Green peas are an excellent ingredient for preparing first and second courses, salads. However, you don’t have to buy it in a store. Without any problems, you can prepare canned peas at home for the winter with your own hands. Preservation can be carried out both with and without sterilization. The proposed photo and video recipes describe step by step how to pickle pea pods or roll peeled peas. Also, modern housewives will definitely find it useful detailed instructions about the rules for freezing peas in the winter cold.
How to can peas in jars at home - a recipe with step-by-step photos
To preserve the taste of peas and ensure ease of use for salads and soups in winter, you can use various additives. The simplest ingredients used in seaming include salt and vinegar. They help prevent damage to the workpiece and give it original taste. You can find out how to preserve peas with such additives in the following recipe.
Ingredients for canning peas in half-liter jars
- green peas in pods - 2-3 kg;
- salt - 1 tsp. for 1 jar;
- vinegar - 1/2 tsp. for 1 jar.
Step-by-step recipe for canning green peas in jars at home
How to seal canned green peas at home - recipes with photos and videos
You can also use green peas for rolling together with their pods. At the same time, understanding how to preserve such ingredients and how to give them a special taste is not at all difficult. For example, the following recipe details how to seal pea pods in jars with honey and pepper to create a spicy addition to salads, first and second courses.
List of ingredients for seaming green whole peas at home
- peas - 700-800 g (for 2 jars);
- vinegar - 2 tbsp;
- water - 2 tbsp;
- honey - 1.5 tbsp;
- salt - 1.5 tbsp;
- sugar - a pinch;
- garlic - 5 cloves;
- flakes hot pepper- 1 tsp.
Photo recipe for rolling green peas in pods at home
Video recipe for canning whole peas at home
Not all housewives know how to can peas so that they are not only spicy, but also in no way different from store-bought ones. The following video recipe will help you learn about all the features of rolling green peas for the winter at home.
Canned green peas at home for the winter - recipe with photo instructions
Simple preservation of vegetables and legumes for the winter allows you to cook during cold weather delicious dishes with original ingredients. To obtain the most unusual vitamin supplement for stews and salads, you can use green peas. It rolls up perfectly, both without adding other ingredients, and will perfectly retain its taste when using a small amount of carrots and hot peppers. In the recipe below you can learn how to make a spicy marinade for peas and properly roll them.
List of ingredients for a recipe for canned peas at home for winter
- peas - 400-500 g (per 1 jar);
- salt - 1 tsp;
- sugar - 1 tsp;
- vinegar - 1 tbsp;
- garlic - 3 cloves;
- dill - 2 sprigs;
- bay leaf - 2 pcs.;
- chopped chili - 1 tsp;
- carrots - to taste.
Photo instructions for canning recipe winter harvesting homemade from peas
Green pickled peas for the winter at home - step by step photo recipe
You can prepare green peas for the winter either without pods or with pods. The second option is optimal for busy housewives who don’t know how to seal peas in jars quickly and easily. In the following recipe, we roll pea pods at home with various spicy spices.
Ingredients for pickling green peas for winter cold at home
- peas - 500 g;
- chili pepper - 1/3 part;
- garlic - 2 cloves;
- vinegar - 2 tbsp;
- salt - 1 tbsp;
- sugar - 1 tsp.
Step-by-step recipe for rolling pickled peas for winter at home
Delicious pickled peas in jars at home without sterilization - photo recipe
Every housewife can make pickled peas with a pleasant herbal aroma. To do this, she just needs to prepare a marinade based on mint and fennel seeds. How to create an amazing combination of seasonings and give ordinary peas amazing taste and aroma, the following recipe will tell.
List of ingredients for a recipe for marinated peas in jars without sterilization at home
- peas - 500 g;
- mint - 2-3 sprigs;
- fennel seeds - 1 tbsp;
- vinegar - 1 tbsp;
- salt - 0.5 tbsp;
- sugar - 0.5 tsp.
Photo recipe for rolling peas in jars without sterilization at home
How to freeze green peas for the winter - step by step recipe with photo
Green peas prepared for winter use make it easy to create summer culinary masterpieces even during severe cold weather. Correct preparation of the ingredient will help preserve its vitamins and prevent spoilage of the product during storage. The following step-by-step recipe will tell you how to freeze peas quickly and correctly.
Ingredients for freezing green peas for winter
- peas - 1-1.5 kg.
Step-by-step photo recipe for freezing whole peas for the winter cold
Having looked through the proposed photo and video recipes for rolling and freezing peas, you can find very interesting options his easy storage in winter. For example, you can seal canned peas at home in jars or make pickled peas with spices. Housewives will also find useful information about the features of rolling pea pods without sterilization.
Green peas, canned in jars, are one of the most popular canned foods that we most often use in our diet: as a side dish or for adding to salads. It all just so happened that a proven recipe for canned green peas first caught my eye. and the very next day I saw how the peas themselves were being sold. Fate, I thought... the recipe will combine with peas, and I should make canned peas for the winter. This is my first such preparation.
Canned green peas. Recipes with photos. Canned peas for the winter
The recipe for canned peas really turned out to be very simple to prepare (except for the process of processing green peas itself) and reliable, for which, I can now confidently say that this is a truly proven recipe. Jars of peas stood in my warm room from summer until cold weather, until I used them in salads.
How to can green peas at home
- Peeled green peas
- For 1 liter of water (this amount of water is enough for about 2-3 full liter jars peas)
- Citric acid – 1 teaspoon
- Salt and Sugar - 1.5 tablespoons each
- Bring the water to a boil, add salt and sugar. As soon as the water boils, carefully pour in the citric acid and turn off the gas.
- Remove the peas from the pods and blanch them in hot water 10 minutes, then quickly rinse cold water. This is necessary in order to reduce the loss of starch into the marinade.
- Preparing jars for canning: wash them thoroughly. Place blanched peas in jars in the following proportions: peas 50-55%, marinade – 45-50%. Pour the prepared marinade over the peas without filling the jar to the top.
- Place a cloth or towel on the bottom of a large saucepan, pour water and heat it up. We need the difference in temperature of the liquid in the jars and in the pan not to be too contrasting, otherwise the jars may burst. Place the jars in a saucepan, the water should reach the “hangers” and leave to sterilize for 2.5 hours.
- Don't let such a long sterilization bother you. The recipe is tested and reliable.
Here is another proven recipe that a reader of my diary shared, it is much simpler than the previous one:
Canned green peas. Recipe for the winter - 2
To prepare the filling you need:
- Salt and sugar - 0.5 teaspoon each
- Wash the peas well and add cold water, add sugar and salt and cook for half an hour.
- Then we put the peas in a colander, let the filling drain, then we put the peas tightly into the jars.
- We filter the filling through several layers of brand, heat it and pour it into jars with peas. To be on the safe side, add 9% vinegar, apple cider vinegar or citric acid. WITH apple cider vinegar and lemon juice will not taste the acid in canned peas. Vinegar proportions: add 1 tablespoon of 9% vinegar or 1/3 teaspoon to 1 liter of water citric acid.
- We put the jars for sterilization. Sterilize in boiling water for 30-40 minutes.
There are two more recipes for canned peas and pickled pea pods, but I have not tested these recipes myself.
Preparations for the winter. Pickled green peas. Recipe
- Freshly picked green peas
- Citric acid
- Freshly picked peas are peeled, washed, and placed in boiling salted water for 5 minutes. Then remove the peas from the water.
- Pour the peas into sterilized jars and fill them with the water in which they were boiled. Add 1 teaspoon of citric acid per 1 liter of liquid. And set the jars to sterilize for 1 hour 20 minutes.
You can also prepare not only green peas for the winter, but also pickled young pea pods
- Young pea pods with barely set grains
- Vinegar 3% – 0.5 cups
- Spices to taste
- Sugar – 2-3 tablespoons
- Pea pods are deveined and boiled in the prepared saline solution for about two minutes.
- Then drain the water, put the pods in a washed jar, and pour in the boiled and cooled marinade. Cover with lids and leave in a cool place for 2-3 weeks.
- After the required time, pour the marinade out of the jars and fill the peas with fresh vinegar solution(with spices and sugar). Place the pods in sterilized jars and close with iron lids.
Useful tips for those who buy canned peas in the store (and these are the majority of housewives, because not everyone has the opportunity to can canned peas for the winter on their own).
Many people have probably noticed that the weight of peas varies from manufacturer to manufacturer.
Things to remember:
- When purchasing peas, pay attention to the net weight, i.e. a lot of peas along with the filling. Identical in appearance tin cans may include 380, 400 or even 420 grams of green peas. According to standards, the mass fraction of peas from the net weight indicated on the label must be at least 65%.
- In canned peas good quality the grains are whole, without shell impurities. In this case, the filling liquid should not be transparent.
Hopefully canned pea recipes, and useful tips you will need it! Happy canning and bon appetit!
A good pea harvest allows you to preserve green peas for the winter. This is quite easy to do. And there are a lot of recipes with canned green peas, so this preparation will not last long.
Ingredients:
for a half liter jar
Green peas peeled - 300 grams
Water— 1 liter
Salt- 0.5 tsp
Sugar- 0.5 tsp
Canning green peas at home
1 . Peel the green peas.
2
. Pour water, add salt and sugar. Put on fire. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
3
. Drain the brine through a colander.
4
. The pea brine must be strained again through a double layer of gauze.
5
. Place the peas in a sterilized jar. See how to sterilize jars in the microwave. . Pour brine under the neck.
6
. Cover the jar with a lid (do not screw it on). Place a towel (cotton cloth) on the bottom of the pan. Place the jar in the pan. Let's pour warm water(so that the jar does not burst). The water should not reach about 1.5 - 2 cm from 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. Remove from the pan. Screw on the lids. Turn the jars upside down and leave to cool.
Canned green peas are ready for the winter
Bon appetit!
Homemade canned green peas
Green peas are always a popular product, whether in summer or winter. In salads and stews, first courses and meats, canned peas It's going just fine. Therefore, while the pods of this young bean are on sale or they are ripe in the garden, we stock up and begin to prepare for winter. To cook you need to know a few proven and truly good recipes, acquire lids and jars, patience and a desire to cook, so that this preparation for any menu is always at hand.
Canned peas – recipes
- Young peas
- Citric acid – a teaspoon.
- Sugar – 2 tablespoons.
- Salt – 2 tablespoons.
- Water – a liter of boiled water. This amount of liquid is enough for 3 half-liter jars, or 2, depending on how many beans you put.
To green peas for the winter stood in jars for a long time and was well preserved, the sterilization process will be lengthy. First of all, you need to boil the peas in boiling water, after clearing them of the pods. Take the beans and pour them into a colander. Place them in boiling water and keep them in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring them. Place the peas and let the water flow. In the meantime, let's make the marinade.
Boil water, after boiling, add sugar and salt, stir. Reduce the gas a little and add citric acid in a thin stream, now you can stir again and turn off the gas.
While the marinade is cooling, you can work on the jars. Place peas in cleanly washed jars and fill them with marinade. Approximately the amount of peas is a little more than half the jar, the rest is marinade (you can also do it in half). Note that the jars must be doused with boiling water before filling them. Now place the jars in a large saucepan (on a towel), pour in water and place on low heat for 2-3 hours.
Canned peas, pickled
- Peas, only from the pod.
- Salt - 2 tablespoons, teaspoons - 1 spoon per half liter of water.
- Sugar - 2 tablespoons, teaspoons - the calculation is the same as for salt.
- Boiled water – 1 liter.
- Green chilli peppers - 1-2 pods per jar.
To cook Homemade canned green peas For this recipe, you must first get rid of the pods and rinse the peas. Now pour the beans into a saucepan and fill them with water. Place on medium heat, add sugar and salt, and boil for half an hour. Wash the pepper thoroughly and cut it into slices.
Wash and sterilize half liter jars. Place peppers 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 were boiling as a marinade. Strain the liquid, boil again and pour it over the peas. Drill a large pan; you can put gauze or a rag on the bottom so that the jars do not knock against each other and accidentally crack during the boiling process. Lower the jars, cover them with lids and fill them with water up to the beginning of the neck. Sterilization should take about 40 minutes over medium heat. Now ours green peas for the winter turn off and remove from the pan, and immediately tighten the lids.
Let the jars cool overnight. Now you should hide the canned food in a secluded place, in the basement, and if this is not available, under a table or under a cabinet, cover with a blanket on top so that the peas are dark.
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, early maturity and productivity of the crop, as well as high nutritional value collected beans. Back 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. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times higher in calories than. It is not for nothing that green peas are called sweet, because at the time of technical maturity they accumulate about 4.8–7% sugar, quite a lot of ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus , iron and calcium, essential amino acids, proteins and fiber.
In current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and used to make flour and other types of products.
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 tough as they ripen because a wax paper or parchment-like layer forms inside. Sugar peas can be eaten together with juicy peas, which are no less healthy than the fruits of the plant.
Mature peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and round shape when dried.
Today, both fresh green and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?
How to dry peas at home?
To obtain high-quality peas used for preparing soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. So that the peas are not lost useful properties, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed or pest-damaged peas.
Then peas:
- Blanch for 1-2 minutes to secure a beautiful green and maintain the creamy consistency of the peas;
- cool quickly under running water or with block ice;
- blanch again and cool again;
- dry and spread on a baking sheet in a thin layer.
At home, you need to dry peas in an oven or electric dryer in two or three steps, for 2–4 hours, trying to heat the delicate raw materials as little as possible. Ideal temperature is 40–50 °C. Between sessions in the oven, the peas are kept at room temperature for 3–4 hours. As they dry, 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 followed, peas prepared for the winter will retain their intense green color, and dishes made from them will turn out tasty and healthy.
If not green, but almost ripe yellowish peas are collected for drying, then the final product will be coarser, starchy, but quite suitable for cooking nutritious soups, making porridges and other side dishes.
Home-dried peas make excellent flour, from which you can bake bread and quickly make a dressing for soups and sauces.
How to store dried peas at home? Since it is dried beans that most often attract pests, prepared for long-term storage peas are poured into glass containers with tightly sealed lids. It is better to place jars of peas in a cool, dry place where the cereal will not come into contact with sun rays. From time to time, shake the peas and inspect them for insects and mold.
How to properly freeze peas?
Juicy, well-formed green peas are suitable for freezing.
- If sugar beans are intended for processing, you can freeze individual peas and whole pods.
- If shelling peas grow on the site, before freezing the peas at home, they must be freed from the blades.
To prepare peas for the winter so that they remain as juicy and healthy as in the garden, the beans are shelled, sorted, be sure to blanch for 1-2 minutes and cool, pouring ice water. This will prevent the peas from losing their green color and maintain their consistency and taste. When the peas have cooled, place them on paper napkins and dry thoroughly.
Once spread on trays or baking sheets, the tender beans are frozen, this will prevent the individual peas from sticking together and forming a shapeless lump. And already frozen at home, the peas are poured into bags or containers for subsequent storage in the freezer.
If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking up the lumps that form.
Sugar peas can be frozen at home and in pods. To do this, the beans are sorted, washed, and the stalk and coarse fibers connecting the leaves 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 running water. It is important to cool and dry the peas thoroughly so that no traces of moisture remain on them. And the already prepared green pods are placed in bags or containers, tightly closed and put in the freezer, where peas prepared for the winter can be stored for 6–8 months without losing their taste and beneficial qualities.
Natural canned peas
Everyone's favorite green peas, which we can't live without holiday salads and everyday side dishes, can be made in your own kitchen from raw materials collected from 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 into glass containers, filled with boiling brine.
To fill a liter of water you will need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. Filled jars are sterilized. Along with peas, you can preserve corn kernels, slices of carrots and asparagus in this way.
It is better to store peas at home in the basement or in the refrigerator.
Pickled peas for the winter
To marinate the harvested fruit for the winter, it is peeled and boiled for 30 minutes.
The peas prepared in this way are distributed into 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% 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, collected green peas wash in running water, peel or trim rough parts from the pods if necessary. Before salting, depending on the degree of ripeness and the chosen preservation method, peas are boiled for 5–10 minutes, then cooled and distributed into clean jars. Prepared vegetables are poured with hot brine so that 1 kg of peas contains 300 grams of salt.
Slices of garlic, a little pepper and other spices will add an original flavor to the appetizer. meat dishes piquancy and bright taste.
Now the containers can be closed and, after cooling, placed in the refrigerator for storage.
Canned peas for the winter - video
Green pea preparations - recipes for the winter
Canning peas:
We remove the peas from the pods, wash them in water, then fill them with 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 become overcooked.
After this, 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 the peas through cheesecloth, collected in several layers, bring it to a boil again and fill the jars with green peas. 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 “spatulas”, i.e. together with the pod and drying, in fact, the grains themselves. In the first option, 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: bring the pea grains to a boil in salted water, then lightly dry them in a colander and pour them onto a baking sheet. They are also dried in the oven at temperatures up to 70 degrees. For drying, peas are used, which are harvested approximately 15 days after they bloom.
Freezing method.
One of the most simple recipes green pea preparations. Unripe peas are poured with boiling water for a couple of minutes and cooled in cold water. Using 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 salads Olivier.
Young tender peas are pleasant 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. Pick green beans (popularly called pods) and husk 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 and sour. Add salt to cold water (one and a half teaspoons per 1 liter of water) and bring to a boil. Next, you have to strain the peas from cold water and pour them 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 this, screw on the lids and cover the jars with paper and a blanket. When the preservation has cooled, transfer it to the pantry.
In the beginning, you need to learn some tricks that will save you from disappointment at the moment when open jar with peas it will not be of the same quality. Therefore you need to take into account some points:
It is necessary to collect peas when they are unripe and green. Here it is important to catch the right moment of ripeness, so that it is not too small, but also not yellowed.
You should not keep peas in the refrigerator for a long time before canning, otherwise they will wither and lose valuable substances and presentation.
Now let's start canning peas
In a large bowl, heat water to a boil, add salt and boil the prepared peas in it for 3-5 minutes. Then place the peas in a sieve or colander until the liquid drains completely. All utensils should be as sterile as possible. After the liquid has drained, the peas are placed in jars. At the same time, shake the jars slightly so that the peas fit tightly. When there is 1 cm left to the top of the jar, put 15g of powdered sugar into the jar and fill it with boiling lightly salted water to the top. 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: place the jars on a 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, approximately the size of a grain of wheat. Cut off the interfering tails and place the pods in jars.
Boil 3-4 glasses of water, dissolve 1 glass 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 paper soaked in oil, and then close it plastic cover. Before serving, these peas should be soaked in cold water for 2 hours, otherwise they will be over-salted.
Quick pickled green peas recipe
Ingredients for making quick pickled green peas:
Pods of young green peas
for 1 liter of marinade 1 tbsp coarse salt
1 tbsp lemon juice
1 tsp sugar
optional 1 teaspoon dry mustard
Quick method for preparing pickled green peas:
Wash the pea pods and place them in a container where they will marinate. Dissolve salt and sugar in boiling water, turn off the gas and add lemon juice and optional dry mustard. Pour the hot marinade over the peas and leave them to marinate for a day.
