A simple recipe for canning peas. How to preserve peas for the winter: the best recipes

Gardeners who grow peas in their homes are invariably faced with the problem of processing the harvested crop. How to preserve and pickle peas for the winter at home, detailed recipes and photos for them will tell you.

Popular ways to preserve peas

- the first vegetable to be preserved on an industrial scale. The production of canned food from this vegetable was established in pre-revolutionary Russia, and since the second half of the 20th century, the USSR and the USA have been the largest producers of this product. And now you can buy canned peas in the supermarket, but if it is grown on your own in your garden or summer cottage, then why not try to preserve it yourself. A few proven recipes will help you do it right.

1. Without sterilization. For 1 half-liter jar of canned food you will need:

• green pea
• water - ½ l
• salt - ½ tbsp. l.
• sugar - 1 tsp. l.
• vinegar - 1 table. l.

For conservation, you will need fresh, ripe pea pods

Pour the washed peas with water, so that it only covers it, and cook for 30 minutes. Arrange in jars, pour brine and vinegar, cork. Store cooled jars in the refrigerator. Use the finished product as an independent dish, seasoned with sauce or oil, or as an ingredient in the first and second courses.

Attention! For conservation, you should choose only fresh young pods with delicate sugary grains of smooth grain or brain varieties - this will not only provide an excellent taste to the product, but also an attractive appearance, transparency of the filling. If the filling in a jar of peas is cloudy, then an overripe vegetable containing a large amount of starch was used to make canned food.

2. With citric acid. To get 1 half-liter can of canned food you will need:

• peas - 350 g
• citric acid - 3 g
• salt and sugar - 1 tbsp. l.
• water - 1l

Blanch the peeled and washed peas for 3 minutes in a brine prepared from water, salt and sugar. Transfer the peas to the prepared jars, and add citric acid to the brine remaining after blanching, boil and pour over the jars with peas without adding 1 cm to the top. Cover with steamed lids and sterilize in a pot of warm water. Sterilization time at t° 105° C - 3.5 hours. After that, roll up the jars and turn them over, cool slowly, after wrapping them in a towel or blanket.

Before preservation, peas are boiled or blanched.

Attention! In order to achieve the required temperature of 105 ° C during sterilization, add salt to a pot of water where peas are sterilized - 350 g per 1 liter of water.

3. Classic. To prepare 1 half-liter jar of traditional canned green peas, you will need:

• 330 g shelled peas
• 1/2 l water
• 1/2 tsp. l. salt
• 1/2 table. l. Sahara

Pour the washed peas with water and bring to a boil, cook until soft - 5-15 minutes. Throw the boiled peas in a colander, and then transfer to a jar prepared in advance and pour boiling brine, roll up the lids. Turn the jar upside down with a lid and wrap it in a blanket, leave to cool.

Peas, including canned ones, are sources of vegetable protein, dietary fiber, vitamins, including rare ones - H and K, valuable micro- and macronutrients. In addition, it is known as a lipotropic product that promotes weight loss, lowers cholesterol, and prevents the deposition of fat on the liver. Its use is especially recommended for those who adhere to fasting, as well as healthy, dietary, vegetarian and medical nutrition. Pouring from canned peas is a reliable remedy to relieve unpleasant hangover symptoms.

Peas are a great product for dietary nutrition

canned peas for salad

The original version of the preparation of canned green peas is a salad mixture of cucumbers and peas. To prepare a 1 liter jar you will need:

• cucumbers - ½ kg
• peas - 200 g
• - 2 tooth.
• water - ½ l.
• salt -1/3 tbsp. l.
• sugar and vinegar - 1 tbsp. l.
• horseradish root
• hot pepper
• dill greens

Cut off the tips of freshly picked and washed cucumbers on both sides, soak them for 5 hours in water. Boil washed peas for 15 minutes. Put greens and spicy vegetables, except garlic, on the bottom of sterilized jars, then a layer of cucumbers, peas, cucumbers again, peas again, pour boiling water over everything, cover and let stand for 10 minutes. Drain the liquid, bringing it to a boil again, pour it back into the jars for 10 minutes. Once again, drain the liquid from the cans, add sugar, salt to it, boil. Introduce vinegar, boil for another 2 minutes and pour the jars of peas and cucumbers with the resulting marinade, after adding garlic to them. Turn the sealed jars over and wrap them in towels, cool slowly.

Attention! Such a preparation will become indispensable in the preparation of Olivier, vinaigrette, other salads and snacks.

Canned peas with cucumbers - a good preparation for salad

Canned vegetable mixes with peas

Canned mixed vegetables with peas will diversify the assortment of snacks in the winter menu, serve as the basis for making soups, stews. For canned vegetables you will need:

• 1 kg each, cauliflower, kohlrabi and savoy cabbage
• 1 kg each, eggplant, tomato and sweet pepper
• ½ kg green peas
• ½ kg carrots
• sugar

Prepare juice from tomatoes, disassemble broccoli and cauliflower into inflorescences, wash peas, asparagus beans, cut off the ends, cut into pieces, peel the remaining vegetables, cut into strips.

Add salt and sugar to the tomato juice, boil, and add the prepared vegetables in turn. Boil the vegetable mix for 30 minutes at a slow boil, pack in sterilized jars, cork and turn the lid down, cool slowly.

Vegetable mix with peas

Another recipe for canned vegetable mix with green peas will serve as the basis of a winter salad or appetizer. For 1 can of canned vegetables with a volume of 3 liters you will need:

• 600 g cucumbers
• 300 g green peas
• 250 g cauliflower
• 150 g onion
• 100 g carrots
• spices - black peas, cloves
• spicy greens - dill, horseradish root, currant leaves
• filling - 2 tbsp. l. salt and sugar, 50 g vinegar, 1.5 l water

Attention! The ratio of the vegetable composition, if desired, can be changed by increasing or decreasing the amount of one or another vegetable.

Put spicy greens in sterilized jars, place prepared vegetables on top, pour hot water over them, let stand for several minutes and drain. Pour again, but with hot brine, add vinegar and spices, cork with lids, Leave to cool slowly, turning the top upside down and wrapping it in a towel.

Self-preservation of green peas is a great opportunity to provide yourself with a high-quality and tasty product, diversify your menu.

How to preserve peas - video

Canned peas - photo

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

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

Home-canned green peas - harvesting secrets

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

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

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

How to pickle green peas for the winter with vinegar

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

Take:

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

Step by step recipe with photo:

Peel the peas out of the pod.

Rinse under running water.

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

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

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

In parallel, boil water, add spices and vinegar.

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

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

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

Twist. Refrigerate upside down.

Canning green peas without sterilization - a simple recipe

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

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

Conservation:

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

To your recipe box

Green peas pickled with pods - homemade recipe

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

Required per liter of water:

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

How to prepare for the winter:

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

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

Peas, canned without sterilization, as in the store

Take per liter of water:

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

Canning:

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

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

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

Take:

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

How to preserve:

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

Green peas at home - an easy way

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

Canned green peas at home is an indispensable product in cooking. Its delicate, sugary taste perfectly complements side dishes and salads, a huge supply of protein perfectly supports the body, and its low calorie content is great for. The recipes below will help preserve these qualities.

How to preserve green peas at home?

Canned peas will provide a lot of dishes if you cook it yourself, for this, the pods are peeled, high-quality grains are selected, washed and boiled, depending on maturity, from 5 to 20 minutes. Then they are laid out in sterile jars and poured with boiling marinade, the composition of which depends on the choice of the recipe.

1. In order for the conservation of green peas for the winter to turn into a tasty preparation, you should use only freshly picked peas of milky ripeness.
2. Overripe and long-husked peas contain a lot of starch, which will lead to the formation of sediment.
3. Peas bursting during cooking should be removed immediately, otherwise, the preservation will be cloudy and unattractive.
4. For blanks, it is better to use small jars with a volume of 0.5 liters, since peas are not stored for long in a large open jar.

Canned peas at home will be a great addition to many dishes, therefore, it is worth preparing such a product, especially since the recipe is extremely simple: boil the peas until cooked, pour hot marinade and sterilize. You can evaluate the quality of the workpiece in a few days.

Ingredients:

• peas - 900 g;
• water - 3 l;
• salt - 20 g;
• sugar - 10 g;
• vinegar 9% - 40 ml.

Cooking

1. Peel the peas, pour 2 liters of water and boil for 35 minutes.
2. Boil the marinade from 1 liter of water, salt, sugar.
3. Arrange the peas in jars and pour over the marinade and vinegar.
4. Sterilize canned green peas at home for 20 minutes.

Store-bought canned peas

Preserving peas, like in a store, is a great way to remind you of a quality factory product that is very popular to this day. All thanks to the excellent taste, attractive color and delicate texture, which any housewife can achieve by boiling young peas in an ordinary marinade.

Ingredients:

• peas - 1 kg;
• water - 1.5 l;
• sugar - 50 g;
• salt - 50 g;
• citric acid - 10 g.

Cooking

1. Add salt, sugar, peas to boiling water and cook for 15 minutes.
2. Before removing from heat, add citric acid.
3. Arrange the workpiece in sterile jars and roll up.

Canned green peas with vinegar is a reliable and simple preparation in the preparation of which, it should be understood that pea grains do not have natural acidity, and therefore, the use of vinegar is simply necessary. With vinegar, the product will retain its bright color for a long time and will be able to remain of high quality for a long time.

Ingredients:

• peas - 700 g;
• water - 1 l;
• salt - 40 g;
• sugar - 50 g;
• vinegar - 100 ml.

Cooking

1. Add half the norm of salt and sugar to the water and boil the peas for 3 minutes.
2. Cool down in ice water.
3. Transfer the grains to sterile jars.
4. Strain the marinade, add the remaining salt, sugar, boil, add vinegar and pour into jars.
5. Sterilize 20 minutes.

Fans of a healthy diet believe that canning peas at home without vinegar is the most correct way to store vitamins. It is difficult to disagree with this: after all, peas undergo minimal heat treatment in a natural marinade, which does not in the least affect the taste and nutrients contained in the product.

Ingredients:

• peas - 600 g;
• water - 900 ml;
• salt - 15 g;
• sugar - 20 g.

Cooking

1. Boil the marinade from salt and sugar.
2. Dip the peas in it for 3 minutes.
3. Pour into jars, cover with lids and sterilize for 30 minutes.
4. Repeat sterilization the next day.
5. Close canned lids and roll up.

Peas preserved with citric acid

Canning green peas can be done with various ingredients, however, experienced housewives prefer citric acid. With this additive, the workpiece acquires a delicate sour taste, is completely devoid of a pungent odor and can be stored without sterilization, since lemon is an excellent preservative.

Ingredients:

• peas - 900 g;
• water - 1.5 l;
• salt - 50 g;
• sugar - 50 g;
• citric acid - 10 g.

Cooking

1. Boil the peas for 20 minutes in a marinade of 900 ml of water, 40 g of salt and sugar.
2. Drain the brine, put the peas in jars and fill with a new brine of 500 ml of water and the remaining salt and sugar.
3. Before seaming, put citric acid.

For the winter - a responsible process. With all its excellent qualities, peas are a capricious product, with the slightest mistake, becoming unusable. High-quality sterilization under pressure and high temperature in an autoclave will help keep harvested peas safe and sound for the winter.

Ingredients:

• peas - 500 g;
• vinegar - 20 g;
• salt - 50 g;
• water - 70 ml.

Cooking

1. Boil the peas in a salty marinade for 30 minutes.
2. Arrange in jars, pour in vinegar, marinade and roll up.
3. Sterilize in autoclave for 7 minutes.

Canned Green Peas - No Sterilization Recipe

Canning peas for the winter without sterilization is an opportunity to quickly and easily cope with conservation. All you need is to boil the peas until tender and pour boiling marinade over it. The latter, of course, must contain vinegar or citric acid. These preservatives take care of the shelf life and quality of the workpiece.

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

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

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

Classic canning recipe

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

Ingredients:

(per 0.5 l jar)

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

Cooking:

1. Thoroughly peel and sort the peas.

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

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

Canned green peas for the winter "Malachite beads"

Peas are firm and crumbly.

Ingredients:

(per 0.5 l jar)

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

Cooking:

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

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

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

Fragrant green peas for the winter

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

Ingredients:

(per 0.5 l jar)

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

Cooking:

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

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

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

Prepare the cart in the winter, and everything for Olivier in the summer. A few jars of young canned peas stored in season will save your mood if your husband (as usual) forgets to buy them at the store. And the salad itself will turn out tastier with a homemade product. Preserving green peas for future use at home is not the fastest and most exciting thing. Nevertheless, this preparation for the winter will not upset you with cloudy sediment, bad taste or bad smell. I offer you a choice of 2 proven recipes - with pre-cooking and with long-term sterilization. In principle, both of these processes do not require personal participation in cooking. The main thing that takes time is husking peas. But even this stage will not be a burden if you brighten it up by watching your favorite series or other pleasant pastime.

Canned peas without sterilization

A recipe for opponents of sterilization. Peas are pre-boiled until soft, poured with boiling marinade and immediately clogged. Thanks to a small amount of vinegar, the taste of preservation is soft, unobtrusive, almost natural.

Ingredients:

Output: 8 cans of 0.5 l.

How canned green peas are prepared for the future (for the winter):

For canning at home, only very young - "milk" green peas are suitable. It is advisable to cook and close it immediately after collection / purchase. Shelled peas cannot be stored for a long time, even in the refrigerator. In them, as in an overripe vegetable, the starch content rises. Because of this, the taste of the workpiece deteriorates, and a white precipitate forms at the bottom of the jars. It does not affect the shelf life, but the color and taste characteristics - yes. Sort through the pods. Throw away the yellowed and spoiled ones. Peel the peas out of the pods.
Place in a deep bowl. Fill with cold water. Small debris and substandard peas will float. Remove unnecessary. Rinse the peas under running water. Let the liquid drain.
Transfer the peas to a saucepan or heatproof bowl. Put on medium heat. After boiling, screw the burner so that the liquid boils weakly, but constantly. Cook until soft - 10-20 minutes, depending on the variety and maturity of the vegetable. Remove the resulting grayish foam with a slotted spoon.
Prepare the brine. Add sugar to water.
Pour in the salt. It is important to use natural, stone. Substances that can adversely affect the shelf life of preservation are added to extrafine grinding and iodized salt. Bring liquid to a boil. Boil 2-3 minutes.
As soon as you put the peas to boil, start preparing the jars. It is better to use half-liter containers or smaller containers so that the open workpiece does not stand in the refrigerator for a long time. Clean jars and lids with baking soda. Sterilize the jars (over the steam of the kettle, in the oven, in the microwave), and boil the lids for 3-4 minutes. Arrange green peas in sterile jars. Add vinegar.
Fill with hot brine. Roll up immediately. Turn the preservation over to check for a secure seal. If a liquid leak is detected, open the cans, boil the brine and roll it up again. As a result of heat treatment, the peas will turn out not as green as when fresh. After checking the tightness, you can leave the jars upside down or put them on the dona. Wrap the workpiece with a warm old blanket.
After cooling, transfer the canned peas to a cool, dark, dry area. Keeping it in such conditions for the winter will not be difficult, unless, of course, you want to take a sample earlier.

Canned peas at home with citric acid

Option without vinegar. Citric acid allows you to store the workpiece in a cool place for up to 12 months. Use these peas to make salads, omelettes, various snacks, sandwich spreads, etc.

Grocery list:

Output: 2 half liter jars.

The procedure for preserving delicious peas for the winter at home:

1. Clean jars of suitable volume with soda. Sterilize in the traditional way - over hot steam or in the oven. A quick sterilization option is in the microwave. Pour into the container 3 tbsp. l. pure water. Put in the microwave at maximum power. The jars will become sterile when all the water has boiled away. Turn them over, put them on a towel, let them cool.
2. Remove the peas from the pods. Put in a colander. Rinse under the tap several times. Boil water in a large saucepan. Dip the peas into it along with a colander. Blanch 3-4 minutes.
3. Arrange hot peas in jars.
4. While blanching, prepare the marinade. Put salt and sugar into the water. Bring to a boil. Boil 2 minutes. At the end, add citric acid and mix.
5. Pour boiling marinade over peas. Cover with lids. Heat water in a large container (up to about 70 degrees). Lay a clean cloth, silicone mat or install a special divider on the bottom. Place filled jars on top. Bring water to a boil in a large saucepan over low heat. Sterilize 3 hours.
6. Seal with boiled, dried lids using a seamer. Flip. The brine started to leak? Remove covers and repeat all seaming steps.
7. Cover with thick warm material to ensure slow cooling. When the workpiece has cooled, transfer it to the basement or pantry, where it will be stored until winter. Preservation will not "explode" even when stored at room temperature. The main thing is to exclude sunlight and heating above 23 degrees.
8. Due to a simple marinade with the addition of acid, homemade green peas turn out to be very tasty and do not deteriorate for a long time.