How to cook green peas for the winter. Recipes for canning green peas for the winter at home and storage

Since legumes, which include peas, do not have their own acid, in order for green pea preparations to be preserved all winter, vinegar is added to the marinade, which is an excellent preservative.

• spring water – seven hundred milligrams;
• sugar - two tablespoons;
• table vinegar (9%) – one hundred milligrams.

Cooking process:

1. Remove young peas from damaged fruits, pour into a sieve and rinse with cool water.
2. Prepare the filling in the following way: pour water into a saucepan, add half the salt and sugar, and boil.
3. Pour the prepared peas into the boiling marinade and simmer for five to six minutes.
4. Strain the blanched peas and immediately add cold, clean water; this method will help preserve their beautiful green color.
5. Then place the peas in pre-sterilized half-liter jars.
6. Pour the remaining sugar and salt into the same water in which the green peas were blanched and boil again.
7. Turn off the heat under the saucepan with the filling, only then add vinegar to it and pour into the jars of peas.
8. Cover the jars with pre-boiled lids and sterilize them in the oven for at least half an hour.
9. Carefully roll up the jars of peas and leave them to cool completely. This preservation should be stored in a cool place, out of reach of sunlight.

Peas canned in a vinegar marinade have a rather sour taste and are perfect for making vinaigrette.

With added citric acid

Very often, when preserving, citric acid is used instead of vinegar, which also successfully plays the role of a preservative and helps the products to be stored longer.

Required products for a half-liter jar:

• young, peeled, green peas - six hundred grams;
• spring water - one liter;
• sugar - two tablespoons;
• ordinary kitchen salt - two heaped tablespoons;
• citric acid - five grams.

Cooking process:

1. Carefully sort the peas, discarding cracked peas or fruits with spots, rinse in cold water, blanch in boiling water for five minutes, and pour hot into sterilized jars.
2. Pour sugar, salt and citric acid into the water and stir until the dry ingredients are completely dissolved.
3. Then put the marinade on the fire and boil.
4. Pour the boiling marinade over the green peas, cover the previously boiled jars with lids and place in the oven for sterilization.
5. Sterilization time is three hours from the moment the filling boils in jars of peas.
6. Then immediately carefully close the jars with a key and leave until they have cooled completely.

According to this recipe, canned peas taste sweet and sour and are suitable for preparing a variety of salads and soups.

Peas "Natural"

You can preserve green young peas without adding preservatives such as vinegar or citric acid. This method of harvesting almost completely preserves the taste and color of fresh peas, but storing them for a long time is not recommended.

Required Products:

• green peas, peeled;
• spring water;
• ordinary kitchen salt - a tablespoon;
• sugar - a tablespoon.

Cooking process:

1. Rinse the peeled and sorted young peas thoroughly in cool water.
2. Pour clean cold water over the peas, bring to a boil, boil for several minutes, and drain the water.
3. Pour fresh cold water over the peas again, add a little salt, and boil until tender, about twenty to thirty minutes.
4. To prepare the filling, add sugar and salt to the water, stir until they are completely dissolved, and let the filling boil over high heat.
5. Place the peas, boiled until tender, while still hot, in sterilized dry jars, and pour boiling brine over them.
6. Carefully seal the jars with peas with metal lids that have been boiled in advance. Leave until the pieces have cooled completely.

These peas can only be stored in the refrigerator, no more than two to three months. You can make puree from it, which is suitable for feeding even small children.

Pickled peas

Green peas are pickled using various spices, which gives them a slightly spicy taste and aroma.

Required products for a half-liter jar:

• spring water - one liter;
• young, peeled, green peas;
• sugar - two tablespoons;
• regular kitchen salt (not iodized) - three tablespoons;
• a few black peppercorns;
• clove buds;
• a pinch of citric acid;
• dried laurel leaves - two pieces.

Cooking process:

1. Sort out the young peas from cracked and black fruits and soak in ice water for one to two hours.
2. Then blanch the peas in boiling water with a pinch of citric acid for several minutes, and place them in jars while still hot.
3. Prepare the filling in the following way: add sugar, salt and bay leaves to the water and bring it to a boil.
4. Add a peppercorn, two clove buds to each jar of young boiled peas, and pour boiling water over them.
5. Close the top of the jars with boiled iron lids and sterilize the peas in the oven for at least half an hour. Then carefully roll up the jars and leave to cool upside down.

Pickled peas are suitable for salads, and can also be served as an addition to meat dishes.

Without sterilization

To make canned green peas at home that tastes like store-bought ones, you can use this recipe.

Required products for a half-liter jar:

• young peas, peeled from pods;
• spring water - one liter;
• ordinary kitchen salt - three tablespoons, with a slide, spoons;
• sugar - tablespoon;
• citric acid - half a teaspoon.

Cooking process:

1. Carefully peel and sort the young peas, and then soak them in ice water for one hour.
2. Boil water with salt and sugar in a saucepan.
3. Pour green peas into the boiling marinade and simmer for twenty minutes.
4. Citric acid should be added to the peas a few minutes before they are ready.
5. Rinse the prepared half-liter jars with warm water, sterilize and dry.
6. Place the prepared peas in jars, not reaching one centimeter to the edge, pour in the boiling brine in which the peas were boiled.
7. Immediately cover the jars with metal lids that have been boiled in advance and roll up thoroughly. Roll up jars of peas until completely cool.

For the first few days after canning, leave the peas at home to monitor whether the brine has become cloudy. Only then can the jars of peas be taken to a cold cellar for storage.

Green peas for the winter (video)

In order for the preservation of green peas to always be successful, it is necessary to strictly adhere to the heat treatment time and the amount of ingredients given in the recipe. Peas should only be stored in a dark, cool place away from direct sunlight. The marinade in jars of canned peas should remain transparent; if it becomes cloudy, this is the first sign that harmful bacteria have begun to multiply in the product; such peas should absolutely not be eaten.

Nature doesn’t have too much time allotted to enjoy sweet green peas in the summer. The grains remain tender for only about a week. Then they gain more starch and become tough. Therefore, 2 to 4 days are left for canning green peas. But in winter you can cook Olivier salad, soups, and side dishes from homemade peas. Here are some recipe options.

How to can green peas without sterilization

Prepare the marinade. To do this, take 3 teaspoons of salt, 3 tablespoons of sugar and a teaspoon of citric acid for 1 liter of water. Boil water with salt and sugar. Pour the shelled and washed peas into the pan. Cook it for 15 minutes. At the end of cooking, add citric acid.
Use a slotted spoon to transfer the peas into sterilized jars. Only then fill them with hot marinade and roll up the lids.

How to Can Green Peas with Vinegar

List of required products:

• young peas – 3 kg;
• water – 1 l;
• salt – 1 tbsp. spoon;
• sugar – 1 tbsp. spoon;
• table vinegar 9% – 1 tbsp. spoon;
• baking soda for cleaning jars.

Wash the jars with soda and place in the oven to sterilize.
Boil the peas for 20 minutes. Then drain the water and leave the grains to drain in a colander.
For the marinade, dissolve salt and sugar in boiling water. Place the peas in jars and add a spoonful of vinegar. Only then pour in the marinade and close the lids.

How to Can Green Peas in an Autoclave

To ensure that the taste of home-canned peas is as close as possible to the taste of its store-bought counterpart, you need to adhere to a special cooking technology.

• Dip the prepared peas in a colander into water heated to 80-90°C for 3-5 minutes.
• Rinse the hot grains with running water to prevent the marinade from darkening with starch.
• Place the vegetables in jars and pour boiling marinade over them. There should be some space left in the jars so that they do not explode during sterilization. In addition, peas, due to their physiological characteristics, can swell a little.
• Roll up the jars with iron lids and immerse them in an autoclave. Bring the temperature to 120°C. After half an hour, turn off the autoclave. Leave the jars to cool to 40°C.

Which peas are best for canning?

Not all varieties of peas are suitable for storing in jars for the winter. Use only pomological varieties of vegetable green peas. These are the so-called sugar varieties: Alpha, Candy, Swiss giants. They contain more sugar and less starch.

Store canned green peas in a cool place. Pay attention to the color and consistency of the marinade. If it becomes cloudy or looks like mucus, such preparations cannot be eaten. This means that mistakes were made during the canning process.

Fresh green peas can be stored for a maximum of 2 weeks. Canned – up to a year. Preparing green peas for the winter is an opportunity to diversify your diet and eat tasty and vitamin-rich food all year round. We offer two options – preservation and drying. Each method is good in its own way.

Harvesting green peas for the winter: preservation

For preservation, you need to use only unripe, tender, uniformly colored grains. Old and overripe ones become unsweetened and starchy. They are not suitable for blanks.

To prepare 3 half-liter jars of canned peas, you will need one liter of marinade or brine.

Recipe No. 1

for 1 liter of water you will need:

• 1 tablespoon salt,
• 1.5 tablespoons sugar,
• 1 teaspoon citric acid.

Preparation

The pods are freed from grains. The peas are washed well. Throw away any spoiled or pest-infected fruit.

To determine the amount of peas, they need to be scattered into half-liter jars, not reaching 2 cm from the edges. Then the peas are poured with cold water with salt and sugar. Let it boil. Cook for half an hour, add citric acid 5 minutes before the end of cooking.

Place the finished peas in a colander. Then they are placed in sterile jars and covered with lids.

The water in which the grains were boiled is filtered through cheesecloth. It is better to take several layers of fabric. The liquid is boiled and poured into the peas. The jars are sterilized in boiling water for at least 1 hour and sealed.

Recipe No. 2

• 700 gr. peeled peas,
• 1 liter of water,
• 1 tablespoon salt,
• 1 tablespoon sugar,
• 3 grams of citric acid.

Preparation

Young peas are sorted well and washed. Place in an enamel bowl. Add water. Bring to a boil and cook over low heat for 15-20 minutes. The water is drained and the peas are strained.

Sugar and salt are added to clean water. Mix well. Let it boil, add citric acid. The marinade is ready.

Sterilize the jars, place hot grains in them, pour in freshly boiled marinade, cover with sterile lids, set to sterilize for at least an hour, then roll up.

Recipe No. 3

• peas – 700 gr.,

For the marinade:

• 1 liter of water,
• 1 tablespoon sugar,
• 1 tablespoon salt,
• 3 teaspoons vinegar.

Preparation

Add salt and sugar to cold water, let it boil, add vinegar. The peas, cleared of pods and spoiled grains, are placed in a colander. Dip into boiling water for 10 minutes. Then carefully remove with a spoon and place in sterile jars. Fill with brine. Cover with lids. Be sure to sterilize jars for at least 1 hour.

Harvesting green peas for the winter at home: how to dry

Canned or salted green peas are good in appetizers and salads. Dried, added to soups and main dishes. It is better to use unripe green grains for harvesting. They should be quite large - from 5 mm in diameter.

Recipe No. 1

• young peas – 1 kg,
• baking soda – 10 g.

Preparation

Peas are removed from the pods. They're sorting through. Throw away spoiled and too small grains.

Add soda to the water. Bring to a boil and pour in the peas. If you don't add baking soda, the dried grains will be harder.

Boil the peas for 10 minutes. Cool and dry in the oven at 80 degrees for 1 hour. Then lower it to 65 degrees. Dry the grains for another 2-3 hours.

The workpiece is stored in a glass jar with an airtight lid. Before use, peas are soaked for 3 hours. Boil for 30 minutes to 1 hour in unsalted water.

Recipe No. 2

Place the peas in a metal strainer and blanch for several minutes. Rinse and allow to cool slightly. Repeat the procedure again.

The grains are placed in a colander. Lay out on fabric or paper. Put it in a dark place and let it dry a little.

The oven is heated to a temperature of 70 degrees. Transfer the peas to a baking sheet and dry for 12–14 hours. Then cool.

The grains are rolled onto a board or something heavy is placed on them. This is necessary to add density and eliminate voids. Leave under load for 8–10 hours.

Dry in the oven for a few more hours at a temperature of 60–70 degrees.

If everything is done correctly, the pea grains will turn dark green. Their surface will become matte and velvety. If the peas are light, they need to be blanched again.

When the holidays approach and the housewife is faced with the question of creating a menu, canned green peas appear on the list of necessary products, used for salads, meat, and fish. However, it is very difficult to choose a tasty product that will not spoil the recipe, 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 is great for salads, poultry, and 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 operating rules:

• 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.
• You can try the finished product 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

The traditional preparation of such a product is made 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 a 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:

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

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found 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:

1. Hull the pea pods, rinse the grains, and place on a wire rack or colander.
2. Boil water, add sugar and salt. Immediately after this, green peas are transferred there.
3. When the water boils again, you need to wait a quarter of an hour and add citric acid.
4. 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.
5. If you are concerned about the safety of the product, you should add half a spoon of vinegar of minimum concentration to each jar.
6. 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:

1. 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).
2. After a few minutes, remove the peas with a slotted spoon, distribute them into hot dry jars, and add pepper.
3. Pour the marinade, keeping the empty height to the neck about 2-3 cm.
4. Place the open, filled jars on the bottom of a pan of boiling water and carry out the final stage of canning, which lasts half an hour.
5. Cover each jar with nylon or folded gauze and leave to cool.
6. After a day, repeat the sterilization, reducing it to 20 minutes, and only after that roll up the lids.

Green peas is an annual herbaceous plant of the legume family. It is grown for preparation in the form of canned food, as well as for preparing first courses, serving as a side dish, and adding to salads and porridges. Usually, summer residents plant peas on their plots in order to simply eat them, because adults and children adore peas. This year I wanted to try making canned green peas like we used to buy them at the store. Let me tell you, this is a fairly simple matter, and I was even very pleased with the result. The peas turned out exactly like they came from a store-bought can. It is almost impossible to distinguish it by taste. If you have an excellent harvest of green peas, be sure to close the jar and another for the winter.

Required:

• Green peas
• for 1 l. water
• Sugar - 2 tbsp.
• Salt - 2 tbsp.
• Vinegar 70% - 0.5 tsp. per 1 liter jar.

How to make homemade canned peas:

We collect green peas from a bush. It is best to choose pods that are not too overripe.

Now you need to open the pea pods and separate the peas. Attention! Sometimes “locals” are found in overripe peas. I'm talking about worms. It is better to remove such peas immediately.

Place the peas in a saucepan and add water.

Cook the peas on the fire for 15-25 minutes until tender. Cooking time depends on the maturity of your peas. 20 minutes was enough for me. I just took it, after 20 minutes I tried the largest pea, it became soft.

Place the finished boiled peas on a sieve and let the water drain.

Prepare the marinade separately. For 1 l. add 2 tbsp of water. salt and sugar. Boil the marinade for 3-5 minutes and pour in the boiled peas placed in jars for 25 minutes. Then, drain the marinade from the jar, bring it to a boil again and refill.

Add vinegar to the jar of peas and cover the jar with a lid and place it in water for sterilization for 25-30 minutes. Then seal the lid tightly.

Wrap the hot jars of peas in a blanket and leave until completely cool. Canned peas can be stored at room temperature, no higher than 20 degrees, or you can simply send the jars with the preparations to the cellar for further storage or leave them in the refrigerator.

Bon appetit to everyone and successful home preparations - wishes Svetlana and my home site!