Dried green peas. We will tell and show how to dry peas at home - a step-by-step guide and life hacks of experienced housewives

Beans not plucked in time begin to lose their green color, become whitish.

The appearance of a grid on the beans is a sign that the peas are overripe. Harvest the beans early in the morning, as the beans wilt quickly on a hot afternoon. From 1 m2 you can get 2-3 kg of pea beans.

Green peas are a perishable product; under normal conditions, they are stored in beans for only 10-12 hours, and even less when peeled (3-4 hours), after which it becomes starchy and less sweet. Therefore, if more peas are harvested than needed fresh for the table, they can be used for drying and canning.

For seeds, part of the crop is left until full biological maturity. When the lower beans ripen, the seed plants are pulled out, tied with sheaves and hung for ripening under the roof. When the plants are dry, the beans are threshed.

The peas poured into the net are lowered into a tank (pot) with boiling water for blanching (1-2 minutes). After that, the peas are cooled and washed in cold water, then again dipped in boiling water for 1-2 minutes. After secondary blanching, the peas are scattered in a thin layer in a dark place on a canvas or paper for wilting and drying.

Dried peas are poured onto a sieve and dried in an oven at a temperature of 60-70 °. At low temperatures, peas can become moldy, and at higher temperatures they will swell and burst. The peas should be in the oven for about 12-14 hours, then they are taken out and cooled in a dark place, after 8-10 hours they are again placed in the oven for drying.

After the first drying, the peas are rolled up with a board or put under pressure, this eliminates the voids in the peas and gives them a compacted shape. Dried green peas are velvety and have a matte dark green color.

If the peas are too light, they are undercooked. It is necessary to increase the blanching time. If there is a dark dot in the middle of the pea, the peas are overcooked. From 4 kg of fresh peas, 1 kg of dried peas is obtained. Keep it in the bag for a long time.

Before eating, dried peas are poured with boiling water (3-4 parts per 1 weight part of peas). After swelling, dishes are prepared from it, as if from fresh.

The peeled peas are washed, blanched for 1-2 minutes, then poured into prepared glass jars with a capacity of 0.5 l and poured with brine containing 2% salt and 3% sugar. The jars are covered with metal lids, which are fastened with clamps so that they do not fly off during the boil, and are placed in a saucepan with brine of the same concentration as in jars with peas. This is done so that sugar and other substances do not leach out of the peas. The level of brine in the pan should be 2-3 cm above the lids of the jars. The pot is put on fire.

When the water boils, reduce the fire and cook over low heat for 1.5-2 hours. If the brine in the pan has boiled away, it is topped up with boiling water.

After that, the jars are carefully removed so as not to knock off the lids, and hermetically rolled up with a manual seamer. It is important that air does not get into the jar. If after four days the filling in canned food does not become cloudy, they can be stored for many months. Cloudy-filled canned food is spoiled. The solution in the pan can be used more than once.

Green peas and sugar blades grown through seedlings ripen in early June, and in summer sowing in September. Thus, only fresh peas can be used 90-100 days a year. Delicious dishes are prepared from green peas and shoulder blades. Before cooking, the product is washed in cold water, the ends of the beans are cut off, then cut in half and dipped in boiling salted water. Gradually boil until cooked and recline in a sieve or colander. The water in which the beans have been boiled can be used for vegetable soups.

Green peas and green shoulder blades are added to vegetable, fish, meat salads and vegetable soups.

Place the boiled beans in the hot oil and stir-fry for a minute. Pour in water, put salt and close the pan. Simmer for 3 minutes, then remove the lid and cook for 5-6 minutes, stirring gently. The water will evaporate and the beans will become tender and crispy.

For 400g of beans, take two tablespoons of oil, 1/3 cup of water and a teaspoon of salt.

You can use fresh, canned or dried peas. Boil fresh peas, sort dried peas, rinse, soak in cold water for 1 hour (4-5 liters of water per 1 kg of dried peas), then boil in a sealed container in the same water without salt for 1-1.5 hours. Throw the canned peas on a sieve and season with oil. Serve a piece of butter separately. It is used as a side dish or as an independent dish.

Boil, put on a sieve. Season with oil, sugar and salt. It is used as an independent dish and as a side dish.

Green peas (sugar spatula) in milk sauce or butter.

Boil, season with milk sauce or butter, sugar and mix well. It is used as an independent dish and as a side dish.

Boiled green peas put in a pan with butter, pour over the egg and fry. Egg - 3 pcs., Peas - 50g, butter - 15g.

Peas are one of the most popular and widespread leguminous plants not only in our country, but throughout the world. This is facilitated by the unpretentiousness, precocity and productivity of the crop, as well as the high nutritional value of the harvested beans. Even in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Mature peas contain up to 35.7% protein, while the fruits are one and a half times more caloric than potatoes. It is not for nothing that green peas are called sweet, because at the time of technical maturity it accumulates about 4.8–7% sugar, quite a lot of ascorbic acid, vitamin PP, carotene and B vitamins. In addition, sodium and potassium, phosphorus are present in juicy peas , iron and calcium, essential amino acids, proteins and fiber.

Under current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, flour and other products are obtained from it.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, shelling and sugar varieties are distinguished. The shells of the shelling pea pod become stiff as they ripen, as a layer similar to wax paper or parchment is formed inside. Sugar peas can be eaten along with juicy shoulder blades, no less useful than the fruits of the plant.

Ripe peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and rounded shape when dried.

Today, both green fresh and dried peas are an integral part of the diet of many Russian families. How to prepare for the winter peas grown in the beds of your own plot?

How to dry peas at home?

To obtain high-quality peas, which are used for cooking soups, mashed potatoes and other dishes, they collect the fruits of wax ripeness that have not had time to harden. So that the peas do not lose their useful properties, drying should be started no later than 5–6 hours after harvest. But before drying peas at home, they peel it, sort it out, removing peas that are not formed or damaged by pests.

Then peas:

• blanch for 1-2 minutes to fix the beautiful green color and keep the creamy consistency of the peas,
• cool quickly under running water or with lump ice,
• blanched again and re-cooled,
• dry and spread on a baking sheet in a thin layer.

At home, it is necessary to dry peas in an oven or electric dryer in two or three doses, for 2-4 hours, trying to heat delicate raw materials as little as possible. The ideal temperature is 40-50°C. Between sessions of staying in the oven, peas are kept at room temperature for 3-4 hours. As it dries, the drying temperature can be increased to 60–65 °C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside dense peas, the longer their shelf life will be.

If the technology is observed, peas harvested for the winter will retain an intense green color, and dishes from it will turn out to be tasty and healthy.

If not green, but already almost ripe yellowish peas are collected for drying, then the final product will turn out to be coarser, starchy, but quite suitable for cooking nutritious soups, making cereals and other side dishes.

From home-dried peas, excellent flour is obtained, from which you can bake bread, quickly make dressings for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, peas prepared for long-term storage are poured into glass containers with tightly ground lids. It is better to put jars of peas in a cool, dry place where the cereal will not have contact with the sun's rays. From time to time, the peas are shaken and inspected for insects and mold.

How to freeze peas the right way?

Juicy, well-formed green peas are suitable for freezing.

• If sugar beans are intended for processing, both individual peas and whole pods can be frozen.
• If shelling peas grow on the site, before freezing the peas at home, they must be freed from the shoulder blades.

In order to prepare peas for the winter, and it remains as juicy and healthy as in the garden, the beans are peeled, sorted, blanched and cooled for 1-2 minutes, pouring ice water. This will allow you not to lose the green color of the peas and preserve its texture and taste. When the peas are cooled, they are laid out on paper napkins and dried thoroughly.

Scattered on pallets or baking sheets, tender beans are frozen, this will prevent individual peas from sticking together and forming a shapeless lump. And already frozen at home, peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas in bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking the resulting clods.

Sugar juicy peas are also frozen in pods at home. To do this, the beans are sorted, washed, and the petiole and coarse fibers connecting the valves are removed. If desired, the pods can be cut into 2-3 parts. Then the prepared raw materials are blanched in a colander for 2-3 minutes and cooled with ice cubes or a stream of water. It is important to cool and dry the peas well so that no traces of moisture remain on them. And already prepared green pods are laid out in bags or containers, tightly closed and put into the freezer, where peas prepared for the winter can be stored for 6–8 months without losing their taste and useful qualities.

Natural canned peas

Everyone's favorite green peas, without which holiday salads and everyday side dishes are indispensable, can also be made in your own kitchen from raw materials collected on a personal plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, distributed in glass containers, poured with boiling brine.

To fill a liter of water, you need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, a currant leaf or parsley. Filled jars are sterilized. Along with peas, corn kernels, carrot slices, and asparagus can be preserved in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

In order to marinate the peas collected from the beds for the winter, they are peeled and boiled for 30 minutes.

Peas prepared in this way are distributed in small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams of table salt, 15–20 grams of sugar and 100 ml of 9 percent vinegar. After filling the jars, they are sterilized and sent to a cool place for storage.

How to pickle peas at home?

Before salting peas or whole pods at home, the collected green peas are washed in running water, if necessary, the coarse parts are peeled or cut off from the pods. Before salting, peas, depending on the degree of maturity and the chosen preservation method, are boiled for 5–10 minutes, then cooled and distributed in clean jars. Prepared vegetables are poured with hot brine so that 300 grams of salt per 1 kg of peas.

Slices of garlic, a little pepper and other spices will add piquancy and a bright taste to the original appetizer for meat dishes.

Now the containers can be closed and, after cooling, sent to the refrigerator for storage.

Canned peas for the winter - video

It's hard to imagine a festive dinner without your favorite salad with peas? Does your family love bean garnishes or colorful soups with green peas? Then it was time to harvest beans for the winter, in all possible ways. Of course, it is quite possible to add this product to the list of necessary purchases and go to the supermarket for it, without much hassle, but home-made preparations cannot be compared with the industrial processing of vegetables.

Many housewives, at least once, faced a problem when, having opened a tin, they had to be disappointed: either the peas are too soft and “spread” at the slightest touch, or, conversely, they are hard, and the manufacturer chose a variety for canning that is not suitable for pickling, or conservation technology is broken.

Frozen peas are also not always happy with their quality: it happens that it is impossible to see them under a layer of ice in the package - they are often re-frozen in the store, contrary to existing storage requirements.

We will talk in detail about what pickled or frozen green peas should be, and how they can be prepared for the winter at home. Harvesting peas for the winter is not easy, but interesting, and worth a try.

Harvesting green peas for the winter - the main technological points

Let's start with the choice of variety, the stage of maturity suitable for canning, which must be studied in detail in order to obtain a quality homemade product. Dried, pickled and frozen green peas are prepared from brain vegetable varieties at the stage of technological maturity.

How to determine the type, variety and degree of maturity of green peas?

In cooking, two types of peas are used: sugar and shelling. These two groups differ in botanical and biochemical properties, culinary purpose.

Sugar (vegetable) peas at the stage of technical ripeness have juicy pulp of peas and shoulder blades. This type of pea retains its green color even at the stage of biological ripeness, although the beans harden quickly. At the stage of biological ripeness, the beans are covered with a wax coating, but the blades remain juicy. For canning, freezing, drying and fresh, beans and shoulder blades are used, as is the case with asparagus beans or okra.

Brain varieties of sugar (dessert) peas are considered the most valuable for canning and freezing. Brain call those varieties that have larger sizes of peas, rounded, but not even, but somewhat ribbed. During heat treatment, the skin of brain varieties wrinkles, acquiring a surface pattern resembling the convolutions of the brain.

The second type is shelling (cereal) varieties of peas. They become yellow in the stage of biological maturity, have hard grains, are stored for a long time at room temperature, require long soaking and long cooking during cooking. The inner side of the shoulder blades of these varieties is covered with a leathery rough and inedible layer of tissues.

But at the stage of "milk ripeness" these varieties also have a green color and the grains are used for preparing various dishes and winter preparations, although pickled green peas from such varieties are noticeably inferior in quality to vegetable sugar varieties of peas due to the increased hardness of the grains.

The main processing steps for drying and freezing peas

Drying and freezing peas do not require sterilization, but preliminary heat treatment with this method of harvesting peas for the winter is necessary for the following reasons:

• Heat treatment prolongs the shelf life of grains;
• Boiled grains of green peas are easier to further process;
• The presence of a large amount of starch and vegetable protein in the biochemical composition of peas without prior heat treatment (blanching) reduces the quality of the canned product.

Legumes contain a lot of starch. It contains up to 45% in peas. The binding of starch inside the grains and its removal from the surface occurs during the blanching of the product. Moreover, sorted beans or shoulder blades must be lowered into boiling water. Blanching ensures the integrity of the grains.

Of course, you can talk about all the intricacies of homemade preparations from vegetable and grain peas for a long time in the theoretical part, but housewives are always more interested in the practical part. Therefore, the rest of the technological secrets are in the recipes.

How to freeze peas: options for vegetable mixes with peas

The technology for freezing vegetables and fruits is the same in all cases, and frozen vegetable mixtures can be prepared in any way, depending on the culinary preferences of the hostess and her family. With this method of harvesting vegetables, it is important to take into account the duration of the heat treatment of the ingredients that make up the frozen mixtures, along with peas.
Hard vegetables (carrots, peas, corn) are blanched for 10-20 minutes. Broccoli, cauliflower, salad peppers, asparagus are enough to hold in boiling water for 3-5 minutes.

Prepared vegetables are dipped in chopped form in boiling water. If desired, herbs and spices are added to boiling water. Try to cook several options for vegetable mixtures at home according to the recipes offered below.

Composition - 6 ingredients in equal proportion by weight:

• vegetable peas
• salad pepper
• sweet carrot
• Cauliflower
• Corn (grains)

Cooking:

1. All vegetables are washed and cleaned. Peppers and carrots are cut into cubes, cabbage inflorescences are cut lengthwise, into 2 or 4 parts. Peas and corn are sorted, long rice is washed and soaked.
2. Peas and corn are blanched in boiling water separately for 10 minutes. Table grains in the stage of technical ripeness are suitable for the frozen mixture. Calcium chloride is added to the water for blanching, at the rate of 10 mg / 1 liter. In boiling water for peas, optionally add a bunch of fresh spinach or nettles.
3. Pour steamed rice with cold water, in a ratio of 1: 2, cook until half cooked. Drain, rinse and dry.
4. Peppers can be added to the Hawaiian mixture raw, and carrot cubes are best steamed in a pan, with the addition of refined oil and a little sweetened water: the carrots will acquire a bright color and their taste will improve significantly.
5. All components of the mixture must be slightly dried before freezing. Then combine them, mix. Spread in a thin layer and freeze at -18°C.
6. Divide into portions. The mixture is packed in plastic bags, carefully sealed. It is desirable that less air remains in the bag. Store the mixture at home at -18 ° C for six months. Do not re-freeze.

Similar to this composition, other mixtures can be prepared that are useful for quick preparation of soups, side dishes, vegetable stews, salads and snacks.

Compound:

• Kernels or chopped cobs of corn;
• Asparagus (string beans)
• Carrot red;
• Colored lettuce.

The proportions of the mixture when harvesting at home are arbitrary.

Cooking:

1. All ingredients of the mixture, except for lettuce pepper, are blanched and refrigerated before freezing.
2. The moisture content of the mixture components should not exceed 65-70%. Be sure to dry blanched foods before putting them in the freezer.

Compound:

• Broccoli;
• Brussels sprouts and cauliflower;
• String beans;
• Carrot.

Green peas and other vegetables can be frozen separately, and in winter make the necessary combinations. In the same way, the blades of sugar peas are frozen. Peas and grains of sugar corn in the stage of "milk" ripeness can be frozen without prior heat treatment.

Remember! Frozen mixtures are not subjected to defrosting before cooking, but are immediately dipped in boiling water or in a heated frying pan.

Pea side dish or soup in a hurry

During "pea season," make sure that fresh, vitamin-rich green pea soup is on the table 15 minutes after the family has expressed a desire to eat it at dinner. To do this, you only need a bag of frozen pea puree, seasoned with cream and summer greens. Any hostess will think out possible options for such a blank to her liking.

Ingredients:

• Green peas 2.4 kg
• Water 4.8 l
• Sugar 50 gr.
• Cream (20%) 160 ml
• Butter 200 gr.
• Garlic 40 gr.
• Bulb onion 600 gr.
• Spinach 150 gr.
• Dill, parsley and spices - to taste

Cooking:

1. Put sugar and peas into boiling water. Peas at any stage of maturity are suitable for this recipe. Boil it until tender and add chopped spinach at the end of cooking.
2. Melt the butter in a frying pan and saute the onion, chopped randomly until soft.
3. Add minced garlic to the skillet with the onions.
4. Bring cream to a boil.
5. Finely chop the dill and parsley.
6. Combine the prepared ingredients in a large container and grind with a blender until a homogeneous puree-like consistency.
7. Divide the chilled puree into parts, weighing 500-600 grams, place in plastic bags, roll the puree into a “sausage” or give any other convenient shape to compactly place the workpiece in the freezer. You can use cling film or disposable plastic containers, but the puree must be sealed tightly.

Other harvesting options:

• In winter, this puree will only have to be put into meat broth, brought to a boil and garnished with spices to taste, frozen whole peas, carrots. If you add broccoli to pea puree, then the dish will become even healthier and brighter.
• It is absolutely not necessary to use cream and butter for the preparation of a frozen semi-finished mixture - they can be added later, or replaced with vegetable oil.
• Pea puree can be rolled into small balls, adding a little flour, then baked in the oven and served as a side dish. Shelf life at -18°C - 10 months. The semi-finished product cannot be re-frozen.
• Mashed green peas can be combined with yellow pea puree made from grain beans or chickpeas.

How to prepare dried peas?

The volume of the freezer at home is not always enough to keep the required amount of green peas until the new harvest. The harvested crop can be dried.
Ingredients:

• Green peas 6 kg

Finished product yield - 1 kg

There are several ways to dry peas, as well as freezing. Therefore, we consider the three most common options that are suitable for use at home.

Cooking:

First way

1. Pea grains are sorted, washed, treated with a solution of calcium chloride.
2. After soaking in the solution for 3-4 hours, the peas are transferred to a napkin, in a thin layer.
3. Dry in a ventilated room or in the open air, but in the shade. Peas must be turned periodically to dry evenly.

Dried peas are stored in dry sterile jars, tightly sealed. Periodically, during storage, peas are poured into other dishes, checking for pests.

Second way

1. Prepared peas are sorted, washed. Additionally, to increase the shelf life, the peas are kept in a 3% saline solution to disinfect the product, then washed again with running water.
   Attention! Salt must be washed off the surface of the peas: when dried, it draws out too much moisture, and under the influence of temperature, the peas covered with salt crack and deform, become hard and require prolonged cooking during subsequent cooking.

1. The second drying method is to apply heat to speed up drying. Peas are dried in the oven in 3 stages, each time increasing the temperature. Peas are distributed in a thin layer on baking sheets or sheets, put in an oven heated to 30-40 ° C. The oven door must be left ajar.
2. After 30-40 minutes, turn off the oven, let the peas cool. Then turn on the heating again, increasing the temperature by 10°C.
3. For the third time, the heating is increased to 60-65°C. Hot peas are poured into glass jars, tightly closed with lids, and left for a day. If during this time no condensation has appeared on the inner surface of the cans, then the cans can be stored in a dark place. If moisture appears in the jar, the peas must be reheated in the oven, cooled and stored as described above.

Now drying peas and any vegetables and fruits has become more affordable, thanks to inexpensive and compact electric vegetable dryers. If such a technique is in the kitchen, then harvesting good quality peas will not be difficult. The manufacturers of these devices claim that peas dried in electric dryers do not lose their original properties after soaking.

Advice! When laying legumes and dried vegetables for storage, put a bay leaf, a couple of cloves of unpeeled garlic, a pod of hot pepper or mustard seeds wrapped in a gauze bag in a storage container. This method prevents food spoilage. Also, store green peas only in a dark place or in opaque containers.

Third way

Green vegetable peas pass from the stage of technical ripeness to the next phase, biological ripeness, within 5-6 days. If the green peas managed to “overripe” for canning or freezing fresh, then it makes sense to boil them before drying until soft.
This method helps to remove excess starch, which slows down the process of cooking and cooking dried peas. After pre-steaming, the peas are dried in an oven as described in Method No2.

During pre-heat treatment, you can add spices and herbs to the water.
Freezing and drying peas are the simplest options for winter harvesting, which even a novice hostess can handle. But the ways of long-term storage of the product are not exhausted. It remains to master the preservation of peas and shoulder blades in different marinades, in combination with vegetables and even meat - after all, canning in jars is convenient because they can be stored indoors or, for example, take a jar of pea porridge or soup with you, for a picnic or on a hike.

Drying peas video

Step 1: Prepare peas for drying.

First you need to remove the peas from the pods (in the event that you bought unpeeled peas in pods). Pour 1 liter of water into the pan and add 5 grams of baking soda (so that the peas do not lose their color). Put on a strong fire and wait until it boils. When the water boils, pour the peeled peas into a colander and dip in boiling water for 2-3 minutes. After that, quickly cool the peas under running water and pour on a sieve to drain excess water.

Step 2: Dry the peas.

We heat the oven to 35-40 degrees. Spread the peas on a baking sheet and put in a preheated oven for 2 - 2.5 hours. After 2 hours, set the temperature in the oven to 45 - 50 degrees and dry the peas for another 1.5 - 2 hours. After that, we raise the temperature to 55 - 60 degrees and dry the peas for 2 - 2.5 hours. Periodically it is necessary to stir the peas - so it will be dried evenly. After the required time has passed, the peas can be removed from the oven and left to cool.

From 5.6 kg of fresh peas, 1 kg of dried peas is obtained. If you want to get more product, take more fresh peas.

Store dried peas in a cool, dry place.

You can make delicious pea porridge from dried peas. Before cooking porridge, peas must be kept in water for an hour and a half.

Green peas are poorly preserved fresh, therefore, when receiving large crops, housewives think about how to save them. Drying is one of the simplest and most effective ways of harvesting vegetables, which allows you to preserve the taste, color and vitamin composition of the product as much as possible. Learn how to properly dry green peas at home so that they do not lose their color and nutritional qualities, learn from this article.

Drying green peas: technology and features

To make the dried product of the highest quality, you should use only young juicy 14-18 day old peas - soft with a delicate taste, the process itself consists of the following steps:

1. Freshly harvested, peel and calibrate in size, since large and small peas should be dried separately.

Before drying the peas, it must be calibrated in size.

2. Blanch the peas, dropping them alternately - for 2 minutes in boiling water, for 1 minute in cold water and for another 1 minute in boiling water.

Advice! Adding a few spinach leaves or nettle sprigs to the water for blanching will allow the green color of the peas to become brighter and richer, while if the vegetable is put in a metal colander or mesh, the blanching process itself will be easier and faster.

3. Dry the removed peas by scattering them on paper or a towel.

4. Dried peas put in the oven for 2 hours, without closing the door - at t ° + 40 ° C.

5. Having taken out, the peas should be dried for another 2 hours in the air.

6. Put it back in the oven for a couple of hours, maintaining - t ° + 50 ° C.

Prepared peas blanched

7. Remove and re-dry in air for 2 hours.

8. Dry the grains for 2 hours in the oven at t° +70° C until completely dry.

Attention! A completely dried quality product has a dense structure and a beautiful green color.

Storage and use

Qualitatively dried grains of young peas are well preserved throughout the year. They can be stored in a canvas bag, paper bag, or glass container in a dry, shady place.

Properly dried peas are green

Before use, dried peas require heat treatment. To do this, it is boiled or stewed. The use of this product will diversify the winter menu with new dishes, as well as compensate for the lack of vitamins. Dried baby peas can be used to prepare:

• vegetable broths and soups;
• salads;
• fillings for pies;
• stew, puree, side dishes;
• stews with meat, poultry or fish.

Ready peas can be received in 12 hours