contain 248 calories.

But elderly people, pregnant women or people with gout should consume peas in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause increased gas formation in their raw form and even after heat treatment.

Interesting fact. In 1984, a record for eating peas was set. Janet Harris ate 7,175 green grains in 60 minutes.

Preparing the main ingredients

Preparing green peas for the winter is easy if you consider a few points:

1. Choose young pods that are bright green in color with soft and juicy peas inside. Suitable varieties for preservation are:

• Alpha;
• Vegetable miracle;
• Faith;
• Dinga;
• Geof.

Due to the excess starch in overripe grains, a cloudy sediment forms during canning, and when frozen, the dish will have an unpleasant taste.

1. Prepare the grains correctly. Sort the pods and separate the grains. Throw away any damaged peas, place the rest in a bowl, rinse and dry on paper towels.

Measure out the quantities of all ingredients specified in the recipe.

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

• remove the pods 8 days after flowering of the peas;
• use the vegetable on the day of collection. Beans quickly lose their valuable properties and become 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 in different ways, preserving the benefits of the product. Young peas are dried and used for soups, purees or other dishes. And flour is prepared from the already dried product. Juicy and fresh beans can be frozen, both in pods and as individual peas. In addition, legumes are easy to pickle, pickle and preserve even without sterilization.

Preserving

It is convenient to prepare green peas, without which not a single New Year is complete, for the winter in a simple way - put them in sterile jars, pour boiling brine over them and roll them 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 the period of abundant harvest - in early July.

Ingredients:

1. Green peas – 600 grams.
2. Water – 1 liter.
3. Salt – 50 grams.
4. Sugar – 50 grams.
5. Citric acid – 2 grams.

Preparing peas in the classic way is very simple, following these steps:

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

A quick way without sterilization

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

Ingredients:

1. Peas – 1 kilogram.
2. Water – 1 liter.
3. Citric acid – 3 grams.
4. Salt – 90 grams.
5. 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 the bowl and set aside for 1-2 minutes. During this time, prepare disinfected jars. Using a slotted spoon, transfer the peas into a sterile container, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with peas with boiling marinade.

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

Did you know? The UK has prepared etiquette for eating peas. 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 “On Olivier” appetizer, which includes cucumbers along with peas, also remains popular. The pickling tastes sweetish. Fans of spicy snacks are advised to add hot pepper to the recipe.

Ingredients:

1. Water – 1 liter.
2. Cucumbers – 750 grams.
3. Peas (peeled) – 250 grams.
4. Cherry and black currant leaves - 3 pieces each.
5. Dill (sockets) – 3 pieces.
6. Garlic – 3 cloves.
7. Vinegar – 30 milliliters.
8. Salt – 15 grams.
9. Sugar – 25 grams.

The ingredients are selected for 1 liter jar.

To salt peas and 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 30-40 minutes. Drain all the peas in a colander and let cool;
• rinse the cucumbers and soak in cold water for at least 2 hours (or leave overnight);
• measure the specified amount of bulk ingredients, vinegar and prepare aromatic cherry and blackcurrant leaves;
• peel the garlic cloves;
• disinfect jars and lids.

After that:

1. Place currant and cherry leaves, cloves of garlic and heads of dill on the bottom of the glass container. Pack cucumbers tightly into jars and top with peas.
2. Fill jars with boiling water.
3. Pour the water back into the pan and boil with the addition of vinegar, salt, and sugar. Refill the container with brine and cover with lids.

Sterilize the workpieces for 5 minutes and roll up. Canned mixed vegetables for the winter are ready.

Let's marinate

Among the ways to prepare peas for the winter, the recipe for pickled beans is especially good. Winter pea snack is used in salads, meat, fish, vegetable delicacies or as a simple snack.

Marinated in pods

You can pickle peas in various ways. The healthiest of the recipes is considered to be vegetables marinated in pods. In this way, most of the vitamins and minerals contained in the hard tissues of the plant are preserved. And during preservation, the pods themselves will soften and become saturated with marinade.

Ingredients:

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

Cooking method:

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

Turn the containers upside down and leave until completely cool.

To prepare peas similar to store-bought ones, it is better to use the proposed recipe without sterilization. The result is a delicately sweet preparation with green peas and a clear marinade.

Ingredients:

1. Peas – 500 grams.
2. Water – 0.5 liters.
3. Salt – 10 grams.
4. Sugar – 10 grams.
5. Vinegar – 25 milliliters.

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

A simple preparation without sterilization is ready.

Marinate without vinegar

Products prepared for the winter without vinegar are considered the healthiest, as they have a beneficial effect on metabolism.

Ingredients:

1. Peas – 5 kilograms.
2. Salt – 15 grams.
3. Water – 4 liters.

1. Place green peas in a cloth bag.
2. Prepare the salt marinade and boil it. Dip a bag of legumes into the boiling liquid and steam for 5 minutes.
3. Take a saucepan with cold water. Quickly drop the pea bag into the ice solution.
4. Place the cooled semi-finished product in jars and fill the containers with boiling marinade. Seal the jars with lids. Transfer to storage in a cool place.

Green grains that have undergone such preservation are allowed to be consumed by people with gastrointestinal or mucosal problems.

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

Drying

Drying is a simple way to prepare green peas for the winter, allowing you to preserve nutrients and vitamins as much as possible.

Legumes are dried in two different ways:

1. 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 parts and place them in one layer on a baking sheet. Dry the vegetable in the oven at a temperature of 60-70 degrees.
2. 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 return to the boiling water. Once again, using a slotted spoon, transfer the beans into cold water. Thus, the grains will have a natural green color upon further processing. Spread the peas on a baking sheet in one layer and place them in the oven to dry at a temperature not exceeding 40 degrees. After an hour, remove the dryer from the oven and cool.

If you have a special kitchen appliance for drying vegetables and fruits, you can also prepare peas 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 ideal harvest moment - 30 days from the moment the plant blooms. The grains will be sweet and tender. Hard and overripe peas are not suitable for drying, as they have an unpleasant bitter taste.

Freezing

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.

Methods for freezing vegetables

There are 3 known ways to quickly freeze beans:

1. Classic option. Rinse shelled and sorted peas with water. Dip the grains into boiling water and transfer to the ice-cold liquid. After this, dry the peas and spread them in a thin layer on a special tray in the freezer. Pack the frozen grains into bags or containers, indicating the date the product was frozen.

The classic freezing method is suitable even for overripe legumes; it will improve the taste of the product.

1. Express option. Wash the vegetable pods well and dry. Remove the peas and fill the bags with them, releasing as much air as possible. Give the pieces a rectangular shape and put them in the freezer.
2. Quick freezing. Wash legumes and inspect for damaged or already yellowed pods. Cut the pods into several pieces. Place the chopped vegetables in a colander and blanch for 3-5 minutes. Then pour water over the pods and place them on napkins to dry. The last step is to place the pods in bags and put them in the freezer.

To prepare first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and appetizers, pre-defrost the beans on the bottom shelf of the refrigerator.

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

About the rules for storing peas

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

• dry peas are stored in a darkened room with constant access of air and low humidity. It is better to place dried grains in glass containers or fabric bags. Consume throughout the year;
• Frozen grains are left in the freezer compartment, packaged in plastic bags or plastic containers. The shelf life of the product is no more than 10 months;
• canned, pickled peas retain their beneficial properties for 1 year. If you place the preserved food in the cellar or leave it in the refrigerator, the shelf life of the product will increase to 2 years, subject to the preparation rules.

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 pickle green peas in your kitchen and some useful recipes for preparing them.

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 beneficial property of green peas is due to the 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 rate of metabolic processes, promote the digestion of heavy foods, break down starch into simple sugars, improve intestinal motility, and 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 peas are a 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 a 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 vinegar essence on hand, then 6-9% vinegar is also great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.

Ingredients for 2 kg of young peas:

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

1. Immediately pour the washed grains into sterile jars.
2. Pour 2 liters of water into the pan and add 2 tbsp. salt and sugar.
3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars themselves.
4. 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 with warm water, not reaching three centimeters to the edge. 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 put them in the refrigerator, covering them with nylon lids. The next day, place the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

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.

Canning is one of the best ways to prepare peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and only salt and sugar are used in the process, no preservatives or GMOs.

Peas are one of the lowest-calorie foods, 100 grams of grains contain only 44 kcal; on the other hand, they are a storehouse of vegetable protein, many vitamins and minerals necessary for both children and adults. Sometimes you can find a recipe for canning green pea pods, but mostly housewives prepare grains.

True, not all varieties are suitable for canning, and harvesting occurs when the grains are at the milk stage. Below is a selection of recipes for skillful housewives who are going to delight their households with their own harvested green peas in winter.

Canned green peas for the winter at home - step-by-step photo recipe

Canned green peas are a must-have in every housewife's kitchen. After all, it can not only be added to various salads, but it can also serve as an independent side dish for meat, fish or poultry.

Despite the seemingly complexity of its conservation, there is nothing scary about it. The main thing is to use young peas, which are still very tender and soft. Much here depends on the variety; brain pea varieties are ideal.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peas grain: 300-400 g
• Water: 0.5 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp. l.
• Table vinegar: 2 tbsp. l.

Cooking instructions

How to make pickled green peas for the winter

Green peas can simply be frozen or prepared using the canning method. These peas keep well all winter and are used for soups and salads, and also as a side dish for meat.

Products:

• Green peas – 5 kg.
• Water – 2 l.
• Seasonings – peas, cloves.
• Salt and sugar - 100 g each.
• Vinegar (naturally 9%) – 70 ml.
• Citric acid - on the tip of a knife (used for boiling).

Procurement algorithm:

1. For this recipe, it is recommended to soak the peas for several hours, or even better, overnight (but changing the water every 3-4 hours). Then the cooking process will be reduced significantly - boiling for 2 minutes is enough for the grains to be ready for canning.
2. If you add a little citric acid or squeeze the juice from half a lemon, the grains will retain their bright green color.
3. At the same time, prepare the marinade - put a pan of water on the fire, add salt/sugar. Boil, pour out the vinegar, bring to a boil again.
4. Place pea grains into hot, washed and sterilized jars with a slotted spoon, add 2-3 pieces to each jar. black pepper and 1-2 pcs. carnations. Pour boiling marinade over and roll up immediately.

The storage area for peas prepared according to this recipe should be dark and fairly cool.

Harvesting green peas for the winter without sterilization

Summer is a busy time for summer residents and housewives, the former strive to harvest as much as possible without loss, and the latter strive to process it as much as possible. Peas are harvested when they are not completely ripe, then the grains hold their shape, but at the same time they turn out to be soft and tender.

The simplest recipes do not require sterilization, which is why they are most popular among women. The specified amount of products should yield 6 half-liter jars of peas.

Products:

• Green peas - three-liter jar.
• Filtered water – 1 l.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vinegar (the most popular 9%) – 1 tbsp. l. (or dessert, for those who like it less spicy).

Procurement algorithm:

1. Wash the jars thoroughly using dishwashing detergent or ordinary soda. Sterilize washed jars over steam or in the oven.
2. Rinse the peas under running water, transfer to a saucepan, and add water. Put on the fire, after boiling, reduce the heat and cook. For young grains, 20 minutes will be enough, for older peas - 30 minutes.
3. Prepare a marinade from the indicated products - dissolve salt and sugar in 1 liter of water.
4. Place the peas with a slotted spoon, pour in the hot marinade, and top with vinegar. Immediately seal with metal lids. They are also pre-sterilized in boiling water.
5. According to tradition, housewives advise: after seaming, turn the jars over and be sure to wrap them in an old blanket (coat) for the night; the process of additional sterilization will not hurt.

When a lot of seams are prepared, the family looks forward to winter more confidently!

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.

Marinade:

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

And:

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

Procurement algorithm:

1. 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.
2. Wash glass containers with soda solution and rinse. Sterilize.
3. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas.
4. 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.
5. 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.

Freezing green peas for the winter is the easiest way to prepare them

The most ideal way to prepare vegetables for the winter is freezing. It is good in all respects: it does not require much time and labor, is technologically simple, and almost completely retains vitamins and microelements. There are several ways to freeze peas.

Method one. Select the best pods, peel them, sort out the peas, throw away any diseased, wormy, unformed or old, yellowed ones. Rinse using a colander under running water. Place in boiling water with ¼ tsp added. citric acid. Blanch for 2 minutes. Cool, dry, and place in the freezer. Spread in a thin layer, and after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be washed and peeled. In this case, there is no need to wash the peas themselves. There is also no boiling required. Just put the grains in bags or containers and put them in the freezer. An excellent way to harvest young, juicy, green grains.

Method three. You can freeze peas in pods, however, they must be very young, with peas of milky ripeness. Ideally, sugar varieties, the peculiarity of which is the absence of a film on the inside of the pod flaps. Select the best pods for freezing. Rinse and trim the tails with scissors. If they are very long, cut them in half. Place in boiling water to blanch. After 2 minutes, transfer to cold water. Then place it on a linen or cotton towel to dry. Place into bags/containers and freeze.

To harvest green peas, you need to take sugar varieties, be sure to remove old, diseased, yellowed fruits.

Before canning, pea grains must be boiled. You can soak it overnight, then the cooking process is minimal.

When cooking, add lemon juice or a little citric acid to preserve color.

After sealing the jars with peas with metal lids, cover them with a blanket to continue the sterilization process.

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When the holidays approach and the housewife is faced with the question of creating a menu, canned green peas appear on the list of necessary products, used for salads, meat, and fish. However, it is very difficult to choose a tasty product that will not spoil the recipe, so professionals advise making it yourself in the summer.

How to can green peas at home

The workpiece can be a product filled with brine or marinade. The latter option is great for salads, poultry, and meat dishes. Salted grains cook faster, prove interesting in soups, and are better tolerated by the stomach, so they can even be fed to children. General operating rules:

1. It is recommended to preserve green peas at home through small jars: half a liter or a little more.
2. Choose the volume of the cooking container so that the liquid covers the grains completely.
3. For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe ones, then an increased proportion of starch during heat treatment will give a cloudy sediment and make the product taste rough. But they go well with mashed potatoes.
4. After you have selected suitable pods for canning, you need to husk them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, soft green ones.
5. If any of the grains burst during the cooking or sterilization process, they are caught and removed to avoid clouding of the liquid.
6. The easiest way to track readiness is to catch a couple of peas with a spoon and see if they have time to wrinkle. If the answer is yes, it’s time to distribute the product to jars.
7. If you decide to delay canning, the peas will need to be blanched and frozen until then.
8. You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to be completely saturated with the marinade.

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 a 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.

Compound:

• 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:

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

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on grocery store shelves: delicate fresh taste, transparent slightly sweet marinade, muted green grains. These homemade canned peas will become your family's favorite product if you follow all the recipe steps correctly. The volume of the main product here can be anything within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of preparation, you will need:

• salt and sugar - 3 tsp each;
• citric acid – 1 tsp;
• water – 1 l.

Canning happens like this:

1. Hull the pea pods, rinse the grains, and place on a wire rack or colander.
2. Boil water, add sugar and salt. Immediately after this, green peas are transferred there.
3. When the water boils again, you need to wait a quarter of an hour and add citric acid.
4. Packing into jars occurs in 2 stages: first, use a slotted spoon to divide the peas into equal parts, then pour in the marinade, which continues to boil.
5. If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
6. The lids must be rolled up or, if plastic ones are used, they are first doused with boiling water.

How to close green peas at home without vinegar

A canning option has already been proposed above, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucous membrane problems and gastrointestinal diseases. Green grains that have undergone this canning are ideal for soups and side dishes.

For the marinade you need:

• sugar – 1.5 tbsp. l.;
• peppercorns – 4 pcs.;
• salt – 1 tsp;
• water - liter.

Canning at home goes like this:

1. Boil water and pour sugar into it. Add salt, immediately throw the peeled green grains into boiling water (the volume is by eye, so it is not indicated in the recipe).
2. After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
3. Pour the marinade, keeping the empty height to the neck about 2-3 cm.
4. Place the open filled jars on the bottom of a pan of boiling water and carry out the final stage of canning, which lasts half an hour.
5. Cover each jar with nylon or folded gauze and leave to cool.
6. After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

Video: canning peas at home

After reading the cooking videos from professionals below, you will understand how to properly and quickly peel green pods, how to calculate down to the gram the amount of sugar, salt and other seasonings for marinade and/or brine, and what utensils to use. You will have no more questions about how to preserve green peas at home so that they remain as healthy and tasty as fresh.

How to roll green peas at home

Pickled peas for the winter

Homemade canned peas