How to preserve peas at home recipe. Pea canning

The process of preserving green peas is quite simple and is carried out very quickly. It is worth emphasizing that canning the product not only creates a unique taste, but also retains all useful essential substances.

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 its preparation.

Preservation of green peas at home

For the canning process, it is precisely freshly picked pea pods that will be needed, since already in overripe peas there is an excess of starch, which leads to the formation of a dirty sediment.

Peas without sterilization

Let's start with a recipe for green peas that does not require sterilization. You will need any amount of peas and a marinade. To prepare a marinade for a volume of one liter of water, take three tablespoons of sugar and three dessert spoons of salt, also add 1 tablespoon of citric acid. The ingredients must be cooked to the boiling stage and pour the pre-cooked peas. The pods themselves should be cleaned and rinsed well with water. This amount of marinade is enough for two or three full half-liter glass jars. It is worth noting that the marinade should cover the whole peas to the brim. After the moment of boiling, the workpiece is cooked for another 15-20 minutes, after which you need to add citric acid. After cooking, the peas should be placed in a prepared container, pour the marinade and roll up. It is recommended to keep in a special cellar or in the refrigerator.

Peas in marinade

Another useful recipe for pickled peas. It is necessary to peel the peas, wash well, pour into a pot of water in a ratio of one to two. Cook at maximum temperature until boiling, then reduce heat and cook in moderate mode for about 30 minutes. Prepare the marinade separately. Boil a liter of water, add one tablespoon of sugar, a teaspoon of salt and citric acid. Pour carefully sterilized jars with the prepared marinade, add a teaspoon of vinegar and cover with lids. To better soak the peas in the marinade, it is recommended to heat for about 40 minutes in a water bath, cover with a towel. Wait until cool. You can taste such canned peas in a few days.

Polka dots with sterilization

A simple recipe for making pickled peas at home. Peel the peas and rinse thoroughly with water. Then start preparing the marinade. You will need a standard set of ingredients: 1 liter of water, 1 teaspoon of salt, 1 tablespoon of sugar. Wait for the boiling stage and fill the peas with marinade to the brim. Boil for a few more minutes and transfer the marinated peas to pre-prepared sterilized jars, the desired volume is 0.5 l. Be careful, the distance between the peas and the lid should remain 3-4cm. It is necessary to sterilize the peas a few more times. Boil for 30 minutes initially and cover with lids. Boil again for 20 minutes and roll up the lids. Such canned peas are preferably stored in a cellar.

Be careful!

It should be remembered that the above home canning methods require care and careful adherence to the rules of cooking. Do not forget about the mandatory addition of vinegar and citric acid, follow the duration of the heat treatment.

Green peas are one of the most important products in the kitchen of almost any housewife, because they are often used not only as a salad ingredient, but also as a delicious side dish for meat and other dishes. Despite the wide variety of store-bought options, home-cooked canned peas are my favorite. Today you will get acquainted with the best recipes that will tell you how to preserve peas for the winter at home (photo materials are attached).

Green peas are quite popular among vegetarians, and this is not surprising, because they are a real storehouse of vitamins and trace elements important for the human body.

Peas are quite nutritious and very easy to process. At the same time, it contains a considerable amount of valuable vegetable protein. Protein nutrition can explain the ability of peas to quickly saturate the body and energize it for a long time.

In addition to protein, peas also contain a considerable amount of vitamins (especially group B), sugars (about 6%) and fiber. So, in mature peas, about 35% of pure protein is observed, and in terms of calories, this crop is almost twice as large as potatoes.

Advice. Green peas are actually a battery for the body, especially in extreme or close to such conditions. That is why it is recommended to take it on long trips. Even if you are not an extreme person, but lead an active lifestyle - green peas are a product that should regularly appear on your dining table.

Green peas are also known for their beneficial effects on the skin and hair (due to the antioxidants they contain). In addition, it is able (with regular use) to normalize the functioning of the intestines and organs of the digestive tract.

Green pea

Unfortunately, like most garden crops, it is seasonal, so it makes sense to stock up on it for the winter.

Selection criteria and features of preparing green peas for conservation

It is worth noting that not every variety of green peas is suitable for winter conservation, so the issue of choosing the right variety should be taken very seriously so that you can then enjoy the fruits of your labor with confidence.

So, for preservation, you should choose only green peas that are still soft enough to be crushed with only two fingers (the so-called "brain" peas). Fully ripe or overripe peas are not particularly suitable as a product for preservation, since during the preservation process they will give the brine an unpleasant turbidity, and the taste of the finished product will be too starchy.

As for the processing of peas before preservation, it is quite simple and does not require special skills: it is enough to thoroughly wash the peas (if you plan to preserve the peas separately) or pea pods if you want to treat yourself to juicy sweet pea pods in winter.

Best Canned Pea Recipes

To your attention are delicious and at the same time very simple recipes for preserving peas for the winter.

Recipe number 1. Canned peas with vinegar. To prepare canned peas according to the first recipe, you will need the product for conservation directly, as well as brine. Below are the main components for brine based on 1 liter of water:

sugar - 1 teaspoon (full);
salt - 2 teaspoons (full);
vinegar (6%) - 2 teaspoons.

Use simple recipes to keep the benefits of peas

Milk peas must be sorted out and washed thoroughly. Then pour cold water and put on low heat. After the water boils, cook for about 20 minutes (until the water boils away almost completely). Transfer the boiled peas to pre-sterilized jars and pour over the prepared brine (add salt and sugar to the water drained from the peas). Then pour vinegar into each jar.

Cover each jar with a thick plastic wrap. Leave in a warm place, covered with a blanket. It is easy to check the quality of conservation: just look at the film - it will drag into the jar. After that, you can rearrange the jars in the refrigerator.

Recipe number 2. Canned peas without vinegar. This option is suitable for those who do not like the sour taste in conservation or have problems with the gastrointestinal tract. To prepare peas, you only need water, sugar, salt. For each liter of water, about 1 tsp should go. sugar and 1 tbsp. a spoonful of salt.

Dissolve salt and sugar in water, put on fire. Bring to a boil. Pour the peas into the brine and boil it for about 3-5 minutes. Transfer to prepared jars, leaving about 2 cm to the edge. Sterilize the jars for about half an hour. Then leave to cool and, covered with plastic lids, send to the refrigerator. After 12 hours, put the jars back into the water and sterilize for about half an hour. Roll up the banks.

Recipe number 3. Pickled peas. Suitable for those who would like to enjoy the most delicate taste of green peas with the onset of the first days of December. Pre-selected green peas must be thoroughly washed in water. Then lower into boiling water for 3-5 minutes. Then transfer to sterilized jars.

Boil the water for the marinade separately. Then add salt (1 tablespoon), vinegar (3 tablespoons) to it. The figures are based on 1 liter of water. Pour the peas with hot marinade and sterilize the jars in hot water for about 20 minutes. Roll up the banks.

canned peas

Recipe number 4. Salted green peas. Salted green peas are an ideal side dish for meat dishes. Now you can enjoy the taste of your favorite dishes in tandem with the most delicate peas even in winter.

Pea pods should be carefully sorted out, removing tough and damaged ones. Then the pods should be thoroughly washed and dipped in boiling water. Boil for about 10 minutes, let the product cool. Then you need to distribute the peas in jars and pour the prepared brine (300 g of salt per 1 kg of product). Roll up the banks.

Advice. If you like spicy, slightly spicy preservation, you can add a couple of cloves of garlic, cut into several pieces, and a little peppercorns, red and any other, to each jar.

This concludes our review of the best recipes for preserving peas for the winter. Bon Appetit!

Canned green peas: video

I share with you, my good, not a complicated recipe for canning green peas. Green peas without sterilization are whole, right one to one. Much tastier than store bought. Salads and any dishes with these peas will sparkle with completely different colors, and will be filled with a richer taste.

Ingredients:

green pea.

water - 1 liter;
salt - 3 tablespoons;
sugar - 3 tablespoons;
citric acid - 1 teaspoon.

Step by step recipecanned green peas without sterilization

Before canning green peas without sterilization, they must be cleaned and rinsed well.
In a saucepan, combine all the ingredients for the marinade (except citric acid), bring to a boil. dip the peas into the boiling marinade. There should be enough peas so that the marinade completely covers it.
Cook the peas in the marinade for about 20-25 minutes, add citric acid at the end of cooking.
Then put the peas in sterilized jars, not to the very top. (We take out the peas from the marinade with a slotted spoon). Pour marinade over it and roll up jars with lids.

Store canned peas without sterilization in a cold room.

Eat and cook only natural products. Let all winter preparations turn out in your house and delight in the cold season.

Good appetite.

The canning period is one of the most troublesome housewives in life: there is so much to do in order to say with confidence that your family is provided with a maximum of pickles for the winter, and the shelves in the pantries are crammed full of all sorts of goodies. In this article, we will look at two simple recipes for preparing canned green peas for the winter, which will delight you with their ease and speed of execution, and the results will not leave anyone indifferent. So, let's figure it out.

How to preserve peas for the winter: a classic recipe

And first we will consider the classic recipe for canned peas.

Important!To prepare this recipe, you need to use milk ripe peas. It is this consistency of the fruit that will allow you to achieve a juicy and soft texture in pickles. If you use more ripe peas, then pickling can turn out dry and hard.

Required Ingredients

600 g green peas;
1 st. a spoonful of salt;
1 st. a spoonful of sugar;
100 ml of 9% acetic acid;
1 liter of water for the marinade.

Cooking process

Be sure to rinse the peas under running cold water. Next, send clean peas to the pan, then fill it with cold water, which should completely cover the peas. Put on fire and wait until it boils. During the boiling process, foam will form, which must be removed with a tablespoon. By the way, along with the foam, the remaining debris that you might have missed at the previous stages of cooking is also removed.

Immediately after boiling, reduce the heat so that the peas languish over low heat and do not splash out of the pan. Boil the fruits in this way for 10-15 minutes (if you chose young peas, then 10 minutes of boiling is enough for him, and if you use an older one, then in this case, use 15 minutes of boiling).

While the peas are boiling, you should do the marinade. Add a tablespoon of sugar and a tablespoon of salt to a liter of water. Bring the marinade to a boil and wait until the sugar and salt dissolve, stirring occasionally. Don't forget to go back to the pot of peas and skim off the foam.

When the boiling time of the peas has expired, remove the pan from the heat and drain the water into a colander.

Arrange hot peas in pre-sterilized jars. It is important not to fill the jars under the lid. It is best to leave a gap of a few centimeters (you can focus on the thickness of your finger).

Add 100 ml of 9% vinegar to the boiled marinade. Bring the marinade to a boil again, then set it aside from the stove.

Boiled marinade, pour all the peas in jars. Screw on the lids and send the jars for sterilization.

At the bottom of the pan in which the sterilization will take place, put a kitchen towel or cloth to prevent the cans from exploding when boiling. Fill with warm water (this is important so that the temperature difference does not break the jar). Determine the water level by the shoulders of the cans. At the same time, do not close the lids too tightly so that excess air has somewhere to go. Bring the water to a boil, and then sterilize for 15 minutes.

After this time, remove the jars and tighten the lids tightly. When doing this, use napkins or towels so as not to burn yourself.

Remove the finished jars under towels or a warm blanket. Wait until they are completely cool. When this happens, you can store the salt at room temperature.

Video: how to preserve green peas for the winter

Did you know? Pea is a plant often used in ritual practice. Our ancestors believed that pea grains, tops and pods contribute to the fertility of livestock, harvest in the field and general prosperity in the economy.

Canning peas at home without sterilization

The second recipe is the preparation of canned peas at home without additional sterilization. This recipe is somewhat simpler, since it lacks the last item associated with additional boiling of already rolled cans.

But with all the simplicity that seems at first glance, such salting will also require you to take time and carefully follow the instructions, because without additional sterilization, jars can easily explode if the prescribed technology has not been taken into account.

Grocery list

600 g green peas;
1 liter of water for the marinade;
50 g of salt;
50 g of sugar;
1 teaspoon of citric acid.

Important!During the preparation of this recipe, after pouring the peas into the boiling marinade, further stirring is not allowed. From that moment on, you can only shake the pot of water. In this case, the marinade should completely cover the entire peas.

Step by step recipe

All peas should be cleaned and carefully sorted out for mechanical damage.
Be sure to rinse the peas under running cold water.

Now it's time to start preparing the marinade. For 1 liter of water (boiling water can be used immediately to speed up the process), you will need 50 g (3 tablespoons) of sugar and salt. Put the saucepan with the brine on the fire, bring it to a boil and completely dissolve the sugar and salt, stirring occasionally.

Pour the peeled and washed peas into the boiling marinade. Now it cannot be mixed.

Leave the peas under the lid until boiling. When the marinade with fruits boils, shake the pan slightly to ensure that the pea layer is even. After that, reduce the heat and leave the peas to simmer on low heat for 15-20 minutes, depending on the degree of ripeness of the vegetables you have chosen. During boiling, the pan must be constantly shaken so that the peas do not stick together. Broken grains will need to be removed.

Readiness of peas should be checked by sampling. Take one pea from the boiling composition with a spoon, cool it and try it. Peas should be soft, but at the same time not spread into mush.
At the end of the allotted cooking time, 1 teaspoon of citric acid without a slide should be added to the marinade. You can mix only by shaking the pan.

In pre-sterilized jars, send the peas along with the marinade. In this case, it is important to observe the interval to the lid (about 1.5-2 centimeters). It is convenient to choose peas with a small strainer. In this case, the marinade must remain on fire in order to be boiling at the time of pouring. After the jars are completed with pea fruits, they are filled with boiling brine (not reaching the edge of the jar by 1.5-2 centimeters, but covering the whole peas).

Now roll up the jars with sterile lids (that is, pre-boiled in water for 10-15 minutes).
Check the tightness of the jar by turning it upside down. If water does not flow from under the lid, then you did everything right.

Remove the finished jars under towels or a warm blanket. Wait until they are completely cool. When this happens, you need to store the pickle either in the cellar or in the refrigerator, since additional sterilization of all the pickles in this recipe is not carried out.

Video: how to preserve peas without sterilization

Did you know? The origin of the pea legends associated with the tears of Adam and the Virgin. When God punished people for their sins with hunger, the Mother of God wept, and her tears turned into peas. According to another legend, when Adam, expelled from paradise, plowed the ground for the first time, he wept, and peas grew where his tears fell.

Do-it-yourself green peas canned at home will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

So, in a situation where guests are already on the doorstep, you will not fuss because you do not have such an ingredient that is included in many of your favorite salads and dishes. Thanks to these simple and easy-to-cook recipes, you can make a reserve of green canned peas for the winter. And now it's all up to you: try, cook and enjoy the wonderful fruits of your creativity!

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 delicious. 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!