Canned peas. How to preserve green peas at home: recipes
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.
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".
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.
Ingredients:
For a half liter jar
Peas green peeled - 300 grams
Water - 1 liter
Salt - 0.5 tsp
Sugar - 0.5 tsp
1. Peel green peas. 
2. Pour in water, add salt and sugar. Put on fire. Boil. Reduce the heat to a minimum and cook for 20 minutes, if mature enough then 25 minutes. 
3. Drain the brine through a colander. 
4. Strain the brine from the peas again through a double layer of gauze. 
5. We put peas in a sterilized jar. How to sterilize jars in the microwave, see here. Pour brine under the neck. 
6. Cover the jar with a lid (do not twist). Put a towel (cotton cloth) on the bottom of the pan. We put the jar in a saucepan. Pour warm water (so that the jar does not burst). Water should not reach about 1.5 - 2 cm to the lid, so that when boiling, the lids do not rise and water does not get into the jar. Bring to a boil and reduce heat to low. We cook 20-25 - 0.5-liter jars, 30-25 - 1-liter jars. We take out from the pan. Screw on the lids. Turn the jars upside down and leave to cool. 
TWO MORE RECIPES:
Canned peas
◾Young pea
◾ Citric acid - a teaspoon.
◾Sugar - 2 table boats.
◾ Salt - 2 tablespoons.
◾Water - a liter of boiled water. This amount of liquid is enough for 3 half-liter jars, well, or 2, depending on how many beans you put.
In order for green peas to stand in jars for the winter for a long time and at the same time be well preserved, the sterilization process will be lengthy. First of all, you need to boil the peas in boiling water, after cleaning it from the pods. Take the beans and pour them into a colander. Dip them in boiling water, keep in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring it. Put the peas, let the water flow down. In the meantime, let's do the marinade.
Boil water, after boiling, throw sugar and salt, mix. We reduce the gas a little and pour citric acid in a thin stream, now you can mix it again and turn off the gas.
While the marinade is cooling, you can do the banks. Put peas in cleanly washed jars and fill it with marinade. Approximately the amount of peas is slightly more than half the jar, the rest is marinade (you can also do it in half). Note that jars need to be boiled over before filling them. Now place the jars in a large saucepan (on a towel), pour water and put on a small fire for 2-3 hours.
Canned peas, marinated
◾ Peas, only from the pod.
◾Salt - 2 tablespoons, teaspoons - calculation 1 spoon per half liter of water.
◾Sugar - 2 teaspoons - the calculation is the same as salt.
◾ Boiled water - 1 liter.
◾Green capsicum hot pepper - 1-2 pods per jar.
To cook canned green peas at home for this recipe, you must first get rid of the pods and rinse the peas. Now pour the beans into a saucepan, fill them with water. Put on medium heat, put sugar and salt, boil for half an hour. Wash the pepper thoroughly and cut into circles.
Wash and sterilize half liter jars. Put pepper and peas in them, removing them from the water with a slotted spoon or spoon - do not pour out the water. And we will use the same water in which our peas boiled as a marinade. Strain the liquid, boil it again and pour it over the peas. Drill a large pot, you can put gauze or a rag on the bottom so that the jars do not knock against one another and accidentally crack during the boiling process. Lower the jars, cover them with lids and fill with water up to the top of the neck. Sterilization should take about 40 minutes on medium heat. Now we turn off our green peas for the winter and take them out of the pan, and immediately tighten the lids.
Let the jars cool overnight. Now you should hide the conservation in a secluded place, in the basement, and in the absence of this under the table or under the cabinet, cover it with a blanket from above so that the peas are dark.
Eating green peas, the body is filled with energy, thereby increasing efficiency. Thanks to this, a person is able to endure heavy loads and travel long distances. In general, everyone who is energetic and active is recommended to eat peas. Some varieties of this fruit contain natural sugar that stimulates brain activity and memory.
Problems with the intestines will help resolve the same peas. Its useful trace elements relieve heartburn, normalizing the functioning of the digestive system. The antioxidants contained in the fruit have a positive effect on improving the skin and hair.
Like all edible plants, peas are a seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for harvesting peas for the winter will help you figure out in what sequence to preserve this type of legume family for the cold season. There are several recipes for capping peas, but each of these options will either sterilize or sterilize the contents of the jars.
Young, soft peas are selected for canning. Overripe peas will give an ugly cloudy tint to the finished provisions and will be too starchy to taste.
Green peas without sterilization
For harvesting, prepare 3 half-liter jars. To do this, they should be washed with soda and sterilized for 7 minutes using a kettle. Such a small number of jars is not profitable to sterilize in the oven. This recipe for canned peas will use 1 liter of plain cold water. The taste of conservation will be very similar to the store, and all thanks to the correct proportions of bulk: 3 tbsp. spoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.
Preservation order:
You can not cook peas for more than the time specified in the recipe, otherwise it will lose its shape, turning into gruel.
Green peas with sterilization
Those who wish to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For harvesting, you will need a 1.5 liter jar or 3 pieces of 0.5 liter. Which will go marinade, consisting of 1 liter of plain water, 1 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar and citric acid, in the amount of 3 grams.
Preservation order:
If the liquid in the jar does not become cloudy after clogging within 3 days, then the peas are closed in compliance with the rules and can be safely put aside in the pantry, storing for a maximum of 1 year. If the marinade has become cloudy, it is better to get rid of such preservation immediately.
Sterilized Pickled Green Peas
Hostesses who are interested in how to pickle peas at home can pay attention to the recipe below. The pickling procedure is quite long, but it does not require much effort.
Marinating order:
Ready provisions should preferably be stored in a cellar or a cool place.
The recipes listed on how to preserve peas are the main ones that can be supplemented with your innovations.
How to preserve green peas at home
For canning, only freshly harvested peas of milky ripeness are used - there is a lot of starch in overripe and long-husked peas, which causes the formation of a cloudy sediment. We offer several simple and tasty recipes for canning green peas for the winter.
1. Recipe for green peas that does not require sterilization
(tastes like store bought).
Ingredients
- green peas in any quantity;
- for marinade for 1 liter of water take: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.
How to cook
1. Peas are peeled and washed well.
2. Preparation of marinade: water, salt and sugar are brought to a boil and prepared peas are poured into it. The marinade should completely cover the peas.
3. After boiling, the marinade with peas is boiled for another 15 minutes, citric acid is added at the end of cooking.
4. Then the peas are transferred with a slotted spoon to pre-sterilized jars, without filling up to the top 1.5 cm. Pour the peas with boiling marinade and roll up the lids.
Store such peas in the cellar or in the refrigerator.
2. Canned green peas
How to cook
1. Peel green peas from the pods, rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. a spoonful of sugar, 1 dessert spoon of salt. Bring the marinade to a boil and pour over the peas (be sure to cover completely).
3. Boil for 3 minutes, then transfer everything to sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.
4. Sterilize green peas 2 times. Boil for the first time for 30 minutes, then cover with lids. The next day, sterilize for another 20 minutes and roll up.
It is better to store such peas in the cellar.
3. Recipe for canned green peas
1. Peas peel, sort, rinse in a colander, pour into a saucepan and pour water in a ratio of 1:2; cook until boiling over high heat, then lower the temperature and cook over moderate heat for another 30-35 minutes, depending on the maturity of the peas.
2. Bursting and crushed grains during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize jars in advance, it is better to use a volume of 0.5 liters.
5. Pour jars of peas with boiling marinade, add a teaspoon of vinegar to each jar and cover with lids.
6. Warm up for 40-45 minutes in a water bath, then wrap with towels and do not open until cool, so that the peas are better saturated with marinade.
You can try homemade peas already on the second or third day after cooking.
4. A simple recipe for canned green peas
All ingredients based on a regular 0.5 liter jar:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.
How to cook
1. Peas peel from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Transfer hot blanched green peas into sterile jars and pour boiled marinade, cover with scalded lids.
4. Put the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 3 hours from the moment the water boils in the pan.
5. Take out the jars and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.
Home canning, including green peas, requires strict adherence to the recipe, in particular, the mandatory addition of citric or acetic acid, prolonged heat treatment, otherwise there is a possibility of product spoilage or the development of botulism pathogens that are deadly for humans.
Preservation of green peas can be considered successful if, for four days, the marinade in homemade preparations has retained transparency and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade has become cloudy or has changed color, you should not eat it.
In the cold season, most housewives prepare various salads using green peas. Usually store-bought canned green peas are used for this. Homemade peas make a wonderful addition to many dishes, so stock up on this wonderful vegetable in the summer. We will learn how to independently pickle green peas for the winter from the article. We offer several simple recipes for harvesting.
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 a cloudy precipitate may appear in the jar. This is due to the high content of starches in such 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 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 similar to a store 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 with 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.
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