How canned peas are made. Necessary ingredients for freezing green peas for winter

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

How to preserve green peas at home

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

• It is recommended to preserve green peas at home through small jars: half a liter or a little more.
• Choose the volume of the cooking container so that the liquid covers the grains completely.
• For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe, then an increased proportion of starch during the heat treatment will give a cloudy precipitate and make the taste of the product rough. But they are good for mashed potatoes.
• After you have selected suitable pods for canning, you need to peel them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, pale green ones.
• If any of the grains burst during cooking or sterilization, they are caught and removed to avoid turbidity of the liquid.
• The easiest way to keep track of readiness is to scoop out a couple of peas with a spoon and see if they have had time to wrinkle. If the answer is yes, it's time to distribute the product to the banks.
• If you choose to delay canning, the peas will need to be blanched and frozen until then.
• You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to completely soak in the marinade.

The classic recipe for canning green peas at home

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

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

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

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

Canning peas at home without sterilization

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

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

Preservation goes like this:

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

How to close green peas at home without vinegar

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

For the marinade are taken:

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

Home canning goes like this:

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

Prepare the cart in the winter, and everything for Olivier in the summer. A few jars of young canned peas stored in season will save your mood if your husband (as usual) forgets to buy them in the store. And the salad itself will turn out tastier with a homemade product. Preserving green peas for future use at home is not the fastest and most exciting thing. Nevertheless, this preparation for the winter will not upset you with cloudy sediment, bad taste or bad smell. I offer you a choice of 2 proven recipes - with pre-cooking and with long-term sterilization. In principle, both of these processes do not require personal participation in cooking. The main thing that takes time is husking peas. But even this stage will not be a burden if you brighten it up by watching your favorite series or other pleasant pastime.

Canned peas without sterilization

A recipe for opponents of sterilization. Peas are pre-boiled until soft, poured with boiling marinade and immediately clogged. Thanks to a small amount of vinegar, the taste of preservation is soft, unobtrusive, almost natural.

Ingredients:

Exit: 8 cans of 0.5 l.

How canned green peas are prepared for the future (for the winter):

For canning at home, only very young - "milk" green peas are suitable. It is advisable to cook and close it immediately after collection / purchase. Shelled peas cannot be stored for a long time, even in the refrigerator. In them, as in an overripe vegetable, the starch content rises. Because of this, the taste of the workpiece deteriorates, and a white precipitate forms at the bottom of the jars. It does not affect the shelf life, but the color and taste characteristics - yes. Sort through the pods. Throw away the yellowed and spoiled ones. Peel the peas out of the pods.
Place in a deep bowl. Fill with cold water. Small debris and substandard peas will float. Remove unnecessary. Rinse the peas under running water. Let the liquid drain.
Transfer the peas to a saucepan or heatproof bowl. Put on medium heat. After boiling, screw the burner so that the liquid boils weakly, but constantly. Cook until soft - 10-20 minutes, depending on the variety and maturity of the vegetable. Remove the resulting grayish foam with a slotted spoon.
Prepare the brine. Add sugar to water.
Pour in the salt. It is important to use natural, stone. Substances that can adversely affect the shelf life of preservation are added to extrafine grinding and iodized salt. Bring liquid to a boil. Boil 2-3 minutes.
As soon as you put the peas to boil, start preparing the jars. It is better to use half-liter containers or smaller containers so that the open workpiece does not stand in the refrigerator for a long time. Clean jars and lids with baking soda. Sterilize the jars (over the steam of the kettle, in the oven, in the microwave), and boil the lids for 3-4 minutes. Arrange green peas in sterile jars. Add vinegar.
Fill with hot brine. Roll up immediately. Turn the preservation over to check for a secure seal. If a liquid leak is detected, open the cans, boil the brine and roll it up again. As a result of heat treatment, the peas will turn out not as green as when fresh. After checking the tightness, you can leave the jars upside down or put them on the dona. Wrap the workpiece with a warm old blanket.
After cooling, transfer the canned peas to a cool, dark, dry area. Keeping it in such conditions for the winter will not be difficult, unless, of course, you want to take a sample earlier.

Canned peas at home with citric acid

Option without vinegar. Citric acid allows you to store the workpiece in a cool place for up to 12 months. Use these peas to make salads, omelettes, various snacks, sandwich spreads, etc.

Grocery list:

Exit: 2 half liter jars.

The procedure for preserving delicious peas for the winter at home:

1. Clean jars of suitable volume with soda. Sterilize in the traditional way - over hot steam or in the oven. A quick sterilization option is in the microwave. Pour into the container 3 tbsp. l. pure water. Put in the microwave at maximum power. The jars will become sterile when all the water has boiled away. Turn them over, put them on a towel, let them cool.
2. Remove the peas from the pods. Put in a colander. Rinse under the tap several times. Boil water in a large saucepan. Dip the peas into it along with a colander. Blanch 3-4 minutes.
3. Arrange hot peas in jars.
4. While blanching, prepare the marinade. Put salt and sugar into the water. Bring to a boil. Boil 2 minutes. At the end, add citric acid and mix.
5. Pour boiling marinade over peas. Cover with lids. Heat water in a large container (up to about 70 degrees). Lay a clean cloth, silicone mat or install a special divider on the bottom. Place filled jars on top. Bring the water in a large saucepan to a low boil over low heat. Sterilize 3 hours.
6. Seal with boiled, dried lids using a seamer. Flip. The brine started to leak? Remove covers and repeat all seaming steps.
7. Cover with thick warm material to ensure slow cooling. When the workpiece has cooled, transfer it to the basement or pantry, where it will be stored until winter. Preservation will not "explode" even when stored at room temperature. The main thing is to exclude sunlight and heating above 23 degrees.
8. Due to a simple marinade with the addition of acid, homemade green peas turn out to be very tasty and do not deteriorate for a long time.

Making canned peas for the winter at home is not so difficult, and the taste of such a product definitely surpasses even the most expensive store-bought counterparts. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or pantry. If there is no time to prepare homemade preservation, you can use the simplest recipe for harvesting and freeze fresh green peas in a regular freezer. In winter, such stocks will allow you to spoil your family and friends with fragrant vegetable soups, salads and other pleasant and favorite dishes.

How to preserve peas at home - a step by step recipe with photos and videos

A recipe with step-by-step photos and a description on the video tells in detail how to preserve green peas at home. There are no special difficulties in the cooking process, but in order for the seaming to be preserved until the winter cold and not lose its pleasant taste, it will definitely have to be sterilized. After such processing, the jars will become suitable for long-term storage and in the cold season will decorate both the daily diet and the festive menu.

Essential Ingredients for Canning Green Peas at Home

• pea pods - 1.5 kg
• water - 2 l
• salt - 3 tbsp
• sugar - 3 tbsp
• citric acid - 6 g

Step-by-step instructions on how to preserve green peas for the winter

How to make canned green peas with spices - recipes at home

In order for green peas preserved for the winter at home to have a more pronounced taste and rich aroma, it must be cooked with spices. Vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant spiciness.

Essential Ingredients for Preserving Spicy Green Peas at Home

• peas in pods - 2 kg
• allspice - 6 pcs
• cloves - 6 buds
• water - 1.5 l
• sugar - 50 g
• salt - 50 g
• vinegar - 50 ml
• citric acid - 1 tsp

Step-by-step instructions on how to cook green peas with spices at home

1. Peel the peas from the pods and soak for 3-4 hours in cool water. Then drain in a colander and dry.
2. Bring water to a boil in a saucepan, dissolve citric acid in it and blanch the pea grains for 2 minutes. After that, immediately pack in sterilized dry jars.
3. For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
4. At the end, pour in the vinegar and heat for another 2-3 minutes.
5. Pour jars of peas with boiling marinade, sterilize for the required amount of time (depending on the volume of the container), tightly close with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.

Green peas at home - a recipe with a photo in tomato juice

The original recipe with a photo suggests preserving green peas at home not in vinegar or salt filling, but in natural tomato juice. The grains soaked in a thick tomato liquid turn out to be especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, after flavoring it with salt, sugar and spices. But if this is not possible and only a store-bought product is at hand, the amount of seasonings must be adjusted based on its saturation and salinity level.

Necessary ingredients for homemade peas made for the winter with tomato juice

• peas - 2.5 kg
• fresh pressed tomato juice - 2 l
• salt - 2 tsp
• sugar - 1 tsp
• ground black pepper - ½ tsp
• bay leaf - 2 pcs

Step-by-step instructions for cooking peas in tomato juice at home

1. Remove the peas from the pods, carefully sort, wash in running water and put on a clean linen napkin to dry well.
2. Boil water in a saucepan, add a little salt, put pea seeds in it and boil over moderate heat for 3 to 4 minutes. After that, immediately dip into ice water, dry slightly and package in clean, sterilized jars.
3. Tomato juice squeezed from fresh ripe tomatoes, bring to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar with peas.
4. Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled, take it to the pantry for winter storage.

How to close pickled peas for the winter at home

Pickled peas, cooked for the winter at home, have a very delicate taste and a delicate, delicate aroma. A light piquancy to the workpiece is given by table vinegar, which is part of the dish. It quickly soaks juicy, young peas and saturates them with additional bright shades.

The necessary ingredients for harvesting pickled green peas for the winter at home

• green peas in pods - 1.5 kg
• coarse salt - 15 g
• sugar - 15 g
• table vinegar 9% - 50 ml
• water - 1 l

Step-by-step instructions on how to close pickled peas for the winter at home

1. Remove pea seeds from the pods and leave only fully ripened fruits of a uniform color without a hint of spoilage. Rinse thoroughly in cool water and drain on a towel to dry.
2. Pour water into a saucepan, place on the stove and bring to a boil. When the liquid begins to boil actively, reduce the heating level and pour in the peas. Boil for a quarter of an hour, without stirring and avoiding a strong boil. Only with this option, the grains will retain their shape and will not boil into porridge.
3. Discard boiled peas in a colander and quickly place in very cold water. If you skip this step, starch will be released from the grains during sterilization and long-term storage and the marinade in the jar will become cloudy.
4. For the marinade, boil a liter of water, add salt and sugar, boil until they are completely dissolved, at the end pour in the vinegar and cook for another 3 minutes.
5. Chilled peas are packaged in dry, sterilized jars, pour boiling marinade, sterilized for at least 40 minutes, hermetically rolled up and cooled upside down, be sure to wrap it in a thick blanket. For storage, hide in a pantry or any other not hot, darkened place.

We roll pickled peas at home without sterilization

Pickled peas can be prepared for the winter even without sterilization. So that the product does not swell, but waits for the cold season safe and sound, you must first boil the pea grains in water and only after this procedure pour the marinade and roll up. The role of a natural preservative in this recipe is table vinegar, but it is added to each jar just before the tight twist under the lid, and not during the processing of the legumes.

Necessary ingredients for seaming for the winter without sterilizing pickled green peas

• peas - 1.5 kg
• water - 1 l
• salt - 1 tbsp
• sugar - 2 tsp
• vinegar 9% - 50 ml

Step-by-step instructions on how to roll pickled peas for winter without sterilizing

1. Peel the peas, sort them out, rinse very well in several waters and dry them on a kitchen towel.
2. Then put the dry grains in a saucepan and pour water so that it completely covers the layer of peas. Put the container on the stove, bring to a boil over moderate heat, then reduce the heating level to the minimum and simmer for 40-50 minutes so that the water evaporates almost completely. Make sure that the mass does not burn, but interfere only as a last resort and very carefully, trying not to damage the fruit.
3. Pack hot peas with a slotted spoon in sterilized jars.
4. In parallel, prepare the filling. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour into jars of peas in boiling form. From above, add 1 tablespoon of vinegar to each, tighten with metal lids, turn over, cover with a blanket or blanket and leave to cool. Until winter, keep in a cellar or cold pantry.

How to quickly and easily freeze peas for the winter - a step by step recipe with a photo

If you don’t want to mess around with preservation for a long time, prepare marinades and sterilize jars for a long time, you can simply freeze green peas in the required amount, and in winter just take them out of the refrigerator, defrost and use at your own discretion. How to do this quickly, describes in detail a step-by-step recipe with a photo.

Necessary ingredients for freezing green peas for winter

• green peas - 1 kg
• water - 1 l
• salt - 1 tsp
• citric acid - ½ tsp

Step-by-step instructions on how to freeze fresh green peas for winter at home

1. Remove the peas from the pods, sort out, removing the spoiled fruits, wash well in running water and put in a colander to drain excess moisture.
2. Boil water in an enamel pan, add salt, citric acid into it and boil until the crystals are completely dissolved.
3. Blanch the peas in boiling salted water for 2-3 minutes, and then immediately cool them in ice water.
4. Place the grains in a kitchen sieve and allow the liquid to drain. Then pour it on a cloth so that the remaining moisture is quickly absorbed into it.
5. Put completely dry berries on a flat plate in one layer, wrap tightly with cling film on top and place in the freezer on a completely flat surface. When the grains are frozen, you can stack the plates on top of each other or pour portions of peas into plastic bags and put them in the freezer in whichever way is most convenient.

Green peas frozen for the winter are a good harvesting option: you can add them to soups and main dishes fresh all winter, retaining all their vitamins and minerals. But, and canning green peas for the winter is worth doing, at least a few jars, so that on the dining table in salads there is a product from your garden. A lot of salad recipes include an ingredient such as canned peas.

For canning, we take freshly harvested pods of milky ripeness (filled with full-fledged peas, but not yet showing signs of drying out and yellowing). When peeling, we discard those that are damaged by a pea worm.

green pea recipe

The recipe for canning green peas with sterilization, which is, after all, the most guaranteed way to harvest the product for the winter and store it at room temperature without boiling:

1. rinse the peas in water to drain various debris from peeling with water
2. pour into a saucepan, add water, bring to a boil and boil for another 5 minutes (blanching)
3. put in sterilized jars half or more, but a couple of centimeters below the top edge
4. prepare the marinade: for 1 liter of water -2 tablespoons of sugar without top +2 tablespoons without top of salt + 2 tbsp. l. vinegar 9%. You can boil a few pieces of cloves, sweet peas and bay leaves with the marinade for smell and taste.
5. pour jars of green peas with marinade
6. cover with metal lids and put in a container for sterilization for 20 minutes, if the jars are 0.5 liters. If the jars with peas have a larger capacity, then, accordingly, we increase the sterilization time.
7. we put it upside down for the night and wrap it up with a “fur coat”

Canning green peas without sterilization

If for some reason it is impossible to do sterilization, then try canning green peas without sterilization with boiling in the marinade:

1. prepare green peas in the same way as described above
2. we prepare a marinade with the same composition as above, but vinegar can be replaced with citric acid: for 1 liter of water - 1/2 teaspoon without top
3. pour the peas into the boiled marinade and boil for 20-30 minutes, but we adjust the time, watching the softness of the peas: we must not allow it to boil. Peas, depending on the variety, can be very soft or very elastic and hard, so this nuance must be taken into account. Better undercooked than overcooked. Undercooked will come in the marinade.
4. fill sterile jars with peas and marinade to the top of the edge
5. roll up the lids
6. put under the "fur coat" for 6-8 hours
7. store in a cool cellar or refrigerator

Canning green peas for the winter can be considered successful if the marinade has not become cloudy and suspicious in the coming days. This can happen even with jars from the same batch: maybe the lid was slightly closed tightly and ... If foam appears or the lid is pushed upside down, then you need to open the jar, try to see if the peas are edible and digest (sterilize) it with another marinade. If such signs are discovered a month later, then it's not worth the risk, it's better to throw it away.

Canned green peas are stored in the refrigerator without any problems, no matter what recipe they are made from. If you have several jars, then put them in the refrigerator and you will be 100% sure that nothing will happen to them.

We all love and often use green. Many of everyone's favorite salads can not 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. Having prepared it yourself, you can enjoy delicious peas in winter.

Benefit

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

They have a low energy value compared to their mature counterparts, therefore 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 the ingress of air, and such beans can be dangerous and threaten with poisoning.

Green canned peas contain a huge amount of vitamins and essential minerals.
It contains the most important nutrient - vegetable protein, the assimilation of which occurs very quickly.

Beans are useful in that they help reduce the likelihood of a heart attack, hypertension and other heart diseases. Green beans are the perfect ingredient to include in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or the presence of kidney stones.

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

Before you can preserve green peas at home, you should figure out which varieties are best suited for this. Nowadays, for conservation, most often choose such varieties as the highest, first and table.
Brain varieties that have been specially bred for this purpose are ideal for canning. Their beans are soft and sweet, and the liquid remains clear when preserved.

Such varieties are also suitable for conservation.:

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

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

Recipes for harvesting green peas

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

Without sterilization

If you have it, great, because you can can the beans that you have grown yourself. However, do not be upset if you are a city dweller. You can buy peas suitable for canning in 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 strung on a stick one by one in 1 hour.

July is the most suitable for canning. We offer you to get acquainted with a simple and affordable recipe that 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 - get them out of the pods and rinse thoroughly. Preservation 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 get acquainted with the recipe for green peas, canned with sterilization.

Important! Banks with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it sags, you need to open and use the peas before they go bad.

For this you will need:

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

Preservation consists of the following steps:

On this conservation is completed, and now you need to let the peas brew.

Proper storage

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