Green peas, canned at home (4 simple recipes for the winter)

Greetings! And we continue the topic of preparing our basements for winter. And now we will look at how to preserve green peas at home. Here all the advantages speak for themselves: it is prepared quickly, the taste is much richer than store-bought, it is a one hundred percent environmentally friendly product. After all, we are not going to add chemicals to conservation.

In winter, it can act as a necessary addition to vinaigrettes and Olivier, and it’s also delicious to eat barbecue or any kind of baked meat.

Well, at the same time, we will protect ourselves from substandard purchased products. You may have previously seen glass containers with separated kernels in a cloudy solution on store shelves. And from time to time there may even be worms swimming there. Naturally, there are also manufacturers who care about their reputation and supply users with selected products. But it’s still better to have a couple of jars of your own homemade peas in stock.

Let's figure out how to take peas for canning.

It should be milky ripe. This is when the pods are still young and soft, and the kernels themselves are greenish and juicy, you will immediately want to eat them. These are the nucleoli that literally approach us. Because they still have a low concentration of starch, but a high amount of sugar, when canned they turn out soft, juicy and tasty.
The culture itself must be from a cerebral species.
There are two manufacturing methods: with and without sterilization. We'll look at both. But I still advise you to first boil the peas in plain water and prepare the brine separately. Then empty kernels, substandard kernels and bugs with worms will float out during the first cooking. Well, the preservation won’t turn out cloudy.

Canned green peas at home for the winter

Have you noticed that when different types of preservative are used, the color of the peas changes. For example, when vinegar is added, it remains greenish, but in a marinade with citric acid it becomes yellow.

Ingredients:

600 g peas
water - 1 liter
salt - 50 g
sweet sand - 50 g
citric acid - 1 tsp.

1. First, we need to thoroughly wash the fruits, remove substandard and empty grains. This step is especially important if you have purchased fruits.

2. Later move on to preparing the marinade.

Pour water into the kettle in advance and boil. Take a liter of boiling water, pour in the same amount of salt and sugar and put the saucepan on the stove. Bring the brine to a boil so that all the crystals dissolve.

3. Pour the dried and sorted kernels into the bubbling marinade.

During cooking, it is not allowed to stir the peas, just shake them. Because the narrow skin becomes soft when boiled and can simply tear. And such fluffy fruits spoil the entire appearance of the canned food, and the brine becomes cloudy from them.

4. After boiling, reduce the heat and cook the mass for 15-20 minutes. Almost ready.

We check readiness like this: catch a grain and try it. The kernel should already become soft, and the skin should not spread.

5. At the end of cooking, pour in 1 tsp. lemons without a slide, mix and pour into sterilized jars, separating the kernels from the brine with a slotted spoon.

It is important not to add peas to the top of the jar, about 1.5 cm. And then we fill our container with the bubbling marinade.

We close the future canned food with sterile lids and place it “under the bath”, where the product will undergo natural sterilization with residual heat for another day.

How to can peas for the winter without vinegar

If you don’t want to take vinegar or lemon juice, here is a recipe with aspirin. This is also an acid, and it will also perfectly inhibit the growth of microbes and prevent the jar from exploding.

But before implementing this recipe, make sure that everyone in your family tolerates acetylsalicylic acid.

For 1 kg of peas:

1 liter of boiling water
2 tbsp. salt,
2 tbsp. Sahara,
acetylsalicylic acid per 0.5 liter jar of 0.5 pills.

1. We wash the kernels and fill them with water so that it hides them one hundred percent. Let it cook on the stove for 15 minutes.

If you have completely young peas, then the shortest time will be enough. Try to remove the foam if it appears and stir very carefully so that the ripe fruits do not burst. It’s better to completely remove the spoon for now and stir the fruit by shaking the pan.

2. Place the kernels in a colander and prepare the marinade.

3. For 1 liter of boiling water, add 2 tbsp. salt and the same amount of sweet sand. Boil until they dissolve and add peas to them. Cook for another 10 minutes over low heat.

4. Place the grains in sterilized jars, just short of the top, using a slotted spoon or a strainer. And add 1 aspirin tablet per 0.5 liter jar. So, if you have a liter bottle, then 2 pills will be useful.

5. Fill our preparation with hot brine. To prevent the jar from cracking due to temperature changes, you need to place it on the blade of a knife, it will absorb the residual heat.

6. And immediately screw the lids on all the containers. We turn it over onto the larynx and put it “under the fur coat”, where the jam from cherries, apricots and reddish currants is already cooling.

The usual recipe for preparation with 9% vinegar, as in the store

If you don’t have vinegar essence on hand, then 6-9% vinegar works great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.

Ingredients for 2 kg of young peas:

7 half liter sterile jars
2 liters of water
2 tbsp. salt
2 tbsp. with a pile of sugar
3 tbsp. 9% vinegar

1. Immediately pour the washed grains into sterile containers.

2. Pour 2 liters of water into the pan and add 2 tbsp. salt and sugar.

3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars themselves.

4. Put the marinade on the fire; when it boils, pour it into containers and cover with lids. The lids must be boiled in advance.

5. Place a towel in a wide pan.

And we display our glass containers with peas.

Fill with warm water, not reaching three centimeters to the edge. Turn on the heat and after boiling, sterilize for about an hour.

6. If the brine does not evaporate much during the boiling process, then add boiling water to it so that the jar is full to the top.

7. Close the blanks with lids and turn them over.

Leave for a day under layers of warm fabric (The structure of tissues of living organisms is studied by the science of histology) . Before storing peas underground, check the lid for tightness and see if foam has formed inside. If suddenly it occurs, then you need to open the jar, drain the brine from the jar, wash it and fill it with marinade again.

How to properly cook green peas without sterilization

I liked another wonderful option for making a pot for the winter at home. It contains several spoons of vinegar essence.

Compound:

1 liter of water,
2 tbsp. Sahara,
1.5 tbsp. salt,
600 g peas,
1.5 tsp. 70% vinegar essence.

1. Fill the fruits with plain water and let them cook. It should boil for 10 minutes.

2. Then drain the water and transfer the kernels to the marinade.

3. Fill a saucepan with 1 liter of water, add 2 tbsp. sweet sand and 1.5 tbsp. salt. Let the marinade boil and lower our boiled peas.

4. Let it boil for another 10 minutes and add vinegar.

5. We immediately pour our preparation into sterile containers and roll it up with an ordinary key. We use only boiled lids.

So, in general, you can simply stock up on canned green peas for the winter. It's cheaper than getting it in the store. After all, even if you do not have your own garden, you can buy its fruits at the market.

During the season, a kilogram of these grains is quite expensive, and you can fill 3 or 4 containers from it. I would love to hear your worldview on conservation.

Canned green peas for the winter - the most common recipes

Canned green peas are an irreplaceable and low-calorie preparation. It can be found in almost all stores, but there is no chance that it will be of high quality and useful. In order not to make a mistake in choosing, you can prepare the workpiece without the help of others. To do this, select suitable varieties with young, tender grains. You can preserve peas for the winter by freezing, drying and canning. In this form, it will not only be tasty, but also not lose its useful characteristics.

Compared to other legumes, peas are low in calories and contain a minimum of fat. A huge amount of antioxidants and nutrients make it a good herbal medicine. The fruits are consumed to prevent cardiovascular and inflammatory diseases. It helps with stage 2 diabetes, arthritis and arthrosis.

Regular consumption slows down skin aging, prevents stomach cancer, increases energy levels and restores the immune system. Green peas are recommended for people to lose weight.

Calorie content and nutritional value per 100 grams of product:

calorie content – 73 kcal;
proteins – 5.0 g;
fats – 0.2 g;
carbohydrates – 13.8 g.

Green peas are beneficial for pregnant women. It prevents fetal deformation, improves skin structure, visual acuity, hair and nail growth.

Canned peas can cause damage to the body:

when consumed in large quantities;
for diseases of the intestinal tract;
for gout.

Green onions - the best recipes for preparations for the winter
Pear compote - the most delicious and simple recipes for preparing for the winter
Ordinary recipes for pickling hot peppers for the winter

For canning, only freshly harvested product in milky ripeness is used. Overripe peas accumulate a lot of starch, and the brine comes out cloudy. After sorting, the pods are shelled and all spoiled grains are removed.

Green peas for the winter, prepared at home, are stored for a long time, while maintaining their own taste and smell.

Photo	Manufacturing method
	Free the grains from the pods and wash
	Pour salt, sugar, peas into boiling water and cook over low heat for half an hour
	Free the grains from the brine and set aside to cool
	Strain the brine to remove sediment
	Place the peas in jars and fill them up to the neck with marinade.
	Cover with lids and place in a pan for sterilization. The water must be 2 cm below the level of the neck so that when boiling it does not get into the brine. Sterilization time for half-liter jars is 20 minutes, for liter jars – 35 minutes
	Remove the jars from the pan, cover with lids and cool

For production you will need:

water – 1 liter;
salt – 1 tsp;
vinegar 70% – 1 tbsp. l.

Only milk pods are used for pickling. The peeled grains are blanched for a couple of minutes in hot, salted brine and placed in jars. Pour in the broth and sterilize for half an hour. Before seaming, add vinegar, cover and send to cool.

The product is stored for 2-3 months.

water – 1 l;
salt – 10 g;
sweet sand – 30 g.

Add salt and sugar to boiling water, add peas and boil for 5 minutes. The grains are laid out in containers, poured with marinade and sterilized for half an hour. After cooling, the jars are covered with lids and put into a cold room. In the morning they are placed in a pan with warm water and sterilized for 20 minutes.

Peas prepared according to this recipe are very similar to store-bought ones and are suitable for making salads and side dishes.

Products for manufacturing:

green peas in any quantity;
salt – 30 g;
sugar – 100 g;
water – 1 l;
lemon juice – 1 tsp.

After harvesting, the peas are husked and thoroughly washed. While it is drying, prepare the marinade. To do this, boil water, add salt and sugar and boil until the crystals dissolve. Add peas and cook for 15 minutes. For long-term storage, add lemon juice at the end of cooking.

While the peas are boiling, the jars and lids are sterilized in the oven, microwave or over steam. Using a slotted spoon, place the peas into the prepared containers and pour in the marinade. Store the workpieces in a cold room.

For half a kilogram of fruit you will need:

water – 1 l;
salt and sugar – 10 g each;
apple cider vinegar – 30 ml.

The prepared grains are blanched, placed in jars with marinade, sterilized and sealed. After cooling, the peas are stored in a cold room.

peas – 2 kg;
salt – 600 g.

Boil the peas for 5-7 minutes, place them on a paper towel until the water is completely removed. Combine the fruits with salt and place them in prepared containers. The jars are filled up to the neck with boiling water, covered with plastic lids and left to cool. The prepared preparations are stored in a cold room for several months.

For production you will need:

peas – 1 kg;
allspice – 5 peas;
water – 1 l;
salt – 1.5 tbsp. l.;
sugar – 30 g;
70% vinegar – 5 ml.

Cooked peas are poured with boiling water and boiled until they acquire a wrinkled appearance. Place in a colander to remove water and place in jars. Add the brine prepared as follows: add salt, sugar, aromatic pepper to boiling water and boil for 3-5 minutes. At the end, vinegar is poured in and poured into jars. Sterilize for half an hour, roll up the lids and, after cooling, put them in a cold room.

young pods – 1 kg;
sugar – 40 g;
dark pepper and cloves - 2 pcs each;
water – 1 liter;
apple cider vinegar – 50 ml;
citric acid – ½ tsp.

Popular tips: how to prepare peas for the winter

Peas are one of the most necessary 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 highest nutritional value of the collected beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Now 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 more caloric than potatoes. It is not for nothing that green peas are called sweet peas, since at the time of technical maturity they accumulate about 4.8–7% sugar, quite a lot of ascorbic acid, vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for heterotrophic body as an integral part of food) PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus, iron and calcium, essential amino acids, proteins and fiber.

In today's conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and flour and other types of products are obtained from them.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, peeling and sweet varieties are distinguished. The shells of the shelling pea pod become hard as they ripen, as a layer similar to waxed paper or parchment appears inside. Sweet peas can be eaten together with juicy peas, which are no less healthy than the fruits of the plant.

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

Now both greenish fresh and dried peas are an integral part of the diet of almost all Russian families. How to prepare peas grown in the beds of your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas used for making soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. To ensure that the peas do not lose the necessary parameters, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed peas or those warped by pests.

Blanch for 1-2 minutes to fix the beautiful greenish color and maintain the creamy density of the peas;
quickly cool 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, drying peas in an oven or electric dryer is necessary 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 water 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 greenish color, and dishes made from them will turn out tasty and healthy.

If not greenish, but almost ripe yellow peas are collected for drying, then the final product will be the most coarse, starchy, but completely suitable for cooking nutritious soups, producing porridges and other side dishes.

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

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

How to properly freeze peas?

Juicy, perfectly formed greenish peas are suitable for freezing.

If sweet 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 will certainly 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, and certainly blanched for 1-2 minutes and cooled by pouring ice water. This will prevent the peas from losing their greenish color and maintaining their thickness and taste. When the peas have cooled, they are laid out on paper napkins and carefully dried.

Having scattered them on trays or baking sheets, the tender beans are frozen; this will prevent individual peas from sticking together and forming an incomprehensible 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.

Sweet juicy peas are frozen at home and in pods. To do this, the beans are sorted, washed, the petiole and coarse fibers connecting the valves 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 a stream of water. It is important to cool and dry the peas thoroughly so that there are no traces of water left on them. And the already prepared greenish 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 desired properties.

Natural canned peas

Everyone’s favorite green peas, without which festive salads and daily side dishes are indispensable, can be created in your 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 bubbling 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. Together with peas, you can preserve corn kernels, slices of carrots and asparagus using this method.

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

Pickled peas for the winter

To marinate peas collected from the beds for the winter, they are shelled and boiled for 30 minutes.

The peas prepared in this way are distributed into small jars and poured with a bubbling 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 cold storage space.

How to pickle peas at home?

Before salting peas or whole pods at home, the collected green peas are washed in running water and, if necessary, shelled or the rough parts are trimmed 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. Cooked vegetables are poured with hot brine so that 1 kg of peas requires 300 grams of salt.

Slices of garlic, a little pepper and other spices will give this unique appetizer for meat dishes a piquant and catchy taste.

Now the containers can be closed and, after cooling, sent to the refrigerator for storage.

Canned peas for the winter - video

Canned peas for the winter

Tuesday, July 7, 2015

Now we are canning peas for the winter! It is clear that you can simply purchase it in a store - it is a constantly available and cheap product. But if you are lucky enough to become the owner of several kilos of this greenish miracle in pods, freezing alone will not do.

This is the first time I’ve made canned peas at home, but I think it’s not the last time. I decided to use the traditional recipe for this usual preparation for the winter, in other words, in addition to the youngest green peas, the composition includes only a filling of water, salt and sugar.

Remember that only tender, young pods with the same seeds, in other words peas, are suitable for making home-canned peas. If your peas are overripe, have become hard, or the pods have turned yellow, this is no longer allowed to be canned. Ready-made vegetable preparation for the winter will be tasteless, strong, and you won’t be able to prepare anything good using it.

Ingredients:

Making a dish step by step:

In order to create canned green peas for the winter, we will need green peas, water, salt and sugar. There are recipes that also use vinegar, but I propose to create a specifically traditional homemade version.

The hardest part about canning green peas at home is shelling the pods. Quite long and monotonous work. But we do homemade preparations, which will come in handy in the winter, so we’re not lazy. We sort through the peas and throw away any wormy ones.

We wash it, put it in a saucepan and put it on fire.

Depending on the ripeness of the peas, cook over low heat for 10-30 minutes from the moment of boiling. I have young peas, so I boiled them for about 10 minutes. Try a couple of peas - they should be moderately soft, but not fall apart.

Place the peas in a colander or sieve, and then place them in sterile jars. I have 2 jars of 500 ml - each contains 330 grams of the freshest green peas.

Prepare the filling: combine water, salt and sugar in a saucepan. Place on the fire and let it simmer for about a minute.

Pour green peas into jars.

Immediately close the lids, which must first be boiled over medium heat for about 2-3 minutes.

We turn the jars upside down with their lids, wrap them in a blanket or blanket and leave them like that until they cool completely. Then we store it in the cellar or basement - where you usually keep homemade rolls.

Well, in winter, we open a jar of home-canned green peas and happily tell ourselves how great we are! Everything is natural, tasty and healthy - what could be better!