The best recipes for green peas for the winter at home. How to can delicious green peas at home? Recipes for such preparations for the winter

When the holidays are approaching and the housewife is faced with the question of creating a menu, the list includes necessary products appears canned green peas, used for salads, meat, fish. However, choose delicious product, which will not spoil the recipe, is very difficult, 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 goes great with salads, poultry, 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 rules works:

It is recommended to preserve green peas at home through small jars: half a liter or a little more.
Choose the volume of the cooking container so that the liquid covers the grains completely.
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.
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.
If any of the grains burst during the cooking or sterilization process, they are caught and removed to avoid clouding of the liquid.
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.
If you decide to delay canning, the peas will need to be blanched and frozen until then.
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

Traditional preparation This product is produced using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they don’t want too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

water – 2 l;
vinegar 9% – 50 ml;
sugar and salt - 70 g each;
peas (grains) – 2 kg.

Canning green peas at home is carried out as follows:

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

Canning peas at home without sterilization

Product prepared according to this recipe, almost identical to what you can find 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:

Hull the pea pods, rinse the grains, and place on a wire rack or colander.
Boil water, add sugar and salt. Immediately after this they are transferred there green peas.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
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.
If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
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 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:

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).
After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
Pour the marinade, keeping the empty height to the neck about 2-3 cm.
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.
Cover each jar with nylon or folded gauze and leave to cool.
After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

During the cold season, most housewives prepare various salads using green peas. Typically, store-bought canned green peas are used for this. Polka dots homemade will be a wonderful component of many dishes, so in summer time It's worth stocking up on this wonderful vegetable. We will learn how to pickle green peas for the winter yourself from the article. We offer several simple preparation recipes.

Features of canning green peas

This preparation will not take much effort and time from housewives who want to make their own canned green peas at home. Most women freeze this vegetable and do not dare to do it in canned. In any of the home harvesting methods, peas turn out tasty and healthy, since all the beneficial substances are preserved in them.

For harvesting, you must use only freshly harvested grains. If pickle overripe fruits A cloudy sediment may appear in the jar. This is due to increased content starches in such fruits. There are several secrets that make canned homemade green peas delicious.

Freshly harvested crops must be carefully sorted, removing old fruits. After this, you need to open the pods and pour the fruits into a container. You should also remove wrinkled and damaged peas.

The fruits need to be poured into a colander, rinsed and then kept in boiling water for 3 minutes. You must add salt and sugar to the water in the following proportion: for 1 liter of water, 3 tablespoons of salt and sugar.

Needed in advance prepare sterilized jars polka dot In addition to sugar salts, you also need to add citric acid to the water for preparation, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. You need to fill the jars with peas with this marinade, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a saucepan for sterilizing jars and add salt at the rate of 355 grams of salt per 1 liter of water. Liquid needed bring to a temperature of 70 o C and then put the jars of hot peas. Salt in the water will help the water in the container boil faster. It takes approximately 3.5 hours to sterilize the jars. There are also options for preparing jars without sterilizing them.

After rolling up cans It is necessary to carefully check the sealing so that air does not leak into the jar. After this, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe No. 1 for canning peas

This recipe makes the peas very similar to the store-bought product. This preparation method does not require sterilization of jars.

fresh peas in any quantity;
marinade at the rate of: 1 liter of water, 3 tablespoons of sugar and salt, 1 teaspoon of citric acid.

Prepared 1 liter of marinade is enough for 3 jars of 0.5 liters each. Harvested or purchased peas need to be sorted, peeled and washed. After this, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

The marinade is brought to a boil, after which peas are poured into it. It should completely cover the green peas. The cooking time is 15 minutes and then add citric acid at the very end of cooking and immediately turn everything off.

Using a slotted spoon peas are taken out of the pan and transfer to sterilized jars. You need to leave free space, not filling 1.5 cm to the edge. After this, the marinade is poured into the jars and they are immediately rolled up with lids.

Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.

Recipe No. 2 canned peas

If you pickle peas according to this recipe, they will be ready to eat just a couple of days after preservation.

peas in any quantity;
For 1 liter of water, 1 tablespoon of salt and sugar and a little citric acid.

Cleaned and washed transfer peas to a saucepan and fill it 1/2 with water. Bring the contents of the pan to a boil over high heat, then reduce and cook for another 30–35 minutes. Cooking time will depend on the maturity of the peas.

If during cooking the fruits are burst or boiled they need to be removed, as this will cause the entire contents of the jars to become cloudy. In a separate container, you need to prepare the marinade, following the composition according to the recipe. First, pour water into a container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour in the marinade and be sure to add 1 tsp. vinegar into each jar and cover metal lids. The jars need to be heated in a water bath for 40–45 minutes, then wrapped and allowed to cool completely. In this state, the peas will be perfectly saturated with the marinade and will turn out delicious.

Recipe No. 3 - simple canning of green peas

fresh green peas;
for marinade, 1.5 tbsp per 1 liter of water. salt and sugar, 3 grams of citric acid.

Sort out the pea fruits and wash in a colander, then blanch for 2-3 minutes in boiling water. Be sure to prepare the marinade according to the recipe. Put salt and sugar into the water and add citric acid, let the marinade boil and turn it off.

In sterilized jars load hot peas and pour marinade over everything, then cover with hot lids. Now the jars must be placed in a pan with water at 70 o C and sterilized for at least 3 hours from the moment the water boils in the container.

After this, remove the jars and roll up the lids, turn the jars over and leave them covered with a blanket or rug until they cool.

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

About the benefits of green peas

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

Peas are quite nutritious and very easy to process. At the same time, it contains a considerable amount of valuable vegetable protein. The nutritional value of protein 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. Thus, in mature peas there is about 35% pure protein, and in terms of calorie content this crop is almost twice as high as potatoes.

Advice. Green peas are actually a battery for the body, especially in extreme or similar conditions. That is why it is recommended to take it to long hikes. Even if you are not an extreme sports enthusiast, but lead an active lifestyle, green peas are a product that should regularly appear on your dinner table.

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

Green peas

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

Selection criteria and features of preparing green peas for preservation

It is worth noting that not every variety of green peas is suitable for winter preservation, so to the question of choice suitable variety should be taken very seriously so that you can then confidently enjoy the fruits of your labor.

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 canning, since during the canning process they will give the brine an unpleasant turbidity and a taste finished product will be too starchy.

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

The Best Canned Peas Recipes

Delicious and at the same time very simple recipes preserving peas for the winter.

Recipe No. 1. Canned peas with vinegar. For cooking canned peas according to the first recipe, you will need the product for preservation itself, as well as brine. Below are the main components for brine per 1 liter of water:

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

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

Cover each jar with thick plastic wrap. Leave in a warm place, covered with a blanket. It’s easy to check the quality of preservation: just look at the film - it will be drawn into the jar. After this, you can move the jars to the refrigerator.

Recipe No. 2. Canned peas without vinegar. This option is suitable for those who do not like the sour taste in canned food or have problems with the gastrointestinal tract. To cook peas, you only need water, sugar, and salt. For every liter of water it should take about 1 tsp. sugar and 1 tbsp. spoon of salt.

Dissolve salt and sugar in water and put on fire. Bring to a boil. Pour the peas into the brine and boil them 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, covering with plastic lids, place in the refrigerator. After 12 hours, place the jars in water again and sterilize for about half an hour. Roll up the jars.

Recipe No. 3. Pickled peas. Suitable for those who would like to enjoy the first days of December the most delicate taste green peas. Pre-selected green peas must be thoroughly washed in water. Then place in boiling water for 3-5 minutes. Then transfer to sterilized jars.

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

Canned peas

Recipe No. 4. Pickling green peas. Salty peas- An ideal side dish for meat dishes. Now you can enjoy the taste of your favorite dishes in tandem with the most tender peas, even in winter.

Pea pods should be carefully sorted, removing hard and damaged ones. Then the pods need to be thoroughly washed and placed in boiling water. Boil for about 10 minutes, let the product cool. Then you need to distribute the peas into jars and fill them with prepared brine (300 g of salt per 1 kg of product). Roll up the cans.

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

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

Nature doesn’t have too much time allotted to enjoy sweet green peas in the summer. The grains remain tender for only about a week. Then they gain more starch and become tough. Therefore, 2 to 4 days are left for canning green peas. But in winter you can cook Olivier, soups, and side dishes from homemade peas. Here are some recipe options.

How to can green peas without sterilization

Prepare the marinade. To do this, take 3 teaspoons of salt, 3 tablespoons of sugar and a teaspoon of citric acid for 1 liter of water. Boil water with salt and sugar. Pour the shelled and washed peas into the pan. Cook it for 15 minutes. At the end of cooking, add citric acid.
Use a slotted spoon to transfer the peas into sterilized jars. Only then fill them with hot marinade and roll up the lids.

How to Can Green Peas with Vinegar

List of required products:

young peas – 3 kg;
water – 1 l;
salt – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
table vinegar 9% – 1 tbsp. spoon;
baking soda for cleaning jars.

Wash the jars with soda and place in the oven to sterilize.
Boil the peas for 20 minutes. Then drain the water and leave the grains to drain in a colander.
For the marinade, dissolve salt and sugar in boiling water. Place the peas in jars and add a spoonful of vinegar. Only then pour in the marinade and close the lids.

How to Can Green Peas in an Autoclave

To ensure that the taste of home-canned peas is as close as possible to the taste of its store-bought counterpart, you need to adhere to a special cooking technology.

Dip the prepared peas in a colander into water heated to 80-90°C for 3-5 minutes.
Rinse the hot grains with running water to prevent the marinade from darkening with starch.
Place the vegetables in jars and pour boiling marinade over them. There should be some space left in the jars so that they do not explode during sterilization. In addition, peas, due to their physiological characteristics, can swell a little.
Roll up the cans iron lids and place in an autoclave. Bring the temperature to 120°C. After half an hour, turn off the autoclave. Leave the jars to cool to 40°C.

Which peas are best for canning?

Not all varieties of peas are suitable for storing in jars for the winter. Use only pomological varieties of vegetable green peas. These are the so-called sugar varieties: Alpha, Candy, Swiss giants. They contain more sugar and less starch.

Store canned green peas in cool place. Pay attention to the color and consistency of the marinade. If it becomes cloudy or looks like mucus, such preparations cannot be eaten. This means that mistakes were made during the canning process.

I usually don’t bother with peas, I used to roll them, but they need to be sterilized, sometimes the jars swell. Now I just freeze it, and when I need it I just take it out and boil it with the addition of sugar and salt, it turns out like it came out of a can, canned. If there is not enough space in the freezer, then I dry it. Dry stores well and I also cook it before use, but I soak it for several hours before cooking.

Previously, I also pickled green peas for the winter, but in the last couple of years this has become irrelevant since a simpler and vitamin-saving method has been found, it's frozen green peas for the winter, you just need to put the peas in a bag and expel all the air and freeze them in the freezer.

Healthy and tasty green peas can be prepared for the winter at home in different ways. For me the best way is freezing. To prevent the peas from becoming bitter, I make sure to first blanch them for a couple of minutes, then quickly cool them with cold water, let them drain, and only then put them in bags and put them in the freezer.

I also can can green peas using several recipes, I have already written them here.

I don't think it makes sense to pickle green peas, especially if you don't have time to various blanks and so it’s not enough. For me, the easiest way to preserve a harvest of green peas is to dry them. Then you can simply pour dry peas into a bag and they will sit perfectly all winter. These peas are more profitable than store-bought ones because you can be sure of their origin and quality. Only I have never used the oven for drying. I simply laid out the split peas in a warm and dry place in a small layer and they dried safely on their own.

Another way to prepare peas for the winter is to freeze them. This method is convenient because peas better retain vitamins and fresh taste. To freeze peas, honey mushrooms are shelled, immersed in boiling water for 2 minutes, dried and frozen in small batches so as not to stick together.

I suggest freezing green peas, this way they are preserved almost like fresh.

Before freezing peas, they must first be removed from the pods and washed. We immerse clean peas in boiling water for two to three minutes and blanch them so that they become softer and do not become bitter. Next, remove the peas and place them in cool water, cooling immediately. Then remove the peas from the water into a colander and let the excess moisture drain. The remaining moisture will be absorbed if you spread the peas on a cloth or towel. Green peas dried in this way can then be frozen in freezer inside plastic container. The mixture of frozen green peas can be portioned into small bags or left as is in the container.

The first way is to roll it up. But then it takes a long time to sterilize, because it can swell.

The second way is to simply dry it, preferably not in the oven, but in the air, for example, on the veranda.

And the most popular method in recent years is to freeze peas. To do this, you need to peel it, pour boiling water over it, hold it for 2 minutes, then dry it well and freeze it. Of course, it is better to dry it in a quick freezer. These peas will most likely remind you fresh product, and will be very beautiful in the soup or salad where you use it.

My mother is 90 years old, and she loves very much pea soup. Frozen peas are soft and she likes to eat them that way.

You can pickle green peas. To do this, we need to soak the peas for several hours in cold water, then blanch in boiling water for 1-2 minutes. Add a little citric acid to the water. After this, put the green peas in a jar along with 2 black peppercorns and 2 pcs. carnations. Fill the jars with marinade. We prepare the marinade as follows - for 1 liter of water, 40 grams of sugar and 100 grams table vinegar 9 %. Sterilize jars of green peas for 15-30 minutes.

You can also dry green peas. To do this, peel the green peas and blanch them in boiling water for 2-3 minutes. After the peas have cooled, place them on a baking sheet and place them in the oven, without closing the oven door. We dry the peas in several stages at a temperature of 40-50 degrees, at the end of drying we raise the temperature to 60 degrees. The interval between drying should be several hours. Ready dried peas should be wrinkled, sweetish in taste, dark green in color.

There is also another way to store green peas. You can freeze it; to do this, peel slightly unripe peas, put them in a bag and put them in the freezer. At the same time, everything beneficial properties persist.