Canning green peas for the winter at home. How to can green peas at home - recipes for the winter with photos step by step

Peas are one of the most popular and widespread leguminous plants not only in our country, but throughout the world. This is facilitated by the unpretentiousness, early maturity and productivity of the crop, as well as high the nutritional value collected beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times higher in calories than. It’s not for nothing that green peas are called sweet, because at the time of technical maturity they accumulate about 4.8–7% sugar, quite a lot ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus, iron and calcium, essential amino acids, proteins and fiber.

In current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and used to make flour and other types of products.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, shelling and sugar varieties are distinguished. The shells of the shelling pea pod become tough as they ripen because a wax paper or parchment-like layer forms inside. Sugar snap peas can be eaten together with juicy blades, which are no less useful than the fruits of the plant.

Mature peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and round shape when dried.

Today, both green fresh and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas used for preparing soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. So that the peas are not lost useful properties, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed or pest-damaged peas.

Then the peas:

• Blanch for 1-2 minutes to secure a beautiful green color and maintain the creamy consistency of the peas;
• cool quickly under running water or with block ice;
• blanch again and cool again;
• dry and spread on a baking sheet in a thin layer.

At home, you need to dry peas in an oven or electric dryer in two or three steps, for 2–4 hours, trying to heat the delicate raw materials as little as possible. Ideal temperature is 40–50 °C. Between sessions in the oven, peas are kept for 3–4 hours at room temperature. As they dry, the drying temperature can be increased to 60–65 °C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside dense peas, the longer their shelf life will be.

If the technology is followed, peas prepared for the winter will retain their intense green color, and dishes made from them will turn out tasty and healthy.

If not green, but almost ripe yellowish peas are collected for drying, then the final product will be coarser, starchy, but quite suitable for cooking nutritious soups, making porridges and other side dishes.

Home-dried peas make excellent flour, from which you can bake bread and quickly make a dressing for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, prepared for long-term storage peas are poured into glass containers with tightly sealed lids. It is better to place jars of peas in a cool, dry place where the cereal will not have contact with the sun's rays. From time to time, the peas are shaken and inspected for insects and mold.

How to properly freeze peas?

Juicy, well-formed green peas are suitable for freezing.

• If sugar beans are intended for processing, you can freeze individual peas and whole pods.
• If shelling peas grow on the site, before freezing the peas at home, they must be freed from the blades.

To prepare peas for the winter so that they remain as juicy and healthy as in the garden, the beans are shelled, sorted, be sure to blanch for 1-2 minutes and cool, pouring ice water. This will prevent the peas from losing their green color and maintain their consistency and taste. When the peas have cooled, they are laid out on paper napkins and dry thoroughly.

Once spread on trays or baking sheets, the tender beans are frozen, this will prevent the individual peas from sticking together and forming a shapeless lump. And already frozen at home, the peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking up the lumps that form.

Sugar peas can be frozen at home and in pods. To do this, the beans are sorted, washed, and the stalk and coarse fibers connecting the leaves are removed. If desired, the pods can be cut into 2-3 parts. Then the prepared raw materials are blanched in a colander for 2–3 minutes and cooled with ice cubes or running water. It is important to cool and dry the peas thoroughly so that no traces of moisture remain on them. And the already prepared green pods are placed in bags or containers, tightly closed and put in the freezer, where peas prepared for the winter can be stored for 6–8 months without losing their taste and beneficial qualities.

Natural canned peas

Everyone's favorite green peas, which we can't live without holiday salads and everyday side dishes, can be made in your own kitchen from raw materials collected from personal plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, distributed into glass containers, filled with boiling brine.

To fill a liter of water you will need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. Filled jars are sterilized. Along with peas, you can preserve corn kernels, slices of carrots and asparagus in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

To marinate the harvested fruit for the winter, it is peeled and boiled for 30 minutes.

The peas prepared in this way are distributed into small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams of table salt, 15–20 grams of sugar and 100 ml of 9% vinegar. After filling the jars, they are sterilized and sent to a cool place for storage.

How to pickle peas at home?

Before salting peas or whole pods at home, the harvested green peas are washed in running water and, if necessary, the rough parts are peeled or cut off from the pods. Before salting, depending on the degree of ripeness and the chosen preservation method, peas are boiled for 5–10 minutes, then cooled and distributed into clean jars. Prepared vegetables are poured with hot brine so that 1 kg of peas contains 300 grams of salt.

Slices of garlic, a little pepper and other spices will add an original flavor to the appetizer. meat dishes piquancy and bright taste.

Now the containers can be closed and, after cooling, placed in the refrigerator for storage.

Canned peas for the winter - video

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, add at the end of cooking citric acid.
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 the pods and rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. spoon with sugar on top, 1 dessert spoon of 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 to sterilized containers. liter jars, without filling to the top - there should be 3 cm between the lid and the filling.
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.

You can try homemade peas already on the second or third day after cooking.

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 the mandatory addition of citric 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.

Hello my friends. Do you often cook Olivier? One of the main ingredients is peas. My mother makes it the most delicious because she cans it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It was actively used in the preparation of various dishes. Moreover, this legume was consumed not only by representatives of the lower classes, but also by the nobility.

This product was highly valued in France. It was even served to the king for lunch with fried lard.

It was also popular among the Germans (this trend can still be seen today). This product has been present in their diet for a long time. So, in the 19th century, pea sausage was made in Germany. This “exotic” dish was present in daily diet German soldiers. I wonder if it is still in their diet now?

And the birthplace of this legume is considered southern regions Russia. Wild peas can still be found here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Certainly, taste qualities canned peas directly depend on the type of legume. I recommend pickling brain or smooth grain peas. The first is distinguished by a slightly elongated pea shape. It tastes sweet. And smooth grain peas have a spherical shape. This variety is most often used for salad.

Also, for canning, choose soft young beans. If you take an overripe one, it will taste too starchy. In addition, it will give the workpiece an unsightly cloudy sediment.

As promised, I will share with you recipes for pickled peas. I have several of them in stock. In each I described the preparation procedure step by step.

The simplest recipe

This preparation can be made without sterilization, but then it must be stored in a cold place. The first step is to prepare the peas. We take it in any quantity. We rinse the “grains” and place them in freshly boiled water (it needs to be slightly salted). Cook for about 20 minutes. Then drain the peas in a colander.

Next we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. Combine the ingredients and bring the brine to a boil. While it is cooking, put the peas in clean jars, and then fill them with marinade and preserve them.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the jars, you can store the preparations in a warmer place. By the way, if you have a microwave, you can sterilize jars very quickly :)

Marinate peas in pods

This preparation preserves a lot of vitamins and other useful substances. When fresh, pea pods are tough and simply impossible to chew. But during the canning process they soften, becoming very tender and tasty.

For this workpiece you will need:

• 5 glasses of water;
• 500 g green peas in pods;
• 5 g citric acid;
• 2 tbsp. Sahara;
• 3 peas of allspice;
• 3 tbsp. salt;
• cinnamon stick;
• 400 ml 3% acetic acid.

We wash the pods thoroughly. Then place them in a deep bowl and pour cold water for 2 hours. clean water. After this, bring 3 cups of water to a boil and add citric acid. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into the pan and bring it to a boil. Then add sugar and acetic acid. Boil the solution for a couple of minutes. And pour it into jars. Cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After this, we can it, turn the jars over and wrap them in a blanket. When the workpiece has cooled, we move it to a room with a low temperature - cellar, basement, etc.

Recipe for the winter

First, remove the pods from the green peas and wash them. Cleaning is perhaps the most time-consuming process. But if you involve assistants in the work, the work will be done much faster. But useful product may become much smaller :)

Cook the brine - bring a liter of water to a boil and add 1 tbsp. salt. Mix thoroughly (the salt should completely dissolve) and add the peas. Blanch it in brine for about 2-3 minutes. Then we put them in sterile half-liter jars and fill them with the brine in which we cooked them.

After this, sterilize the jars for 30-40 minutes and add 70% vinegar to each of them. The required amount of vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After this, we preserve and turn the jars over. And when the workpiece has cooled, we take it out into the cold.

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and you need to add no more vinegar than normal. Otherwise, it will neutralize the smell of peas and make the “boobs” harsh. However, even if you follow all this, a little bit of turbidity may still accumulate at the bottom. But it normal.

Marinate peas without sterilization

The product prepared according to this recipe turns out almost the same as in the store. She has delicate taste, muted greenish color of the “bubbles” and transparent marinade.

You will need:

• 600 g peas;
• 1 liter of water;
• 50 g each of sugar and salt;
• 1 tsp citric acid.

This volume of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be shelled and washed well. Then we get to the marinade. We boil water and pour boiling water into clean jars, and then pour it into a saucepan. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we add peas here.

Do not stir it, just shake the pan slightly. Just do it very carefully, otherwise you’ll end up collecting peas all over the kitchen. However, if you have a cat at home, he will help you with this :)

Please note that the peas must be completely covered with the marinade. Cover the pan with a lid and leave until boiling. Next, reduce the heat to medium and continue cooking until tender (about another 15 minutes). Shake the pan periodically during cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove any burst grains. Also, if you use overripe peas, the cooking time will increase to 25 minutes.

Next, taste the peas for doneness. It should be soft inside, like store-bought. At the end of cooking, add a level teaspoon of citric acid. Do not stir, but shake the pan again. And then turn off the fire.

Then drain the grains in a colander. Do not pour out the brine. Take half-liter jars and fill them with peas. And then pour in the marinade and preserve. Here is this video recipe to help you.

When shelling the pods, carefully select the “grains”. For preservation, use only smooth and beautiful peas of a soft green color. Throw away all damaged and spoiled “bubbies”.

If you have harvested a rich harvest of peas, but don’t have time to can, it doesn’t matter. Just don't leave it at room temperature for long. Clean the “grains” from the pods, blanch them, and when they cool, freeze them.

And yet, there is the easiest way to make sure that the peas are ready when boiling them. Use a spoon to catch a couple of “boubles”. If they wrinkle immediately, it means the product is ready - it’s time to put it in jars.

If on summer cottage If you grow peas, you can easily prepare pickled green peas for the winter yourself. The recipe for preparing it is very simple. At the same time you will be sure of safety of this product and please your family with delicious homemade peas.

In order to preserve vegetables and fruits for the winter, they are frozen, dried, canned, pickled and fermented.
Nowadays, almost any product, be it canned green peas or frozen Vegetable mix, can be bought at the supermarket. But it is unlikely that you will be sure of the benefits, or even the harmlessness of such a product.
When growing vegetables and fruits in industrial scale Manufacturers do not skimp on fertilizers and other chemicals. As a result herbal products contain a large number of nitrates, in excess quantities are dangerous to human health. Yes, and they are increasingly used when preserving vegetables. chemical substances, to put it mildly, not in the best possible way affecting the human body.
If at the dacha or garden plot If you grow green peas, you can easily pickle them yourself. After all, not a single store product can compete with homemade, prepared with love.
Pickled green peas can be used to prepare salads, soups, vegetable side dishes or combine with traditional Russian products for preparing delicious and healthy dishes.
Recipe 1
So, to prepare pickled green peas (0.5 liter jar) we will need:
- 650 gr. green pea grains;
- 1.5 tbsp. spoons of salt;
- 1.5 tbsp. spoons of sugar;
- 3g. citric acid.
For canning peas, only fresh pods with young, tender grains are used. Ripe and overripe peas are not suitable because they contain a large amount of starch.
We sort the pods, removing mature and overripe specimens from the total mass. The rest need to be husked and spoiled and damaged grains removed.
Before canning green peas, they need to be blanched. This is done as follows: pea grains are poured into a colander and washed under cold water. Then they are placed in boiling sweet-salty water for 3 minutes (for 1 liter of water you need to put 1.5 tablespoons of salt and the same amount of sugar).
Place blanched peas in jars and pour hot water, remaining from blanching. Add citric acid to the jars at the rate of 3g. citric acid per 1 liter of water.
Then cover the jars with lids and place them in a saucepan for subsequent sterilization. Initially, the temperature of the water in the pan should not be lower than 70°C, and the jars should be sterilized at 105-106°C (add salt to the water: 350g of salt per 1 liter of water). Half-liter jars are sterilized within 3.5 hours.
After which they are immediately sealed and air cooled.
On half liter jar it takes about 175g. fills.
Natural homemade pickled peas are ready!
Recipe 2
And here is another option for preparing canned peas - almost traditional Russian recipe. The peas turn out very tasty, similar to store-bought ones.
The filling is prepared as follows: add only half a teaspoon of salt and sugar to 1 liter of water (they have virtually no effect on the taste).
Pour this cold, sweetish-salty water over the peas, bring to a boil and cook for half an hour. Then the peas are placed in jars and filled with the water in which they were boiled. Next, you should sterilize the jars of peas in boiling water for 30-40 minutes. After which they are rolled under the lids.
If you are not lazy, you will delight your family with delicious homemade peas in winter.
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