A method of home canning young green peas for the future (for the winter). Preserving green peas for the winter at home

To enjoy the sweet green peas in summer, nature does not have too much time. In just about a week, the grains remain tender. Then they gain more starch and become tough. Therefore, 2 to 4 days remain for canning green peas. But in winter you can cook Olivier, and soups, and side dishes from homemade peas. Here are some recipe options.

How to preserve green peas without sterilization

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

How to preserve green peas with vinegar

List of required products:

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

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

How to autoclave green peas

In order for the taste of home-made canned peas to be as close as possible to the taste of a store-bought counterpart, you need to adhere to a special cooking technology.

Dip prepared peas in a colander in water heated to 80-90 ° C for 3-5 minutes.
Rinse the hot grains under running water so that the marinade does not darken with starch.
Arrange vegetables in jars and pour boiling marinade over. There should be a little 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 jars with iron lids and immerse them in an autoclave. Bring the temperature up to 120°C. Turn off the autoclave after half an hour. Leave the jars to cool down to 40°C.

Which peas are best for canning

Not all varieties of peas are suitable for harvesting 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 a cool place. Pay attention to the color and consistency of the marinade. If it becomes cloudy or looks like mucus, such blanks cannot be eaten. So, mistakes were made in the canning process.

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).

About the benefits of green peas

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, peas are seasonal, so it makes sense to stock up on them 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 canning product, since during the canning 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.

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. Enjoy your meal!

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

Harvesting green peas for the winter: preservation

For preservation, only immature, tender, uniform in color grains should be used. Old and overripe become unsweetened and starchy. They are not suitable for workpieces.

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

Recipe #1

for 1 liter of water you will need:

1 tablespoon salt
1.5 tablespoons of sugar
1 teaspoon citric acid.

Cooking

The pods are freed from the grains. Peas are washed well. Throw away all spoiled or pest-infested fruits.

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

Ready peas are thrown into a colander. Then placed in sterile jars and covered with lids.

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

Recipe number 2

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

Cooking

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

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

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

Recipe number 3

peas - 700 gr.,

For marinade:

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

Cooking

Salt, sugar are added to cold water, allowed to boil, vinegar is added. Cleaned from pods and spoiled grains, peas are placed in a colander. Dipped in boiling water for 10 minutes. Then carefully removed with a spoon and laid out in sterile jars. Fill with brine. Close with lids. Be sure to sterilize the jars for at least 1 hour.

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

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

Recipe #1

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

Cooking

Peas are husked from the pods. They're sorting it out. Throw out spoiled and too small grains.

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

Peas are boiled for 10 minutes. Cool and dry in an oven at 80 degrees for 1 hour. After lowering it to 65 degrees. The grains are dried for another 2-3 hours.

The blank is stored in a glass jar with a sealed lid. Before use, peas are soaked for 3 hours. Boil from 30 minutes to 1 hour in unsalted water.

Recipe number 2

Peas are placed in a metal strainer and blanched for several minutes. Rinse and let cool slightly. Repeat the procedure again.

The grains are thrown into a colander. Lay out on fabric or paper. Cleaned in a dark place and allowed to dry a little.

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

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

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

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

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

How to preserve green peas at home

The workpiece may be a product filled with brine or marinade. The latter option is great for salads, poultry, meat dishes. Salted grains cook faster, show themselves interestingly in soups, are better tolerated by the stomach, so even children can be fed with them. General rules of work:

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, then an increased proportion of starch during the heat treatment will give a cloudy precipitate and make the taste of the product rough. But they are good for mashed potatoes.
After you have selected suitable pods for canning, you need to peel them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, pale green ones.
If any of the grains burst during cooking or sterilization, they are caught and removed to avoid turbidity of the liquid.
The easiest way to keep track of readiness is to scoop out a couple of peas with a spoon and see if they have had time to wrinkle. If the answer is yes, it's time to distribute the product to the banks.
If you choose 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 completely soak in the marinade.

The 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 do not 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.

Preservation of green peas at home is carried out as follows:

Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.
Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool down under a blanket.

Canning peas at home without sterilization

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

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

Preservation goes like this:

Peel the pea pods, rinse the grains, pour onto a wire rack or colander.
Boil water, add sugar and salt. Immediately after that, green peas are transferred there.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
Packing in jars takes place in 2 stages: first, divide the peas into equal parts with a slotted spoon, then pour the marinade that continues to boil.
If you are afraid for the safety of the product, you should add half a spoonful of minimum concentration of vinegar for each jar.
The lids must be rolled up or, if plastic ones are used, they are preliminarily doused with boiling water.

How to close green peas at home without vinegar

Above, a canning option has already been proposed, 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 mucosal problems, gastrointestinal diseases. Green grains that have undergone such preservation are ideal for side dishes.

For the marinade are taken:

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

Home canning goes like this:

Boil water and add sugar to it. Add salt, immediately drop the peeled green grains into boiling water (the volume is by eye, therefore it is not indicated in the recipe).
After a few minutes, the peas are taken out with a slotted spoon, distributed in hot dry jars, pepper is added.
Pour the marinade, leaving an empty height to the throat of about 2-3 cm.
Put open filled jars at the bottom of a pot of boiling water, carry out the final stage of canning, which lasts half an hour.
Cover each jar with nylon or folded gauze, leave to cool.
In a day, repeat sterilization, reducing it to 20 minutes, and only after that roll up the covers.

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Green peas, canned in jars - one of the most popular canned food that we most often use in nutrition: as a side dish or to add to salads.

So everything coincided, that first caught my eyeproven recipe for canned green peas , and the very next day I saw the peas themselves being sold.

Fate, I thought ... to combine the recipe with peas, and Imake canned peas for the winter . This is my first such preparation.

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

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

How to preserve green peas at home

Ingredients:

Shelled green peas

For marinade:

For 1 liter of water (this amount of water is enough for about 2-3 full half-liter jars of peas)

Citric acid - 1 teaspoon

Salt and Sugar - 1.5 tablespoons each

How to make a marinade :

Bring water to a boil, add salt and sugar. As soon as the water boils, carefully pour out the citric acid and turn off the gas.

We take out the peas from the pods and blanch in hot water for 10 minutes, then quickly rinse in cold water. This is necessary in order to reduce the loss of starch in the marinade.

Preparing jars for canning: wash them thoroughly. We lay out the blanched peas in jars in the proportion: peas 50-55%, marinade - 45-50%. Pour the peas with the prepared marinade, without filling the jar to the top.

Put a cloth or towel on the bottom of a large saucepan, pour water and heat it up. We need the temperature difference of the liquid in the jars and in the pan not to be too contrasting, otherwise the jars may burst. We put the jars in a saucepan, the water should reach the "shoulders" and leave to sterilize for 2.5 hours.

Don't be put off by the lengthy sterilization process. The recipe is tested and reliable.

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

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

For 1 liter of water

Salt and sugar - each 0.5 teaspoon

We wash the peas well, pour them with cold water, add sugar and salt and cook for half an hour.

Then we throw the peas into a colander, let the filling drain, then we put the peas tightly in jars.

We filter the filling through several layers of the brand, heat it up and pour it into jars with peas. For safety, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemongrass, canned peas will not taste acidic. Proportions of vinegar: 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid is added to 1 liter of water.

We put banks on sterilization. Sterilize in boiling water for 30-40 minutes.

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

Preparations for the winter. Pickled green peas. Recipe

Ingredients:

Freshly picked green peasLemon acidSalt

Cooking:

We clean the freshly picked peas from the wings, wash them, and lower them into boiling salt water for 5 minutes. Then take the peas out of the water.

Pour peas into sterilized jars, fill with water in which it was boiled. Add 1 teaspoon of citric acid to 1 liter of liquid. And set to sterilize the jars for 1 hour 20 minutes.

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

Preparations for the winter. Pickled young pea pods

Ingredients:

Young pea pods with barely set seeds

Brine for boiling peas:

For 5 glasses of water

2 cups salt

Soda - on the tip of a knife

Marinade:

For 1 liter of waterVinegar 3% - 0.5 cup

For the final marinade:

For 1 liter of water

Vinegar 3% - 0.5 cupSpices to tasteSugar - 2-3 tablespoons

Cooking:

We clean the pods of peas from the veins and boil in the prepared saline solution for about two minutes.

Then we drain the water, put the pods in a washed jar, pour the boiled and cooled marinade. Close the lids and leave in a cool place for 2-3 weeks.

After the set time, pour the marinade out of the jars, pour the peas with fresh vinegar solution (with spices and sugar). We lay out the pods in sterilized jars, close with iron lids. in the store (and most of these housewives, because not everyone has the opportunity to preserve peas for the winter on their own).

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

Things to remember:

When buying peas, pay attention to the net weight, i.e. a lot of peas along with filling. Identical-looking tins can include both 380 and 400 or even 420 grams of green peas.

According to the standards, the mass fraction of peas from the net weight indicated on the label must be at least 65%.

Canned peas of good quality have whole grains, without impurities of the shells. In this case, the filling liquid should not be transparent.

I hope the recipes for canned peas and useful tips come in handy!

Good luck with canning and bon appetit!

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