Canning peas. Method for home canning of young green peas for future use (for the winter)

home A good pea harvest allows you to preserve green pea for the winter

. This is very easy to do. And there are a lot of recipes with canned green peas, so this preparation will not last long.

Ingredients:

for a half liter jar Green peas

peeled - 300 grams Water

- 1 liter Salt

- 0.5 tsp Salt

Sugar

1 Canning green peas at home

2 . Peel the green peas.

3 . Pour water, add salt and sugar. Put on fire. Boil. Reduce heat to low and simmer for 20 minutes.

4 . Drain the brine through a colander.

5 . The pea brine must be strained again through a double layer of gauze. . . Place the peas in a sterilized jar. See how to sterilize jars in the microwave.

6 Pour brine under the neck. . Cover the jar with a lid (do not screw it on). Place a towel (cotton cloth) on the bottom of the pan. Place the jar in the pan. Let's pour warm water (so that the jar does not burst). The water should not reach about 1.5 - 2 cm from 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 jars

, 30-25 - 1-liter jars. Remove from the pan. Screw on the lids. Turn the jars upside down and leave to cool.

Canned green peas are ready for the winter

Bon appetit!

Homemade canned green peas Green peas are always a popular product, whether in summer or winter. In salads and stews, first courses and meats, canned peas It's going just fine. Therefore, while the pods of this young bean are on sale or they are ripe in the garden, we stock up and begin to prepare for winter. To cook you need to know a few proven and truly good recipes

, acquire lids and jars, patience and a desire to cook, so that this preparation for any menu is always at hand.

• Canned peas - recipes
• Young peas
• Citric acid – a teaspoon.
• Sugar – 2 tablespoons.
• Salt – 2 tablespoons.

Water – a liter of boiled water. This amount of liquid is enough for 3 half-liter jars, or 2, depending on how many beans you put in. To stood in jars for a long time and was well preserved, the sterilization process will be lengthy. First of all, you need to boil the peas in boiling water, after clearing them of the pods. Take the beans and pour them into a colander. Place them in boiling water and keep them in boiling water for 10 minutes. Now you need to rinse the peas well under the tap, stirring them. Place the peas and let the water flow. In the meantime, let's make the marinade.

Boil water, after boiling, add sugar and salt, stir. Reduce the gas a little and add citric acid in a thin stream, now you can stir again and turn off the gas.

While the marinade is cooling, you can work on the jars. Place the peas in cleanly washed jars and pour the marinade over them. Approximately the amount of peas is a little more than half the jar, the rest is marinade (you can also do it in half). Note that the jars must be doused with boiling water before filling them. Now in large saucepan Place the jars (on a towel), pour in water and place on low heat for 2-3 hours.

Canned peas, pickled

• Peas, only from the pod.
• Salt - 2 tablespoons, teaspoons - 1 spoon per half liter of water.
• Sugar - 2 tablespoons, teaspoons - the calculation is the same as for salt.
• Boiled water – 1 liter.
• Green chilli peppers - 1-2 pods per jar.

To prepare Homemade canned green peas For this recipe, you must first get rid of the pods and rinse the peas. Now pour the beans into a saucepan and fill them with water. Place on medium heat, add sugar and salt, and boil for half an hour. Wash the pepper thoroughly and cut it into slices.

Wash and sterilize half liter jars. Place peppers 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 were boiling as a marinade. Strain the liquid, boil again and pour it over the peas. Drill a large pan; you can put gauze or a rag on the bottom so that the jars do not knock against each other and accidentally crack during the boiling process. Lower the jars, cover them with lids and fill them with water up to the beginning of the neck. Sterilization should take about 40 minutes over medium heat. Now ours To turn off and remove from the pan, and immediately tighten the lids.

Let the jars cool overnight. Now you should hide the canned food in a secluded place, in the basement, and if this is not available, under a table or under a cabinet, cover with a blanket on top so that the peas are dark.

Green peas, canned in jars, are one of the most popular canned foods that we most often use in our diet: as a side dish or for adding to salads. It all just so happened that a proven recipe for canned green peas first caught my eye. and the very next day I saw how the peas themselves were being sold. Fate, I thought... the recipe will combine with peas, and I should make canned peas for the winter. This is my first such preparation.

Canned green peas. Recipes with photos. Canned peas for the winter

The recipe for canned peas really turned out to be very simple to prepare (except for the process of processing green peas itself) and reliable, for which, I can now confidently say that this is a truly proven recipe. Jars of peas stood in my warm room from summer until cold weather, until I used them in salads.

How to can green peas at home

• Peeled green peas
• For 1 liter of water (this amount of water is enough for about 2-3 full half-liter jars of peas)
• Citric acid – 1 teaspoon
• Salt and Sugar - 1.5 tablespoons each

1. Bring the water to a boil, add salt and sugar. As soon as the water boils, carefully pour in the citric acid and turn off the gas.
2. Remove the peas from the pods and blanch them in hot water 10 minutes, then quickly rinse cold water. This is necessary in order to reduce the loss of starch into the marinade.
3. Preparing jars for canning: wash them thoroughly. Place blanched peas in jars in the following proportions: peas 50-55%, marinade – 45-50%. Pour the prepared marinade over the peas without filling the jar to the top.
4. Place a cloth or towel on the bottom of a large saucepan, pour water and heat it up. We need the difference in temperature of the liquid in the jars and in the pan not to be too contrasting, otherwise the jars may burst. Place the jars in a saucepan, the water should reach the “hangers” and leave to sterilize for 2.5 hours.
5. Don't let such a long sterilization bother you. The recipe is tested and reliable.

Here is another proven recipe that a reader of my diary shared, it is much simpler than the previous one:

Canned green peas. Recipe for the winter - 2

To prepare the filling you need:

• Salt and sugar - 0.5 teaspoon each

1. Wash the peas well and add cold water, add sugar and salt and cook for half an hour.
2. Then we put the peas in a colander, let the filling drain, then we put the peas tightly into the jars.
3. We filter the filling through several layers of brand, heat it and pour it into jars with peas. To be on the safe side, add 9% vinegar, apple cider vinegar or citric acid. With apple cider vinegar and lemon juice, the canned peas will not taste so acidic. Vinegar proportions: add 1 tablespoon of 9% vinegar or 1/3 teaspoon of citric acid to 1 liter of water.
4. We put the jars for sterilization. Sterilize in boiling water for 30-40 minutes.

There are two more recipes for canned peas and pickled pea pods, but I have not tested these recipes myself.

Preparations for the winter. Pickled green peas. Recipe

• Freshly picked green peas
• Lemon acid

1. We clean freshly picked peas from the wings, wash them, and put them in boiling water for 5 minutes. salt water. Then remove the peas from the water.
2. Pour the peas into sterilized jars and fill them with the water in which they were boiled. Add 1 teaspoon of citric acid per 1 liter of liquid. And set the jars to sterilize for 1 hour 20 minutes.

You can also prepare not only green peas for the winter, but also pickled young pea pods

• Young pea pods with barely set grains
• Vinegar 3% – 0.5 cups
• Spices to taste
• Sugar – 2-3 tablespoons

1. Pea pods are deveined and boiled in the prepared saline solution for about two minutes.
2. Then drain the water, put the pods in a washed jar, and pour in the boiled and cooled marinade. Close the lids and leave in cool place for 2-3 weeks.
3. After the allotted time, pour the marinade out of the jars, pour fresh vinegar solution (with spices and sugar) over the peas. Place the pods in sterilized jars and close with iron lids.

Useful tips for those who buy canned peas in the store (and these are the majority of housewives, because not everyone has the opportunity to can canned peas for the winter on their own).

Probably many have noticed that the mass of peas is different manufacturers may not be the same.

Things to remember:

• When purchasing peas, pay attention to the net weight, i.e. a lot of peas along with the filling. Equal-looking tins can contain 380, 400 or even 420 grams of green peas. According to standards, the mass fraction of peas from the net weight indicated on the label must be at least 65%.
• In canned peas good quality the grains are whole, without shell impurities. In this case, the filling liquid should not be transparent.

Hopefully canned pea recipes, and useful tips you will need it! Happy canning and bon appetit!

I am sharing with you, my dears, a simple recipe for canning green peas. Without sterilization, green peas turn out whole, just one after the other. The taste is much tastier than store bought. Salads and any dishes with these peas will sparkle with completely different colors and be filled with a richer taste.

. This is very easy to do. And there are a lot of recipes with canned green peas, so this preparation will not last long.

• green pea.

• water - 1 liter;
• salt - 3 tablespoons;
• sugar - 3 tablespoons;
• citric acid - 1 teaspoon.

Step by step recipecanned green peas without sterilization

1. Before canning green peas without sterilization, they must be peeled and rinsed well.
2. Combine all the ingredients for the marinade (except citric acid) in a saucepan and bring to a boil. Immerse the peas in the boiling marinade. There should be enough peas so that the marinade completely covers them.
3. Cook the peas in the marinade for about 20-25 minutes, add citric acid at the end of cooking.
4. Then place the peas in sterilized jars, not all the way to the top. (Remove the peas from the marinade using a slotted spoon). Pour marinade over it and seal the jars with lids.

Canned peas should be stored in a cool place without sterilization.

Eat and cook only natural products. May everything work out in your home winter preparations and make you happy during the cold season.

Enjoy your meal.

When the holidays are approaching and the housewife is faced with the question of creating a menu, the list includes necessary products Canned green peas appear, 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 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.
• 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.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, 100 g of legumes contains only 53 kcal. Pickled peas can be consumed by people trying to lose weight. excess weight. It is added to vegetable salads to make them more filling. But only home-canned food benefits the body, because store-bought foods contain many harmful ingredients.

Only green peas are pickled. The old one contains too much starch, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste of the product deteriorates. Pods picked from the bush are stored for no longer than a day. And the product, peeled from the outer shell, loses beneficial features after 5–6 hours.

When to harvest peas for canning? 8 days after the start of flowering. The young legume has a delicate structure and a rich green tint. If you are a little late, the workpiece will become tougher.

The main problem encountered when preserving non-acidic vegetables is botulism bacteria. Microorganisms survive boiling because high temperatures they are not afraid. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Lemon and vinegar will do.

It is also necessary to ensure the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then they are disinfected by steaming or in the oven. The peas are washed several times under running water and then boiled. Hands are washed with laundry soap before rolling.

Bean preparations, cleared of pods, are sorted. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause bulging lids.

Option for salads

The vinegar marinade will preserve the characteristic aroma and rich color of green peas. This preservation looks good in salads. The preservation solution contains:

• peeled bean product – 1.5 kg;
• table coarse salt – 1 tsp;
• table vinegar – 55–60 ml;
• sugar – 15 g.

The marinade will require 1.2–1.3 liters of water. About the same amount liquid foundation will be needed for cooking the peas themselves. Place 2 pans on the stove. When the water starts to boil, pour the bean grains into the first container. A mixture of salt and sugar is added to the second.

Stir the peas and marinade regularly with plastic spoons or slotted spoons. The preparations should boil for 15–20 minutes. Then the pan with bean grains is removed. The product is drained in a colander and dipped into ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into a second pan. Leave the marinade on the stove, but reduce the heat to low.

Blanched peas are slightly dried, and then divided into portions and placed in jars. Green grains are mixed with hot brine and covered with iron lids so that the vinegar does not evaporate. The next stage is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The preparations are placed in warm brine. The jars should be completely immersed in the liquid, leaving only the neck and lid at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. For 0.5 liter jars, half an hour is enough.

Spicy recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like the spicy marinade with cloves and black pepper. Bean grains acquire spicy taste and rich aroma of spices.

For 2 kg of green product you will need:

• water – 1.5–1.6 l;
• citric acid – 25 g;
• cloves - 6 stars;
• sugar – 2 tsp;
• allspice – 7 peas;
• fine-grained salt – 50 g;
• table vinegar – 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. Throw the workpiece into a colander and wait until it dries a little. At this time, prepare the marinade and base for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid, brought to a boil, is filled with a food additive. And then pour the bean preparation into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. Simmer the ingredients for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars before it cools down.

Bean product sterilized before sealing. In a large saucepan filled with saline solution. You can add a little sugar to the brine. Spices are taken in equal proportions. The finished peas are sealed with metal lids. But the workpiece is not taken to the basement immediately, but after 2–3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool gradually.

Pea stew is prepared in the same way. Only instead of brine they use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich aroma, bay leaf is added, but it should not end up in the jars. The bean product mixed with the tomato cocktail is sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours canning beans. But the method has a significant disadvantage. If the workpiece is not subjected to heat treatment, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to the water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so it is recommended to add this preparation only to salads.

The marinade contains:

• salt – 15 g;
• water – 1 l;
• sugar – 10 g.

Additionally, take 20–25 ml of vinegar for each half-liter jar.

Young and juicy peas are washed and filled with cold water. After boiling, simmer on the stove for 25–35 minutes, reducing the power to minimum. Cook in an enamel pan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Sugar and salt are poured into boiling water. You can add a few peas of allspice for flavor. Simmer the marinade for 10 minutes, stirring with a wooden spatula until the dry ingredients dissolve.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They seal it and after cooling, hide it in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have entered the peas. Such preservation, as well as specimens with swollen lids, cannot be eaten. It's better to throw it away and not risk your health.

Young bean grains can be preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize botulism bacteria. And carefully sterilize jars, because dirty dishes are a source of germs and the cause of swollen lids.

Video: canned green peas for the winter