How to preserve delicious green peas at home? Recipes for such preparations for the winter. Potassium permanganate for plant health - reliable and irreplaceable

Green peas are very satisfying and nutritional product, which helped people cope with hunger several millennia ago. Such popularity of peas is due to the fact that growing it is not difficult. Moreover, it can be used to prepare many various dishes, salads and appetizers.

fresh green peas

IN summer heat I don’t really want to load my stomach with heavy protein foods. That is why experts recommend to use especially often at this time. green pea. IN fresh it saturates the human body well, gives it a lot of energy and strength. This is due to the fact that it contains a lot of vegetable protein, which is perfectly absorbed along with carbohydrates.

canned product

Canning green peas became popular only in the 2nd half of the 19th century. Such processing of a fresh product made it possible to preserve it taste qualities and nutritional value long term. Since then, canned peas have been an integral part of holiday salads, or rather various soups, goulash and even side dishes. By the way, this product very often served for dinner in the form self-dish. It can be consumed with meat, fish, poultry, vegetables, etc.

homemade green peas

If you received good harvest peas, then for its safety we recommend to preserve it for the winter. It is quite easy to carry out this process. After all, this does not require purchasing expensive ingredients and devoting a lot of time. To verify this, let's imagine step by step way how green peas are preserved.

So, to implement the recipe, we need:

The process of preparing peas and brine

Few people know, but there are quite a few ways to harvest green peas for the winter. First, it should be peeled and placed in a deep bowl. bay product drinking water, salt and fine sugar are added to it. After mixing the components with a spoon, they are put on the stove and quickly brought to a boil.

After reducing the heat to a minimum, green peas are boiled for about 20 minutes. After that, it is thrown into a colander. The brine accumulated in the bowl is filtered through multi-layer gauze and a clean and transparent liquid is obtained.

How to preserve?

To preserve green peas, you need to use small glass jars with screw caps. They are sterilized, and then the previously processed product is laid out, which is immediately poured with brine (up to the neck).

Having covered the filled containers with lids (without twisting), they are placed on the bottom of a not very deep pan, where a cotton towel is first placed. After that, so much is poured into the dishes warm water so that it only reaches the shoulders of the cans. This is necessary so that when boiling, the liquid does not get to the peas.

Bringing the water in the pan to a boil, reduce the fire to a minimum. In this form, green peas are boiled for about 20-25 minutes.

At the end, the jars are removed from the pan and immediately twisted with lids. Turning the containers upside down, they are left in this form until completely drained.

Another way to preserve

Canned green peas at home different ways. The simplest and affordable option was presented to your attention a little higher. If you want to keep such a product for more long time, then it should be prepared a little differently. How exactly, we will tell a little further.

So, we need:

green peas peeled - about 650 g;
drinking water - about 1 liter;
medium-sized table salt - one and a half large spoons;
granulated sugar - one and a half large spoons;
citric acid - 4 g.

Cooking method

In order for green peas harvested for the winter to stand for a very long time and at the same time retain all their qualities, the sterilization process must be lengthy. To begin with, you need to submit fresh product blanching, after cleaning it from the peel (pods). To do this, prepared beans are poured into a colander, and then dipped in boiling water and kept for about 10 minutes. After that, the peas are washed under the tap, intensively mixing with hands. Leaving finished product aside, you must wait until all excess moisture has drained from it. In the meantime, you can do the marinade.

boiled drinking water, fine sugar and medium-sized table salt. After mixing the ingredients, reduce the fire and immediately add citric acid. After that, the brine is removed from the stove and cooled slightly.

Having prepared and bean product, and marinade, green peas are laid out in cleanly washed and sterilized glass jars, and then immediately poured with brine. At the same time, the product itself should occupy a little more than half of the can, and everything else should fall on the marinade (you can do it in half).

After all the containers are filled, they are placed on the bottom. large pot where the towel is placed in advance. Next, drinking water is poured into the dishes (up to the shoulders of the cans) and put on a small fire. Bringing the liquid to a boil, the contents of the pan are boiled for 2-3 hours.

After the lapse of time, the jars are removed and immediately closed with lids. Turning them upside down, canned green peas are left aside for several hours. After that, it is cleaned in a dark and slightly cool room.

Product benefits

Now you know how to preserve green peas. The benefits of this product are undeniable. In alternative medicine, it has always been considered a remedy for the treatment of kidneys and liver, as well as the prevention of beriberi. This effect is facilitated by a huge amount of alkaline salts and vegetable protein, which are found in legumes.

What other properties does green peas have? canned peas helps to get rid of a hangover, improve sleep and relieve fatigue. Puree made from this product has a diuretic property. This dish is recommended to be used for the deposition of kidney stones and edema.

Experts note that the product in question has an anti-sclerotic effect. It promotes the excretion of radionuclides, reduces the likelihood of developing hypertension, the occurrence of a heart attack and oncological diseases. When it regular use skin aging slows down.

What dish to cook?

What are canned green peas for? Recipes for dishes with this product should be known to all housewives. Consider a step-by-step method of how to quickly and easily do tasty soup with green peas. For this we need:

Cooking process

Soup with green peas is a very quick and tasty dish, for the preparation of which you will not need much time. To make such a dinner family table, must be purchased pork belly, ham or bacon. They should be well processed, cut in small pieces, and then put in a pan and lightly fry in its own fat.

After meat product turns red, add onion or green onion and also chopped bell pepper. After frying all the ingredients again, they are laid out in a saucepan and poured with drinking water. In this form, the ingredients are brought to a boil and boiled for 10 minutes.

As soon as the broth is saturated with the aromas of smoked meats, canned green peas are added to it along with brine. Having seasoned the soup with spices (to taste and desire), it is boiled over low heat for a few more minutes. After that, it is removed from the stove and left under a tight-fitting lid for ¼ hours.

How to present to family members?

After the soup with green peas is infused under the lid, it is laid out on plates, and then seasoned with chopped herbs and finely grated garlic. Sprinkling the broth with lemon juice, it is immediately served to the table along with a slice of bread.

In addition to delicious and nutritious soup, other dishes can be made using canned green peas. Most popular salad with the use of such a product is the Olivier salad.

In the cold season, most housewives cook various salads using green peas. Usually store-bought canned green peas are used for this. polka dots home cooking will be a wonderful component of many dishes, therefore, in summer time stock up on this wonderful vegetable. We will learn how to independently pickle green peas for the winter from the article. We offer several simple recipes blanks.

Features of canning green peas

Such a preparation will not take much effort and time from housewives who want to make canned green peas at home on their own. Most women freeze this vegetable and do not dare to make it in canned form. In any of the methods of harvesting at home, peas turn out to be tasty and healthy, since all useful substances are preserved in it.

For harvesting it is necessary to use only freshly harvested grains. If pickle overripe fruit bank may appear cloudy sediment. It's connected with high content starches in these fruits. There are a few secrets to making canned homemade green peas delicious.

A freshly harvested crop must be carefully sorted out, removing old fruits. After that, the pods need to be opened and the fruits poured into a container. Wrinkled and damaged peas should also be removed.

Pour the fruits into a colander, rinse them and then hold them in boiling water for 3 minutes. It is necessary to add salt, sugar to the water, with the proportion: 3 tablespoons of salt and sugar per 1 liter of water.

Required in advance prepare sterilized jars under the peas In the water for harvesting, you need to add, in addition to sugar salts, also citric acid, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. Such a marinade should be filled with jars of peas, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a saucepan to sterilize jars and put salt into it at the rate of 355 g of salt per 1 liter of water. liquid need bring to a temperature of 70 ° C and then put jars of hot peas. The salt in the water will help the water boil faster. It takes about 3.5 hours to sterilize jars. There are also harvesting options without jar sterilization.

After cans rolling the closure must be carefully checked so that air does not leak into the jar. After that, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe number 1 canning peas

According to this recipe, peas are very reminiscent of shop product. This harvesting method does not require jars to be sterilized.

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.

Cooked 1 liter of marinade is enough for 3 jars of 0.5 liters. Harvested or purchased peas need to be sorted, peeled and washed. After that, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

Bring the marinade to a boil., after which peas are poured into it. It should completely cover the green peas. Cooking time is 15 minutes and then citric acid is added at the very end of cooking and everything is turned off immediately.

With the help of a skimmer peas are taken out of the pan and transferred to sterilized jars. It is necessary to leave free space without filling up to the edge of 1.5 cm. After that, 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 number 2 canned peas

If you pickle peas according to this recipe, it will be ready for use in 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 bowl and fill it with 1/2 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 burst or boiled they must be removed, because because of this, the entire contents of the jars will become cloudy. In a separate bowl, it is necessary to prepare the marinade, adhering to the composition according to the recipe. First, pour water into the container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour the marinade and be sure to add 1 tsp each. vinegar in each jar and cover metal lids. For 40–45 minutes, the jars need to be heated in a water bath, then wrapped and allowed to cool completely. In this state, the peas are perfectly saturated with marinade and turn out delicious.

Recipe number 3 - simple canning of green peas

fresh green peas;
for marinade per 1 liter of water, 1.5 tbsp. salt and sugar, 3 grams of citric acid.

Sort through the fruits of peas 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 it off.

In sterilized jars load hot peas and pour everything with marinade, then cover with hot lids. Now the jars must be placed in a pot of water at 70 ° C and sterilized for at least 3 hours from the moment the water boils in the container.

After that, take out the jars and roll up the lids, turn the jars over and leave covered with a blanket or blanket until cool.

To preserve green peas- You don't have to put in a lot of effort. Actually, it's quite easy process if you know what and how to do.

Many people love delicious green peas, but the harvest season is very short, so it is not always possible to eat enough of them. But this does not matter, because there are two ways out: freeze the peas harvested in the summer for the winter, or preserve it. 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 its benefits and harms, storage conditions, and much more.

How to select?

Although it is not difficult to preserve green peas, the choice of legumes must be taken seriously. Preferably canned fresh peas, which you have collected in your garden, as in it the largest number useful substances.And here is the shop fresh peas by weight can not boast of such quality. It is not always possible for us to 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 carefully look at store beans. They should be large and have an even green color, and should not have any damage or holes.. Peas are very fond of worms, so make sure that most of the beans are not worms. In addition, peas should not be dry and bitter. Also, do not forget to feel the beans: they should be extremely soft, shrink when pressed. It is also very important that the peas are not overripe, as they contain a large number of starch. It contributes to the appearance of a cloudy sediment.

After we figured out which peas to choose for conservation, 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 jars, you will need the following list of ingredients:

an arbitrary amount of green peas;

water: one liter;

salt: 3 tbsp. l.;

granulated sugar: 3 tbsp. l.;

lemon acid: 1 tsp

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

Before canning, the peas must be carefully sorted out and make sure that you have not selected wormy beans for preservation. Then rinse the peas well and peel them off. Now we can start preparing the marinade: pour one liter of water into large saucepan, bring it to a boil, then add salt and sugar to it, mix well and let it boil for a couple of minutes. After that, pour the peas into the finished marinade so that the water covers the peas completely. Boil 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 with a slotted spoon and put them immediately into the jars washed with water. Do not try to fill them to the very top, as the remaining marinade should also be poured into the jars. After that, you can safely roll green peas with lids and send them to cool place for long-term storage.

Fast way

If you do not want to wait a few days until the green peas are infused and ready to eat, then this preservation 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 damaged or wormy beans. Then they need to be peeled and sent to the pan. Pour there twice as much water as peas, and cook the legumes over high heat until they boil. After that, the fire should be reduced and let the peas boil for another half hour. If the peas burst or crush during cooking, then they should be removed from the pan with a slotted spoon and discarded, as it 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 add a little citric acid.

Throw the peas in a colander to get rid of excess liquid, then arrange it 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. Design water bath and on it, warm up almost ready-made peas for at least 40 minutes. After that, you can roll up the jars with lids, wrap them in towels and send them to infuse until cool. You can eat such peas in a day or two after conservation.

Preservation for two days

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

fresh green peas;

Peas should be sorted out, peeled and washed thoroughly. Then we prepare the marinade: boil a liter of water, add one tablespoon to it 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 or four minutes, after which we transfer the peas to pre-sterilized half-liter jars. Do not fill up to the top about three centimeters.

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

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

People who suffer from flatulence or other illnesses gastrointestinal tract, eating canned peas also not desirable.

The topic of today's article is the Recipe for cooking green peas at home. I assure you, according to taste and useful qualities conservation far exceeds the purchase. Such canned green peas in winter can be used for vegetable, meat salad, soup, borscht, and indeed many other dishes. Try to prepare at least a few jars for testing. See the recipe for making green peas at home below.

By the way, green peas are great as a side dish, and the kids just adore them.

INGREDIENTS

To cook green peas at home for the winter, you will need (per 0.5 liter jar):

Peeled green peas - 300 g;
Sugar - 1/2 tbsp. l.;
Vinegar (9%) - 1 tbsp. l.;
Water -1/2 l.;
Salt - a little more than 1/2 tbsp. l.

COOKING

We sort out peas. yellowed and old pea do not use. Only young and green is suitable for us for preservation (popularly it is also called milk). The pod in which the peas are located should be bright green in color, and the peas should taste tender and sweet. For a successful harvest, it is better to use peas immediately, they plucked them and immediately rolled them into jars.
And so, let's get started. Wash the peas well running water under the tap, then put in a saucepan and pour boiling water. We take enough water so that the peas are covered by about 2 cm.
Now we put the pan on the stove and cook the peas over medium heat until it changes color (it becomes dark green, after boiling the water will go away approximately 10 minutes).
Then we drain the water, and the peas are laid out in a prepared sterilized jar up to the shoulders. 1 cm should remain from the edge of the jar.
Then we prepare the marinade. In 0.5 l. boiling water (in a saucepan), add salt, sugar and vinegar, mix everything and pour our peas in a jar with boiling marinade.
Next, we take a large pan in which we will sterilize the peas. A jar of peas is immersed in water and brought to a boil. We sterilize a jar (or jars) with peas in this state for 10 minutes.
Then we take out the blanks, roll up the lid and turn it over. We wrap it with something warm, wait for it to cool down. We store in a cool place.

Bon appetit!

It's great if you can enjoy the taste of homemade canned green peas in winter. In stores, this product can be found in huge number: V different packages, different varieties and firms, but the one that you cook yourself is much superior in taste and useful qualities to the purchased one. Canned green peas at home will certainly not stagnate on the shelves for a long time.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borscht and many other dishes. It is suitable as a side dish, and the kids just adore it.

How to preserve green peas will tell in detail our recipe with a photo. Cooking it will not make it difficult for anyone, you don’t need to have special knowledge here, but some tips should be taken into account. They will help you avoid cloudiness of the marinade and spoilage of the product.

Taste Info Vegetables and herbs

Ingredients for a half liter jar:

Peeled green peas - 300 g;
Water -1/2 l;
Sugar - 1/2 tbsp. l.;
Vinegar (9%) - 1 tbsp. l.;
Salt - a little more than half a tablespoon.

How to cook and how to preserve green peas for the winter at home

Sort out the peas. Remove old yellowed peas and discard. For conservation, you need to take only young and green (popularly it is also called dairy). The pod in which the peas are located must have a bright green color, and the taste of peas should be sweetish and tender. If you want to receive successful preparation, then legumes are best used immediately. They plucked it - and immediately rolled up the banks.

Let's get to work. Rinse the peas well, then immerse them in a saucepan and pour boiling water over them. You need to take enough water to cover the peas by about two centimeters.

Now we send the pan to the fire. Peas are cooked over medium heat until they change color (become dark green). This process after boiling water will take about 10 minutes.

Then the water is drained, and the peas are laid out in a prepared sterilized jar up to the shoulders. One centimeter should remain from the edge of the jar.

Now we take out the jar, roll up the lid and turn it over.

When the workpiece has completely cooled, it can be removed in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are good to cook with citric acid. Peas will taste like store bought.

For harvesting, we need 650 g of peeled peas. Put it in a colander and wash under cold running water. And then, without removing it from the dishes, blanch in boiling water for 2-3 minutes (lower the colander with peas in boiling water). Hot peas are carefully transferred to sterile 0.5-liter jars and covered with lids (but do not roll up).

Now we prepare the marinade: in 1 liter of water, add 1 tbsp. l. salt, 1.5 tbsp. l. sugar and 3 g of citric acid. We put on fire and let it boil.

With boiling marinade, carefully (so as not to crack the glass), pour jars with peas and put them in a prepared pan for sterilization (water temperature +70 C).

We sterilize for 3 hours, and then roll up and wrap well. We send for storage in a cool place in a day. These pickled peas are very tasty and have no acidic taste.

teaser network

Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: apple cider vinegar, table vinegar or citric acid, and it is designed for as many peas as you have. But its minus is that it will take a long time and troublesome to mess with it.

We take peas (as many as we have), clean them and wash them. Then we put it in a saucepan and fill it with marinade, so that there is 3–4 cm of water on top. We prepare the marinade as follows: for each liter of water we put 1 teaspoon of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we strain the liquid into a clean bowl, and let the peas drain well and arrange them in sterile jars (leave a little space on top).

We pass the filtered liquid through 2-3 layers of gauze and put on fire, let it boil and add acid. The calculation is for 1 liter of liquid: table vinegar (9%) or apple - 1 tbsp. l. citric acid - 1/3 teaspoon. After adding the acid, immediately remove and pour into jars of peas. We put them in a pan for sterilization.

We sterilize for about 40 minutes (after boiling water in a saucepan), then roll up and wrap. In a day we send it to storage.

To make the marinade light, all crushed and bursting peas during processing must be removed.
For sterilization, do not forget to put a wooden circle or grate on the bottom of the pan (you can even use a rag in several layers), then there will be no sharp temperature drop and the glass will not crack.
Don't forget that jars should not be filled with peas completely. There should always be 2-3 cm of marinade on top.
Peas can be considered good if after 4 days the marinade is transparent, and the peas are light and have not changed color.
It is better to store canned peas at home in a dark and cool (not higher than +16 C) cellar or pantry.
An uncorked jar is stored in the refrigerator for no longer than a day.