How to can and pickle green peas? Canned peas for winter Olivier salads. Dry and freeze peas

21.10.2019

Peas are fairly common plants that began to be eaten many years ago.

The canned product appeared a little later, but its popularity has not changed at all due to this processing method. Next, let's talk about the properties of canned green peas.

Beneficial properties and harm of canned green peas

Modern processing and preservation methods make it possible to preserve everything beneficial features peas, which they had fresh.

That is why canned peas contain a sufficient amount of vitamins A, B, C, as well as microelements - magnesium, calcium, potassium. In addition, after preservation it retains a large number of natural sugar, starch and dietary fiber.

When consuming, do not forget that excessive consumption can lead to heaviness in the stomach, so you should not overeat it.

Brain pea varieties are used for canning because they are the largest and tastiest. But canned green pea You can not only buy it in the store, but also prepare it at home. Let's look at the most popular recipes for cooking green peas.

Canning peas at home

The usual canned food recipe

We will need:

Peas, washed and dehulled;
Water;
Salt;
1 tbsp. spoon of 9% vinegar.

All ingredients are indicated based on the preparation of half- liter jar canned food, so the amount of peas will be such that the jar is full.

Before you start cooking, you need to sort out and peel the peas.

Then place all the peas in a saucepan, add salt and fill to the brim with water.

Cook on low until the peas are soft.

As soon as the peas are ready, they can be placed in a sterilized jar with a spoonful of vinegar.

Roll up the jar and leave for storage.

Green peas, canned at home, are ready!

Recipe for winter preparation “Malachite beads”

1.5 liters of water;
4 gr. citric acid;
90 gr. salt;
75 gr. Sahara;
Peas.

Before using, peas must be processed and washed in a running stream of water. Pour one liter of water into a container, add one teaspoon each of sugar and salt and boil. Place the peas in boiling water and cook for about 20-25 minutes until they are soft.

At this time, you need to prepare the brine - add one tablespoon of sugar and salt to half a liter of water and boil. Place the boiled peas in prepared jars, fill with brine, add citric acid and roll up.

Spicy green peas

This recipe uses the following ingredients: Bay leaf, so the taste is special, and dishes with such peas are more aromatic.

You will need:

400 grams of peas;
1 teaspoon 9% vinegar;
1 teaspoon salt;
150 grams of water;
2 bay leaves.

Place the prepared and peeled peas in a sterilized jar, add salt, vinegar and bay leaf. After this, put the jars with the mixture to sterilize for 25 minutes, then pour boiling water over them and roll them up. Canned peas ready at home!

How to preserve without adding vinegar

For the marinade you will need:

1 liter of water;
1 tablespoon sugar;
1 teaspoon salt.

Add sugar and salt to 1 liter of water, bring to a boil and add the main ingredient there, cook over high heat for about 3 minutes. Then place the peas in sterilized jars, leaving about 2 cm to the edge.

Jars with the mixture must be sterilized for half an hour, then wait for them to cool and put them in the refrigerator under nylon lids.

The next day, the jars need to be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After this, the jars can be rolled up and the canned green peas can be stored for the winter.

Cooking without using sterilization methods

Ingredients for preparing the filling:

Liter of water;
3 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
1 tsp citric acid.

As always, the first step is to peel and rinse the peas. Then pour liquid into the pan, bring to a boil, adding a mixture of salt and sugar. Place the peas in the resulting marinade, making sure they are completely submerged under water.

The dish needs to be cooked for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, remove the mixture and put it in jars, pour the remaining marinade on top and screw on the lids.

It is better to store such canned green peas without sterilization in a cold place.

Pickled canned product

Ingredients:

Peas;
Salt at the rate of 0.5 tablespoon per 0.5 liter of water;
Sugar at the rate of 0.5 tablespoon per 0.5 liter of water;
1 liter of boiled water;
Green hot pepper at the rate of 1-2 pieces per jar.

First of all, you should free the peas from the pods and wash them thoroughly in running water. Then put the peas in a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt.

At this time, cut the washed pepper into slices. Place peppers in washed and sterilized jars and place peas on top. Cover the jars with lids, filter the liquid through cheesecloth and boil again. Only after this do we pour the marinade over the peas in the jars.

After that in large capacity Sterilize the jars over moderate heat for about 40 minutes, then remove the jars and immediately screw them in. At night, the finished canned food should be left to cool at room temperature, and then the cans should be stored in a dark place - a cellar or basement.

If there is none, then the jars are simply put away in a cabinet or under the table, but it should be taken into account that the jars should not be exposed to direct light. Now you know how to can peas at home so that they are pickled.

First, before cooking, take sufficient time to prepare the peas - wash them, peel them, wash the peas again and drain them in a colander.

Secondly, to prevent cloudiness of the brine in jars, carefully sterilize the jars and lids. Third, use all ingredients exactly as specified in the recipe. Usually the calculation is for preparing a 0.5 liter can of ready-made canned food.

We hope that these simple rules will help you cook delicious canned food from peas for the winter, which will delight you and your loved ones all winter. After all, even New Year's Olivier prepared with home-made canned green peas looks much more appetizing!

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 proper operation 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 rich in 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.

It should also be taken into account low calorie content product. 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:

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.

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 different ways, maintaining 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

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

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

Preserve in the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during the period of abundant harvest - in early July.

Ingredients:

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

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

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.
Wash jars with soda. Sterilize glass containers using any in a convenient way: Steam, microwave or oven. Also boil the lids.
Boil clean filtered water in a saucepan, add salt, sugar and lemon.
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.
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:

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

Step-by-step procurement plan

Boil water in a saucepan, adding salt and sugar. Boil the beans for 20 minutes. Pour lemon into 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. For lovers savory snacks It is recommended to add hot pepper to the recipe.

Ingredients:

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

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.
Fill jars with boiling water.
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 different 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 conservation, the pods themselves will soften and become saturated with marinade.

Ingredients:

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

Cooking method:

Rinse the pods and soak for 2-2.5 hours.
Boil water (0.75 liters) in a saucepan, add citric acid and add the soaked peas. Blanch the vegetable for 3 minutes in boiling water.
Place the peas in sterile jars, adding equal amounts of salt, black peppercorns and cinnamon.
Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into the bowl. Boil the brine for 3 minutes and fill the jars with peas.
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:

Peas – 500 grams.
Water – 0.5 liters.
Salt – 10 grams.
Sugar – 10 grams.
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:

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

Place green peas in a cloth bag.
Prepare the salt marinade and boil it. Dip a bag of legumes into the boiling liquid and steam for 5 minutes.
Take a saucepan with cold water. Quickly drop the pea bag into the ice solution.
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.

In order for the preparations to be stored 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:

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.
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 can be stored for up to 8 months.

Methods for freezing vegetables

There are 3 known ways to quickly freeze beans:

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.

Will do classic way frosts even for overripe legumes, it will improve taste qualities product.

Express option. Rinse 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.
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 stage– 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.

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 become a wonderful component of many dishes, so in the summer it is 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 recipes blanks.

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 make it in canned form. 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 the increased content of 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. Need to leave free place, without adding 1.5 cm to the edge. After this, the marinade is poured into the jars and 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 with 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 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.

If you love peas or, for example, often add them to salads, then you definitely need to prepare the preparation that we will offer you today. These will be the most different variants green pea preparations.

The good thing about this bookmark is that it lasts a long time and you don’t use that much of it at a time, so it will last a long time. Especially if you decide to make a double or triple portion. Just imagine, you won't have to buy peas at the store anymore!

General cooking principles

You must remember that peas are legume, which makes it easy for her to explode even a rolled up can. To prevent this from happening, be sure to follow all the recommendations that await you in the recipes, as well as after them.

It is important to know that the jars must be turned over to cool. Since the container cannot be filled 100%, incredibly hot air forms between the lid and the marinade, which can easily rip the lid off.

Be sure to sterilize your jars to avoid various problems and misunderstandings in the future. We advise you to take sterility seriously, even using soda in the wash.

How to make homemade canned peas

Cooking time

calorie content per 100 grams

We cannot deprive you of the classics this time either, so we offer you the simplest, most common, but delicious recipe making homemade canned peas.

How to cook:

Tip: If you want, you can pickle the peas and pods.

Double Sterilized Beans

This recipe is for those who take sterility very seriously. We will fill already sterilized jars with peas and then sterilize them again on the stove.

How long is it - 4 hours and 25 minutes.

What is the calorie content - 44 calories.

How to cook:

Remove the beans from their pods, rinse them and place them in a bowl;
Pour in enough water and let sit for three to four hours;
By this time, bring to a boil the amount of water indicated in the recipe in an adjacent container;
Add citric acid there and dilute it;
Drain the peas in a colander and pour into boiling sour water;
Cook for a few minutes and then pour into a sieve or again into a colander;
Wait for the water to drain and distribute the beans into the jars;
Add black peas and cloves to each container;
Bring another liter of water with salt and sugar to a boil;
Pour the hot marinade over the peas and roll up with a key.

Tip: you can screw the jars with regular lids, but they must be checked for integrity by turning each jar upside down several times.

Bookmark with the addition of an important preservative

If you are afraid that canning green peas will fail, prepare a recipe that includes vinegar in the marinade, as, for example, in this bookmark. We wish you success, you will definitely succeed!

How much time - 50 minutes.

What is the calorie content - 36 calories.

How to cook:

Pour water into a saucepan, add half the salt and the same amount of sugar;
Bring to a boil and add the peeled, washed and sorted peas;
Cook it for three to four minutes;
Then drain in a colander and rinse with cold water to stop the cooking process. In this case, it is imperative to save the pea broth;
Divide the beans into jars and set aside;
Strain the broth and add the remaining salt and sugar to it, put on fire;
Bring to a boil again, pour in vinegar;
Stir and pour into jars;
IN large saucepan place a rag and place the jars on top;
Fill with water until it reaches the shoulders and turn on the heat;
Bring to a boil and sterilize for 15-20 minutes, then roll up;
Place the finished bookmarks in warm blankets upside down until they cool completely.

Tip: It is important to place a towel or cheesecloth at the bottom of the container so that the glass does not come into contact with the pan, otherwise there is a risk that the jars will burst due to the high temperature.

Three-hour canning of green peas

Again, a recipe for those who are serious about sterilization. This time the process will take three whole (!) hours so that you don’t have even a drop of doubt that the peas will go bad.

How long is it - 3 hours and 35 minutes.

What is the calorie content - 33 calories.

How to cook:

Pour water into a container and place on the stove;
Bring to a boil over low heat;
During this time, peel the peas, wash them in a colander and sort them;
Pour into boiling water and cook for three minutes;
After this, drain again into a colander and rinse with cold water to stop the cooking process;
Next, scatter the beans into pre-sterilized jars;
Bring the amount of water specified in the recipe to a boil over low heat;
Add salt and sugar, citric acid;
Stir until the bulk ingredients are completely dissolved;
Pour the prepared marinade over the peas and place the jars in a pan;
It is important to remember that the bottom of the container must be covered with a towel or other cloth (even gauze);
Pour water between the cans up to the shoulders of the cans and bring to a boil;
From this moment, cook for three hours, adding water if necessary. But the water must be boiling or at least hot;
When time will pass, take out the cans, roll them up and “under a fur coat.”

Tip: if you add cold water during sterilization, the jars may burst.

Peas canned in tomato juice

Very unusual recipe canned peas. We will pour tomato juice over the beans. The result is an unusual bookmark that can also be used as a complete snack, because there is no need to wash the peas or drain them.

How long is it - 30 minutes.

What is the calorie content - 50 calories.

How to cook:

Pour water into a saucepan, put it on the fire to bring to a boil;
Salt boiling water and add sorted, clean beans into it;
Boil for 3-4 minutes, no more, because they may boil over;
When time has passed, drain in a colander and rinse in cold water until the peas stop cooking;
Divide the beans among the jars and reserve;
Pour tomato juice into a saucepan and bring it to a boil over medium heat;
Pour over the peas, cover with lids;
Place in a saucepan, add water and bring to a boil;
Sterilize for one hour, then close with lids and put in a warm place to cool properly.

Tip: instead tomato juice You can use the grated pulp of fresh tomatoes. It will taste more homemade, and there will be more benefits!

To make sure everything turns out sterile and nothing gets spoiled in the end, we recommend sterilizing the jars twice. That is, first pour the peas into already sterilized jars, or better yet, washed with soda. Then sterilize again in a saucepan, the bottom of which must be covered with gauze or a towel. By the way, if you salt this water, the water temperature will be higher and, accordingly, sterilization will be more effective.

If you want to store peas maximum amount time, be sure to add a little citric acid or vinegar to the brine. But here it is worth knowing that the taste of peas may change as a result. If you like this taste, feel free to add it. Canned food containing these ingredients can last for years.

Do you grow your own vegetables, flowers, berries, fruits, root vegetables in the garden? Then you should definitely have homemade peas. Gardeners advise removing the pods on the eighth day after flowering, and we advise adding canned food on the same day. That's when they will turn out the most delicious.

Remember that it is best to roll canned food in glass jars. After all, only in such a container can you see everything that happens inside. This is important, because if the peas have become cloudy, they are strictly prohibited from being consumed even if they are heat treated.

Imagine having homemade canned peas and not having to buy them anymore. Okay, right? To do this, you will have to try a little and set aside a few hours of your time to provide yourself with such a preparation. Good luck!

By consuming green peas, the body is filled with energy, thereby increasing performance. Thanks to this, a person is able to endure heavy loads and overcome long distances. In general, everyone who is energetic and active is recommended to eat peas. Some varieties of this fruit contain natural sugar, which stimulates brain activity and memory.

The same peas will help solve intestinal problems. Its beneficial microelements relieve heartburn, normalizing the functioning of the digestive system. Antioxidants contained in the fruit have a positive effect on improving skin and hair.

Like all edible plants, peas are a seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for preparing peas for the winter will help you figure out in what sequence to preserve this type of legume family for the cold season. There are several recipes for sealing peas, but each of these options will either sterilize or without sterilizing the jars with the contents.

Young, soft peas are selected for canning. Overripe peas will give the finished food an unsightly cloudy hue and will taste too starchy.

Green peas without sterilization

For the preparation you should prepare 3 half liter jars. To do this, they should be washed with soda and sterilized for about 7 minutes using a kettle. It is not beneficial to sterilize such a small number of jars in the oven. This recipe for canned peas will use 1 liter of regular cold water. The taste of canned food will be very similar to store-bought, and all thanks to the correct proportions of bulk ingredients: 3 tbsp. spoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.

Canning procedure:

You cannot cook peas for more than the time specified in the recipe, otherwise they will lose their shape and turn into mush.

Green peas with sterilization

Those who want to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For the preparation you will need a 1.5 liter jar or 3 pieces of 0.5 liter jars. For which the marinade will be used, consisting of 1 liter of ordinary water, 1 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar and citric acid, in the amount of 3 grams.

Canning procedure:

If the liquid in the jar does not become cloudy after sealing within 3 days, it means that the peas are closed in compliance with the rules and can be safely put in the pantry, storing for a maximum of 1 year. If the marinade becomes cloudy, it is better to get rid of such preservation immediately.

Sterilized pickled green peas

Housewives interested in how to pickle peas at home can pay attention to the recipe below. The marinating procedure is quite long, but special effort she doesn't demand it.

Marinating procedure:

Prepared provisions should preferably be stored in a cellar or cool place.

The listed recipes for canning peas are basic ones that can be supplemented with your own innovations.