What blanks can be made from green peas. Preserving green peas at home

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 Houses. Most women freeze this vegetable and hesitate to make it in canned. 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 pot for sterilizing 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 add citric acid at the very end of cooking and immediately turn off everything.

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.

Green pea blanks - recipes for the winter
Canned peas:

We remove the peas from the pods, wash them in water, then pour 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 boil soft.

After that, 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 under the peas through gauze collected in several layers, bring it to a boil again and pour the jars with green peas. We 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 “shovels”, i.e. together with the pod and drying, in fact, the grains themselves. In the first variant, 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: pea grains are brought to a boil in salted water, after which they are slightly dried in a colander and poured onto a baking sheet. Dry also in the oven at temperatures up to 70 degrees. For drying, peas are used, which are harvested approximately 15 days after their flowering.

Freezing method.

One of the easiest recipes for harvesting green peas. Unripe peas are poured for a couple of minutes in boiling water and cooled in cold water. With the help of 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 It's nice 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. Dial green beans (popularly called pods) and peel 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, sour. Add salt to cold water (per 1 liter of water - one and a half teaspoons) and bring to a boil. Next, you have to decant peas from cold water and pour into boiling water. There should be enough brine to slightly cover the peas. After boiling, pour the peas along with the brine over glass jars to 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 that, tighten the lids, wrap the jars with paper and a blanket. When the preservation has cooled, transfer to the pantry.

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

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

Now let's start preserving peas

In a large bowl, heat water to a boil, salt it and boil the prepared peas in it for 3-5 minutes. Then we put the peas on a sieve or colander so that the liquid is completely glass. All utensils should be as sterile as possible. After the liquid drains, the peas are placed in jars. At the same time, the jars are slightly shaken so that the peas fit tightly. When 1 cm remains to the top of the jar, put 15 g in the jar powdered sugar and fill to the top with boiling lightly salted water. 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: we put the jars on the 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, about the size of a grain of wheat. Cut off the interfering tails, arrange the pods in jars.

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

Pickled Green Peas Quick Recipe

Ingredients for Quick Pickled Green Peas:

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

A quick way to cook pickled green peas:

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

Hello my friends. Do you cook Olivier often? One of the main ingredients is peas. My mom makes it the best, because she preserves it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It was actively used in the preparation various dishes. Moreover, this bean culture was used for food not only by representatives of the lower classes, but also by the nobility.

In France, this product was highly valued. It was even served for dinner to the king with fried lard.

It was also popular with the Germans (this trend can still be traced today). This product has long been present in their diet. So, in the 19th century in Germany, pea sausage. This "exotic" dish was present in daily diet German soldiers. I wonder if he remained in their diet now?

And this homeland legume the southern regions of Russia are considered. You can still find wild peas here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for the holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Certainly, taste qualities canned peas are directly dependent on the variety of the bean. I advise you to pickle brain or smooth-grain peas. The first is distinguished by a slightly elongated shape of peas. It is sweet in taste. And the smooth-grained pea has a spherical shape. It is this variety that is most often used for salad.

And yet, for canning, choose soft young beans. If you take an overripe one, it will be too starchy to taste. In addition, it will give the workpiece an ugly cloudy residue.

As promised, I will share with you recipes for pickled peas. I have several of them in stock. In each step-by-step painted the preparation procedure.

The easiest recipe

Such a blank can be made without sterilization, but then it must be stored in a cold place. The first step is to prepare the peas. We take it in any quantity. We wash the "grains" and send them to freshly boiled water (it needs to be slightly salted). We cook for about 20 minutes. Then we discard the peas in a colander.

Next, we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. We combine the components and bring the brine to a boil. While it is cooking, we lay out the peas in clean jars, and then pour the marinade and preserve.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the jars, you can store the blanks in a warmer place. By the way, if you have a microwave, 🙂

Marinating peas in pods

This preparation contains a lot of vitamins and other useful substances. IN fresh pea pods hard - they are simply impossible to chew. But in the process of canning, they soften, becoming very tender and tasty.

For this piece you will need:

• 5 glasses of water;
• 500 g green peas in pods;
• 5 g citric acid;
• 2 tbsp Sahara;
• 3 peas of allspice;
• 3 tbsp salt;
• cinnamon stick;
• 400 ml 3% acetic acid.

Wash the pods thoroughly. Then we put them in a deep bowl and pour cold water for 2 hours. clean water. After that, bring 3 cups of water to a boil and add citric acid here. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into a saucepan, bring it to a boil. Then add sugar and acetic acid. Boil the solution for a couple of minutes. And pour it into jars. We cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After that, we preserve, turn the jars over and wrap them with a blanket. When the workpiece has cooled down, we move it to a room with a low temperature - a cellar, a basement, etc.

Recipe for the winter

First, we clean the green peas from the pods and rinse. Cleaning is perhaps the most time-consuming process. But, if you involve assistants in the work, the work will be done much faster. But useful product can become much smaller 🙂

We cook the brine - bring a liter of water to a boil and throw 1 tbsp here. salt. Mix thoroughly (the salt should completely dissolve) and send the peas here. Blanch it in brine for about 2-3 minutes. Then we lay it out in sterile half-liter jars and fill it with the brine in which we cooked.

After that, we sterilize the jars for 30-40 minutes and add 70% vinegar to each of them. Required amount vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After that, we preserve and turn over the banks. And when the workpiece has cooled, we take it out to the cold.

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and vinegar should be added no more than the norm. Otherwise, it will neutralize the smell of peas and make the “bubbles” harsh. However, even if all this is observed, a little turbidity can still gather at the bottom. But it normal.

Marinating peas without sterilization

The preparation prepared according to this recipe is almost the same as in the store. She has delicate taste, muted greenish color of "bubbles" and transparent marinade.

You will need:

• 600 g of peas;
• 1 liter of water;
• 50 g of sugar and salt;
• 1 tsp citric acid.

This amount of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be peeled and washed well. Then we take on the marinade. Boil water and pour boiling water clean jars and then pour it into a bowl. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we fall asleep here peas.

You can not interfere with it, just shake the pan slightly. Just do it very carefully, otherwise you will collect peas all over the kitchen later. However, if you have a cat at home, he will help you with this 🙂

Please note that the peas must be completely covered with marinade. Cover the pot with a lid and let it boil. Reduce heat to medium and continue to simmer until tender (approximately 15 minutes more). Shake the pan periodically while cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove broken grains. And yet, if you use overripe peas, then the cooking time will increase to 25 minutes.

Next, try the peas for readiness. It should be soft inside, like a store. At the end of cooking, add a teaspoon of citric acid without a slide. Do not stir, but shake the pan again. And then turn off the fire.

Then throw the grains into a colander. Do not pour out the brine. Take half-liter jars, fill them with peas. And then pour the marinade and preserve. Here is a video recipe to help you.

When peeling the pods, carefully select the "seeds". For conservation, use only smooth and beautiful peas of pale green color. Throw away all damaged and spoiled "bubbles".

If you have harvested a rich crop of peas, and there is no time to preserve, it does not matter. Just don't leave it on for too long. room temperature. Peel the “seeds” from the pods, blanch them, and when they cool down, freeze them.

And yet, there is the easiest way to make sure the peas are ready when they are cooked. Catch a couple of "butterflies" with a spoon. If they immediately wrinkle, then the product is ready - it's time to spread it on the banks.

Gardeners who grow peas in their homes are invariably faced with the problem of processing the harvested crop. How to preserve and pickle peas for the winter at home, they will tell you detailed recipes and photos for them.

Popular ways to preserve peas

- the first vegetable to be preserved in industrial scale. The production of canned food from this vegetable was established back in pre-revolutionary Russia, and since the second half of the 20th century, the USSR and the USA have been the largest producers this product. And now you can buy canned peas in the supermarket, but if it is grown on your own in your garden or summer cottage, then why not try to preserve it yourself. A few proven recipes will help you do it right.

1. Without sterilization. For 1 half-liter jar of canned food you will need:

• green pea
• water - ½ l
• salt - ½ tbsp. l.
• sugar - 1 tsp. l.
• vinegar - 1 table. l.

For conservation, you will need fresh, ripe pea pods

Pour the washed peas with water, so that it only covers it, and cook for 30 minutes. Arrange in jars, pour brine and vinegar, cork. Store cooled jars in the refrigerator. Use finished product, How independent dish, seasoned with sauce or oil, or as an ingredient in the first and second courses.

Attention! For conservation, you should choose only fresh young pods with delicate sugary grains of smooth grain or brain varieties - this will not only provide great taste product but attractive appearance, fill transparency. If the filling in a jar of peas is cloudy, then an overripe vegetable containing a large number of starch.

2. With citric acid. To get 1 half-liter can of canned food you will need:

• peas - 350 g
• citric acid - 3 g
• salt and sugar - 1 tbsp. l.
• water - 1l

Blanch the peeled and washed peas for 3 minutes in a brine prepared from water, salt and sugar. Transfer the peas to prepared jars, and add citric acid to the brine remaining after blanching, boil and pour jars with peas without adding 1 cm to the top. Cover with steamed lids and sterilize in a pot of warm water. Sterilization time at t° 105° C - 3.5 hours. After that, roll up the jars and turn them over, cool slowly, after wrapping them in a towel or blanket.

Before preservation, peas are boiled or blanched.

Attention! In order to achieve the required temperature of 105 ° C during sterilization, add 350 g of salt per 1 liter of water to a pot of water where peas are sterilized.

3. Classic. To prepare 1 half-liter jar of traditional canned green peas, you will need:

• 330 g shelled peas
• 1/2 l water
• 1/2 tsp. l. salt
• 1/2 table. l. Sahara

Pour the washed peas with water and bring to a boil, cook until soft - 5-15 minutes. Throw the boiled peas in a colander, and then transfer to a jar prepared in advance and pour boiling brine, roll up the lids. Turn the jar upside down and wrap it in a blanket, leave to cool.

Peas, including canned, are sources of vegetable protein, dietary fiber, vitamins, including rare ones - H and K, valuable micro- and macronutrients. In addition, it is known as a lipotropic product that promotes weight loss, lowers cholesterol, and prevents the deposition of fat on the liver. Its use is especially recommended for those who fast, as well as healthy, dietary, vegetarian and medical nutrition. Pouring from canned peas is a reliable remedy to relieve unpleasant hangover symptoms.

Polka dots - great product for diet food

canned peas for salad

The original version of the preparation of canned green peas is a salad mixture of cucumbers and peas. To prepare a 1 liter jar you will need:

• cucumbers - ½ kg
• peas - 200 g
• - 2 tooth.
• water - ½ l.
• salt -1/3 tbsp. l.
• sugar and vinegar - 1 tbsp. l.
• horseradish root
• hot pepper
• dill greens

Cut off the tips of freshly picked and washed cucumbers on both sides, soak them for 5 hours in water. Boil washed peas for 15 minutes. Put greens on the bottom of sterilized jars and spicy vegetables, except garlic, then a layer of cucumbers, peas, again cucumbers, again peas, pour boiling water over everything, cover and let stand for 10 minutes. Drain the liquid, bringing it to a boil again, pour it back into the jars for 10 minutes. Once again, drain the liquid from the cans, add sugar, salt to it, boil. Introduce vinegar, boil for another 2 minutes and pour the jars of peas and cucumbers with the resulting marinade, after adding garlic to them. Turn the sealed jars over and wrap them in towels, cool slowly.

Attention! Such a preparation will become indispensable in the preparation of Olivier, vinaigrette, other salads and snacks.

Canned peas with cucumbers - good workpiece for salad

Canned vegetable mixes with peas

Canned vegetable mix with peas diversifies the assortment of snacks in winter menu, will serve as the basis for the preparation of soups, stews. For canned vegetables you will need:

• 1 kg each, cauliflower, kohlrabi and savoy cabbage
• 1 kg each, eggplant, tomato and sweet pepper
• ½ kg green peas
• ½ kg carrots
• sugar

Prepare juice from tomatoes, broccoli and cauliflower disassemble into inflorescences, wash peas, asparagus beans, cutting off the ends, cut into pieces, the remaining vegetables, peeled, cut into strips.

IN tomato juice add salt and sugar, boil, and add the prepared vegetables one by one. boil vegetable mix 30 minutes at a slow boil, pack in sterilized jars, cork and turn the lid down, cool slowly.

Vegetable mix with peas

Another vegetable recipe canned mix with green peas will serve as the basis winter salad or snacks. For 1 can of canned vegetables with a volume of 3 liters you will need:

• 600 g cucumbers
• 300 g green peas
• 250 g cauliflower
• 150 g onion
• 100 g carrots
• spices - black peas, cloves
• spicy greens - dill, horseradish root, currant leaves
• filling - 2 tbsp. l. salt and sugar, 50 g vinegar, 1.5 l water

Attention! Ratio vegetable composition if desired, you can change, increasing or decreasing the amount of one or another vegetable.

Put spicy greens in sterilized jars, place prepared vegetables on top, pour hot water over them, let stand for a few minutes and drain. Pour again, but already with hot brine, add vinegar and spices, cork with lids, Leave to cool slowly, turning the top upside down and wrapping it in a towel.

Self-preservation of green peas is a great opportunity to provide yourself with high-quality and delicious product diversify your menu.

How to preserve peas - video

Canned peas - photo

Canned peas can be purchased at any store without any problems, but will you be sure of its quality and taste. Often they throw into such blanks harmful additives for long term storage. Therefore, we offer you a recipe for canned peas at home.

From this article you will learn:

Homemade canned peas: a recipe at home

Preservation according to this recipe will not fail and will stand the due date if you use the right peas. Old and yellowed peas should not be used, only young and green fruits will do.

A simple recipe for canned peas is useful to all housewives who love homemade preparations for the winter own cooking. In winter, such a preparation will perfectly complement salads, omelettes, vegetable soups, and also from such peas you can make a thick sweet puree.

Ingredients

What is needed for a 0.5 liter jar:

• 360 grams;
• a pinch of citric acid;
• 1 teaspoon granulated sugar;
• 1 teaspoon of salt;
• 0.5 liters of filtered water.

Instructions: how to preserve peas at home for the winter

The first step is to start cleaning the peas - free them from the pods. If during this process you find spoiled fruits, then all the peas should be poured with salted water for 20 minutes, this will rid the peas of possible insects (they will immediately float to the surface). Then rinse it under running water.

Load the prepared peas into a saucepan, fill them with water so that it covers all the peas. Place the container on the upper fire, bring water to a boil, lower the fire, and cook the peas for the next 10 minutes. During this time, it will change its color (become darker), and its skin will be a little wrinkled.

In parallel, prepare a container for storing the workpiece - sterilize the jar over steam or by boiling.

Carefully drain the water from the pan, and tamp the peas tightly into a sterile jar, but in no case put pressure on it, it must maintain its integrity.

Next, prepare the marinade - in a separate saucepan installed on the burner, pour the indicated amount of water, throw a portion of granulated sugar and salt. Boil the mixture for about 2 minutes after boiling, during which time the crystals of bulk elements will completely dissolve in the liquid base.

Pour the contents of the container up to the very neck with the created marinade. Then throw a pinch of acid directly into the jar, this will ensure the workpiece long storage. Some people use vinegar, but it's better to use citric acid than vinegar.

Seal the jar with a screw cap, turn it over, making sure that the marinade does not spill out. Be sure to wrap the jar with something warm, in this form it should cool completely.