How to pickle peas at home. Features of canning green peas

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

How to can green peas at home

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

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

Classic recipe for canning green peas at home

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

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

Canning green peas at home is carried out as follows:

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

Canning peas at home without sterilization

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. Such canned peas at home will become a favorite product in your family if you follow all the recipe steps correctly. The volume of the main product here can be anything within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of preparation, you will need:

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

Canning happens like this:

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

How to close green peas at home without vinegar

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

For the marinade you need:

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

Canning at home goes like this:

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

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

Ingredients for home canned green peas:

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

How to preserve green peas according to recipe:

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

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

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

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

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

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

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

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

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

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

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

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

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It's great if you can enjoy the taste of home-canned green peas in winter. In stores this product can be found in a huge number: in different packages, different varieties and companies, but the one that you prepare yourself, according to taste and useful qualities far superior to store bought. Canned green peas at home certainly won’t stagnate on the shelves for long.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borscht and many other dishes. It is suitable as a side dish, and children simply adore it.

Our recipe with photos will tell you in detail how to preserve green peas. Cooking it will not be difficult for anyone, you don’t need to have any special knowledge, but some tips should be taken into account. They will help you avoid clouding of the marinade and spoilage of the product.

Taste Info Vegetables and herbs

Ingredients for a half-liter jar:

Peeled green peas – 300 g;
Water –1/2 l;
Sugar – 1/2 tbsp. l.;
Vinegar (9%) – 1 tbsp. l.;
Salt - a little more than half a tablespoon.

How to cook and how to preserve green peas for the winter at home

Sort out the peas. Remove old yellowed peas and do not use them. For preservation, you need to take only young and green ones (popularly called milk). The pod in which the peas are located should have a bright green color, and the peas should taste sweet and tender. If you want to receive successful preparation, then it is better to use legumes right away. They tore it off and immediately rolled up the cans.

Let's get to work. Wash the peas well, then place them in a saucepan and pour boiling water over them. You need to take enough water to cover the peas by about two centimeters.

Now we put the pan on the fire. Cook the peas over medium heat until they change color (turn dark green). This process will take approximately 10 minutes after the water boils.

Then the water is drained, and the peas are placed in a prepared sterilized jar up to the hangers. There should be one centimeter left from the edge of the jar.

Now take out the jar, roll up the lid and turn it over.

When the workpiece has cooled completely, it can be stored in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are best cooked with citric acid. The peas will taste like store-bought ones.

To prepare, we need 650 g of peeled peas. Place it in a colander and wash under cold running water. And then, without removing from the dish, blanch in boiling water for 2-3 minutes (put the colander with the peas in boiling water). Carefully transfer the hot peas into sterile 0.5-liter jars and cover with lids (but do not roll them up).

Now prepare the marinade: add 1 tbsp to 1 liter of water. l. salt, 1.5 tbsp. l. sugar and 3 g of citric acid. Put it on the fire and let it boil.

Carefully pour the boiling marinade (so as not to crack the glass) into the jars of peas and place them in a prepared pan for sterilization (water temperature +70 C).

Sterilize for 3 hours, and then roll up and wrap well. We send it to a cool place for storage after 24 hours. These pickled peas are delicious and don't taste so acidic.

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Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: malic, table vinegar or citric acid and it is designed for the amount of peas you have. But its downside is that fiddling with it will take a long time and troublesome time.

We take peas (as many as we have), clean them and wash them. Then put it in a saucepan and fill it with marinade so that there is 3-4 cm of water on top. Prepare the marinade as follows: for each liter of water, add 1 teaspoon of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we strain the liquid into a clean bowl, and let the peas drain well and place them in sterile jars (leaving a little space on top).

We pass the filtered liquid through 2-3 layers of gauze and put it on the fire, let it boil and add acid. The calculation is as follows for 1 liter of liquid: table vinegar (9%) or apple vinegar – 1 tbsp. l. citric acid – 1/3 teaspoon. After adding the acid, immediately remove and pour into jars of peas. Let's put them in a pan for sterilization.

Sterilize for about 40 minutes (after boiling water in the pan), then roll up and wrap. A day later we send it for storage.

To keep the marinade light, all peas crushed and burst during processing must be removed.
To sterilize, do not forget to place a wooden circle or grid (you can even have several layers of a rag) on the bottom of the pan; then there will be no sudden temperature changes and the glass will not crack.
Don't forget that jars should not be filled completely with peas. There should always be 2-3 cm of marinade on top.
Peas can be considered good if after 4 days the marinade is clear and the peas are light and have not changed color.
It is better to store home-canned peas in a dark and cool (not higher than +16 C) cellar or pantry.
The uncorked jar is stored in the refrigerator for no longer than a day.

Canning green peas does not take much effort and time from housewives - the process is simple and, depending on the recipe, can be done quite quickly. Along with freezing green peas, canning can not only create a tasty product, but also preserve everything in it beneficial features peas at the stage of milky ripeness.

You can cook a lot with canned and frozen peas delicious dishes: here are soups, side dishes, salads and vinaigrettes.

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. Don’t forget to check the time of homemade preparations with the lunar sowing calendar.

Here are some simple and delicious recipes canning 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:
- take 1 liter of water
- 3 teaspoons of salt and
- 3 tbsp. spoons of sugar,
- add 1 teaspoon of citric acid

One liter of marinade is enough for 3 half-liter jars.

The peas are husked and washed well.

Preparation of the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.

After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.

Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour the 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

Hull the green peas from the pods and rinse with running water.

Prepare the marinade:

— 1 liter of water
- 1 table. spoon with sugar top
— 1 dessert spoon salt

Bring to a boil and pour the marinade over the peas (be sure to cover completely).

Boil for 3 minutes, then transfer everything into sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.

Green peas need to be sterilized twice. 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 them in the cellar.

3. Recipe for canned green peas

Hull the peas, sort them, 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 maturity of the peas.

The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.

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.

Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.

Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.

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 regular jar volume 0.5 liter:
- 650 grams of peeled peas,
- 1 liter of water,
- 1 tablespoon of salt,
- 1.5 tablespoons of sugar,
- 3 grams of citric acid.

Hull the sugar snap peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.

Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.

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.

Take out the jars 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 lemon or acetic acid, long-term heat treatment, otherwise there is a possibility of product spoilage or the development of botulism pathogens that are deadly to humans.

Canning green peas can be considered successful if, within four days, the marinade in homemade preparations has remained transparent and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade becomes cloudy or changes color, it should not be eaten.