During the cold season, most housewives prepare various salads using green peas. Typically, store-bought canned green peas are used for this. Polka dots homemade will be a wonderful component of many dishes, so in the summer it’s worth stocking up on this a wonderful vegetable. We will learn how to pickle green peas for the winter yourself from the article. We offer several simple recipes blanks.
Features of canning green peas
Such a preparation will not take much effort and time from housewives who want to make canned food themselves. green peas Houses. Most women freeze this vegetable and do not dare to do it in canned. In any of the home harvesting methods, peas turn out tasty and healthy, since all the beneficial substances are preserved in them.
For harvesting, you must use only freshly harvested grains. If pickle overripe fruits A cloudy sediment may appear in the jar. This is due to the increased content of starches in such fruits. There are several secrets that make canned homemade green peas delicious.
Freshly harvested crops must be carefully sorted, removing old fruits. After this, you need to open the pods and pour the fruits into a container. Wrinkled and damaged peas should also be removed.
The fruits need to be poured into a colander, rinsed and then kept in boiling water for 3 minutes. You must add salt and sugar to the water in the following proportion: per 1 liter of water 3 tablespoons each of salt and sugar.
Needed in advance prepare sterilized jars polka dot In addition to sugar salts, you also need to add citric acid to the water for preparation, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. You need to fill the jars with peas with this marinade, but not to the very edge, so that the distance is 1 cm to the edge of the neck.
Pour water into a saucepan for sterilizing jars and add salt at the rate of 355 grams of salt per 1 liter of water. Liquid needed bring to a temperature of 70 o C and then put the jars of hot peas. Salt in the water will help the water in the container boil faster. It takes approximately 3.5 hours to sterilize the jars. There are also options for preparing jars without sterilizing them.
After rolling up cans It is necessary to carefully check the sealing so that air does not leak into the jar. After this, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.
Recipe No. 1 for canning peas
This recipe makes the peas very similar to the store-bought product. This preparation method does not require sterilization of jars.
- 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.
Prepared 1 liter of marinade is enough for 3 jars of 0.5 liters each. Harvested or purchased peas need to be sorted, peeled and washed. After this, you need to cook the marinade by adding all the ingredients according to the recipe to the water.
The marinade is brought to a boil, after which peas are poured into it. It should completely cover the green peas. The cooking time is 15 minutes and then add citric acid at the very end of cooking and immediately turn everything off.
Using a slotted spoon peas are taken out of the pan and transfer to sterilized jars. You need to leave some free space, not adding 1.5 cm to the edge. After that, pour the marinade into the jars and immediately roll up the lids.
Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.
Recipe No. 2 canned peas
If you pickle peas according to this recipe, they will be ready to eat 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 saucepan and fill it 1/2 with 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 have burst or become boiled they need to be removed, as this will cause the entire contents of the jars to become cloudy. In a separate container, you need to prepare the marinade, following the composition according to the recipe. First, pour water into a container and add salt, sugar, and citric acid to the boiling water.
In sterilized jars lay the peas and pour in the marinade and be sure to add 1 tsp. vinegar into each jar and cover with metal lids. The jars need to be heated in a water bath for 40–45 minutes, then wrapped and allowed to cool completely. In this state, the peas will be perfectly saturated with the marinade and will turn out delicious.
Recipe No. 3 - simple canning of green peas
- fresh green peas;
- for marinade, 1.5 tbsp per 1 liter of water. salt and sugar, 3 grams of citric acid.
Sort out the pea fruits 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 off.
In sterilized jars load hot peas and pour marinade over everything, then cover with hot lids. Now the jars must be placed in a pan with water at 70 o C and sterilized for at least 3 hours from the moment the water boils in the container.
After this, remove the jars and roll up the lids, turn the jars over and leave them covered with a blanket or rug until they cool.
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
Recipe canned peas It really turned out to be very easy to prepare (except for the process of processing green peas) and reliable, for which, I can now say with full justification - this is truly a 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 half-liter jars of 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 of citric acid to 1 liter of water.
- 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!
Canning green peas does not take much effort and time from housewives - the process is simple and, depending on the recipe, can be done quite quickly. Along with freezing green peas, canning can not only create delicious product, but also save everything in it beneficial properties peas at the stage of milky ripeness.
You can cook a lot with canned and frozen peas delicious dishes: here are soups, side dishes, salads and vinaigrettes.
How to can green peas at home?
For canning, only freshly picked peas of milky ripeness are used - overripe and long-husked peas contain a lot of starch, which causes the formation of a cloudy sediment. Do not forget to check the time of preparing homemade preparations with the lunar sowing calendar.
Here are some simple and delicious recipes canning for the winter.
1. Green peas recipe that does not require sterilization
(tastes like store bought).
Ingredients
- green peas in any quantity;
For the marinade:
- take 1 liter of water
- 3 teaspoons of salt and
- 3 tbsp sugar,
- add 1 teaspoon of citric acid
One liter of marinade is enough for 3 half-liter jars.
The peas are husked and washed well.
Preparation of the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.
After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.
Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour the boiling marinade over the peas and roll up the lids.
These peas are stored in the cellar or in the refrigerator.
2. Canned green peas
Hull the green peas from the pods and rinse with running water.
Prepare the marinade:
— 1 liter of water
- 1 table. spoon with sugar top
- 1 dessert spoon of salt
Bring to a boil and pour the marinade over the peas (be sure to cover completely).
Boil for 3 minutes, then transfer everything into sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.
Green peas need to be sterilized twice. Boil for 30 minutes the first time, then cover with lids. The next day, sterilize for another 20 minutes and roll up.
It is better to store them in the cellar.
3. Recipe for canned green peas
Hull the peas, sort them, rinse in a colander, pour into a saucepan and add water in a ratio of 1:2, cook until boiling over high heat, then reduce the temperature and cook over moderate heat for another 30-35 minutes. depending on the maturity of the peas.
The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
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.
Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.
Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.
Warm for 40-45 minutes in a water bath, then wrap in towels and do not open until cooled so that the peas are better saturated with the 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 tablespoon of salt,
- 1.5 tablespoons of sugar,
- 3 grams of citric acid.
Hull the sugar snap peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.
Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.
Place the jars in a pan of hot (70°C) water on a wire rack or on a wooden circle. Sterilize for 3 hours from the moment the water boils in the pan.
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, long-term heat treatment, otherwise there is a possibility of spoilage of the product or the development of botulism pathogens that are deadly to humans.
Canning green peas can be considered successful if, within four days, the marinade in homemade preparations has remained transparent and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade becomes cloudy or changes color, it should not be eaten.
Greetings! And we continue the topic of preparing our basements for winter. And today we will look at how to can canning green peas at home. Here, all the advantages speak for themselves: it cooks quickly, the taste is much richer than store-bought, a completely environmentally friendly product. After all, we are not going to add chemicals to conservation.
In winter, it can act as a necessary additive to and, and it is also delicious to eat barbecue or any baked meat.
Well, at the same time, we will protect ourselves from substandard purchased goods. You may have previously seen glass jars with separated kernels 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 own homemade peas in reserve.
Let's figure out how to take peas for canning.
- It should be milky ripe. This is when the pods are still young and soft, and the kernels 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 when canned they turn out soft, juicy and tasty.
- The culture itself should be from brain varieties.
- There are two methods of preparation: with and without sterilization. We'll look at both. But I still advise you to first boil the peas in plain water and prepare the brine separately. Then during the first cooking empty kernels, substandard kernels and bugs with worms will float up. And the preservation will not turn out cloudy.
Have you noticed that when using different types preservative changes the color of the peas. For example, when adding vinegar, it remains green, but in a marinade with citric acid it takes on 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 preparing the marinade.
Pour water into the kettle in advance and boil. Take a liter of boiling water, pour in 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.
During cooking, do not stir the peas, just shake them. Because the thin skin becomes soft when boiled and can easily tear. And such shaggy fruits spoil the entire appearance of the canned food, and the brine becomes cloudy from them.
4. After boiling, reduce the heat and cook the mixture for 15-20 minutes. Almost ready.
We check readiness like this: catch a grain and try it. The kernel should already be soft and the peel should not be falling apart.
5. At the end of cooking, pour in 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 about 1.5 cm of peas to the top of the jar. And then we fill our container with boiling marinade.
We close the future canned food with sterile lids and place it “under the bathhouse”, where the product will undergo natural sterilization with residual heat for another day.
How to can peas for the winter without vinegar
If you don't want to use vinegar or lemon juice, here's a recipe with aspirin. This is also an acid, and it will also perfectly inhibit the growth of bacteria and prevent the jar from exploding.
But before using this recipe, make sure that everyone in your family tolerates 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 0.5 tablets.
1. 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 will be enough. Try to remove the foam if it forms and mix very carefully so that the ripe fruits do not burst. It’s better to remove the spoon altogether for now and mix the fruits by shaking the pan.
2. Place the kernels in a colander and prepare the marinade.
3. For 1 liter of boiling water, add 2 tbsp. salt and the same granulated sugar. Boil until they dissolve and add peas to them. Cook for another 10 minutes over low heat.
4. Place the grains in sterilized jars, not reaching the top a little, using a slotted spoon or strainer. And add 1 aspirin tablet per 0.5 liter jar. So, if you have a liter bottle, then you will need 2 tablets.
5. Fill our preparation with hot brine. To prevent the jar from cracking due to temperature changes, you need to place it on the blade of a knife, it will absorb the residual heat.
6. And immediately screw the lids on all the containers. We turn it over onto the throat and put it “under the fur coat”, where we have already cooled down, and.
A simple recipe for preparation with 9% vinegar, like in the store
If you don’t have vinegar essence on hand, then 6-9% vinegar is also great. Some housewives enjoy using apple ripening. That's your business. But these peas taste just like store-bought ones.
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 tbsp. salt and sugar.
3. Pour half a tablespoon of vinegar onto the floor of a liter jar. It can be added directly to the jars 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. Place a towel in a wide pan.
And we display our glass containers with peas.
Fill in warm water, not reaching the edge three centimeters. Turn on the heat and after boiling, sterilize for about an hour.
6. If the brine evaporates a little during the boiling process, add boiling water 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 fabric. Before lowering the peas into the underground for storage, we check the lid for tightness and see if foam has appeared inside. If suddenly it appears, then you need to open the jar, drain the brine from the jar, rinse it and fill it with marinade again.
How to properly cook green peas without sterilization
I liked another wonderful option for making 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 let them cook. It should boil for 10 minutes.
2. Then drain the water and transfer the kernels to the marinade.
3. Fill a saucepan with 1 liter of water, add 2 tbsp. 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 preparation into sterile jars and roll it up with a regular key. We use only boiled lids.
So, in general, you can easily stock up on canned green peas for the winter. It turns out to be cheaper than purchasing it in a store. After all, even if you don’t have your own garden, you can buy its fruits at the market.
During the season, a kilogram of these grains is very inexpensive, and you can close 3 or 4 jars from it. I would love to hear your opinion on conservation.
To preserve green peas– you don’t need to make a huge effort. In fact, this is a fairly easy process if you know what and how to do.
Many people love delicious green peas, but their harvest season is very short, so it is not always possible to eat enough of them. But it doesn’t matter, because there are two options: freeze the peas collected in the summer for the winter, or preserve them. It is the second method that will be discussed in our article. Here you will find several recipes on how to preserve green peas with your own hands at home, and you can also find out their benefits and harms, storage conditions, and much more.
How to select?
Although canning green peas is not difficult, you need to take the choice of legumes seriously. It is advisable to can fresh peas that you collected from your garden, as they contain greatest number useful substances.But store-bought fresh peas in bulk cannot boast of such quality. We cannot always know how and where certain vegetables were grown. The same goes for peas. It may contain nitrates that are harmful to the body, which accelerate the growth of legumes and make them ripen faster. But if you don’t have the opportunity to grow your own peas, then take a closer look at store-bought beans. They should be large and have an even green and must not have any damage or holes. Peas love to be infested with worms, so make sure that most beans are worm-free. In addition, peas should not be dry or bitter. Also, do not forget to feel the beans: they should be extremely soft and compress when pressed. It is also very important that the peas are not overripe, as they contain a large amount of starch. It contributes to the appearance of a cloudy sediment.
Once we have figured out which peas should be chosen for canning, we can proceed directly to the canning process itself. Let's look at the main ways in which we can preserve green peas at home.
Canning without sterilization
In order to preserve peas without sterilizing the jars, you will need the following list of ingredients:
any amount of green peas;
water: one liter;
salt: 3 tbsp. l.;
granulated sugar: 3 tbsp. l.;
citric acid: 1 tsp.
With this amount of ingredients, approximately 3 half-liter jars of canned peas come out.
Before canning, you need to thoroughly sort out the peas and make sure that you have not selected any wormy beans for canning. Then wash the peas thoroughly and peel them. Now we can start preparing the marinade: pour one liter of water into a small saucepan, bring it to a boil, then add salt and sugar, mix well and let it simmer for a couple of minutes. After this, pour the peas into the prepared marinade so that the water completely covers the peas. Cook the legumes in the marinade for at least 15 minutes, after which a little citric acid should be added to the pan.
Now we catch the peas from the water using a slotted spoon and place them immediately into jars washed with water. Do not try to fill them to the very top, since the remaining marinade should also be poured into the jars. After this, you can safely roll up the green peas with lids and send them to a cool place for long-term storage.
Fast way
If you don’t want to wait several days until the green peas are infused and ready to eat, then this canning recipe is perfect for you. For this you will need the following ingredients:
green peas;
granulated sugar;
citric acid;
The first step is to sort out the peas and get rid of any damaged or wormy beans. Then they need to be peeled and placed in a saucepan. Pour in water twice as much as peas, and cook the beans over high heat until they boil. After this, the heat should be reduced and the peas should be allowed to cook for another half hour. If the peas burst or squash during cooking, they should be removed from the pan using a slotted spoon and discarded, as they will make the marinade cloudy.
Now we can prepare the marinade: to do this, boil one liter of water in a saucepan, adding sugar and salt in a ratio of 1:2, and also add a little citric acid.
Place the peas in a colander to get rid of excess liquid, then place them in pre-sterilized half-liter jars and pour hot marinade on top. Add one teaspoon of vinegar to each jar and cover them with lids. Design water bath and heat the almost finished peas on it for at least 40 minutes. After this, you can roll up the jars with lids, wrap them in towels and let them steep until they cool. You can eat these peas within a day or two after preservation.
Preservation for two days
If you want to be sure that you did everything correctly and the peas will not remain half-baked, then this canning recipe is suitable for you. For it we will need the following products:
fresh green peas;
Peas should be sorted, peeled and washed thoroughly. Then we prepare the marinade: boil a liter of water, add one tablespoon of granulated sugar and half a teaspoon of salt. Let the marinade boil a little, then pour the peas into it so that the water covers it completely. Boil for three to four minutes, after which we transfer the peas into pre-sterilized half-liter jars. Do not add about three centimeters to the top.
Warm the peas in the jars using a water bath for about half an hour, then cover with lids and leave to steep until the next day. The next day, do the same, after which you can finally roll up the green peas with lids. Must be stored in a cool place.
Regular consumption of canned green peas improves performance immune system, which fights viruses and pathogens that enter our body. Canned green peas can harm your body only if their expiration date has passed.
People who suffer from flatulence or other illnesses gastrointestinal tract, eating canned peas is also not advisable.
