Roll up green peas recipe. The best recipes for green peas for the winter at home

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 canning 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.

Greetings! And we continue the topic of preparing our basements for winter. And today we will look at how to preserve green peas at home. Here, all the advantages speak for themselves: it is prepared quickly, the taste is much richer than the purchased one, and a completely eco-friendly product. After all, we are not going to add chemistry to conservation.

In winter, it can act as a necessary addition to and, and it’s also delicious to eat barbecue or any baked meat with it.

Well, at the same time we will protect ourselves from substandard purchased goods. Maybe you have previously seen glass jars with exfoliated nuclei in a cloudy solution on store shelves. And sometimes worms can even swim there. Of course, there are also manufacturers who care about their reputation and supply consumers with selected products. But it’s still better to have a couple of jars of your homemade peas in reserve.

Let's figure out how to take peas for conservation.

1. It should be milky. This is when the pods are still young and soft, and the nucleoli themselves are green and juicy, you will immediately want to eat them. These nucleoli are exactly right for us. Because they still have a low concentration of starch, but a high proportion of sugar, so in canned food they turn out soft, juicy and tasty.
2. The culture itself must be from brain varieties.
3. There are two cooking methods: with and without sterilization. We'll look at both. But still, I advise you to first boil the peas in plain water, and cook the brine separately. Then empty kernels, substandard and bugs with worms will pop up in the first brew. Yes, and conservation will not turn out cloudy.

Have you noticed that when using different types of preservative, the color of the peas changes. For example, when adding vinegar, it remains green, and in a marinade with citric acid, it acquires a yellowish tint.

Ingredients:

• 600 g peas
• water - 1 liter
• salt - 50 g
• granulated sugar - 50 g
• citric acid - 1 tsp

1. First of all, we need to rinse the fruits well, remove substandard and empty grains. This stage is especially important if you have purchased fruits.

2. Then proceed to cooking the marinade.

In advance, pour water into the kettle and boil. We take a liter of boiling water, pour the same amount of salt and sugar and put the saucepan on the stove. Bring the brine to a boil so that all the crystals dissolve.

3. Pour the dried and sorted kernels into the boiling marinade.

At the time of cooking, do not interfere with the peas, just shake. Because the thin skin becomes soft when boiled and can easily tear. And such shaggy fruits spoil the whole look of canned food, and the brine becomes cloudy from them.

4. After boiling, reduce the heat and cook the mass for 15-20 minutes. Almost ready.

Readiness is checked like this: catch a grain and try it. The core should already become soft, and the peel should not spread.

5. At the end of cooking, pour 1 tsp. lemons without a slide, mix and pour into sterilized jars, separating the kernels from the brine with a slotted spoon.

It is important not to add peas to the top of the jar about 1.5 cm. And then we fill our container with boiling marinade.

We close the future canned food with sterile lids and put it “under the bath”, where the workpiece will undergo natural sterilization with residual heat for another day.

How to preserve peas for the winter without vinegar

If you do not want to take vinegar or lemon, then here is a recipe with aspirin. It's also an acid, and it's also great at keeping bacterial growth at bay and preventing the jar from exploding.

But before using this recipe, make sure everyone in your family can tolerate acetylsalicylic acid.

For 1 kg of peas:

• 1 liter of boiling water
• 2 tbsp salt,
• 2 tbsp Sahara,
• acetylsalicylic acid per 0.5 liter jar of 0.5 tablets.

1. We wash the kernels and fill them with water so that it completely hides them. Let it cook on the stove for 15 minutes.

If you have very young peas, then less time is enough. Try to skim off the foam if it forms and mix very carefully so that the ripe fruits do not burst. It is better to remove the spoon altogether for now, and mix the fruits by shaking the pan.

2. We discard the kernels in a colander and set the marinade to prepare.

3. For 1 liter of boiling water put 2 tbsp. salt and the same amount of granulated sugar. Boil to dissolve them and add peas to them. Cook for another 10 minutes over low heat.

4. In sterilized jars, a little short of the top, lay out the grains with a slotted spoon or strainer. And add 1 aspirin tablet per 0.5 liter jar. So, if you have a liter, then you need 2 tablets.

5. Fill our workpiece with hot brine. To prevent the jar from cracking due to temperature changes, you need to put it on the blade of a knife, it will absorb the residual heat.

6. And immediately we twist the entire container with lids. We turn it over on the throat and put it away “under a fur coat”, where we are already cooling down, and.

A simple recipe for harvesting with 9% vinegar, like in a store

If there is no vinegar essence at hand, then 6-9% vinegar is also great. Some housewives are happy to use apple aging. That's your business. But to taste, this pea turns out like a store-bought one.

Ingredients for 2 kg of young peas:

• 7 half liter sterile jars
• 2 liters of water
• 2 tbsp salt
• 2 tbsp with a pile of sugar
• 3 tbsp 9% vinegar

1. Immediately pour the washed grains into sterile jars.

2. Pour 2 liters of water into the pan and add 2 tablespoons to them. salt and sugar.

3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the banks themselves.

4. Put the marinade on the fire, when it boils, pour it into containers and cover with lids. The lids must be boiled in advance.

5. Put a towel in a wide pan.

And we expose our glass container with peas.

Fill with warm water, not reaching the edge of three centimeters. We turn on the fire and after boiling we sterilize for about an hour.

6. If the brine evaporates a little during the boiling process, then add boiling water to it so that the jar is full to the top.

7. Close the blanks with lids and turn them over.

Leave for a day under layers of warm cloth. Before lowering the peas for storage in the underground, we check the lid for leaks and see if foam has appeared inside. If suddenly it appeared, then you need to open the jar, drain the brine from the jar, rinse it and pour the marinade again.

How to cook green peas without sterilization

I liked another wonderful option for preparing a pot for the winter at home. It includes several spoons of vinegar essence.

Compound:

• 1 liter of water
• 2 tbsp Sahara,
• 1.5 tbsp salt,
• 600 g peas
• 1.5 tsp 70% vinegar essence.

1. Fill the fruits with plain water and set to boil. It should boil for 10 minutes.

2. Then drain the water and transfer the nucleoli to the marinade.

3. Fill the saucepan with 1 liter of water, add 2 tablespoons there. granulated sugar and 1.5 tbsp. salt. Let the marinade boil and lower our boiled peas.

4. Let it boil for another 10 minutes and add vinegar.

5. Immediately pour our blank into sterile jars and roll it up with an ordinary key. We use only boiled lids.

So, in general, you can easily stock up on canned green peas for the winter. It's cheaper than buying it in the store. After all, even if you do not have your own garden, you can buy its fruits in the market.

In season, a kilogram of these grains is not very expensive, and you can close 3 or 4 jars from it. I'd love to hear your opinion on conservation.

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 is actively used in the preparation of 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, pea sausage was made in Germany. This "exotic" dish was present in the daily diet of German soldiers. I wonder if he remained in their diet now?

And the southern regions of Russia are considered the birthplace of this legume. 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

Of course, the taste of canned peas directly depends on the legume variety. 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. When fresh, pea pods are tough - they simply cannot be chewed. 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 clean water for 2 hours. 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 here. 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. Although a useful product can become much less 🙂

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. The required amount of 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 a delicate taste, a muted greenish color of the "bubbles" and a 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. We boil water and pour clean jars with boiling water, and then pour it into a saucepan. 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 at room temperature for too long. 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.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, there are only 53 kcal in 100 g of legumes. Pickled peas can be consumed by people trying to lose weight. It is added to vegetable salads to make them more satisfying. But only home preservation brings benefits to the body, because there are a lot of harmful ingredients in the store.

Pickled only green peas. There is too much starch in the old one, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste quality of the workpiece worsens. Pods plucked from the bush are stored no longer than a day. And the product, peeled from the outer shell, loses its useful properties after 5-6 hours.

When to harvest peas for conservation? 8 days after the start of flowering. The young legume has a delicate structure and a rich green hue. If you are a little late, the workpiece will become more rigid.

The main problem encountered in the preservation of non-acidic vegetables is botulism bacteria. Microorganisms survive when boiled, because they are not afraid of high temperatures. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Suitable lemon and vinegar.

It is also necessary to monitor the cleanliness of the cans and the roof. Containers are not only washed with soda, but also dipped in boiling water. Then disinfected by steam or in the oven. Peas are washed several times under running water, and then boiled. Hands are washed with laundry soap before rolling.

Bean blanks, peeled from pods, are sorted out. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause swollen lids.

Option for salads

The vinegar marinade will retain the characteristic aroma and rich color of green peas. Such preservation looks good in salads. The composition of the solution for conservation includes:

• peeled bean product - 1.5 kg;
• coarse-grained table salt - 1 tsp;
• table vinegar - 55-60 ml;
• sugar - 15 g.

The marinade will need 1.2-1.3 liters of water. Approximately the same amount of liquid base will be needed to boil the peas themselves. Place 2 pots on the stove. When the water begins to boil, the bean grains are poured into the first container. In the second, a mixture of salt and sugar is added.

Peas and marinade are regularly stirred with plastic spoons or slotted spoons. The blanks should boil for 15-20 minutes. Then the pan with bean grains is removed. The product is thrown into a colander and dipped in ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into the second pan. The marinade is left on the stove, but the fire is reduced to a minimum.

Blanched peas are slightly dried, and then divided into portions and put into jars. Green grains are mixed with hot brine and covered with iron lids to prevent the vinegar from evaporating. The next step is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The blanks are placed in warm brine. Banks should be completely immersed in the liquid, only the neck and lid remain at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. Banks with a volume of 0.5 liters are enough for half an hour.

Spicy Recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like a spicy marinade with cloves and black pepper. Legumes acquire a spicy taste and rich aroma of spices.

For 2 kg of green product you will need:

• water - 1.5–1.6 l;
• citric acid - 25 g;
• carnation - 6 stars;
• sugar - 2 tsp;
• allspice - 7 peas;
• fine-grained salt - 50 g;
• table vinegar - 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. The workpiece is thrown back into a colander and waited until it dries a little. At this time, prepare the marinade and the basis for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid brought to a boil is filled with a food additive. And then the bean billet is poured into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. The components are simmered for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars until it has cooled.

The bean product is sterilized before closure. In a large saucepan filled with saline. You can add some sugar to the brine. Spices are taken in equal proportions. Ready peas are corked with metal lids. But the workpiece is not taken to the basement immediately, but after 2-3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool down gradually.

Pea stew is prepared in the same way. Only instead of brine use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell, bay leaves are added, but it should not get into the jars. A bean product mixed with a tomato cocktail is sterilized and corked.

No additional processing

This option is suitable for people who do not want to spend several hours on the preservation of legumes. But the method has a significant disadvantage. If the workpiece is not cooked, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so this preparation is advised to be added only to salads.

The marinade contains:

• salt - 15 g;
• water - 1 l;
• sugar - 10 g.

Additionally, 20-25 ml of vinegar is taken for each half-liter jar.

Young and juicy peas are washed and poured with cold water. After boiling, simmer on the stove for 25-35 minutes, reducing the power to a minimum. Cook in an enamel saucepan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Pour sugar and salt into boiling water. You can put a few peas of allspice for the smell. Simmer the marinade for 10 minutes, stirring with a wooden spatula to dissolve the dry ingredients.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They clog and after cooling they hide in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have got into the peas. Such preservation, as well as specimens with swollen lids, should not be eaten. Better to throw it away and not risk your health.

Young legumes are preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize the botulism bacteria. And carefully sterilize the jars, because dirty dishes are a source of germs and the cause of swollen lids.

Video: canned green peas for the winter

Since legumes, which include peas, do not have their own acid, so that preparations with green peas are saved all winter, vinegar is added to the marinade, which is an excellent preservative.

• spring water - seven hundred milligrams;
• sugar - two tablespoons;
• table vinegar (9%) - one hundred milligrams.

Cooking process:

1. Sort young peas from damaged fruits, pour into a sieve and rinse with cool water.
2. Prepare the filling in the following way: pour water into a saucepan, add half the salt and sugar, and boil.
3. Pour the prepared peas into the boiling marinade and boil for five to six minutes.
4. Strain the blanched peas, and immediately pour in cold clean water, this method will help preserve its beautiful green color.
5. Then spread the peas in pre-sterilized half-liter jars.
6. Pour the remaining sugar and salt into the same water in which the green peas were blanched and boil again.
7. Turn off the fire under the saucepan with the filling, only then add vinegar to it, pour into jars of peas.
8. Cover the jars with pre-boiled lids, and sterilize them in the oven for at least half an hour.
9. Carefully roll up the jars with peas and leave them to cool completely. Such preservation should be stored in a cold place, out of the reach of sunlight.

Peas canned in vinegar marinade are quite sour in taste, perfect for making vinaigrette.

With added citric acid

Very often, when preserving, instead of vinegar, citric acid is used, which also successfully copes with the role of a preservative, and helps the blanks to be stored longer.

Required products for a half-liter jar:

• young, peeled from pods, green peas - six hundred grams;
• spring water - one liter;
• sugar - two tablespoons;
• ordinary kitchen salt - two tablespoons, with a slide, spoons;
• citric acid - five grams.

Cooking process:

1. Sort the peas carefully, discarding cracked peas or fruits with spots, rinse in cold water, blanch in boiling water for five minutes, and pour hot into sterilized jars.
2. Pour sugar with salt and citric acid into the water, and stir until the dry ingredients are completely dissolved.
3. Then put the marinade on the fire and boil.
4. Pour green peas with boiling marinade, cover the jars boiled in advance with lids and put in the oven for sterilization.
5. Sterilization time - three hours from the moment the filling boils in jars with peas.
6. Then immediately carefully close the jars with a key, and leave until they are completely cool.

According to this recipe, canned peas are sweet and sour in taste, suitable for preparing a variety of salads and soups.

Peas "Natural"

You can preserve green young peas without the addition of preservatives such as vinegar or citric acid. This method of harvesting almost completely preserves the taste and color of fresh peas, but it is not recommended to store it for a long time.

Required products:

• peeled green peas;
• spring water;
• ordinary kitchen salt - a tablespoon;
• sugar - a tablespoon.

Cooking process:

1. Rinse the peeled and sorted young peas thoroughly in cool water.
2. Pour the peas with clean cold water, bring to a boil, and after boiling for several minutes, drain the water.
3. Pour fresh cold water over the peas again, salt a little, and boil until tender, about twenty to thirty minutes.
4. To prepare the filling, pour sugar and salt into the water, stir until they are completely dissolved, let the filling boil over high heat.
5. Put the peas cooked to readiness while still hot in sterilized dry jars, pour boiling brine.
6. Carefully roll up jars with peas with metal, boiled in advance, lids. Leave until the blanks are completely cool.

Such peas are stored only in the refrigerator, no more than two to three months. From it you can prepare mashed potatoes, which are suitable for feeding even small children.

pickled peas

Green peas are marinated with various spices, which gives them a slightly spicy flavor and aroma.

Required products for a half-liter jar:

• spring water - one liter;
• young, peeled from pods, green peas;
• sugar - two tablespoons;
• ordinary kitchen salt (not iodized) - three tablespoons;
• a few peas of black pepper;
• clove buds;
• a pinch of citric acid;
• dried laurel leaves - two pieces.

Cooking process:

1. Sort young peas from cracked and black fruits, and soak in ice water for one to two hours.
2. Then blanch the peas in boiling water with a pinch of citric acid for a few minutes, while still hot, arrange in jars.
3. Prepare the filling in the following way: pour sugar, salt and bay leaves into the water and bring it to a boil.
4. In each jar with young boiled peas, add a peppercorn, two cloves, pour boiling filling.
5. Close the jars on top with boiled iron lids and sterilize the peas in the oven for at least half an hour. Then carefully roll up the jars and leave to cool upside down.

Pickled peas are suitable for salads, and they can also be served as an addition to meat dishes.

Without sterilization

To cook canned green peas at home, reminiscent of store-bought taste, you can use this recipe.

Required products for a half-liter jar:

• young peas, peeled;
• spring water - one liter;
• ordinary kitchen salt - three tablespoons, with a slide, spoons;
• sugar - a tablespoon;
• citric acid - half a teaspoon.

Cooking process:

1. Young peas are thoroughly cleaned and sorted, and then soaked for one hour in ice water.
2. Boil water in a saucepan with salt and sugar.
3. Pour the green peas into the boiling marinade and boil for twenty minutes.
4. Citric acid should be added to the peas a few minutes before they are ready.
5. Prepared jars, with a capacity of half a liter, rinse with warm water, sterilize and dry.
6. Put ready-made peas in jars, not reaching the edge of one centimeter, pour boiling brine in which the peas were boiled.
7. Immediately cover the jars with metal lids boiled in advance and carefully roll up. Rolled up jars with peas until completely cooled.

The first few days after conservation, leave the peas at home to see if the brine has become cloudy. Only then can jars of peas be taken to a cold cellar for storage.

Green peas for the winter (video)

In order for the preservation of green peas to always be successful, it is necessary to strictly observe the heat treatment time and the amount of ingredients given in the recipe. Peas should be stored only in a dark, cold place where the sun's rays do not fall. The marinade in jars with canned peas should remain transparent, if it becomes cloudy, this is the first sign that harmful bacteria have begun to multiply in the workpiece, it is absolutely impossible to eat such peas.