The benefits and harms of this product, its composition and preparation methods will be presented in the materials of this article. We will also tell you how to choose the right canned peas and what you need to pay attention to when purchasing.
general information
What constitutes a canned green product is the subject of debate among many experts. And before I tell you about them, I would like to provide you with more detailed information about this ingredient.
Canned peas are young green peas that are preserved by canning.
Preservation of this product is the most optimal way to prepare it for long-term storage.
The effect of this method on canned greens and the harm of the legume product remain virtually unchanged. Moreover, during preservation, most of the grains’ vitamins are preserved.
Selection of raw materials
What are canned green peas made from, the benefits and harms of which will be described below? This product is made from special varieties of young grains that are in the milky stage of maturity. It is during this period that they are most tender and also contain a large amount of vitamins and sugars.
If in its mature form this product is considered a leguminous crop, then green peas are a vegetable and differ significantly from their “ripe brother” in dietary and taste qualities.
In what proportion should green peas be in the jar? The benefits and harms of the product in question directly depend on this figure. Each can should contain approximately 65-70% young and tender grains, as well as about 30-35% special filling.
Composition of the product
What components does green peas contain? Canned peas (the benefits and harms of the product are well known to many cooks) contain a lot of vegetable protein. Unlike its animal counterpart, this element is well absorbed by the body. In this case, there is no need to subject it to heat treatment.
In addition to protein, this product contains a huge amount of various minerals and vitamins. According to experts, green peas contain almost the entire group of vitamin B. It also contains vitamin A, which improves metabolism, vitamin C, which regulates the body’s recovery processes, vitamin K, which is necessary for normal kidney function, as well as synthesizes protein compounds and helps in the absorption of calcium.
What mineral elements do green peas contain? The benefits and harms of this product are inextricably linked with its composition. According to experts, this vegetable contains large amounts of sodium and potassium. This product is ideal for people with atherosclerosis and diabetes.
Among other things, green peas contain selenium and zinc, which improve the quality of the lens and retina.
Canned green peas (calorie content, beneficial properties of the product)
Few people know, but there are not so few calories in green peas. According to experts, such a product contains more than 300 energy units per 100 grams. Therefore, green peas, the calorie content and properties of which are closely interrelated, saturate the body well and quickly, but at the same time are perfectly absorbed.
The use of this product significantly reduces the likelihood of hypertension, cancer and heart attack. It should also be noted that skin aging slows down noticeably in those who regularly include green peas in their diet.
It should also be said that the fiber contained in the vegetable effectively lowers cholesterol levels, and also helps remove toxins and waste from the body, improves the functioning of the digestive tract, thereby eliminating constipation.
What else are green peas rich in? The benefits and harms, the beneficial properties of this product are known to few housewives. Therefore, only a small number of people include it in their daily diet.
It should be noted that green peas contain a lot of nucleic acid. And, as you know, it is this substance that increases tissue regeneration, prolonging a person’s youth. In addition, the nucleotides in this product combine well with an element such as magnesium. It is he who contributes to their better absorption.
Can I drink dressing that has green peas (canned peas) in it? The benefits and harms of this liquid are known to a small number of people. According to experts, such a marinade can serve as an excellent remedy for eliminating. However, drinking this filling in too large quantities is not recommended, since it contains a lot of different additives.
The benefits and harms of green peas
The beneficial properties of green peas have been discussed for many years. But, in the end, experts came to a consensus that this product should definitely be included in your diet. After all, it contains a lot of nutrients. However, I would like to note that this product also has another side. For example, eating peas in large quantities can easily lead to increased gas formation, difficulty digesting food, and also increased stress on the kidneys.
It should also be said that green peas contain a lot of purines. After their breakdown, it is formed which is contraindicated for patients suffering from kidney diseases.
How to choose the right product?
Canned green peas should be selected no less carefully than canned fish. Indeed, if stored incorrectly, this product not only loses its beneficial properties, but also becomes hazardous to health. Therefore, before buying a jar of peas, it is necessary to study all aspects.
Package
Before purchasing this product, you should pay attention to its packaging. Of course, if the peas are in a glass jar, then there will be no difficulties in assessing the contents. But if a vegetable is placed in a tin can, then you are unlikely to be able to determine what quality the product is. Therefore, carefully examine the packaging for bulges or dents.
By the way, canned peas can be stored for quite a long time in a closed jar. But if the package is opened, the product should be consumed within two days.
Label
When studying the label of canned peas, pay attention to the composition, address of the manufacturer, storage conditions and A safe product should not contain food additives, flavor improvers or sweeteners. The ideal composition is the following: peas, water, table salt and white sugar.
Product type
When canning peas, both brain and smooth-grain varieties can be used. The first involves the use of small oval-shaped grains, as well as a milky aroma and sweet taste. The second one has the appearance of a large smooth and round ball. Most often, this variety is used to decorate dishes and prepare salads. This is due to the fact that the taste of such peas is weakly expressed.
Weight
Canned peas are always sold in brine. Therefore, when purchasing this product, you need to pay attention to how many pure grains are in the jar. To do this, it is recommended to shake the packaging. If it is literally filled with peas, then you can safely purchase it.
Self-preservation of peas
Few people know, but you can preserve green peas at home. This product is perfectly stored in the cellar or refrigerator (no more than a year).
For self-canning, you can grow green peas yourself, or you can buy them at the market. The raw materials should be removed from the pods, washed thoroughly, placed in salted water and boiled for about 4-6 minutes. After this, the liquid is drained, and the peas are washed and placed in sterilized jars with a volume of no more than 500 ml. Then the product is poured with boiling water, in which salt is dissolved in advance (1 large spoon per 1 liter of liquid), and sugar and vinegar essence are added. Finally, the jars are sealed with lids, left at room temperature, and after cooling, put in the refrigerator.
These peas can be added to various salads, and can also be eaten as a side dish.
Making canned peas for the winter at home is not so difficult, and the taste of such a product definitely surpasses even the most expensive store-bought analogues. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or pantry. If you don’t have time to prepare homemade preserves, you can use the simplest recipe and freeze fresh green peas in a regular freezer. In winter, such supplies will allow you to pamper your family and friends with aromatic vegetable soups, salads and other pleasant and favorite dishes.
How to can peas at home - step-by-step recipe with photos and videos
The recipe with step-by-step photos and video description tells in detail how to can green peas at home. There are no particular difficulties in the preparation process, but in order for the seaming to be preserved until the winter cold and not lose its pleasant taste, it will definitely have to be sterilized. After this treatment, the jars will become suitable for long-term storage and during the cold season they will decorate both the daily diet and the holiday menu.
Necessary ingredients for canning green peas at home
- pea pods – 1.5 kg
- water – 2 l
- salt – 3 tbsp
- sugar – 3 tbsp
- citric acid – 6 g
Step-by-step instructions on how to preserve green peas for the winter
How to make canned green peas with spices - recipes at home
In order for green peas canned for the winter at home to have a more pronounced taste and rich aroma, they need to be cooked with spices. A vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant pungency.
Necessary ingredients for canning spicy green peas at home
- peas in pods – 2 kg
- allspice – 6 pcs
- cloves – 6 buds
- water – 1.5 l
- sugar – 50 g
- salt – 50 g
- vinegar – 50 ml
- citric acid – 1 tsp
Step-by-step instructions on how to cook spiced green peas at home
- Peel the peas from the pods and soak in cool water for 3-4 hours. Then drain in a colander and dry.
- Bring water to a boil in a saucepan, dissolve citric acid in it and blanch the pea grains for 2 minutes. After this, immediately pack into sterilized dry jars.
- For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
- Finally, add vinegar and heat for another 2-3 minutes.
- Pour boiling marinade into jars of peas, sterilize for the required amount of time (depending on the volume of the container), seal tightly with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.
Green peas at home - recipe with photos in tomato juice
The original recipe with photo suggests canning green peas at home not in vinegar or salt, but in natural tomato juice. Seeds soaked in thick tomato liquid are especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, after flavoring it with salt, sugar and spices. But if this is not possible and you only have a store-bought product on hand, the amount of seasonings needs to be adjusted based on its saturation and salinity level.
Necessary ingredients for homemade peas made for the winter with tomato juice
- peas – 2.5 kg
- freshly pressed tomato juice – 2 l
- salt – 2 tsp
- sugar – 1 tsp
- ground black pepper – ½ tsp
- bay leaf – 2 pcs
Step-by-step instructions for preparing peas in tomato juice at home
- Remove the peas from the pods, sort them thoroughly, wash them in running water and place them on a clean linen napkin to dry thoroughly.
- Boil water in a saucepan, add a little salt, add pea seeds and simmer over moderate heat for 3 to 4 minutes. After this, immediately immerse in ice water, dry slightly and package in clean, sterilized jars.
- Bring tomato juice, squeezed from fresh ripe tomatoes, to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add the laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar with peas.
- Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled, take it to the pantry for winter storage.
How to seal pickled peas for the winter at home
Pickled peas, prepared for the winter at home, have a very delicate taste and a subtle, delicate aroma. The table vinegar included in the dish gives the preparation a slight piquancy. It quickly permeates juicy, young peas and infuses them with additional bright shades.
Necessary ingredients for preparing pickled green peas at home for the winter
- green peas in pods – 1.5 kg
- coarse salt – 15 g
- sugar – 15 g
- table vinegar 9% - 50 ml
- water – 1 l
Step-by-step instructions on how to seal pickled peas for the winter at home
- Remove pea seeds from the pods and leave only fully ripened fruits of uniform color without a hint of spoilage. Wash thoroughly in cool water and place on a towel to dry.
- Pour water into a saucepan, place on the stove and bring to a boil. When the liquid begins to bubble actively, reduce the heating level and add peas. Boil for a quarter of an hour, without stirring and avoiding strong boiling. Only with this option will the grains retain their shape and not boil into porridge.
- Drain the boiled peas in a colander and quickly place in very cold water. If you skip this step, starch will be released from the grains during sterilization and long-term storage and the marinade in the jar will become cloudy.
- To make the marinade, boil a liter of water, add salt and sugar, cook until they are completely dissolved, finally add vinegar and cook for another 3 minutes.
- Pack the cooled peas into dry, sterilized jars, pour boiling marinade over them, sterilize for at least 40 minutes, seal hermetically and cool upside down, be sure to cover them with a thick blanket. For storage, hide in the pantry or any other not hot, dark place.
Roll up pickled peas at home without sterilization
Pickled peas can be prepared for the winter even without sterilization. To ensure that the product does not swell, but waits until the cold season intact, you must first boil the pea grains in water and only after this procedure, pour the marinade and roll it up. Table vinegar plays the role of a natural preservative in this recipe, but it is added to each jar immediately before sealing it under the lid, and not during the processing of the legumes.
Necessary ingredients for seaming pickled green peas for the winter without sterilization
- peas – 1.5 kg
- water – 1 l
- salt – 1 tbsp
- sugar – 2 tsp
- vinegar 9% - 50 ml
Step-by-step instructions on how to roll up pickled peas for winter without sterilizing
- Peel the peas from the pods, sort, rinse very well in several waters and dry, spreading them on a kitchen towel.
- Then place the dry grains in a saucepan and add water so that it completely covers the layer of peas. Place the container on the stove, bring to a boil over moderate heat, then reduce the heating level to minimum and simmer for 40-50 minutes until the water evaporates almost completely. Make sure that the mixture does not burn, but stir only as a last resort and very carefully, trying not to damage the fruit.
- Use a slotted spoon to pack the hot peas into sterilized jars.
- At the same time, prepare the filling. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour into jars of peas while boiling. Add 1 tablespoon of vinegar on top of each, screw on metal lids, turn over, cover with a blanket or blanket and leave to cool. Keep in a cellar or cold pantry until winter.
How to quickly and easily freeze peas for the winter - step-by-step recipe with photos
If you don’t want to spend a long time with canning, preparing marinades and sterilizing jars for a long time, you can simply freeze green peas in the required quantity, and in winter simply remove them from the refrigerator, defrost and use at your own discretion. How to do this quickly is described in detail by a step-by-step recipe with photos.
Necessary ingredients for freezing green peas for winter
- green peas – 1 kg
- water – 1 l
- salt – 1 tsp
- citric acid – ½ tsp
Step-by-step instructions on how to freeze fresh green peas for winter at home
- Remove the peas from the pods, sort through, removing spoiled fruits, wash well in running water and place in a colander to drain excess moisture.
- Boil water in an enamel saucepan, add salt and citric acid and cook until the crystals are completely dissolved.
- Blanch the peas in boiling salted water for 2-3 minutes, and then immediately cool them in ice water.
- Place the grains in a kitchen sieve and let the liquid drain. Then pour it onto a cloth so that the remaining moisture is quickly absorbed into it.
- Place completely dry berries on a flat plate in one layer, wrap tightly on top with cling film and place in the freezer on a completely flat surface. When the peas are frozen, you can stack the plates on top of each other or pour portions of peas into plastic bags and put them in the freezer in the way that is most convenient.
During the cold season, most housewives prepare various salads using green peas. Typically, store-bought canned green peas are used for this. Homemade peas will be a wonderful component of many dishes, so in the summer it is worth stocking up on this wonderful vegetable. We will learn how to pickle green peas for the winter yourself from the article. We offer several simple preparation recipes.
Features of canning green peas
This preparation will not take much effort and time from housewives who want to make their own canned green peas at home. Most women freeze this vegetable and do not dare to make it in canned form. 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. You should also remove wrinkled and damaged peas.
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: for 1 liter of water, 3 tablespoons 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 free space, not filling 1.5 cm to the edge. After this, the 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 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 are burst or 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.
Canned peas: composition and benefits. How to cook canned peas: recipesWhere else can you find as much vegetable protein as there is in legumes and vegetables? Perhaps nowhere. Therefore, today we will talk about peas as a representative of legumes. And it's rich in more than just protein. It turns out that ordinary peas contain more vitamins than wheat. For example, vitamins B1, B2 and PP. But bread is considered the main source of these vitamins. In addition, peas contain all the essential amino acids. In terms of their composition and set of proteins, peas are close to cow's milk. Potassium, phosphorus and iron are also found in decent quantities. And these are just the main components of pea nutrients, but there are others that are also useful, only in smaller quantities. Therefore, we can safely say that in terms of nutritional properties, peas differ from other vegetable crops for the better.
Uses of peas
In the history of Russian life, peas have always occupied a very important place: they were revered not only by poor peasants, but also by royalty. Thus, the father of Peter I loved pies with peas. The entire royal family loved steamed peas with melted butter. And the descendants of this king were also served green pea pods for dinner.
On the table of peasants and nobles one could always see dishes made from this vegetable in steamed, fried, or grated form. They even made cheese from it.
Peas are also valuable because almost all of their nutritional properties are preserved during storage. So, frozen peas contain:
Vitamin C – 70%
Vitamin B1 – 97%
B2 – 100%
Canned peas contain:
Vitamin C – 20%
Vitamin B1 – 66%
B2 – 90%
Medicinal properties of peas
In folk medicine, peas are considered a remedy for the prevention of vitamin deficiency, as well as for the treatment of the liver and kidneys. This is facilitated by a large amount of vegetable protein and alkaline salts, due to which peas are considered a dietary product.
Pea puree has a diuretic property, it can be eaten when kidney stones are deposited and when there is swelling. The anti-sclerotic effect of pea dishes has also been noted. In recent years, scientists have begun to say that peas are capable of removing radionuclides from the body. In addition, nitrates do not accumulate in peas.
Peas as a side dish or green canned peas are used in dietary nutrition. It can be considered a universal side dish, since it goes well with so many foods: meat, vegetables, potatoes, cereals and pasta. The only thing that can prevent you from eating it is increased flatulence in some people. There are no more contraindications.
Canned green peas: benefits and composition
As already mentioned, canned peas retain many valuable nutrients. If some vitamins are destroyed when heated, the minerals for the most part remain unchanged. Therefore, in canned peas we will find carotene, protein, calcium and iron. And this is already a lot. Peas contain selenium as an anti-carcinogenic property. And B vitamins are the best remedy for skin and hair.
Harvesting green peas began in the 20th century, since then the technology has been improved, and harvesters strive to use preservation methods that would preserve most of the beneficial substances. Moreover, this product is in great demand and there are a huge number of attractive jars from different manufacturers on the shelves. Canned peas are used widely: added to soups, salads and vinaigrettes, as well as as an independent side dish or to decorate dishes.
A jar of canned peas contains about 70% of the peas themselves, and the rest is liquid, which contains many valuable substances. Many people throw it away as unnecessary, but this is not a rational approach to products, because the liquid from peas can be used to improve the taste of soup, for example.
How to cook canned peas
First, you need to learn some tricks that will save you from disappointment at the moment when an open can of peas turns out to be of the wrong quality. Therefore, you need to consider 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.
Canned salted peas
These peas are just as tasty as the canned ones, they are just a little saltier, so this dish is for everyone. Salted peas can be made in two ways:
1. We need 1 kg of green peas, 370 g of salt and 1 liter of water. Wash the peas well, mix with 120g of salt and carefully transfer to jars. We make a filling from the remaining salt and water, boiling it. Strain the filling through cheesecloth and pour it over the peas. It is better to place plastic or wooden mugs on top so that the peas do not float. We close the jars with plastic lids and put them in a cool place for storage.
2. We will need 1 kg of green peas, 320 g of salt and 1 liter of water. We wash the peas, put them in boiling water, into which we put 20 g of salt. Cook the peas for 7 minutes, place in a sieve, rinse with cold water, and dry on a cloth. Then mix the peas with the remaining salt, put them in jars and fill them with boiling water. Cover the jars with sterile plastic lids and store in a cool place.
You can also prepare an unusual preparation - peas in pods. In winter, this amazing delicacy will delight anyone.
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. Once the jar has cooled, cover it with oil-soaked paper and then seal it with a plastic lid. Before serving, these peas should be soaked in cold water for 2 hours, otherwise they will be over-salted.
Canned peas with citric acid
Wash green peas and blanch in salted water for 2-3 minutes. There should be a lot of water so that the peas can move freely in it. Then place the hot peas into warm jars. Add citric acid to the brine where the peas were blanched (3 g of acid or the juice of half a lemon per 1 liter of water). Fill the jars with this brine so that there is 1 cm left to the lid. After this, sterilize the jars in boiling water for 1 hour and roll up.
Canned green peas
Why you should still cook canned peas yourself
Test purchase - Canned green peas (12/19/2013)
A delicacy familiar to all of us since childhood, an invariable component of Olivier salad and vinaigrette, a healthy and “quick” snack, continues to remain at the peak of popularity. Many people cannot imagine soups, salads, side dishes, pates, vegetable stews without this universal product, which goes well with meat, fish, any vegetables, mayonnaise and other sauces.
People began to grow peas in ancient times. This unpretentious climbing legume plant did not require complex care and literally saved us from hunger in difficult times. Even royalty did not disdain pea dishes. Thus, one of the popular dishes of French royal cuisine was peas cooked in lard. The meal of the Russian Tsar Alexei Mikhailovich quite often included pea pies and peas with melted butter.
Useful properties of canned peas
Interestingly, peas at the stage of milk maturity are considered a vegetable, and peas that have reached full maturity are considered a leguminous crop. At the same time, taste qualities and dietary value differ significantly. Peas harvested at the moment of milk maturity are distinguished by softness, tenderness, juiciness, and the maximum concentration of vitamins and sugar. Its protein composition is perfectly balanced, and carbohydrates are in an easily digestible form.
Canned peas contain a lot of phosphorus, potassium, iron and other minerals, the total amount of which reaches 26. It is also rich in vitamin B1, which has a beneficial effect on the nervous system. Vitamin B2, which is part of it, improves intracellular metabolism, vitamin PP has a beneficial effect on heart function and the condition of blood vessels, vitamin A improves the condition of skin and hair. In addition, peas contain starch, dietary fiber and fats.
The technology for preserving peas in factory conditions involves gentle processing. The process of sterilization and pasteurization allows the vitamins to be preserved unchanged, which is why canned peas are recommended, among other things, for dietary nutrition. Its high fiber content helps reduce cholesterol levels, optimize the functioning of the gastrointestinal tract and remove toxins from the body.
Types and quality requirements
Experienced housewives know many “secrets” of buying high-quality canned peas. In particular, they prefer to purchase this product in glass jars, where they can see not only the size, shape and stage of maturity of the grains, but also the degree of transparency of the filling. By the way, a cloudy filling only indicates a high starch content, and not a spoilage of the product, as some people think. For canning, as a rule, brain peas are used. Depending on the type, the color of peas in a jar varies from light green to olive and yellowish.
Canned peas of the highest, first and table grades go on sale. High-quality products are characterized by a minimum content of crushed grains (no more than 6%). For first grade this figure is 8%, for table grade - all 20%. A white sediment at the bottom of the jar allows one to suspect the manufacturer of violating the technology; in turn, an implausibly transparent fill may indicate the presence of preservatives. The ingredients of the product should be indicated on the label, and ideally there should be nothing other than water, salt, sugar and the peas themselves.
The highest quality products are obtained from peas canned immediately after harvest, i.e. in spring or early summer. If canned food is made in the fall, its taste leaves much to be desired. The date of manufacture can also be found on the label. And one more important point: on the banks of some manufacturers you can see the inscription “complies with GOST”, on others - “produced in accordance with technical specifications”. Products made in accordance with GOST are canned peas made using technology that has been refined over decades. And each manufacturer sets the technical specifications for himself independently.
Who is contraindicated in canned peas?
Looking at this cute delicacy, for which most of the population has the most sincere feelings, one cannot even believe that in some cases it can cause harm. But, nevertheless, it is so. Expired canned food consumed beyond its expiration date can cause serious problems. Even completely benign canned peas can turn out to be dangerous if you indulge in them beyond measure. Such incontinence can result in bloating and even in some cases, intestinal obstruction.
This product is not recommended for use by people prone to flatulence or suffering from colitis. Persons with urolithiasis need to be careful with canned peas, because... it has a diuretic effect and can provoke an attack of renal colic, spontaneous discharge of sand from the urinary tract.
Making your own canned peas
The best way to be sure of the good quality of canned peas is to prepare them yourself at home. An important condition for preparation is maximum cleanliness, bordering on sterility. The fact is that at a canning factory, jars are sterilized in autoclaves at high temperature and under pressure. This is impossible at home, so everything must be done to prevent botulism bacteria from subsequently developing in the jars.
Recipe for canned peas for short-term storage in the refrigerator
Peas prepared in this way can be stored in the refrigerator or cellar for 3-4 weeks. Longer is not recommended, because... The manufacturing technology does not require long-term heat treatment.
Wash the green pea pods in running water, husk the grains, rinse again and place in a pan with salted boiling water for 3-5 minutes. At the same time, prepare the required number of glass half-liter jars, wash and sterilize. Fill the jars with blanched peas, not reaching 1 cm from the edge. Pour salted boiling water (take 1 tablespoon of salt per liter of boiling water). Add 1/3 teaspoon of vinegar essence to each jar and immediately seal with sterilized lids. Leave at room temperature until completely cooled and place in the refrigerator.
Peas recipe for long-term storage
Prepare the brine. To do this, take one and a half tablespoons of salt and sugar for each liter of water and bring the solution to a boil. Hull the peas from the pods, place in a colander and rinse thoroughly under cold running water. Immerse the peas prepared in this way in boiling brine for no more than 3 minutes and pack them hot into sterilized half-liter jars. Fill almost to the very top with boiling brine, to which citric acid has been added at the rate of 3 g per liter.
Next, the jars of peas must be sterilized. To do this, you need to cover them with tin lids and place them in a container with water, where the temperature is maintained at 106`C for 3.5 hours. Don't be surprised by this temperature. It can be achieved by adding table salt to the water for sterilization at the rate of 350 g per liter. After sterilization is completed, the jars must be rolled up, placed upside down, allowed to cool at room temperature and transferred to the cellar.
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