The best recipes for green peas for the winter at home

When the holidays are approaching and the housewife is faced with the question of creating a menu, the list includes necessary products appears canned green peas, used for salads, meat, fish. However, choose delicious product, which will not spoil the recipe, is very difficult, so professionals advise making it yourself in the summer.

How to can green peas at home

The workpiece can be a product filled with brine or marinade. The latter option goes great with salads, poultry, meat dishes. Salted grains cook faster, prove interesting in soups, and are better tolerated by the stomach, so they can even be fed to children. General rules works:

It is recommended to preserve green peas at home through small jars: half a liter or a little more.
Choose the volume of the cooking container so that the liquid covers the grains completely.
For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe ones, then an increased proportion of starch during heat treatment will give a cloudy sediment and make the product taste rough. But they go well with mashed potatoes.
After you have selected suitable pods for canning, you need to husk them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, soft green ones.
If any of the grains burst during the cooking or sterilization process, they are caught and removed to avoid clouding of the liquid.
The easiest way to track readiness is to catch a couple of peas with a spoon and see if they have time to wrinkle. If the answer is yes, it’s time to distribute the product to jars.
If you decide to delay canning, the peas will need to be blanched and frozen until then.
Sample finished product It is possible only on the 3rd day after rolling the lids, otherwise the grains will not have time to be completely saturated with the marinade.

Classic recipe for canning green peas at home

Traditional preparation This product is produced using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they don’t want too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

water – 2 l;
vinegar 9% – 50 ml;
sugar and salt - 70 g each;
peas (grains) – 2 kg.

Canning green peas at home is carried out as follows:

Pour the grains into boiling water (any volume of water), cook until soft, but no more than half an hour.
Set aside a separate pan for the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, scatter them into jars, and pour the marinade over them.
Heat the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool under the blanket.

Canning peas at home without sterilization

Product prepared according to this recipe, almost identical to what you can find on grocery store shelves: delicate fresh taste, transparent slightly sweet marinade, muted green grains. These homemade canned peas will become your family's favorite product if you follow all the recipe steps correctly. The volume of the main product here can be anything within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of preparation, you will need:

salt and sugar - 3 tsp each;
citric acid – 1 tsp;
water – 1 l.

Canning happens like this:

Hull the pea pods, rinse the grains, and place on a wire rack or colander.
Boil water, add sugar and salt. Immediately after this they are transferred there green pea.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
Packing into jars occurs in 2 stages: first, use a slotted spoon to divide the peas into equal parts, then pour in the marinade, which continues to boil.
If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
The lids must be rolled up or, if plastic ones are used, they are first doused with boiling water.

How to close green peas at home without vinegar

A canning option has already been proposed above, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucous membrane problems and gastrointestinal diseases. Green grains that have undergone this canning are ideal for side dishes.

For the marinade you need:

sugar – 1.5 tbsp. l.;
peppercorns – 4 pcs.;
salt – 1 tsp;
water - liter.

Canning at home goes like this:

Boil water and pour sugar into it. Add salt, immediately throw the peeled green grains into boiling water (the volume is by eye, so it is not indicated in the recipe).
After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
Pour the marinade, keeping the empty height to the neck about 2-3 cm.
Place the open filled jars on the bottom of a pan of boiling water and The final stage canning, which lasts half an hour.
Cover each jar with nylon or folded gauze and leave to cool.
After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

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. We offer several simple and delicious recipes canning green peas 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, for 1 liter of water take: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.

How to cook
1. Hull the peas and wash them well.
2. Preparing the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.
3. After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.
4. Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour 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

How to cook
1. Hull green peas from their pods and rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. spoon with sugar top, 1 dessert spoon salt. Bring the marinade to a boil and pour it over the peas (be sure to cover completely).
3. 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.
4. Green peas need to be sterilized 2 times. 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 such peas in the cellar.

3. Recipe for canned green peas

1. Hull the peas, sort, 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 ripeness of the peas.
2. The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.
5. Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.
6. 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.

Try it homemade peas You can do it already on the second or third day after preparation.

4. A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter jar:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.

How to cook
1. Hull the peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.
2. Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Transfer hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.
4. 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.
5. Take out the cans 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 mandatory addition lemon or acetic acid, long-term heat treatment, otherwise there is a possibility of product spoilage 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.

The recipe includes canned green peas, and, as a rule, it is purchased. Unfortunately, not everyone has the opportunity to grow peas and prepare them for the winter. But if you knew how simple and cheap it is to prepare canned green peas at home, the recipe that we will now describe, you would be happy to buy it at the market. Moreover, it has been verified that if you buy fresh green peas at the market and pickle them at home, it will still be cheaper than buying them. And the taste is no different from a high-quality store-bought one.

Ingredients for home canned green peas:

Unpeeled peas - 600 g;
Vinegar - 3 teaspoons.
For the marinade:
Table drinking water - 1 l;
Salt - 1 tbsp. l.;
Sugar - 1 tbsp. l.

How to preserve green peas according to recipe:

1. First, let's tell you all the details. From these ingredients you get exactly 2 jars of 250 ml volume. There will be a lot of brine and most of it will have to be thrown out. But since the peas must float in the brine during cooking, it is better to take exactly this volume of water. Moreover, it is better to divide the proportions of sugar and salt into liters rather than milliliters.
Combine salt and sugar in a bowl and add to the water just before boiling.

2. Remove the peas from the pods and rinse the peas. Use a sieve, gauze or small colander, it's faster. If you do not know the origin of the peas and perhaps they were previously processed in some way, then it is better to rinse them with boiling water several times.
Advice: It is better to sort peas into young and overripe. If the peas are too ripe, then they will need more time to cook. If you have already decided to preserve green peas according to a recipe, then you should buy either young or overripe, so as not to cook them in 2 batches. Also select bursting and spoiled peas; they are not suitable for preservation.

3. Green peas should be placed in the marinade after the salt and sugar crystals have completely dissolved. Wait for the marinade to boil and note the cooking time.
Note: The cooking time for green peas depends on their maturity. Minimum cooking time is 40 minutes. That is, if the peas are young, then cook them for 40 minutes from the moment of boiling. If it is overripe, then add 10 minutes and wrap it in jars.

4. Now the banks. The container must be sterilized. This can be done in any way. You can sterilize jars in a metal steamer, just like in the winter. Or you can bake the dishes in the oven at 200 degrees for 15 minutes. But in any case, before sterilization, you need to wash the jars with soda.

5. If you are sterilizing containers for twists in a double boiler, then the jars should then be allowed to drain on a clean towel upside down.
Vinegar must be added to each jar before they are to be canned. Count 3 teaspoons for 1 half-liter jar. Naturally, in this recipe the dishes are 2 times smaller, which means we add 1.5 teaspoons to each vessel.

6. After the green peas are cooked, you can put them in jars. First you need to take a slotted spoon, select and put only legumes in the vessels.
Advice: Please note that the peas do not fill the entire bowl. If you want to preserve the integrity of the legumes, you need to place it in such a way that the peas float in the brine. This means pour the peas before the start of the carving (1.5 centimeters to the top). You can also strain the brine so that it is clear.

7. Fill the jars to the top with hot brine.

8. With the lids you will use, simply cover the tops of the jars. Now take a pan and place a small terry towel on the bottom. Place a jar of green on a towel canned peas so that it does not turn over or tilt. Pour into the same pan hot water to the top level of the peas. Place all this on the fire to sterilize. The time from the moment of boiling will be 30 - 40 minutes. It is important that the water does not boil too much, so adjust the heat at the very beginning.
Note: Since peas are very capricious, it is still necessary to sterilize them. The larger the jars you have, the longer the sterilization time. 500 ml jars need to be sterilized for 30 - 40 minutes.

9. Immediately after removing the jars from the pan, pour the specified amount of vinegar into them. We tightly seal the preservation with screw-on lids after sterilization.

Then place the jars with the neck down and wrap them in a towel until they cool.

These are exactly the green peas canned recipe has very simple. And the peas turn out soft and tender with brine, just like store-bought peas from childhood, which my parents bought with sausage.

Important: According to any recipe, canned green peas should be stored at a temperature of no more than 5 degrees. This means that the place for these jars is either in the cellar or in the refrigerator. Otherwise, the peas are very capricious and can be torn off.

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Jar of green peas own canning– just a treasure for the cook! After all, this is both a ready-made side dish for meat and required ingredient 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 is not a bad idea to worry about your supplies of green peas for the winter.

Canned peas are easy to prepare at home. We have selected some great options for you.

Classic canning recipe

Excellent as a side dish for meat dishes. Before serving, heat in butter.

Ingredients:

(per 0.5 l jar)

milky ripeness peas,
1 tbsp. spoon of vinegar (9%),
water,
salt.

Preparation:

1. Carefully peel and sort the peas.

2. Place the peeled peas in a saucepan and add water, completely covering the peas. Add salt to taste and cook until soft (about 20 minutes).

3. Place into sterilized jars, first pouring a spoonful of vinegar into each. Preserve the jars.

Canned green peas for the winter “Malachite beads”

The peas are strong and crumbly.

Ingredients:

(per 0.5 l jar)

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

Preparation:

1. Required amount Peel, sort and rinse peas with cool water. In a saucepan, boil a liter of water with 1 teaspoon of salt and sugar dissolved in it.

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

3. Place the peas in a half-liter sterilized jar and fill with 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 the jar.

Fragrant green peas for the winter

Peas are canned with the addition 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 vinegar (9%);
2 laurel leaves,
1 teaspoon salt;
150 gr. water.

Preparation:

1. Peel the peas, 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.