A simple recipe for canning peas. A method of home canning young green peas for future use (for the winter)

Canned green peas are a versatile product. A faithful companion of many salad recipes, including the eminent Olivier, an addition to a side dish, appetizers, and a base for soup. Considering that the protein in peas is very easy to digest, jars with a healthy and tasty product should be in the home of vegetarians who are on a diet, fasting.

It is not at all necessary to buy jars with the treasured product, since peas can also be prepared at home for the winter. I offer the easiest, simplest cooking methods. Tastes just like in the store.

Home-canned green peas - harvesting secrets

Before you start harvesting, get acquainted with some important rules that allow you to save your harvest without loss and disappointment.

Summer residents who grow peas for harvesting are aware that not all varieties are suitable for canning. The best, meeting all the criteria for harvesting according to GOST, with taste, like in a store, are brain vegetable varieties.
Select pods with grains of milky ripeness, then the preservation will come out delicious. There is too much starch in overripe ones, which degrades the quality of the product. Gives an unpleasant cloudy residue in the jar. Due to the high sugar content, brain pea varieties can be stored for up to 5-6 days without overripe. Unlike others, they become unsuitable for preservation already for 2-3 days.
Experienced summer residents for the preparation of canned food recommend collecting pods on the 8th day after flowering.
The crop must be processed on the day of harvest, otherwise the peas will lose their tenderness, and the brine will become cloudy.
Green peas are not endowed with their own acid. Therefore, it must be prepared in compliance with sterility. Otherwise, instead of benefiting, you risk finding pathogens of botulism, a terrible disease fraught with the most serious consequences, under the lid.
As a rule, sterilization takes a long time. Although there are ways to harvest peas for the winter without sterilization.

Attention! After seaming for 4-5 days, watch the jars. If the workpiece has retained the transparency of the marinade, the color has not changed, the jars can be transferred to permanent storage. Otherwise, the preservation must be thrown away, it is not suitable for eating.

How to pickle green peas for the winter with vinegar

Homemade peas will taste like fresh from a pod, with a slight sourness.

Take:

Water - litre.
Sugar - a large spoon.
Salt - 4 large spoons.
Acetic acid 9% - ½ cup.
Peas.

Step by step recipe with photo:

Peel the peas out of the pod.

Rinse under running water.

Put the peas in a saucepan, cover with water. Make sure that the liquid covers it a little higher.

Put to boil. After boiling, remove the foam, and with it the remaining dirt.

Boil after boiling for 15-20 minutes, depending on ripeness. After the time has elapsed, drain the water by throwing the peas into a colander.

In parallel, boil water, add spices and vinegar.

Fill jars with peas, leaving a little space on top.

Pour boiling marinade over. Cover (do not twist) the lids.

Put to sterilize. Sterilize 0.5 liter jars for 15 minutes.

Twist. Refrigerate upside down.

Canning green peas without sterilization - a simple recipe

An easy way to harvest peas for the winter at home, which does not involve sterilization. The only drawback is that the jars are stored in the refrigerator.

Peas.
Sugar - ½ teaspoon.
Salt - ½ teaspoon.
Water - litre.

Conservation:

Sort the grains, wash. Put in a saucepan, fill with water.
After boiling, add spices. Cook over moderate heat for 15-20 minutes.
While cooking, sterilize the jar lids. After the cooking time is up, transfer the peas to a jar. Twist.

To your recipe box

Green peas pickled with pods - homemade recipe

Used as a side dish for fish and meat. Only milk pods are taken for pickling.

Required per liter of water:

Pea pods.
Sugar - 35 gr.
Allspice - a couple of pieces.
Carnation buds - a couple of pieces.
Citric acid - ¼ small spoon.

How to prepare for the winter:

Soak the pods for 2-3 hours in cool water.
Put to boil by adding citric acid to the water. After the appearance of signs of boiling, cook for 2-3 minutes.
Put spices on the bottom of the jars, fill with pods.
Pour marinade, set to sterilize. The sterilization time for jars of 0.5 liters is 15 minutes after boiling the liquid in the bath.

Tip: add a little salt to the liquid in the pan in which the jars were placed to be sterilized. The temperature will get higher.

Peas, canned without sterilization, as in the store

Take per liter of water:

Salt - 3 tablespoons.
Sugar - 3 tablespoons.
Citric acid - a teaspoon.
Peas.

Canning:

Peel the pods, sort through the peas, discarding the unsuitable ones.
Boil water, adding spices (without lemon). Pour in the peas, cook after boiling for a quarter of an hour.
After the time has elapsed, add acid. Without turning off the fire, quickly place the peas from the boiling marinade into pre-scalded jars.
Apply not to the very top, leave a space of approximately 1.5 cm.
Fill with brine, roll up. Cool the workpiece by turning it upside down. Store in a cool place.

Preservation of green peas by double sterilization without vinegar (for Olivier)

Harvesting by double sterilization at home guarantees long-term storage of jars all winter without loss of quality.

Take:

Water - litre.
Salt - ½ small spoon.
Sugar - a tablespoon.
Polka dots.

How to preserve:

Boil the marinade from water and spices. Drop the peas into the boiling liquid. Boil for 2-3 minutes.
Fill up the jars. Put in a bath, cover with lids, sterilize for half an hour.
Directly in the pan, leave to cool for a day.
Re-sterilize the jars. Bring the liquid in a saucepan to a boil. The duration of the second procedure is 20 minutes. Roll up, cool, turning upside down. Store in pantry, cellar.

Green peas at home - an easy way

Video with a step-by-step recipe for canning green peas for the winter. Successful preparations!

To preserve green peas- You don't have to put in a lot of effort. In fact, this is a fairly easy process if you know what and how to do.

Many people love delicious green peas, but the harvest season is very short, so it is not always possible to eat enough of them. But this does not matter, because there are two ways out: freeze the peas harvested in the summer for the winter, or preserve it. 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 its benefits and harms, storage conditions, and much more.

How to select?

Although it is not difficult to preserve green peas, the choice of legumes must be taken seriously. It is advisable to preserve fresh peas that you have collected in your garden, as it contains the greatest amount of nutrients. But store-bought fresh peas by weight cannot boast of such quality. It is not always possible for us to 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 carefully look at store beans. They should be large and have an even green color, and should not have any damage or holes.. Peas are very fond of worms, so make sure that most of the beans are not worms. In addition, peas should not be dry and bitter. Also, do not forget to feel the beans: they should be extremely soft, shrink 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.

After we figured out which peas to choose for conservation, 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 jars, you will need the following list of ingredients:

an arbitrary 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, the peas must be carefully sorted out and make sure that you have not selected wormy beans for preservation. Then rinse the peas well and peel them off. 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 to it, mix well and let it boil for a couple of minutes. After that, pour the peas into the finished marinade so that the water covers the peas completely. Boil 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 with a slotted spoon and put them immediately into the jars washed with water. Do not try to fill them to the very top, as the remaining marinade should also be poured into the jars. After that, you can safely roll green peas with lids and send them to a cool place for long-term storage.

Fast way

If you do not want to wait a few days until the green peas are infused and ready to eat, then this preservation recipe is perfect for you. For this you will need the following ingredients:

green pea;

granulated sugar;

lemon acid;

The first step is to sort out the peas and get rid of damaged or wormy beans. Then they need to be peeled and sent to the pan. Pour there twice as much water as peas, and cook the legumes over high heat until they boil. After that, the fire should be reduced and let the peas boil for another half hour. If the peas burst or crush during cooking, then they should be removed from the pan with a slotted spoon and discarded, as it 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 add a little citric acid.

Throw the peas in a colander to get rid of excess liquid, then arrange it 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 a water bath and heat almost ready peas in it for at least 40 minutes. After that, you can roll up the jars with lids, wrap them in towels and send them to infuse until cool. You can eat such peas in a day or two after conservation.

Preservation for two days

If you want to be sure that you did everything right and the peas will not remain half-baked, then this canning recipe is for you. For him, we need the following products:

fresh green peas;

Peas should be sorted out, 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 to it. Let the marinade boil a little, then pour the peas into it so that the water covers it completely. Boil for three or four minutes, after which we transfer the peas to pre-sterilized half-liter jars. Do not fill up to the top about three centimeters.

Warm the peas in jars with a water bath for about half an hour, then cover with lids and leave to infuse until the next day. The next day, do the same, after which you can roll up the green peas with lids completely. Must be stored in a cool place.

Regular consumption of canned green peas improves the functioning of the immune system, which fights viruses and pathogens that enter our body. Canned green peas can harm your body only if its expiration date has passed.

For people who suffer from flatulence or other diseases of the gastrointestinal tract, eating canned peas is also not advisable.

In the cold season, most housewives prepare various salads using green peas. Usually store-bought canned green peas are used for this. Homemade peas make a wonderful addition to many dishes, so stock up on this wonderful vegetable in the summer. We will learn how to independently pickle green peas for the winter from the article. We offer several simple recipes for harvesting.

Features of canning green peas

Such a preparation will not take much effort and time from housewives who want to make canned green peas at home on their own. Most women freeze this vegetable and do not dare to make it in canned form. In any of the methods of harvesting at home, peas turn out to be tasty and healthy, since all useful substances are preserved in it.

For harvesting it is necessary to use only freshly harvested grains. If a pickle overripe fruit a cloudy precipitate may appear in the jar. This is due to the high content of starches in such fruits. There are a few secrets to making canned homemade green peas delicious.

A freshly harvested crop must be carefully sorted out, removing old fruits. After that, the pods need to be opened and the fruits poured into a container. Wrinkled and damaged peas should also be removed.

Pour the fruits into a colander, rinse them and then hold them in boiling water for 3 minutes. It is necessary to add salt, sugar to the water, with the proportion: 3 tablespoons of salt and sugar per 1 liter of water.

Required in advance prepare sterilized jars under the peas In the water for harvesting, you need to add, in addition to sugar salts, also citric acid, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. Such a marinade should be filled with jars of peas, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a pot to sterilize jars and put salt into it at the rate of 355 g of salt per 1 liter of water. liquid need bring to a temperature of 70 ° C and then put jars of hot peas. The salt in the water will help the water boil faster. It takes about 3.5 hours to sterilize jars. There are also harvesting options without jar sterilization.

After cans rolling the closure must be carefully checked so that air does not leak into the jar. After that, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe number 1 canning peas

According to this recipe, peas are very similar to a store product. This harvesting method does not require jars to be sterilized.

fresh peas in any quantity;
marinade at the rate of: 1 liter of water, 3 tablespoons of sugar and salt, 1 teaspoon of citric acid.

Cooked 1 liter of marinade is enough for 3 jars of 0.5 liters. Harvested or purchased peas need to be sorted, peeled and washed. After that, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

Bring the marinade to a boil., after which peas are poured into it. It should completely cover the green peas. Cooking time is 15 minutes and then citric acid is added at the very end of cooking and everything is turned off immediately.

With the help of a skimmer peas are taken out of the pan and transferred to sterilized jars. It is necessary to leave free space without filling up to the edge of 1.5 cm. After that, marinade is poured into the jars and they are immediately rolled up with lids.

Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.

Recipe number 2 canned peas

If you pickle peas according to this recipe, it will be ready for use in just a couple of days after preservation.

peas in any quantity;
for 1 liter of water, 1 tablespoon of salt and sugar and a little citric acid.

Cleaned and washed transfer peas to a bowl and fill it with 1/2 water. Bring the contents of the pan to a boil over high heat, then reduce and cook for another 30-35 minutes. Cooking time will depend on the maturity of the peas.

If during cooking the fruits burst or boiled they must be removed, because because of this, the entire contents of the jars will become cloudy. In a separate bowl, it is necessary to prepare the marinade, adhering to the composition according to the recipe. First, pour water into the container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour the marinade and be sure to add 1 tsp each. vinegar in each jar and cover with metal lids. For 40–45 minutes, the jars need to be heated in a water bath, then wrapped and allowed to cool completely. In this state, the peas are perfectly saturated with marinade and turn out delicious.

Recipe number 3 - simple canning of green peas

fresh green peas;
for marinade per 1 liter of water, 1.5 tbsp. salt and sugar, 3 grams of citric acid.

Sort through the fruits of peas and wash in a colander, then blanch for 2-3 minutes in boiling water. Be sure to prepare the marinade according to the recipe. Put salt and sugar into the water and add citric acid, let the marinade boil and turn it off.

In sterilized jars load hot peas and pour everything with marinade, then cover with hot lids. Now the jars must be placed in a pot of water at 70 ° C and sterilized for at least 3 hours from the moment the water boils in the container.

After that, take out the jars and roll up the lids, turn the jars over and leave covered with a blanket or blanket until cool.

Green peas contain many useful substances that improve the functioning of the entire digestive system. You can prepare it for the winter by drying, pickled peas for the winter are also very good. In the first case, most of the vitamins are lost during processing, so pickling is the best and most acceptable second option. Such a winter appetizer can be used as an addition to various salads, as a side dish for meat, fish and vegetable dishes, as well as a quick snack.

Green peas are one of the most indispensable types of beans. Usually it is often necessary for the preparation of various salads, as it adds juiciness and moderate sweetness to it. But we prepare salads not only in the summer, when fresh peas are always at hand, but also in the cold seasons. Therefore, conservation of green peas is a wonderful way out of this situation, especially if you are a fan of low-calorie salads.

Ingredients (for a five hundred liter jar):

four hundred grams of peeled green peas;
two teaspoons of coarse salt;
two tea spoons of sugar;
one liter of clean water;
three peas of allspice;
two bay leaves;
three teaspoons of citric acid.

How to pickle peas at home:

Before spinning this winter dish, prepare everything you need. Sterilize the necessary dishes in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Peel the peas from their pods and rinse with water.
Having placed an enamel container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
We carefully put green peas in jars, pour in citric acid, pour marinade and lean against the lid. We put the dishes with hot (not boiling water) water on medium heat, after laying a towel on the bottom (so that the jars do not burst), we move the containers with peas there and sterilize for twenty minutes.
Carefully removing the jars, roll them up with lids. We place the bottom up, wrap it with a warm blanket and leave it to infuse for twelve hours. We rearrange the cooled containers with winter snacks in a dry place with a low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a fan of eating green peas alone, then this recipe is for you. The unique aroma and juicy taste of peas and cucumbers combines unusually well and makes an amazing canned duet. And the addition of a large amount of spices and herbs will give a slightly spicy flavor to this dish.

Products needed for conservation:

one kilogram of fresh cucumbers;
five hundred grams of green peas.

For marinade per liter jar you will need:

three hundred and fifty milliliters of pure water;
one teaspoon of coarse salt;
two tea spoons of sugar;
one bay leaf;
four peas of allspice;
one inflorescence (umbrella) of dill;
thirty milliliters of 9% acetic acid;
two cloves of garlic;
three cherry leaves;
one leaf of horseradish.

Pickled green peas at home:

Initially, sterilize the containers with the method that is most comfortable for you. Peel the peas from the pods, cut off the tails of the cucumbers, wash them with cold water, place them together in a deep bowl and cover with water for four hours. Chop the cucumbers into small squares three centimeters wide.
We put all the ingredients from the list above on the bottom of the jar, then evenly place cucumbers and green peas (you can lay them out in layers) and pour boiling water over it. After fifteen minutes, drain it and pour boiling water again, lean the lid on the neck of the jar.
We place the pan with a cloth-covered bottom on the stove, pour in warm water. We rearrange the containers with a winter snack in a saucepan and sterilize over medium heat for a quarter of an hour.
Carefully taking out the jars, carefully twist the lids and move them under a warm, dense fabric, after placing them upside down. A day later, fold the cooled blanks for storage for the winter in a room with a temperature below zero.

Pickled peas at home

This quick pickled pea recipe is for you if you are always in a hurry and late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve this type of bean and not lose anything in the process, such as beneficial minerals and a unique refreshingly sweet taste.

Ingredients for cooking canned green peas:

seven hundred grams of green peas;
three hundred milliliters of pure water;
ten grams of sugar;
five grams of sea salt;
twenty milliliters of 6% apple cider vinegar;
one bunch of fresh dill;
three cloves of garlic.

How to pickle green peas at home:

After taking out the green peas from the pods, rinse them under running cold water.
Putting the peas in a pot of water and putting it on the fire, cook it for five minutes over moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to overcook.
Put all the ingredients in pre-sterilized jars, put spices and herbs on the bottom and pour boiling water. We carefully twist the blanks with lids and placing them on them, wrap them with a warm blanket.
After a day, we rearrange the infused snack in a non-humid place with low temperatures for winter storage.

Pickled peas at home

By canning green peas in pods, you save a huge part of the vitamins and minerals, since most of them are in solid fibers, which normalize the functioning of the gastrointestinal tract. The pods themselves are very hard and difficult to chew, but after being preserved and fed with liquid, they soften. Therefore, this type of pickling of the legume family (peas, beans, and so on) is the most beneficial for the human body.

Ingredients you will need for this appetizer:

five hundred grams of green peas in pods;
five glasses of clean water;
five grams of citric acid;
five tablespoons of coarse salt;
five grams of baking soda;
three tablespoons of sugar;
four hundred milliliters of 3% acetic acid;
three peas of allspice;
cinnamon stick.

Marinating green peas at home:

First, wash the pea pods, put them in a deep bowl and soak in cold water for two hours. After that, process them in boiling water for two minutes, adding citric acid. Fold the pea pods vertically, salt and put the allspice together with the cinnamon stick in the jars from the blanks.
In an enamel bowl on the stove, boil clean water for a couple of minutes, before that sugar and pour in acetic acid. Pour the finished composition into jars to the rest of the ingredients and lean on the lids.
Again, put the pot of water on the stove, putting before that on the bottom, something that will separate it from the glass of the jars (a towel, a non-dyeing cloth, a wooden stand). Place the workpieces there and sterilize them for twenty minutes over medium heat.
After taking out the jars, cork tightly with lids and put them upside down, cover with a blanket for further cooling. After twelve hours, remove this winter snack in a room with low temperatures (cellar, balcony) before eating.

Pickled green peas for the winter

Green peas themselves have a sweet taste, but still very simple. Therefore, for gourmets and lovers of spices, this recipe is more than suitable. Adding a lot of spices to pickled peas will give it a wonderful aromatic taste. In addition, when consumed, spices will favorably affect the body as a whole, improving the color and condition of the skin.

Ingredients needed for this winter harvest:

one kilogram of young green peas;
twenty milliliters of 9% apple cider vinegar.

Marinade Ingredients:

four inflorescences of cloves;
six peas of allspice;
four bay leaves;
half a cinnamon stick;
half a vanilla stick;
six fresh mint leaves;
ten grains of cardamom;
one hundred grams of sugar;
450 ml. distilled water.

Pickled green peas recipe:

Pre-sterilize the necessary utensils by any method that is comfortable for you (over steam, boiling water, in the oven). Remove the pods from green peas and rinse with cool water.
We carefully fold the peas in a container and pour in the apple cider vinegar. In the meantime, putting the dishes with distilled water on the stove, add all the ingredients from the marinade list and boil for ten minutes. Still boiling spicy solution, pour green peas in jars and lean the neck with a lid.
We cover the bottom of a deep enameled dish with a non-coloring cloth, fill it with water and place it on the stove. We rearrange the containers with a winter snack there and sterilize for fifteen minutes over moderate heat.
Carefully taking it out, cork it with lids and put the containers upside down, wrap them in a thick cloth to cool. After twenty-four hours, we transfer the containers with a winter twist to a non-humid room with a temperature slightly below zero to preserve them.

Having prepared according to these recipes how to pickle peas at home, you will not only have a wonderful appetizer of juicy and sweet green peas, but also a number of vitamins and nutrients that will help you overcome winter beriberi (lack of vitamins in the body). And each jar of such a blank with a bright green color will remind you of wonderful warm summer days.

In addition to these recipes, you may also be interested in options for such winter preparations, such as, for example, and.

A jar of homemade green peas is just a treasure for a cook! After all, this is a ready-made side dish for meat, and an obligatory ingredient of the New Year's Olivier, and an indispensable component of omelettes and soups, and, of course, a wonderful decoration for the finished dish.

Therefore, in the hot summer, it will not be superfluous to worry about the stocks of green peas for the winter.

Preparing canned peas at home is easy. We have selected some great options for you.

Classic canning recipe

Great as a side dish for meat dishes. Warm up in butter before serving.

Ingredients:

(per 0.5 l jar)

milky peas,
1 st. a spoonful of vinegar (9%),
water,
salt.

Cooking:

1. Thoroughly peel and sort the peas.

2. Fold the peeled peas into a saucepan and pour water over them, completely covering the peas. Salt to taste and cook until soft (about 20 minutes).

3. Arrange in sterilized jars, after pouring a spoonful of vinegar into each. Banks can be preserved.

Canned green peas for the winter "Malachite beads"

Peas are firm and crumbly.

Ingredients:

(per 0.5 l jar)

1.5 liters of water,
4 gr. citric acid;
90 gr. salt,
75 gr. Sahara;
peas

Cooking:

1. Peel the required amount of peas, sort and rinse with cool water. Boil a liter of water in a saucepan with 1 teaspoon of salt and sugar dissolved in it.

2. Pour peas into the boiling brine so that the water completely covers it. Cook for about 15-25 minutes until the peas are soft. Drain the water - it is no longer needed.

3. Put the peas in a half-liter sterilized jar and pour fresh brine: boil half a liter of water with a tablespoon of sugar and a spoonful of salt. Before canning peas, pour citric acid into a jar.

Fragrant green peas for the winter

Peas are preserved with the addition of bay leaf, which makes the taste of the dish brighter and more aromatic.

Ingredients:

(per 0.5 l jar)

400 g green peas;
1 teaspoon of vinegar (9%);
2 bay leaves
1 teaspoon of salt;
150 gr. water.

Cooking:

1. Peel, rinse, place in a sterilized jar. Add salt, bay leaf and vinegar.

2. Sterilize the mixture for a quarter of an hour. Pour boiling water over and preserve immediately.

We hope that you liked the recipes for canning green peas for the winter at home and you will definitely use them.