Green peas, canned at home (4 simple recipes for the winter). How to pickle green peas at home

Green peas are often used in preparing holiday dishes.

After all, it can be added to various salads, such as soups, and also served with a side dish.

There are several ways to prepare peas for the winter:

Dry it.
Marinate.
Freeze.

Note to housewives! If you decide to roll peas at home for the winter, then the interval between harvesting and cooking should not exceed 4 hours. Once time has passed, you need to use another method.

Why such a small interval? After this time, the peas lose their freshness and during the cooking process they will not be sweet and will also become starchy. The result will upset all household members.

How to roll green peas

Recipe No. 1

Ingredients:

Brine for 1 liter of water:

Sugar – 1 tablespoon.

Salt – 3 tablespoons.

9% vinegar – 150 grams.

Preparation

Peel thoroughly. Then add water and cook for 30 minutes. After this time, it must be divided into jars. They must be pre-sterilized.

Meanwhile, pour 1 liter of water into another bowl. Add sugar and salt. Also put on fire. When the mixture boils, pour in 9% vinegar. Do not remove from heat for about 10 minutes.

Pour the finished marinade into glass jars. Next, roll them up and place the lid down in a warm place. It's good if it's a blanket. Once 2 hours have passed, you can safely store it in a cool place.

Recipe No. 2

Ingredients:

Directly myself green peas– 2 kg.

Salt – 600 grams.

Cooking process

The peas need to be prepared. First rinse it, then remove the peel. Then pour water into the pan and add it. After boiling, add a little salt and cook for another 5 minutes.

Next, a colander comes to the rescue. Pour peas into it. When the water has drained, you can mix it with salt. Transfer the resulting mass into jars, add hot water (it must be boiled) and close with simple lids. They will take a long time to cool down. After this, put it in the refrigerator.

Recipe No. 3

Required ingredients:

Peas - approximately 1 kg.

Water – 1.2 – 2 liters.

Salt and sugar - 3 tablespoons each.

Citric acid (0.5 liter jar - half a teaspoon, if 1 liter - 1 spoon)

Cooking method

Put 1 liter of water on the fire. When it boils, add sugar and salt. They should not be used to their full extent. You only need 2 tablespoons. After another 2 minutes, add the pre-prepared peas. Cook for about 20 minutes. After which you need to drain the brine and put the main ingredient into jars.

Then you have to prepare the brine again. To do this you will need 500 ml of water and the remaining sugar, as well as salt. Pour the prepared mixture into jars of peas and sprinkle with citric acid.

Only after these operations, roll up the green peas and wrap them in warm cloth.

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

How to can green peas at home

The workpiece can be a product filled with brine or marinade. Last option 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

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

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

Canning green peas at home is carried out as follows:

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

Canning peas at home without sterilization

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

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

Canning happens like this:

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

How to close green peas at home without vinegar

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

For the marinade you need:

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

Canning at home goes like this:

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

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 options green pea preparations.

The good thing about this bookmark is that it lasts a long time and is not used that much 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 homemade cooking 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:

1. Remove the beans from their pods, rinse them and place them in a bowl;
2. Pour in enough water and let sit for three to four hours;
3. By this time, bring to a boil the amount of water indicated in the recipe in an adjacent container;
4. Add citric acid there and dilute it;
5. Drain the peas in a colander and pour into boiling sour water;
6. Cook for a few minutes and then pour into a sieve or again into a colander;
7. Wait for the water to drain and distribute the beans into the jars;
8. Add black peas and cloves to each container;
9. Bring another liter of water with salt and sugar to a boil;
10. 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:

1. Pour water into a saucepan, add half the salt and the same amount of sugar;
2. Bring to a boil and add the peeled, washed and sorted peas;
3. Cook it for three to four minutes;
4. Then drain in a colander and rinse cold water to stop the cooking process. In this case, it is imperative to save the pea broth;
5. Divide the beans into jars and set aside;
6. Strain the broth and add the remaining salt and sugar to it, put on fire;
7. Bring to a boil again, pour in vinegar;
8. Stir and pour into jars;
9. IN large saucepan place a rag and place the jars on top;
10. Fill with water until it reaches the shoulders and turn on the heat;
11. Bring to a boil and sterilize for 15-20 minutes, then roll up;
12. 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:

1. Pour water into a container and place on the stove;
2. Bring to a boil over low heat;
3. During this time, peel the peas, wash them in a colander and sort them;
4. Pour into boiling water and cook for three minutes;
5. After this, drain again into a colander and rinse with cold water to stop the cooking process;
6. Next, scatter the beans into pre-sterilized jars;
7. Bring the amount of water specified in the recipe to a boil over low heat;
8. Add salt and sugar, citric acid;
9. Stir until the bulk ingredients are completely dissolved;
10. Pour the prepared marinade over the peas and place the jars in a pan;
11. It is important to remember that the bottom of the container must be covered with a towel or other cloth (even gauze);
12. Pour water between the cans up to the shoulders of the cans and bring to a boil;
13. From this moment, cook for three hours, adding water if necessary. But the water must be boiling or at least hot;
14. 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:

1. Pour water into a saucepan, put it on the fire to bring to a boil;
2. Salt boiling water and add sorted, clean beans into it;
3. Boil for 3-4 minutes, no more, because they may boil over;
4. When time has passed, drain in a colander and rinse in cold water until the peas stop cooking;
5. Divide the beans among the jars and reserve;
6. Pour tomato juice into a saucepan and bring it to a boil over medium heat;
7. Pour over the peas, cover with lids;
8. Place in a saucepan, add water and bring to a boil;
9. 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 jars that have already been sterilized, 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 quantity 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 placing 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 become cloudy, they are strictly forbidden to be 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!

We all love and often use green. Many beloved salads cannot do without it. In our article we will tell you what benefits it brings, as well as how you can close it in several ways at home. By preparing it yourself, you can enjoy delicious peas in the winter.

Benefit

Greens are famous for their low calorie content: 100 g contains only 55 kcal.

They have little energy value compared to their mature counterparts, so they are part of the diet menu.

Important! When purchasing canned peas in a store, pay attention to the container - it should not be swollen. Damage indicates that air has gotten inside, and such beans can be dangerous and pose a risk of poisoning.

Canned green peas contain huge amount vitamins and essential minerals.
It contains the most important nutritional element - protein of plant origin, the absorption of which occurs very quickly.

Beans are beneficial because they help reduce the likelihood of heart attack, hypertension and other heart diseases. Green beans are an ideal ingredient to have in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or kidney stones are present.

Dishes with the addition of beans have an anti-sclerotic effect. Peas are one of the few legumes in which nitrates do not accumulate.

Before canning green peas at home, it’s worth figuring out which varieties are best suited for this. Nowadays, the varieties most often chosen for preservation are the highest, first and table varieties.
Brain varieties that were specially bred for this purpose are ideal for canning. Their beans are soft and sweet in flavor, and the liquid remains clear when canned.

These varieties are also suitable for preservation:

• "Alpha";
• "Vegetable miracle";
• "Dinga";
• "Jof";
• "Faith".

There are many recipes for making canned peas, some of which we will describe below.

Recipes for preparing green peas

You can harvest peas in different ways: without and with sterilization. Let's take a closer look at how you can preserve green peas at home without much difficulty.

Without sterilization

If you have it, great, because you can can the beans that you grew yourself. However, do not be upset if you are a city resident. You can buy peas suitable for canning at the market.

Did you know? The record for eating peas for a while was recorded in 1984. Its owner is Janet Harris, who managed to eat 7175 peas, one at a time, on a stick in 1 hour.

July is the best month for canning. We invite you to familiarize yourself with the simple and accessible recipe, which does not require sterilization. For this you will need:

• green peas (for 3 half-liter jars);
• purified water - 1 l;
• salt - 3 tbsp. l;
• sugar - 3 tbsp. l;
• acid.

The first step is to prepare the peas themselves - remove them from the pods and rinse them thoroughly. Canning includes the following steps:

The recipe for canning without sterilization is quite simple; even beginners in this field can easily master it.

With sterilization

Now let's look at the recipe for green peas, canned with sterilization.

Important! Cans with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it bends, you need to open and eat the peas before they spoil.

For this you will need:

• peeled peas - 600 g;
• 1 one and a half liter jar or 3 half liter jars;
• acid (citric or acetic);
• salt - 1 tbsp. l;
• sugar - 2 tbsp. l;
• purified water - 1 l.

Canning consists of the following steps:

This completes the preservation, and now you need to let the peas brew.

Proper storage

The ideal option for storing preserves is a basement or, but if you, for example, live in an apartment, you can place the jars in the refrigerator.
The shelf life of such peas is a maximum of 12 months, but in reality it ends much earlier.

Peas are one of the most popular and widespread leguminous plants not only in our country, but throughout the world. This is facilitated by the unpretentiousness, early ripening and productivity of the crop, as well as the high nutritional value of the collected beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times higher in calories than. It is not for nothing that green peas are called sweet, because at the time of technical maturity they accumulate about 4.8–7% sugar, quite a lot of ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus , iron and calcium, essential amino acids, proteins and fiber.

In current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and used to make flour and other types of products.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, shelling and sugar varieties are distinguished. The shells of the shelling pea pod become tough as they ripen because a wax paper or parchment-like layer forms inside. Sugar peas can be eaten together with juicy peas, which are no less healthy than the fruits of the plant.

Mature peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and round shape when dried.

Today, both green fresh and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas used for preparing soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. So that the peas are not lost useful properties, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed or pest-damaged peas.

Then peas:

• Blanch for 1-2 minutes to secure a beautiful green and maintain the creamy consistency of the peas;
• cool quickly under running water or with block ice;
• blanch again and cool again;
• dry and spread on a baking sheet in a thin layer.

At home, you need to dry peas in an oven or electric dryer in two or three steps, 2–4 hours each, trying to heat the delicate raw materials as little as possible. The ideal temperature is 40–50 °C. Between sessions in the oven, the peas are kept at room temperature for 3–4 hours. As they dry, the drying temperature can be increased to 60–65 °C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside dense peas, the longer their shelf life will be.

If the technology is followed, peas prepared for the winter will retain their intense green color, and dishes made from them will turn out tasty and healthy.

If not green, but almost ripe yellowish peas are collected for drying, then the final product will be coarser, starchy, but quite suitable for cooking nutritious soups, making porridges and other side dishes.

Home-dried peas make excellent flour, from which you can bake bread and quickly make a dressing for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, prepared for long-term storage peas are poured into glass containers with tightly sealed lids. It is better to place jars of peas in a cool, dry place where the cereal will not have contact with the sun's rays. From time to time, shake the peas and inspect them for insects and mold.

How to properly freeze peas?

Juicy, well-formed green peas are suitable for freezing.

• If sugar beans are intended for processing, you can freeze individual peas and whole pods.
• If shelling peas grow on the site, before freezing the peas at home, they must be freed from the blades.

To prepare peas for the winter so that they remain as juicy and healthy as in the garden, the beans are shelled, sorted, be sure to blanch for 1-2 minutes and cool, pouring ice water. This will prevent the peas from losing their green color and maintain their consistency and taste. When the peas have cooled, place them on paper napkins and dry thoroughly.

Once spread on trays or baking sheets, the tender beans are frozen, this will prevent the individual peas from sticking together and forming a shapeless lump. And already frozen at home, the peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking up the lumps that form.

Sugar peas can be frozen at home and in pods. To do this, the beans are sorted, washed, and the stalk and coarse fibers connecting the leaves are removed. If desired, the pods can be cut into 2-3 parts. Then the prepared raw materials are blanched in a colander for 2–3 minutes and cooled with ice cubes or running water. It is important to cool and dry the peas thoroughly so that no traces of moisture remain on them. And the already prepared green pods are placed in bags or containers, tightly closed and put in the freezer, where peas prepared for the winter can be stored for 6–8 months without losing their taste and beneficial qualities.

Natural canned peas

Everyone's favorite green peas, which we can't live without holiday salads and everyday side dishes can be made in your own kitchen from raw materials collected from your garden plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, distributed into glass containers, filled with boiling brine.

To fill a liter of water you will need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. Filled jars are sterilized. Along with peas, you can preserve corn kernels, slices of carrots and asparagus in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

To marinate the harvested fruit for the winter, it is peeled and boiled for 30 minutes.

The peas prepared in this way are distributed into small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams of table salt, 15–20 grams of sugar and 100 ml of 9% vinegar. After filling the jars, they are sterilized and sent to a cool place for storage.

How to pickle peas at home?

Before salting peas or whole pods at home, the harvested green peas are washed in running water and, if necessary, the rough parts are peeled or cut off from the pods. Before salting, depending on the degree of ripeness and the chosen preservation method, peas are boiled for 5–10 minutes, then cooled and distributed into clean jars. Prepared vegetables are poured with hot brine so that 1 kg of peas contains 300 grams of salt.

Slices of garlic, a little pepper and other spices will add piquancy and a bright taste to the original appetizer for meat dishes.

Now the containers can be closed and, after cooling, placed in the refrigerator for storage.

Canned peas for the winter - video