Canned green peas recipes. We can can peas at home. Canned green peas are ready for the winter

Green pea- it's very satisfying and nutritious product, which helped people cope with hunger several thousand years ago. The popularity of peas is due to the fact that growing them is not difficult. Moreover, you can use it to prepare a variety of various dishes, salads and snacks.

Fresh green peas

IN summer heat I don’t really want to load my stomach with heavy protein foods. That is why experts recommend consuming green peas especially often at this time. IN fresh It saturates the human body well, gives it a lot of energy and strength. This is due to the fact that it contains a lot vegetable protein, which is perfectly absorbed along with carbohydrates.

Canned product

Canning green peas became popular only in the 2nd half of the 19th century. This processing of fresh product made it possible to preserve it taste qualities and nutritional value is quite long term. Since then canned peas It is an integral part holiday salads, or rather various soups, goulash and even side dishes. By the way, this product very often served for dinner in the form independent dish. It can be consumed with meat, fish, poultry, vegetables, etc.

Home canning green peas

If you have received a good harvest of peas, then to preserve it, we recommend preserving it for the winter. This process is quite simple to carry out. After all, this does not require purchasing expensive ingredients and devoting a lot of time. To see this, let's imagine step by step method how green peas are preserved.

So, to implement the recipe we need:

The process of preparing peas and brine

Few people know, but there are quite a few ways to prepare green peas for the winter. First, it should be peeled and placed in a deep bowl. Bay product drinking water, table salt and fine sugar are added to it. After mixing the ingredients with a spoon, place them on the stove and quickly bring to a boil.

Reducing the heat to low, cook the green peas for about 20 minutes. After this, it is discarded in a colander. The brine that has accumulated in the bowl is filtered through multi-layer gauze and a clean and transparent liquid is obtained.

How to preserve?

To preserve green peas, you need to use small glass jars with screw-on lids. They are sterilized, and then the previously processed product is laid out, which is immediately filled with brine (up to the neck).

Having covered the filled containers with lids (without twisting them), they are placed on the bottom of a not very deep pan, where a cotton towel is first placed. After this, pour so much into the dishes warm water so that it only reaches the hangers of the cans. This is necessary so that when boiling, the liquid does not get into the peas.

After bringing the water in the pan to a boil, reduce the heat to low. In this form, green peas are boiled for about 20-25 minutes.

Finally, the jars are removed from the pan and immediately screwed on with the lids. Turning the containers upside down, they are left in this form until completely dry.

Another method of preservation

Green peas can be canned at home different ways. The simplest and affordable option was presented to your attention just above. If you want to keep this product for more long time, then it should be prepared a little differently. We will tell you exactly how a little further.

So, we will need:

peeled green peas - about 650 g;
drinking water - approximately 1 liter;
medium-sized table salt - one and a half large spoons;
granulated sugar - one and a half large spoons;
citric acid - 4 g.

Cooking method

In order for green peas stored for the winter to last for a very long time and at the same time retain all their qualities, the process of sterilization must be lengthy. To begin with, you need to subject fresh product blanching, having previously cleared it of the peel (pods). To do this, pour the prepared beans into a colander, and then put them in boiling water and keep for about 10 minutes. After this, the peas are washed under the tap, stirring vigorously with your hands. Leaving finished product aside, you need to wait until all the excess moisture drains from it. In the meantime, you can make the marinade.

Boiled drinking water, add fine sugar and medium-sized table salt. After mixing the ingredients, reduce the heat and immediately add citric acid. After this, remove the brine from the stove and cool slightly.

Having prepared and legume product, and the marinade, place green peas in cleanly washed and sterilized glass jars, and then immediately fill them with brine. In this case, the product itself should take up a little more than half of the jar, and the rest should be marinade (can be done in half).

After all the containers are filled, they are placed on the bottom of a large pan, where a towel is placed in advance. Next, pour drinking water into the dishes (up to the hangers of the cans) and place on low heat. Bringing the liquid to a boil, cook the contents of the pan for 2-3 hours.

After time has passed, the jars are removed and immediately covered with lids. Turning them upside down, the canned green peas are left aside for several hours. After this, it is removed to a dark and slightly cool room.

Product benefits

Now you know how to can green peas. The benefits of this product are undeniable. In alternative medicine, it has always been considered a remedy for the treatment of kidneys and liver, as well as the prevention of vitamin deficiency. This effect is facilitated by great amount alkaline salts and vegetable protein found in legumes.

What other properties do green peas have? Canned peas helps get rid of hangovers, improve sleep and relieve fatigue. Puree made from this product has diuretic properties. This dish is recommended for use in cases of kidney stones and edema.

Experts note that the product in question has an anti-sclerotic effect. It promotes the removal of radionuclides, reduces the likelihood of developing hypertension, heart attack and oncological diseases. With him regular use skin aging slows down.

What dish should I prepare?

What are canned green peas for? All housewives should know recipes for dishes with this product. Let's look at a step-by-step method on how to quickly and easily make delicious green pea soup. For this we need:

Cooking process

Green pea soup is a very quick and tasty dish, which doesn’t require much time to prepare. To make such a lunch for family table, must be purchased pork belly, ham or bacon. They should be thoroughly processed, cut into small pieces, and then placed in a frying pan and lightly fried in their own fat.

After meat product turns red, add onion or green onions and also chopped bell pepper. After frying all the ingredients again, they are placed in a pan and filled with drinking water. In this form, bring the ingredients to a boil and cook for 10 minutes.

As soon as the broth is saturated with smoked aromas, canned green peas are added to it along with brine. After seasoning the soup with spices (to taste and desire), cook it over low heat for a few more minutes. After this, it is removed from the stove and left under a tight-fitting lid for ¼ hour.

How to present to family members?

After the soup with green peas has been infused under the lid, it is laid out on plates and then seasoned with chopped herbs and finely grated garlic. After sprinkling the broth with lemon juice, it is immediately served to the table along with a slice of bread.

In addition to delicious and nutritious soup, you can make other dishes using canned green peas. Most popular salad using such a product is the Olivier salad.

Green pea - traditional ingredient salads, soups, appetizers or toppings. You can purchase the product in a store or prepare it yourself. At the same time, homemade delicacies are healthy, natural and pleasant taste. Preparing green peas for the winter is easy by following the recipes below.

Useful properties and contraindications of green peas

The green vegetable has been known for its beneficial properties since ancient times as a means to combat various diseases.

The plant product is a storehouse of easily digestible protein necessary for proper functioning. digestive tract and cell building. Peas are useful for their content of lysine, which is responsible for the work of cardio-vascular system. Peas are saturated with selenium, which cleanses internal organs from the influence of toxins and carcinogens.

Peas contain microelements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which provide full functioning human body. In terms of the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

It should also be taken into account low calorie content product. 100 grams of peas contain 248 calories.

But elderly people, pregnant women or people with gout should consume peas in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause increased gas formation in their raw form and even after heat treatment.

Interesting fact. In 1984, a record for eating peas was set. Janet Harris ate 7,175 green grains in 60 minutes.

Preparing the main ingredients

Preparing green peas for the winter is easy if you consider a few points:

Choose young pods that are bright green in color with soft and juicy peas inside. Suitable varieties for conservation consider:

Alpha;
Vegetable miracle;
Faith;
Dinga;
Geof.

Due to the excess starch in overripe grains, a cloudy sediment forms during canning, and when frozen, the dish will have an unpleasant taste.

Prepare the grains correctly. Sort the pods and separate the grains. Throw away any damaged peas, place the rest in a bowl, rinse and dry on paper towels.

Measure out the quantities of all ingredients specified in the recipe.

It’s easy to prepare green peas for future use without effort if:

remove the pods 8 days after flowering of the peas;
use the vegetable on the day of collection. The beans quickly lose their valuable properties and filled with starch;
cook only under sterile conditions to avoid the development of botulism.

How to prepare peas for the whole winter at home

You can prepare green peas for the winter in different ways, preserving the benefits of the product. Young peas are dried and used for soups, purees or other dishes. And flour is prepared from the already dried product. Juicy and fresh beans can be frozen, both in pods and as individual peas. In addition, legumes are easy to pickle, pickle and preserve even without sterilization.

Preserving

Green peas, which no one can do without New Year, convenient to prepare for the winter in a simple way– put into sterile jars, pour boiling brine and roll up.

Interesting to know. Peas are the first vegetable preserved in a jar.

Preserve in the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during the period of abundant harvest - in early July.

Ingredients:

Green peas – 600 grams.
Water – 1 liter.
Salt – 50 grams.
Sugar – 50 grams.
Citric acid – 2 grams.

Preparing peas in the classic way is very simple, following these steps:

Prepare the peas. Open the pods and pour the peas into the pan. Rinse the beans well and dry. Steam the peas in boiling water for up to 5 minutes.
Wash jars with soda. Sterilize glass containers in any convenient way: steamed, microwave oven or in the oven. Also boil the lids.
Boil clean filtered water in a saucepan, add salt, sugar and lemon.
Boiled peas Place in jars and fill with boiling brine. Cover the containers with lids. Remove the opened peas, as they will make the brine cloudy.
Sterilize the roller for 3 hours and roll it up. Then transfer the glass container with canned peas onto a towel, turning it upside down. Cover the jars with a blanket and leave them like that until completely cooled.

A quick way without sterilization

It is easy to preserve green peas in a way that does not require additional sterilization. The recipe is calculated on the 3rd floor liter jars or one 1.5 liter container.

Ingredients:

Peas – 1 kilogram.
Water – 1 liter.
Citric acid – 3 grams.
Salt – 90 grams.
Sugar – 75 grams.

Step-by-step procurement plan

Boil water in a saucepan, adding salt and sugar. Boil the beans for 20 minutes. Pour lemon into the bowl and set aside for 1-2 minutes. During this time, prepare disinfected jars. Using a slotted spoon, transfer the peas into a sterile container, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with peas with boiling marinade.

Close the jars with clean lids and roll up. Place the preserved food on a towel with the lid down. Wrap the containers in a warm duvet and leave for 24 hours. Next, move the blockage to a cool place, away from direct sunlight.

Did you know? The UK has prepared etiquette for eating peas. The grains should not be pricked with a fork or collected with a spoon, but kneaded reverse side cutlery.

Among winter preparations The “On Olivier” appetizer, which includes cucumbers along with peas, also remains popular. The pickling tastes sweetish. For lovers savory snacks It is recommended to add hot pepper to the recipe.

Ingredients:

Water – 1 liter.
Cucumbers – 750 grams.
Peas (peeled) – 250 grams.
Cherry and black currant leaves - 3 pieces each.
Dill (sockets) – 3 pieces.
Garlic – 3 cloves.
Vinegar – 30 milliliters.
Salt – 15 grams.
Sugar – 25 grams.

The ingredients are selected for 1 liter jar.

To salt peas and cucumbers for the winter, you need to prepare all the ingredients in advance:

Separate the peas from the pods and boil in salted water for 5-7 minutes. Cook old beans for 30-40 minutes. Drain all the peas in a colander and let cool;
rinse the cucumbers and soak in cold water for at least 2 hours (or leave overnight);
measure the specified amount of bulk ingredients, vinegar and prepare aromatic cherry and blackcurrant leaves;
peel the garlic cloves;
disinfect jars and lids.

After that:

Place currant and cherry leaves, cloves of garlic and heads of dill on the bottom of the glass container. Pack cucumbers tightly into jars and top with peas.
Fill jars with boiling water.
Pour the water back into the pan and boil with the addition of vinegar, salt, and sugar. Refill the container with brine and cover with lids.

Sterilize the workpieces for 5 minutes and roll up. Vegetable canned assorted ready for winter.

Let's marinate

Among the ways to prepare peas for the winter, the recipe for pickled beans is especially good. Winter pea snack is used in salads, meat, fish, vegetable delicacies or as a simple snack.

Marinated in pods

You can pickle peas different ways. The healthiest of the recipes is considered to be vegetables marinated in pods. This way most of the vitamins and minerals, contained in the hard tissues of the plant. And during preservation, the pods themselves will soften and become saturated with marinade.

Ingredients:

Water – 1.25 liters.
Pea pods – 500 grams.
Citric acid – 5 grams.
Sugar – 25 grams.
Peppercorns – 4 pieces.
Salt – 50 grams.
Cinnamon – 1 stick.
Vinegar (3%) – 0.4 liters.

Cooking method:

Rinse the pods and soak for 2-2.5 hours.
Boil water (0.75 liters) in a saucepan, add citric acid and add the soaked peas. Blanch the vegetable for 3 minutes in boiling water.
Place the peas in sterile jars, adding equal amounts of salt, black peppercorns and cinnamon.
Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into the bowl. Boil the brine for 3 minutes and fill the jars with peas.
Cover the glass containers with lids and place them in a deep saucepan for sterilization. It is enough to process the workpieces for 20-25 minutes and roll up the lids.

Turn the containers upside down and leave until completely cool.

To prepare peas similar to store-bought ones, it is better to use the proposed recipe without sterilization. The result is a delicately sweet preparation with green peas and a clear marinade.

Ingredients:

Peas – 500 grams.
Water – 0.5 liters.
Salt – 10 grams.
Sugar – 10 grams.
Vinegar – 25 milliliters.

Place the peeled peas in a saucepan and pour boiling water over them. Boil the beans for 15 minutes. Remove the peas with a slotted spoon and place in the ice-cold liquid for 3 minutes. Leave boiling water for the marinade, adding salt, sugar and vinegar. Transfer the peas into disinfected jars. Fill the containers with boiling brine and seal. Turn the container upside down, wrap it in a blanket and cool.

A simple preparation without sterilization is ready.

Marinate without vinegar

Products prepared for the winter without vinegar are considered the healthiest, as they have a beneficial effect on metabolism.

Ingredients:

Peas – 5 kilograms.
Salt – 15 grams.
Water – 4 liters.

Place green peas in a cloth bag.
Prepare the salt marinade and boil it. Dip a bag of legumes into the boiling liquid and steam for 5 minutes.
Take a saucepan with cold water. Quickly drop the pea bag into the ice solution.
Place the cooled semi-finished product in jars and fill the containers with boiling marinade. Seal the jars with lids. Transfer to storage in a cool place.

Green grains that have undergone such preservation are allowed to be consumed by people with gastrointestinal or mucosal problems.

To keep the preparations longer and not explode, you need to sterilize the container with peas for at least an hour.

Drying

Drying is a simple way to prepare green peas for the winter, allowing you to preserve them as much as possible. useful material and vitamins.

Legumes are dried in two different ways:

In pods. To do this, sort out the pods, rinse and steam in a colander over boiling water. Then cool the legumes, break them into several parts and place them in one layer on a baking sheet. Dry the vegetable in the oven at a temperature of 60-70 degrees.
Only peas. In this case, open the pods and sort out the grains. Rinse the prepared beans with water and boil in boiling water for 2-3 minutes. Immediately dip the peas into the ice-cold liquid and return to the boiling water. Once again, using a slotted spoon, transfer the beans into cold water. Thus, the grains will have a natural green color upon further processing. Spread the peas on a baking sheet in one layer and place them in the oven to dry at a temperature not exceeding 40 degrees. After an hour, remove the dryer from the oven and cool.

If there is a special kitchen appliance To dry fruits and vegetables, peas are also prepared for the winter by placing the grains on a special grid and setting the appropriate mode.

The main thing when drying is not to miss the ideal harvest moment - 30 days from the moment the plant blooms. The grains will be sweet and tender. Hard and overripe peas are not suitable for drying, as they have an unpleasant bitter taste.

Freezing

Frozen peas are an excellent and quick alternative to all methods of preparing food for the winter. This method takes a minimum of time and effort, and legumes are stored for up to 8 months.

Methods for freezing vegetables

There are 3 known ways quick freezing beans:

Classic option. Rinse shelled and sorted peas with water. Dip the grains into boiling water and transfer to the ice-cold liquid. After this, dry the peas and spread them in a thin layer on a special tray. freezer. Pack the frozen grains into bags or containers, indicating the date the product was frozen.

Will do classic way frost even for overripe ones legumes, it will improve the taste of the product.

Express option. Wash the vegetable pods well and dry. Remove the peas and fill the bags with them, releasing as much air as possible. Give the pieces a rectangular shape and put them in the freezer.
Quick freezing. Wash legumes and inspect for damaged or already yellowed pods. Cut the pods into several pieces. Place the chopped vegetables in a colander and blanch for 3-5 minutes. Then pour water over the pods and place them on napkins to dry. The last step is to place the pods in bags and put them in the freezer.

To prepare first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and appetizers, pre-defrost the beans on the bottom shelf of the refrigerator.

Interesting fact. Great Britain is considered the largest producing country of green peas. By sowing more than 40 thousand hectares a year with green peas, it produces 160 thousand tons of frozen product, which is distributed around the world.

About the rules for storing peas

The storage period and conditions of legumes depend on the harvesting method:

dry peas are stored in a darkened room with constant access of air and low humidity. Put dried grains preferably in glass containers or fabric bags. Consume throughout the year;
frozen grains are left in the freezer compartment, packaged plastic bags or plastic containers. The shelf life of the product is no more than 10 months;
canned, pickled peas retain their beneficial features within 1 year. If you place the preserved food in the cellar or leave it in the refrigerator, the shelf life of the product will increase to 2 years, subject to the preparation rules.

By consuming green peas, the body is filled with energy, thereby increasing performance. Thanks to this, a person is able to endure heavy loads and overcome long distances. In general, everyone who is energetic and active is recommended to eat peas. Some varieties of this fruit can contain natural sugar, stimulating brain activity and memory.

The same peas will help solve intestinal problems. His useful microelements relieve heartburn by normalizing the functioning of the digestive system. Antioxidants contained in the fruit have a positive effect on improving skin and hair.

Like all edible plants, peas seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for preparing peas for the winter will help you figure out the order in which to preserve this type of legume family for the cold season. There are several recipes for sealing peas, but each of these options will either sterilize or without sterilizing the jars with the contents.

Young, soft peas are selected for canning. Overripe peas will give the finished food an unsightly cloudy hue and will taste too starchy.

Green peas without sterilization

For the preparation you should prepare 3 half liter jars. To do this, they should be washed with soda and sterilized for about 7 minutes using a kettle. It is not beneficial to sterilize such a small number of jars in the oven. This recipe for canned peas will use 1 liter of regular cold water. The taste of canned food will be very similar to store bought, and all thanks to correct proportions bulk: 3 tbsp. spoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.

Canning procedure:

You cannot cook peas for more than the time specified in the recipe, otherwise they will lose their shape and turn into mush.

Green peas with sterilization

Those who want to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For the workpiece you will need 1.5 liter jar or 3 pieces of 0.5 liter. For which the marinade, consisting of 1 liter, will be used ordinary water, 1 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar and citric acid, in the amount of 3 grams.

Canning procedure:

If the liquid in the jar does not become cloudy after sealing within 3 days, it means that the peas are closed in compliance with the rules and can be safely put in the pantry, storing for a maximum of 1 year. If the marinade becomes cloudy, it is better to get rid of such preservation immediately.

Sterilized pickled green peas

Housewives interested in how to pickle peas at home can pay attention to the recipe below. The marinating procedure is quite long, but special effort she doesn't demand it.

Marinating procedure:

Prepared provisions should preferably be stored in a cellar or cool place.

The listed recipes for canning peas are basic ones that can be supplemented with your own innovations.

Peas are fairly common plants that began to be eaten many years ago.

The canned product appeared a little later, but its popularity has not changed at all due to this processing method. Next, let's talk about the properties of canned green peas.

Beneficial properties and harm of canned green peas

Modern methods of processing and preservation make it possible to preserve all the beneficial properties of peas that they had in fresh form.

That is why canned peas contain sufficient quantity vitamins A, B, C, as well as microelements - magnesium, calcium, potassium. In addition, after preservation it retains a large number of natural sugar, starch and dietary fiber.

When using, do not forget only that overuse can lead to heaviness in the stomach, so do not overeat it.

Brain pea varieties are used for canning because they are the largest and tastiest. But canned green peas can not only be purchased in the store, but also prepared at home. Let's consider the most popular recipes cooking green peas.

Canning peas at home

The usual canned food recipe

We will need:

Peas, washed and dehulled;
Water;
Salt;
1 tbsp. spoon of 9% vinegar.

All ingredients are indicated based on the preparation of a half-liter can of canned food, so the amount of peas will be such that the can is full.

Before you start cooking, you need to sort out and peel the peas.

Then place all the peas in a saucepan, add salt and fill to the brim with water.

Cook on low until the peas are soft.

As soon as the peas are ready, they can be placed in a sterilized jar with a spoonful of vinegar.

Roll up the jar and leave for storage.

Green peas, canned at home, are ready!

Recipe for winter preparation “Malachite beads”

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

Before using, peas must be processed and washed in a running stream of water. Pour one liter of water into a container, add one teaspoon each of sugar and salt and boil. Place the peas in boiling water and cook for about 20-25 minutes until they are soft.

At this time, you need to prepare the brine - add one tablespoon of sugar and salt to half a liter of water and boil. Place the boiled peas in prepared jars, fill with brine, add citric acid and roll up.

Spicy green peas

This recipe uses the following ingredients: Bay leaf, so the taste is special, and dishes with such peas are more aromatic.

You will need:

400 grams of peas;
1 teaspoon 9% vinegar;
1 teaspoon salt;
150 grams of water;
2 bay leaves.

Place the prepared and peeled peas in a sterilized jar, add salt, vinegar and bay leaf. After this, put the jars with the mixture to sterilize for 25 minutes, then pour boiling water over them and roll them up. Homemade canned peas are ready!

How to preserve without adding vinegar

For the marinade you will need:

1 liter of water;
1 tablespoon sugar;
1 teaspoon salt.

Add sugar and salt to 1 liter of water, bring to a boil and lower there main ingredient, cook over high heat for about 3 minutes. Then place the peas in sterilized jars, leaving about 2 cm to the edge.

Jars with the mixture must be sterilized for half an hour, then wait until they cool down and nylon covers put in the refrigerator.

The next day, the jars need to be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After this, the jars can be rolled up and the canned green peas can be stored for the winter.

Cooking without using sterilization methods

Ingredients for preparing the filling:

Liter of water;
3 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
1 tsp citric acid.

As always, the first step is to peel and rinse the peas. Then pour liquid into the pan, bring to a boil, adding a mixture of salt and sugar. Place the peas in the resulting marinade, making sure they are completely submerged under water.

The dish needs to be cooked for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, remove the mixture and put it in jars, pour the remaining marinade on top and screw on the lids.

It is better to store such canned green peas without sterilization in a cold place.

Pickled canned product

Ingredients:

Peas;
Salt at the rate of 0.5 tablespoon per 0.5 liter of water;
Sugar at the rate of 0.5 tablespoon per 0.5 liter of water;
1 liter of boiled water;
Green hot pepper at the rate of 1-2 pieces per jar.

First of all, you should free the peas from the pods and wash them thoroughly in running water. Then put the peas in a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt.

At this time, cut the washed pepper into slices. Place peppers in washed and sterilized jars and place peas on top. Cover the jars with lids, filter the liquid through cheesecloth and boil again. Only after this do we pour the marinade over the peas in the jars.

After this, sterilize the jars in a large container over moderate heat for about 40 minutes, after which we take out the jars and immediately screw them on. For the night ready-made canned food should be left to cool room temperature, and then store the jars in a dark place - a cellar or basement.

If there is none, then the jars are simply put away in a cabinet or under the table, but it should be taken into account that the jars should not be exposed to direct light. Now you know how to can peas at home so that they are pickled.

First, before cooking, take sufficient time to prepare the peas - wash them, peel them, wash the peas again and drain them in a colander.

Secondly, to prevent cloudiness of the brine in jars, carefully sterilize the jars and lids. Third, use all ingredients exactly as specified in the recipe. Usually the calculation is for preparing a 0.5 liter can of ready-made canned food.

We hope that these simple rules will help you cook delicious canned food from peas for the winter, which will delight you and your loved ones all winter. After all, even New Year's Olivier, cooked with canned green peas own production, looks much more appetizing!

Green peas are always a popular product, whether in summer or winter. Canned peas go just fine in salads and stews, first courses and meats. Therefore, while the pods of this young bean are on sale or they are ripe in the garden, we stock up and begin to prepare for winter. To prepare canned green peas at home, you need to know a few proven and truly good recipes, acquire lids and jars, patience and a desire to cook, so that this preparation for any menu is always at hand.

Ingredients:

For a half liter jar
Peeled green peas - 300 grams
Water - 1 liter
Salt - 0.5 tsp
Sugar - 0.5 tsp

1. Peel the green peas.

2. Pour water, add salt and sugar. Put on fire. Boil. Reduce heat to low and cook for 20 minutes, if ripe enough then 25 minutes.

3. Drain the brine through a colander.

4. The pea brine must be strained again through a double layer of gauze.

5. Place the peas in a sterilized jar. See how to sterilize jars in the microwave here. Pour brine under the neck.

6. Cover the jar with a lid (do not screw it on). Place a towel (cotton cloth) on the bottom of the pan. Place the jar in the pan. Pour warm water (so that the jar does not burst). The water should not reach about 1.5 - 2 cm from the lid, so that when boiling the lids do not rise and water does not get into the jar. Bring to a boil and reduce heat to low. We cook 20-25 - 0.5 liter jars, 30-25 - 1 liter jars. Remove from the pan. Screw on the lids. Turn the jars upside down and leave to cool.

TWO MORE RECIPES:

Canned peas

◾Young peas
◾Citric acid – teaspoon.
◾Sugar – 2 tablespoons.
◾Salt – 2 tablespoons.
◾Water – liter boiled water. This amount of liquid is enough for 3 half-liter jars, or 2, depending on how many beans you put in.

In order for green peas to stand in jars for the winter for a long time and at the same time be well preserved, the sterilization process will be lengthy. First of all, you need to boil the peas in boiling water, after clearing them of the pods. Take the beans and pour them into a colander. Place them in boiling water and keep them in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring them. Place the peas and let the water flow. In the meantime, let's make the marinade.

Boil water, after boiling, add sugar and salt, stir. Reduce the gas a little and add citric acid in a thin stream, now you can stir again and turn off the gas.

While the marinade is cooling, you can work on the jars. Place the peas in cleanly washed jars and pour the marinade over them. Approximately the amount of peas is a little more than half the jar, the rest is marinade (you can also do it in half). Note that the jars must be doused with boiling water before filling them. Now place the jars in a large saucepan (on a towel), pour in water and place on low heat for 2-3 hours.

Canned peas, pickled

◾Peas, only from the pod.
◾Salt – 2 spoons, teaspoons – calculation 1 spoon per half liter of water.
◾Sugar - 2 spoons, teaspoons - the calculation is the same as salt.
◾Boiled water – 1 liter.
◾Green hot peppers - 1-2 pods per jar.

To prepare canned green peas at home this recipe, you must first get rid of the pods and wash the peas. Now pour the beans into a saucepan and fill them with water. Place on medium heat, add sugar and salt, and boil for half an hour. Wash the pepper thoroughly and cut it into slices.

Wash and sterilize half liter jars. Place peppers and peas in them, removing them from the water with a slotted spoon or spoon - do not pour out the water. And we will use the same water in which our peas were boiling as a marinade. Strain the liquid, boil again and pour it over the peas. Drill a large pan; you can put gauze or a rag on the bottom so that the jars do not knock against each other and accidentally crack during the boiling process. Lower the jars, cover them with lids and fill them with water up to the beginning of the neck. Sterilization should take about 40 minutes over medium heat. Now we turn off our green peas for the winter and remove them from the pan, and immediately tighten the lids.

Let the jars cool overnight. Now you should hide the canned food in a secluded place, in the basement, and if this is not available, under a table or under a cabinet, cover with a blanket on top so that the peas are dark.