Summer has come, and it's time for winter preparations.
Among the most requested canned food in winter is green peas, without which many everyday and festive dishes. To preserve green peas at home, you will not need so many ingredients (based on one 0.5 liter jar):
- peeled young peas - 350 gr.;
- water;
- salt - 1 tsp;
- sugar - 2 tsp;
- table vinegar 9% - 1 tbsp. l.
We proceed to the process of preparation and preservation. We collect ripe peas from the garden or buy in the market. We peel it, while removing overripe and spoiled. We wash it well from debris.
Pour the washed peas into a saucepan, fill with water, bring to a boil over high heat and continue to boil on a small one for 20-25 minutes. At the same time, we collect the foam (if any).
After the time has elapsed, we take the peas out of the pan, using a slotted spoon (a large spoon with holes). We leave water for sterilization. We put it in clean and dry jars, not getting enough sleep to the top about one centimeter. Then pour on top one teaspoon of salt and two teaspoons of sugar. Add a tablespoon of vinegar warm water and sent to sterilize.
For sterilization, you need to take large saucepan, in which several jars will fit, cover its bottom with a towel (so that the jars do not jump and beat when boiling) and put the jars covered with lids into it. Pour water (up to the shoulders).
Sterilization requires a temperature above boiling, so we add salt to it (1 tbsp will be enough).
Bring to a boil and continue to cook for no more than 20 minutes, depending on the maturity of the peas. If it is very young, then 15 minutes will be enough.
When ready, take out the jars and roll up the lids. Be sure to check if you rolled up well. To do this, you need to turn the jar on its side, and see if the brine flows from it.
A good harvest of peas allows you to preserve green peas for the winter. To do this is very simple. And there are a lot of recipes with green canned peas, so this preparation will not be stale for a long time.
Ingredients:
per half liter jar
Peas green peeled - 300 grams
Water- 1 liter
Salt- 0.5 tsp
Sugar- 0.5 tsp
Canning green peas at home
1 . Green peas to peel.
2
. Pour in water, add salt and sugar. Put on fire. Boil. Reduce heat to low and simmer for 20 minutes.
3
. Drain the brine through a colander.
4
. The brine from the peas must be filtered again through a double layer of gauze.
5
. Place the peas in a sterilized jar. How to sterilize jars in the microwave . Pour brine under the neck.
6
. Cover the jar with a lid (do not twist). Put a towel (cotton cloth) on the bottom of the pan. We put the jar in a saucepan. pouring warm water(so that the bank does not burst). Water should not reach about 1.5 - 2 cm to 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. Cook 20-25 - 0.5 - liter cans, 30-25 - 1-liter jars. We take out from the pan. Screw on the lids. Turn the jars upside down and leave to cool.
Canned green peas for the winter
Enjoy your meal!
Green peas canned at home
Green pea, both in summer and in winter, the product is always in demand. In salads and stews, first courses and meat, canned peas goes just fine. Therefore, while the pods of this young bean are being sold or they have ripened in the garden, we stock up and begin to prepare for winter. To cook, you need to know a few proven and really good recipes, get lids and jars, patience and a desire to cook, so that this blank for any menu is always at hand.
Canned peas - recipes
- Young pea
- Citric acid - a teaspoon.
- Sugar - 2 table boats.
- Salt - 2 tablespoons.
- Water - liter boiled water. This amount of liquid is enough for 3 half-liter jars, well, or 2, depending on how many beans you put.
To green peas for the winter it stood in jars for a long time and at the same time was well preserved, the sterilization process will be lengthy. First of all, you need to boil the peas in boiling water, after cleaning it from the pods. Take the beans and pour them into a colander. Dip them in boiling water, keep in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring it. Put the peas, let the water flow down. In the meantime, let's do the marinade.
Boil water, after boiling, throw sugar and salt, mix. We reduce the gas a little and fall asleep in a thin stream citric acid, now you can mix again and turn off the gas.
While the marinade is cooling, you can do the banks. Put peas in cleanly washed jars and fill it with marinade. Approximately the amount of peas is slightly more than half the jar, the rest is marinade (you can also do it in half). Note that jars need to be boiled over before filling them. Now place the jars in a large saucepan (on a towel), pour water and put on a small fire for 2-3 hours.
Canned peas, marinated
- Peas, only from the pod.
- Salt - 2 tablespoons, teaspoons - calculation 1 spoon per half liter of water.
- Sugar - 2 tablespoons, teaspoons - the calculation is the same as salt.
- Boiled water - 1 liter.
- green pod hot pepper- 1-2 pods per jar.
To prepare canned green peas at home For this recipe, you must first get rid of the pods and rinse the peas. Now pour the beans into a saucepan, fill them with water. Put on medium heat, put sugar and salt, boil for half an hour. Wash the pepper thoroughly and cut into circles.
Wash and sterilize half liter jars. Put pepper 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 boiled as a marinade. Strain the liquid, boil it again and pour it over the peas. Drill a large pot, you can put gauze or a rag on the bottom so that the jars do not knock against one another and accidentally crack during the boiling process. Lower the jars, cover them with lids and fill with water up to the top of the neck. Sterilization should take about 40 minutes on medium heat. Now our green peas for the winter turn off and remove from the pan, and immediately twist the lids.
Let the jars cool overnight. Now you should hide the conservation in a secluded place, in the basement, and in the absence of this under the table or under the closet, cover it with a blanket from above so that the peas are dark.
Green peas- annual herbaceous plant the legume family. It is grown both for harvesting in the form of canned food, as well as for preparing first courses, serving as a side dish, for adding to salads and cereals. Usually summer residents plant peas on their plots in order to just eat it, because adults and children adore peas. This year I wanted to try making canned green peas, the way we used to buy them in the store. I will tell you that this is a rather simple matter, and the result even pleased me very much. Peas turned out exactly like from a store can. It's almost impossible to taste it. If you have an excellent harvest of green peas, be sure to twist a jar, another one for the winter.
Would need:
- Peas green
- per 1 liter water
- Sugar - 2 tablespoons
- Salt - 2 tbsp.
- Vinegar 70% - 0.5 tsp for a 1 liter jar.
How to make homemade canned peas:
We collect green peas from the bush. Pods are best chosen not too overripe. 
And now you need to open the pods with peas and separate the peas. Attention! Sometimes "locals" are found in overripe peas. I'm talking about worms. Such peas are best removed immediately. 
Put the peas in a saucepan and cover with water. 
Boil peas on fire for 15-25 minutes until tender. Boiling time depends on the degree of 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.
Put the finished boiled peas on a sieve and let the water drain. 
Prepare the marinade separately. For 1 liter water add 2 tbsp. salt and sugar. Boil the marinade for 3-5 minutes and pour over the boiled peas laid in jars for 25 minutes. Then, drain the marinade from the jar, bring to a boil again and pour again. 
Add vinegar to the jar with peas and cover the jar with a lid, put it in water for sterilization for 25-30 minutes. Then tightly seal the lid. 
Wrap hot jars of peas in a blanket and leave to cool completely. canned peas can be stored at room temperature, not higher than 20 degrees, or you can simply send the jars with blanks to the cellar for further storage or leave in the refrigerator.
Bon appetit to everyone and successful home-made preparations - Svetlana and my home site wish!
Making canned peas for the winter at home is not so difficult, and the taste of such a product definitely surpasses even the most expensive store-bought counterparts. The grains perfectly absorb all shades of marinades and are perfectly stored until the cold season in the cellar, basement or pantry. If cooking time home preservation no, you can use simple recipe blanks and freeze fresh green peas in a conventional freezer. AT winter period such stocks will allow you to pamper your family and friends with fragrant vegetable soups, salads and other pleasant and favorite dishes.
How to preserve peas at home - a step by step recipe with photos and videos
Recipe with step by step photos and the description on the video tells in detail how to preserve green peas at home. There are no special difficulties in the cooking process, but in order for the seaming to be preserved until winter cold and did not lose her pleasant palatability, it must be sterilized. After such processing, the jars will become suitable for long-term storage and in the cold season will decorate both the daily diet and the festive menu.
Essential Ingredients for Canning Green Peas at Home
- pea pods - 1.5 kg
- water - 2 l
- salt - 3 tbsp
- sugar - 3 tbsp
- citric acid - 6 g
Step-by-step instructions on how to preserve green peas for the winter
How to make canned green peas with spices - recipes at home
In order for green peas preserved for the winter at home to have a more pronounced taste and rich aroma, it must be cooked with spices. Vinegar marinade, boiled with black pepper and clove buds, will enrich the product with bright shades and give the grains a piquant spiciness.
Essential Ingredients for Preserving Spicy Green Peas at Home
- peas in pods - 2 kg
- allspice - 6 pcs
- cloves - 6 buds
- water - 1.5 l
- sugar - 50 g
- salt - 50 g
- vinegar - 50 ml
- citric acid - 1 tsp
Step-by-step instructions on how to cook green peas with spices at home
- Peel the peas from the pods and soak for 3-4 hours in cool water. Then drain in a colander and dry.
- Bring water to a boil in a saucepan, dissolve citric acid in it and blanch the pea grains for 2 minutes. After that, immediately pack in sterilized dry jars.
- For the marinade, bring one and a half liters of water to a boil, add sugar, salt, peppercorns, clove buds and boil for 20 minutes.
- At the end, pour in the vinegar and heat for another 2-3 minutes.
- Pour jars of peas with boiling marinade, sterilize for the required amount of time (depending on the volume of the container), close tightly with metal lids, turn upside down, wrap in a terry towel and leave until completely cooled. Store in a cool place out of direct sunlight.
Green peas at home - a recipe with a photo in tomato juice
The original recipe with a photo suggests preserving green peas at home not in vinegar or salt filling, but in natural tomato juice. The grains soaked in a thick tomato liquid turn out to be especially juicy and acquire a very unusual taste and aroma. It is best to use fresh homemade juice, pre-flavored with salt, sugar and spices. But if there is no such possibility and at hand there is only shop product, the amount of seasoning must be adjusted based on its saturation and salinity level.
Necessary ingredients for homemade peas made for the winter with tomato juice
- peas - 2.5 kg
- fresh pressed tomato juice - 2 l
- salt - 2 tsp
- sugar - 1 tsp
- ground black pepper - ½ tsp
- bay leaf - 2 pcs
Step-by-step instructions for cooking peas in tomato juice at home
- Remove the peas from the pods, carefully sort, wash in running water and put on a clean linen napkin to dry well.
- Boil water in a saucepan, add a little salt, put pea seeds in it and boil over moderate heat for 3 to 4 minutes. Then immediately drop into ice water, slightly dry and pack in clean, sterilized jars.
- Tomato juice squeezed from fresh ripe tomatoes, bring to a boil over medium heat, add sugar, salt, ground pepper and cook for 15 minutes. At the end, add laurel, boil for 2-3 minutes, remove the leaves, and pour the juice up to the neck of the jar with peas.
- Cover with lids, sterilize for one hour, quickly roll up, turn over, cover with a thick cloth and leave in this form for a couple of days. When the preservation has cooled, take it to the pantry for winter storage.
How to close pickled peas for the winter at home
Pickled peas, cooked for the winter at home, have a very delicate taste and a subtle, delicate aroma. Gives a slight piquancy to the preparation table vinegar included in the dish. It quickly soaks juicy, young peas and saturates them with additional bright shades.
The necessary ingredients for harvesting pickled green peas for the winter at home
- green peas in pods - 1.5 kg
- coarse salt - 15 g
- sugar - 15 g
- table vinegar 9% - 50 ml
- water - 1 l
Step-by-step instructions on how to close pickled peas for the winter at home
- Remove pea seeds from the pods and leave only fully ripened fruits of a uniform color without a hint of spoilage. Rinse thoroughly in cool water and drain on a towel to dry.
- Pour water into a saucepan, place on the stove and bring to a boil. When the liquid begins to boil actively, reduce the heating level and pour in the peas. Boil for a quarter of an hour, without stirring and avoiding a strong boil. Only with this option, the grains will retain their shape and will not boil into porridge.
- Discard boiled peas in a colander and quickly place in a very cold water. If you skip this step, starch will be released from the grains during sterilization and long-term storage and the marinade in the jar will become cloudy.
- For the marinade, boil a liter of water, add salt and sugar, boil until they are completely dissolved, at the end pour in the vinegar and cook for another 3 minutes.
- Chilled peas are packaged in dry, sterilized jars, pour boiling marinade, sterilized for at least 40 minutes, rolled up hermetically and cooled upside down, be sure to wrap it in a thick blanket. For storage, hide in a pantry or any other not hot, darkened place.
We roll pickled peas at home without sterilization
Pickled peas can be prepared for the winter even without sterilization. So that the product does not swell, but waits for the cold season safe and sound, you must first boil the pea grains in water and only after this procedure pour the marinade and roll up. The role of a natural preservative in this recipe is table vinegar, but it is added to each jar just before the tight twist under the lid, and not during the processing of the legumes.
Necessary ingredients for seaming for the winter without sterilizing pickled green peas
- peas - 1.5 kg
- water - 1 l
- salt - 1 tbsp
- sugar - 2 tsp
- vinegar 9% - 50 ml
Step-by-step instructions on how to roll pickled peas for winter without sterilizing
- Peel the peas, sort them out, rinse very well in several waters and dry them on a kitchen towel.
- Then put the dry grains in a saucepan and pour water so that it completely covers the layer of peas. Put the container on the stove, bring to a boil over moderate heat, then reduce the heating level to the minimum and simmer for 40-50 minutes so that the water evaporates almost completely. Make sure that the mass does not burn, but only interfere with last resort and very carefully, trying not to damage the fruit.
- Pack hot peas with a slotted spoon in sterilized jars.
- In parallel, prepare the filling. To do this, dissolve sugar and salt in a liter of water, boil for 10 minutes and pour into jars of peas in boiling form. From above, add 1 tablespoon of vinegar to each, tighten with metal lids, turn over, cover with a blanket or blanket and leave to cool. Until winter, keep in a cellar or cold pantry.
How to quickly and easily freeze peas for the winter - a step-by-step recipe with a photo
If you don’t want to bother with conservation for a long time, prepare marinades and sterilize jars for a long time, you can simply freeze green peas in the required amount, and in winter just take them out of the refrigerator, defrost and use at your own discretion. How to do it quickly, describes in detail step by step recipe with photo.
Necessary ingredients for freezing green peas for winter
- green peas - 1 kg
- water - 1 l
- salt - 1 tsp
- citric acid - ½ tsp
Step-by-step instructions on how to freeze fresh green peas for winter at home
- Remove the peas from the pods, sort out, removing the spoiled fruits, wash well in running water and put in a colander to drain excess moisture.
- AT enamel saucepan boil water, pour salt, citric acid into it and boil until the crystals are completely dissolved.
- Blanch the peas in boiling salted water for 2-3 minutes, and then immediately cool them in ice water.
- Place the grains in a kitchen sieve and allow the liquid to drain. Then pour it on a cloth so that the remaining moisture is quickly absorbed into it.
- Put completely dry berries on a flat plate in one layer, wrap tightly on top cling film and put in freezer on a completely flat surface. When the grains are frozen, you can stack the plates on top of each other or pour portions of peas into plastic bags and fold in the freezer in the most convenient way.
Jar with green peas own canning- just a treasure for the 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 garnish 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. Required amount peel the 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 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.
