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

The recipe includes canned green peas, and, as a rule, it is purchased. Unfortunately, not everyone has the opportunity to grow peas and prepare them for the winter. But if you knew how simple and cheap it is to prepare canned green peas at home, the recipe that we will now describe, you would be happy to buy it at the market. Moreover, it has been verified that if you buy fresh green peas at the market and pickle them at home, it will still be cheaper than buying them. And the taste is no different from a high-quality store-bought one.

Ingredients for home canned green peas:

Unpeeled peas - 600 g;
Vinegar - 3 teaspoons.
For the marinade:
Table drinking water - 1 l;
Salt - 1 tbsp. l.;
Sugar - 1 tbsp. l.

How to preserve green peas according to recipe:

1. First, let's tell you all the details. From these ingredients you get exactly 2 jars of 250 ml volume. There will be a lot of brine and most of it will have to be thrown out. But since the peas must float in the brine during cooking, it is better to take exactly this volume of water. Moreover, it is better to divide the proportions of sugar and salt into liters rather than milliliters.
Combine salt and sugar in a bowl and add to the water just before boiling.

2. Remove the peas from the pods and rinse the peas. Use a sieve, gauze or small colander, it's faster. If you do not know the origin of the peas and perhaps they were previously processed in some way, then it is better to rinse them with boiling water several times.
Advice: It is better to sort peas into young and overripe. If the peas are too ripe, then they will need more time to cook. If you have already decided to preserve green peas according to a recipe, then you should buy either young or overripe, so as not to cook them in 2 batches. Also select bursting and spoiled peas; they are not suitable for preservation.

3. Green peas should be placed in the marinade after the salt and sugar crystals have completely dissolved. Wait for the marinade to boil and note the cooking time.
Note: The cooking time for green peas depends on their maturity. Minimum cooking time is 40 minutes. That is, if the peas are young, then cook them for 40 minutes from the moment of boiling. If it is overripe, then add 10 minutes and wrap it in jars.

4. Now the banks. The container must be sterilized. This can be done in any way. You can sterilize jars in a metal steamer, just like in the winter. Or you can bake the dishes in the oven at 200 degrees for 15 minutes. But in any case, before sterilization, you need to wash the jars with soda.

5. If you are sterilizing containers for twists in a double boiler, then the jars should then be allowed to drain on a clean towel upside down.
Vinegar must be added to each jar before they are to be canned. Count 3 teaspoons for 1 half-liter jar. Naturally, in this recipe the dishes are 2 times smaller, which means we add 1.5 teaspoons to each vessel.

6. After the green peas are cooked, you can put them in jars. First you need to take a slotted spoon, select and put only legumes in the vessels.
Advice: Please note that the peas do not fill the entire bowl. If you want to preserve the integrity of the legumes, you need to place it in such a way that the peas float in the brine. This means pour the peas before the start of the carving (1.5 centimeters to the top). You can also strain the brine so that it is clear.

7. Fill the jars to the top with hot brine.

8. With the lids you will use, simply cover the tops of the jars. Now take a pan and place a small terry towel on the bottom. Place a jar of canned green peas on a towel so that it does not turn over or tilt. In the same pan, pour hot water up to the top level of the peas. Place all this on the fire to sterilize. The time from the moment of boiling will be 30 - 40 minutes. It is important that the water does not boil too much, so adjust the heat at the very beginning.
Note: Since peas are very capricious, it is still necessary to sterilize them. The larger the jars you have, the longer the sterilization time. 500 ml jars need to be sterilized for 30 - 40 minutes.

9. Immediately after removing the jars from the pan, pour the specified amount of vinegar into them. We tightly seal the preservation with screw-on lids after sterilization.

Then place the jars with the neck down and wrap them in a towel until they cool.

This is the canned green peas recipe that is very simple. And the peas turn out soft and tender with brine, just like store-bought peas from childhood, which my parents bought with sausage.

Important: According to any recipe, canned green peas should be stored at a temperature of no more than 5 degrees. This means that the place for these jars is either in the cellar or in the refrigerator. Otherwise, the peas are very capricious and can be torn off.

To preserve green peas– you don’t need to make a huge effort. In fact, this is a fairly easy process if you know what and how to do.

Many people love delicious green peas, but their harvest season is very short, so it is not always possible to eat enough of them. But it doesn’t matter, because there are two options: freeze the peas collected in the summer for the winter, or preserve them. It is the second method that will be discussed in our article. Here you will find several recipes on how to preserve green peas with your own hands at home, and you can also find out their benefits and harms, storage conditions, and much more.

How to select?

Although canning green peas is not difficult, you need to take the choice of legumes seriously. It is advisable to can fresh peas that you collected from your garden, as they contain the greatest amount of useful substances. But store-bought fresh peas in bulk cannot boast of such quality. We cannot always know how and where certain vegetables were grown. The same goes for peas. It may contain nitrates that are harmful to the body, which accelerate the growth of legumes and make them ripen faster. But if you don’t have the opportunity to grow your own peas, then take a closer look at store-bought beans. They should be large and have an even green color, and should not have any damage or holes.. Peas love to be infested by worms, so make sure that most beans are worm-free. In addition, peas should not be dry or bitter. Also, do not forget to feel the beans: they should be extremely soft and shrink when pressed. It is also very important that the peas are not overripe, as they contain a large amount of starch. It contributes to the appearance of a cloudy sediment.

Once we have figured out which peas should be chosen for canning, we can proceed directly to the canning process itself. Let's look at the main ways in which we can preserve green peas at home.

Canning without sterilization

In order to preserve peas without sterilizing the jars, you will need the following list of ingredients:

arbitrary amount of green peas;

water: one liter;

salt: 3 tbsp. l.;

granulated sugar: 3 tbsp. l.;

citric acid: 1 tsp.

With this amount of ingredients, approximately 3 half-liter jars of canned peas come out.

Before canning, you need to thoroughly sort out the peas and make sure that you have not selected any wormy beans for canning. Then wash the peas thoroughly and peel them. Now we can start preparing the marinade: pour one liter of water into a small saucepan, bring it to a boil, then add salt and sugar, mix well and let it simmer for a couple of minutes. After this, pour the peas into the prepared marinade so that the water completely covers the peas. Cook the legumes in the marinade for at least 15 minutes, after which a little citric acid should be added to the pan.

Now we catch the peas from the water using a slotted spoon and place them immediately into jars washed with water. Do not try to fill them to the very top, since the remaining marinade should also be poured into the jars. After this, you can safely roll up the green peas with lids and send them to a cool place for long-term storage.

Fast way

If you don’t want to wait several days until the green peas are infused and ready to eat, then this canning recipe is perfect for you. For this you will need the following ingredients:

green pea;

granulated sugar;

lemon acid;

The first step is to sort out the peas and get rid of any damaged or wormy beans. Then they need to be peeled and placed in a saucepan. Pour in water twice as much as peas, and cook the beans over high heat until they boil. After this, the heat should be reduced and the peas should be allowed to cook for another half hour. If the peas burst or squash during cooking, they should be removed from the pan using a slotted spoon and discarded, as they will make the marinade cloudy.

Now we can prepare the marinade: to do this, boil one liter of water in a saucepan, adding sugar and salt in a ratio of 1:2, and also add a little citric acid.

Place the peas in a colander to get rid of excess liquid, then place them in pre-sterilized half-liter jars and pour hot marinade on top. Add one teaspoon of vinegar to each jar and cover them with lids. Construct a water bath and heat the almost finished peas in it for at least 40 minutes. After this, you can roll up the jars with lids, wrap them in towels and let them steep until they cool. You can eat these peas within a day or two after preservation.

Preservation for two days

If you want to be sure that you did everything correctly and the peas will not remain half-baked, then this canning recipe is suitable for you. For it we will need the following products:

fresh green peas;

Peas should be sorted, peeled and washed thoroughly. Then we prepare the marinade: boil a liter of water, add one tablespoon of granulated sugar and half a teaspoon of salt. Let the marinade boil a little, then pour the peas into it so that the water covers it completely. Boil for three to four minutes, after which we transfer the peas into pre-sterilized half-liter jars. Do not add about three centimeters to the top.

Warm the peas in the jars using a water bath for about half an hour, then cover with lids and leave to steep until the next day. The next day, do the same, after which you can finally roll up the green peas with lids. Must be stored in a cool place.

Regular consumption of canned green peas improves the functioning of the immune system, which fights viruses and pathogens that enter our body. Canned green peas can harm your body only if their expiration date has passed.

For people who suffer from flatulence or other diseases of the gastrointestinal tract, eating canned peas is also not advisable.

During the cold season, most housewives prepare various salads using green peas. Typically, store-bought canned green peas are used for this. Homemade peas will be 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 preparation recipes.

Features of canning green peas

This preparation will not take much effort and time from housewives who want to make their own canned green peas at home. Most women freeze this vegetable and do not dare to 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. You need to leave free space, not filling 1.5 cm to the edge. After this, the marinade is poured into the jars and they are immediately rolled up with lids.

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

Recipe No. 2 canned peas

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

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

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

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

In sterilized jars lay the peas and pour in the marinade and be sure to add 1 tsp. vinegar into each jar and cover 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.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, 100 g of legumes contains only 53 kcal. Pickled peas can be consumed by people trying to lose weight. It is added to vegetable salads to make them more filling. But only home-canned food benefits the body, because store-bought foods contain many harmful ingredients.

Only green peas are pickled. The old one contains too much starch, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste of the product deteriorates. Pods picked from the bush are stored for no longer than a day. And the product, peeled from the outer shell, loses its beneficial properties after 5–6 hours.

When to harvest peas for canning? 8 days after the start of flowering. The young legume has a delicate structure and a rich green tint. If you are a little late, the workpiece will become tougher.

The main problem encountered when preserving non-acidic vegetables is botulism bacteria. Microorganisms survive boiling, because they are not afraid of high temperatures. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Lemon and vinegar will do.

It is also necessary to ensure the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then they are disinfected by steaming or in the oven. The peas are washed several times under running water and then boiled. Hands are washed with laundry soap before rolling.

Bean preparations, cleared of pods, are sorted. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause bulging lids.

Option for salads

The vinegar marinade will preserve the characteristic aroma and rich color of green peas. This preservation looks good in salads. The preservation solution contains:

peeled bean product – 1.5 kg;
table coarse salt – 1 tsp;
table vinegar – 55–60 ml;
sugar – 15 g.

The marinade will require 1.2–1.3 liters of water. Approximately the same amount of liquid base will be needed to cook the peas themselves. Place 2 pans on the stove. When the water starts to boil, pour the bean grains into the first container. A mixture of salt and sugar is added to the second.

Stir the peas and marinade regularly with plastic spoons or slotted spoons. The preparations should boil for 15–20 minutes. Then the pan with bean grains is removed. The product is drained in a colander and dipped into ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into a second pan. Leave the marinade on the stove, but reduce the heat to low.

Blanched peas are slightly dried, and then divided into portions and placed in jars. Green grains are mixed with hot brine and covered with iron lids so that the vinegar does not evaporate. The next stage is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The preparations are placed in warm brine. The jars should be completely immersed in the liquid, leaving only the neck and lid at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. For 0.5 liter jars, half an hour is enough.

Spicy recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like the spicy marinade with cloves and black pepper. Bean grains acquire a piquant taste and rich aroma of spices.

For 2 kg of green product you will need:

water – 1.5–1.6 l;
citric acid – 25 g;
cloves - 6 stars;
sugar – 2 tsp;
allspice – 7 peas;
fine-grained salt – 50 g;
table vinegar – 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. Throw the workpiece into a colander and wait until it dries a little. At this time, prepare the marinade and base for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid, brought to a boil, is filled with a food additive. And then pour the bean preparation into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. Simmer the ingredients for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars before it cools down.

The bean product is sterilized before sealing. In a large saucepan filled with saline solution. You can add a little sugar to the brine. Spices are taken in equal proportions. The finished peas are sealed with metal lids. But the workpiece is not taken to the basement immediately, but after 2–3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool gradually.

Pea stew is prepared in the same way. Only instead of brine they use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich aroma, bay leaf is added, but it should not end up in the jars. The bean product mixed with the tomato cocktail is sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours canning beans. But the method has a significant disadvantage. If the workpiece is not subjected to heat treatment, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to the water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so it is recommended to add this preparation only to salads.

The marinade contains:

salt – 15 g;
water – 1 l;
sugar – 10 g.

Additionally, take 20–25 ml of vinegar for each half-liter jar.

Young and juicy peas are washed and filled with cold water. After boiling, simmer on the stove for 25–35 minutes, reducing the power to minimum. Cook in an enamel pan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Sugar and salt are poured into boiling water. You can add a few peas of allspice for flavor. Simmer the marinade for 10 minutes, stirring with a wooden spatula until the dry ingredients dissolve.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They seal it and after cooling, hide it in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have entered the peas. Such preservation, as well as specimens with swollen lids, cannot be eaten. It's better to throw it away and not risk your health.

Young bean grains can be preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize botulism bacteria. And carefully sterilize jars, because dirty dishes are a source of germs and the cause of swollen lids.

Video: canned green peas for the winter

Green pea preparations - recipes for the winter
Canning peas:

We remove the peas from the pods, rinse them in water, then fill them with cold water and add sugar and salt (for 1 liter of water - half a teaspoon of sugar and the same amount of salt). Bring to a boil and cook for about 25-30 minutes. It is important to watch during cooking so that the peas do not become overcooked.

After this, we separate the peas from the water and place them in jars, which must be prepared and sterilized in advance. We filter the water from the peas through cheesecloth, collected in several layers, bring it to a boil again and fill the jars with green peas. Sterilize for about 40 minutes and roll up. Store the workpiece in a cool place.

How to dry green peas

There are two main methods: drying with “spatulas”, i.e. together with the pod and drying, in fact, the grains themselves. In the first option, fresh, elastic pods are selected, washed and blanched in a colander over boiling water. Then the pods are allowed to cool, cut into pieces and laid out on a baking sheet in a thin layer. Dry at a temperature of 60-70 degrees. IN

The second option: bring the pea grains to a boil in salted water, then lightly dry them in a colander and pour them onto a baking sheet. They are also dried in the oven at temperatures up to 70 degrees. For drying, peas are used, which are harvested approximately 15 days after they bloom.

Freezing method.

One of the simplest recipes for preparing green peas. Unripe peas are poured with boiling water for a couple of minutes and cooled in cold water. Using a colander, the water is separated, and the peas are laid out on a towel (this is done to dry). As soon as the grains have dried, they are packaged in bags, tied tightly and stored in the freezer.

Canned peas for winter Olivier salads.

Young tender peas are pleasant to eat straight from the garden. But if there is a lot of it, it is not difficult to make preparations for winter Olivier salads. Pick green beans (popularly called pods) and husk the peas immediately into cold water. In air, without water, peas oxidize very quickly, because they contain a lot of protein compounds. Such peas in a jar will become cloudy and sour. Add salt to cold water (one and a half teaspoons per 1 liter of water) and bring to a boil. Next, you have to strain the peas from cold water and pour them into boiling water. There should be enough brine to slightly cover the peas. After boiling, pour the peas along with the brine into glass jars, into which you need to add citric acid (3 g per liter of product). Then cover the jars with lids and sterilize for half an hour in boiling water. After this, screw on the lids and cover the jars with paper and a blanket. When the preservation has cooled, transfer it to the pantry.

First, you need to learn some tricks that will save you from disappointment at the moment when an open can of peas turns out to be of the wrong quality. Therefore you need to take into account some moments:

It is necessary to collect peas when they are unripe and green. Here it is important to catch the right moment of ripeness, so that it is not too small, but also not yellowed.
You should not keep peas in the refrigerator for a long time before canning, otherwise they will wither and lose valuable substances and presentation.

Now let's start canning peas

In a large bowl, heat water to a boil, add salt and boil the prepared peas in it for 3-5 minutes. Then place the peas in a sieve or colander until the liquid drains completely. All utensils should be as sterile as possible. After the liquid has drained, the peas are placed in jars. At the same time, shake the jars slightly so that the peas fit tightly. When there is 1 cm left to the top of the jar, put 15g of powdered sugar into the jar and fill it with boiling lightly salted water to the top. Now the jar must be sterilized for 30 minutes and immediately rolled up. After two days, it is advisable to sterilize the jars again with hot steam: place the jars on a wire rack so that the water does not reach them. Warm up for 30 minutes and store.

Salted peas in pods

Select pods with small peas, approximately the size of a grain of wheat. Cut off the interfering tails and place the pods in jars.

Boil 3-4 glasses of water, dissolve 1 glass of salt in it, pour this brine over the peas so that the liquid covers the pods completely. Once the jar has cooled, cover it with oil-soaked paper and then seal it with a plastic lid. Before serving, these peas should be soaked in cold water for 2 hours, otherwise they will be over-salted.

Quick pickled green peas recipe

Ingredients for making quick pickled green peas:

Pods of young green peas
for 1 liter of marinade 1 tbsp coarse salt
1 tbsp lemon juice
1 tsp sugar
optional 1 teaspoon dry mustard

Quick method for preparing pickled green peas:

Wash the pea pods and place them in a container where they will marinate. Dissolve salt and sugar in boiling water, turn off the gas and add lemon juice and, if desired, dry mustard. Pour the hot marinade over the peas and leave them to marinate for a day.