Canned peas are quite often found in winter salads, which include everyone’s favorite Olivier. When the budget is limited and food prices are rising, summer residents and owners of household plots benefit, because they have the opportunity to grow an excellent harvest of green peas on their land and provide themselves and their families with canned peas for the whole year. There would be a desire.

If you decide to start canning green peas for the first time, you should know several important rules and techniques that will allow you to preserve your harvest in full and without danger to health.

• Firstly, you need to understand that the canning of vegetables and fruits that do not have sufficient intrinsic acidity, which includes green peas, should take place in conditions close to the sterile cleanliness of operating rooms - this is the only way that pathogens of a terrible disease called botulism will not develop under rolled-up lids ;
• For the same reason, sterilization of canned food for such products takes much longer than usual. Or the sterilization process should be done twice. Since we are unlikely to see an industrial autoclave in an ordinary kitchen, the process of heating canned food should be lengthy;
• Up to 30% of ordinary table salt can be added to the water in which sterilization occurs; the water temperature will be higher;
• You can add some vinegar or citric acid to the canning brine, but the taste of the finished product will change somewhat. If you are satisfied with everything, add acid, such canned food almost does not spoil, and you can store it in a cool place, like ordinary homemade “twists”, and not in the refrigerator;
• Any peas of milky ripeness are suitable for canning, but it is best to choose brain peas. Such peas have a very indirect relation to the brain: simply because of the large amount of sugar, when dried, the peas become covered with wrinkles, the surface of the peas becomes similar to the cerebral cortex;
• Brain varieties are also good because they last longer at the stage of technical maturity without overripening (up to 5-6 days, unlike ordinary ones, which become overripe on the second or third day);
• Peas should be harvested on the 8th day after flowering, as experienced summer residents and gardeners recommend;
• It is advisable to can freshly picked peas on the same day, as they quickly lose their tenderness, and the brine becomes cloudy due to the increased content of starch in such grains;
• When storing, keep an eye on the marinade in the jars - if it becomes cloudy or changes color, the peas should not be eaten.

So, are you ready to harvest green peas on an industrial scale or are your plans just to save a couple of jars of peas for the winter holidays? Choose any recipe and get to work!

Natural canned green peas

Ingredients for filling:
1 liter of water,
½ tsp. salt,
½ tsp. Sahara.

Preparation:
Place the sorted, washed peas in a saucepan, cover with cold water and put on fire. Bring to a boil and cook over medium heat for 15-20 minutes, then place hot in sterilized jars, fill with filling (boiling with a spring), roll up, turn over, wrap. Store in the refrigerator.

175 ml marinade.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
3 tbsp. salt,
100 ml 9% vinegar.

Preparation:
Blanch the peas in a marinade made from water and half the amount of salt and sugar for 3-4 minutes, then plunge them into ice water. Place the peas in sterilized jars. Strain the marinade, add the remaining sugar and salt, boil, pour in vinegar and fill the jars. Cover with sterilized lids and place for sterilization (boil for 15-20 minutes from the moment of boiling). Roll it up, turn it over, wrap it up. After the jars of peas have cooled completely, leave them indoors for a couple more days to check the quality: if the marinade has not changed color or become cloudy, the jars can be stored in a cool place.

Canned peas without sterilization “Like store bought”

Ingredients:
green peas, shelled and sorted.
For the marinade (per 1 liter of water):
3 tbsp. Sahara,
3 tbsp. salt,
1 tsp citric acid.

Preparation:
Sort the peas thoroughly and rinse. It is better to discard cracked peas, as they burst during cooking and the brine will turn out cloudy. Pour sugar and salt into the water, boil, add peas and cook for 15 minutes after boiling. Add citric acid, stir and use a slotted spoon to place the peas into sterilized jars without removing the container in which the peas were cooked from the heat. Pour the peas into the jars, not reaching the top by about 1.5 cm. Pour the boiling marinade over the peas in the jars and immediately roll up with sterilized lids. Turn it over, wrap it up. Keep refrigerated. The specified amount of marinade is enough for three 0.5-liter jars.

Canning green peas using double sterilization method

Ingredients:
green peas.
For the marinade:
1 liter of water,
1 tbsp. (with top) sugar,
1 des.l. salt.

Preparation:
Pour the washed, sorted peas with boiling marinade (make sure that all the peas are covered with liquid) and boil for 3 minutes. Transfer to 0.5-liter sterilized jars, not reaching the top 3 cm. Boil water in a wide saucepan, cover the bottom with a towel or place a wooden stand, place the jars with peas (the water should not be lower than the level of the contents of the jars) and boil from the moment of boiling , covering with lids, for 30 minutes. Cool covered. The next day, put the pan with the jars on the fire again, bring the water to a boil, sterilize the jars for 20 minutes and roll up. Turn over until cool. Store in a cool place.

Canning green peas using long-term sterilization

Ingredients for one 0.5 liter jar:
650 g prepared peas,
1 liter of water,
1.5 tbsp. salt,
1.5 tbsp. Sahara,
3 g citric acid.

Preparation:
Dip the sorted and thoroughly washed peas into boiling water for 2-3 minutes, then drain through a colander and place directly in ice water (it is advisable to add ice cubes to the water). Place the peas in jars and pour boiling marinade over them. Cover the jars with sterilized lids, place in a saucepan with hot water (place a towel or stand under the bottoms) and sterilize from the moment of boiling for 3 hours. Add boiled water if its level drops below the level of the contents of the jars, but do not pour cold water under any circumstances, only boiling water! After sterilization, roll up the jars, turn them over, and wrap them until completely cooled.

Peas canned in tomato juice

Ingredients:
2.5 kg peas,
2 liters of tomato juice,
salt - to taste.

Preparation:
Place the prepared peas in boiling salted water and boil for 3-4 minutes, then immerse them in ice water. Place the peas in sterilized jars and pour boiling tomato juice over them. Cover with sterilized lids and place in a wide saucepan of hot water. Sterilize for 1 hour, roll up and turn over.

Pickled green peas

Ingredients for a 0.5 liter jar:
peas (can be in pods),
2 black peppercorns,
2 buds of cloves.
For the marinade:
1 liter of water,
40 g sugar,
salt - to taste,
citric acid - for blanching.

Preparation:
Soak peeled green peas or peas in pods in cold water for 2-3 hours. Then drain the water and put the peas in boiling water with citric acid diluted in it (about 2 g per 1 liter of water), blanch for 1-2 minutes and place in jars. Add peppercorns and cloves to the jars and pour boiling marinade over them. Place for sterilization (boil 0.5-liter jars for 15 minutes), roll up, and turn over.

Canned green peas with vinegar

Ingredients:
500 g peeled peas,
500 ml water,
10 g salt,
10 g sugar,
25 ml 9% vinegar.

Preparation:
Pour boiling water over the prepared washed peas and cook for 15 minutes over medium heat. Place the finished peas in ice water for 2-3 minutes. Place in sterilized jars, pour boiling marinade and roll up. Place the jars in a pan of hot water and sterilize for 40 minutes. Turn over, wrap and cool. Store in a cool, dark place.

Happy preparations!

Larisa Shuftaykina

Canning is one of the best ways to prepare peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and only salt and sugar are used in the process, no preservatives or GMOs.

Peas are one of the lowest-calorie foods, 100 grams of grains contain only 44 kcal; on the other hand, they are a storehouse of vegetable protein, many vitamins and minerals necessary for both children and adults. Sometimes you can find a recipe for canning green pea pods, but mostly housewives prepare grains.

True, not all varieties are suitable for canning, and harvesting occurs when the grains are at the milk stage. Below is a selection of recipes for skillful housewives who are going to delight their households with their own harvested green peas in winter.

Canned green peas for the winter at home - step-by-step photo recipe

Canned green peas are a must-have in every housewife's kitchen. After all, it can not only be added to various salads, but it can also serve as an independent side dish for meat, fish or poultry.

Despite the seemingly complexity of its conservation, there is nothing scary about it. The main thing is to use young peas, which are still very tender and soft. Much here depends on the variety; brain pea varieties are ideal.

Cooking time: 3 hours 0 minutes

Quantity: 1 serving

Ingredients

• Peas grain: 300-400 g
• Water: 0.5 l
• Sugar: 1 tbsp. l.
• Salt: 2 tbsp. l.
• Table vinegar: 2 tbsp. l.

Cooking instructions

How to make pickled green peas for the winter

Green peas can simply be frozen or prepared using the canning method. These peas keep well all winter and are used for soups and salads, and also as a side dish for meat.

Products:

• Green peas – 5 kg.
• Water – 2 l.
• Seasonings – peas, cloves.
• Salt and sugar - 100 g each.
• Vinegar (naturally 9%) – 70 ml.
• Citric acid - on the tip of a knife (used for boiling).

Procurement algorithm:

1. For this recipe, it is recommended to soak the peas for several hours, or even better, overnight (but changing the water every 3-4 hours). Then the cooking process will be reduced significantly - boiling for 2 minutes is enough for the grains to be ready for canning.
2. If you add a little citric acid or squeeze the juice from half a lemon, the grains will retain their bright green color.
3. At the same time, prepare the marinade - put a pan of water on the fire, add salt/sugar. Boil, pour out the vinegar, bring to a boil again.
4. Place pea grains into hot, washed and sterilized jars with a slotted spoon, add 2-3 pieces to each jar. black pepper and 1-2 pcs. carnations. Pour boiling marinade over and immediately roll up.

The storage area for peas prepared according to this recipe should be dark and fairly cool.

Harvesting green peas for the winter without sterilization

Summer is a busy time for summer residents and housewives, the former strive to harvest as much as possible without loss, and the latter strive to process it as much as possible. Peas are harvested when they are not completely ripe, then the grains hold their shape, but at the same time they turn out to be soft and tender.

The simplest recipes do not require sterilization, which is why they are most popular among women. The specified amount of products should yield 6 half-liter jars of peas.

Products:

• Green peas - three-liter jar.
• Filtered water – 1 l.
• Salt – 1 tbsp. l.
• Sugar – 1 tbsp. l.
• Vinegar (the most popular 9%) - 1 tbsp. l. (or dessert, for those who like it less spicy).

Procurement algorithm:

1. Wash the jars thoroughly using dishwashing detergent or ordinary soda. Sterilize washed jars over steam or in the oven.
2. Rinse the peas under running water, transfer to a saucepan, and add water. Put on the fire, after boiling, reduce the heat and cook. For young grains, 20 minutes will be enough, for older peas - 30 minutes.
3. Prepare a marinade from the indicated products - dissolve salt and sugar in 1 liter of water.
4. Place the peas with a slotted spoon, pour in the hot marinade, and top with vinegar. Immediately seal with metal lids. They are also pre-sterilized in boiling water.
5. According to tradition, housewives advise: after seaming, turn the jars over and be sure to wrap them in an old blanket (coat) for the night; the process of additional sterilization will not hurt.

When a lot of seams are prepared, the family looks forward to winter more confidently!

Preserving green peas and cucumbers for the winter

The Olivier salad, beloved by many, requires both pickled cucumber and canned green peas. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then the jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

Marinade:

• 350 gr. water.
• 1 tbsp. l. salt.
• 2 tbsp. l. Sahara.
• 1 tbsp. l. vinegar (9%).

And also:

• Dill - umbrellas.
• Parsley - young branches.
• Cloves, black hot pepper.

Procurement algorithm:

1. Pre-soak the cucumbers in water and leave for 3-4 hours. Wash with a brush, trim the tails. Wash the peas. Boil for 15 minutes.
2. Wash glass containers with soda solution and rinse. Sterilize.
3. Place dill, parsley, cloves, and pepper on the bottom of each. Place the cucumbers loosely. Sprinkle with green boiled peas.
4. Pour boiling water over and leave for 5 minutes. Drain the water. You can pour boiling water again for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, and the marinade a second time.
5. To fill, add sugar and salt to the water. Bring to a boil. Pour vinegar and quickly pour over vegetables. Cap and wrap until morning.

The cucumbers remain firm and crunchy, and the peas have a delicate, piquant taste.

Freezing green peas for the winter is the easiest way to prepare them

The most ideal way to prepare vegetables for the winter is freezing. It is good in all respects: it does not require much time and labor, is technologically simple, and almost completely retains vitamins and microelements. There are several ways to freeze peas.

Method one. Select the best pods, peel them, sort out the peas, throw away any diseased, wormy, unformed or old, yellowed ones. Rinse using a colander under running water. Place in boiling water with ¼ tsp added. citric acid. Blanch for 2 minutes. Cool, dry, and place in the freezer. Spread in a thin layer, and after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be washed and peeled. In this case, there is no need to wash the peas themselves. There is also no boiling required. Just put the grains in bags or containers and put them in the freezer. An excellent way to harvest young, juicy, green grains.

Method three. You can freeze peas in pods, however, they must be very young, with peas of milky ripeness. Ideally, sugar varieties, the peculiarity of which is the absence of a film on the inside of the pod flaps. Select the best pods for freezing. Rinse and trim the tails with scissors. If they are very long, cut them in half. Place in boiling water to blanch. After 2 minutes, transfer to cold water. Then place it on a linen or cotton towel to dry. Place into bags/containers and freeze.

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 all the beneficial properties of peas at the stage of milky ripeness.

You can prepare many delicious dishes with canned and frozen peas: 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. Do not forget to check the time of preparing homemade preparations with the lunar sowing calendar.

Here are some easy and delicious winter canning recipes.

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 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 of 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, 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 a regular 0.5 liter jar:
- 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 citric or acetic acid, long-term heat treatment, otherwise there is a possibility of spoilage of the product 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.

Peas are fairly common plants that began to be eaten many years ago.

The canned product appeared a little later, but its popularity has not changed at all due to this processing method. Next, let's talk about the properties of canned green peas.

Beneficial properties and harm of canned green peas

Modern methods of processing and preservation make it possible to preserve all the beneficial properties of peas that they had in fresh form.

That is why canned peas contain a sufficient amount of vitamins A, B, C, as well as microelements - magnesium, calcium, potassium. In addition, after preservation, it retains a large amount of natural sugar, starch and dietary fiber.

When consuming, do not forget that excessive consumption can lead to heaviness in the stomach, so you should not overeat it.

Brain pea varieties are used for canning because they are the largest and tastiest. But canned green peas can not only be purchased in the store, but also prepared at home. Let's look at the most popular recipes for cooking green peas.

Canning peas at home

The usual recipe for making canned food

We will need:

• Peas, washed and dehulled;
• Water;
• Salt;
• 1 tbsp. spoon of 9% vinegar.

All ingredients are indicated based on the preparation of a half-liter can of canned food, so the amount of peas will be such that the can is full.

Before you start cooking, you need to sort out and peel the peas.

Then place all the peas in a saucepan, add salt and fill to the brim with water.

Cook on low until the peas are soft.

As soon as the peas are ready, they can be placed in a sterilized jar with a spoonful of vinegar.

Roll up the jar and leave for storage.

Green peas, canned at home, are ready!

Recipe for winter preparation “Malachite beads”

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

Before using, peas must be processed and washed in a running stream of water. Pour one liter of water into a container, add one teaspoon each of sugar and salt and boil. Place the peas in boiling water and cook for about 20-25 minutes until they are soft.

At this time, you need to prepare the brine - add one tablespoon of sugar and salt to half a liter of water and boil. Place the boiled peas in prepared jars, fill with brine, add citric acid and roll up.

Spicy green peas

This recipe uses an ingredient such as bay leaf, so the taste is special, and dishes with such peas are more aromatic.

You will need:

• 400 grams of peas;
• 1 teaspoon 9% vinegar;
• 1 teaspoon salt;
• 150 grams of water;
• 2 bay leaves.

Place the prepared and peeled peas in a sterilized jar, add salt, vinegar and bay leaf. After this, put the jars with the mixture to sterilize for 25 minutes, then pour boiling water over them and roll them up. Homemade canned peas are ready!

How to preserve without adding vinegar

For the marinade you will need:

• 1 liter of water;
• 1 tablespoon sugar;
• 1 teaspoon salt.

Add sugar and salt to 1 liter of water, bring to a boil and add the main ingredient there, cook over high heat for about 3 minutes. Then place the peas in sterilized jars, leaving about 2 cm to the edge.

Jars with the mixture must be sterilized for half an hour, then wait for them to cool and put them in the refrigerator under nylon lids.

The next day, the jars need to be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After this, the jars can be rolled up and the canned green peas can be stored for the winter.

Preparation without using sterilization methods

Ingredients for preparing the filling:

• Liter of water;
• 3 tbsp. spoons of salt;
• 3 tbsp. spoons of sugar;
• 1 tsp citric acid.

As always, the first step is to peel and rinse the peas. Then pour liquid into the pan, bring to a boil, adding a mixture of salt and sugar. Place the peas in the resulting marinade, making sure they are completely submerged under water.

The dish needs to be cooked for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, remove the mixture and put it in jars, pour the remaining marinade on top and screw on the lids.

It is better to store such canned green peas without sterilization in a cold place.

Pickled canned product

Ingredients:

• Peas;
• Salt at the rate of 0.5 tablespoon per 0.5 liter of water;
• Sugar at the rate of 0.5 tablespoon per 0.5 liter of water;
• 1 liter of boiled water;
• Green hot pepper at the rate of 1-2 pieces per jar.

First of all, you should free the peas from the pods and wash them thoroughly in running water. Then put the peas in a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt.

At this time, cut the washed pepper into slices. Place peppers in washed and sterilized jars and place peas on top. Cover the jars with lids, filter the liquid through cheesecloth and boil again. Only after this do we pour the marinade over the peas in the jars.

After this, sterilize the jars in a large container over moderate heat for about 40 minutes, after which we take out the jars and immediately screw them on. At night, the finished canned food should be left to cool at room temperature, and then the cans should be stored in a dark place - a cellar or basement.

If there is none, then the jars are simply put away in a cabinet or under the table, but it should be taken into account that the jars should not be exposed to direct light. Now you know how to can peas at home so that they are pickled.

First, before cooking, take sufficient time to prepare the peas - wash them, peel them, wash the peas again and drain them in a colander.

Secondly, to prevent cloudiness of the brine in jars, carefully sterilize the jars and lids. Third, use all ingredients exactly as specified in the recipe. Usually the calculation is for preparing a 0.5 liter can of ready-made canned food.

We hope that these simple rules will help you prepare delicious canned peas for the winter, which will delight you and your loved ones all winter. After all, even New Year's Olivier prepared with home-made canned green peas looks much more appetizing!

Many housewives can can green peas for the winter. Today there are many different recipes for preparing this product. The article will discuss the most popular of them.

Preparing the Components

For canning peas you need to immediately prepare several basic components:

• green peas (take only young ones);
• water;
• vinegar.

Before canning, all products must be pre-prepared. First, remove all the green peas. They must be carefully sorted and washed in clean water. Afterwards, the peas need to be transferred to a saucepan and put on fire.

Then, after the green peas boil, drain the water from the pan. The prepared product should be placed in jars. All containers must be sterilized at the same time.

How to sterilize jars?

All canning jars must first be thoroughly rinsed and checked for cracks, chips, and deformations. Be sure to look at the lids too. It is better to take them new.

You can sterilize jars in different ways. So, many housewives take a pan of water for this and place a metal sieve on it, on which they place the containers upside down.

When the water in the pan begins to boil, steam enters the jars. The whole process takes approximately 10-15 minutes. After the containers are placed on a clean cloth, without turning them over.

Housewives often use the method of calcination in the oven. In this case, the washed jars are placed in an oven preheated to 160 degrees. The dishes begin to heat up even before all the drops from washing have dried. After the procedure, the containers must be completely dry.

You can also prepare dishes for canning in a microwave oven. To do this, pour a little water into each jar (1 cm in volume), and then put everything in the microwave with a power of 700-800 W. This should be done for about five minutes.

The lids also need to be sterilized. If they are screw-on, you can simply boil them for 15 minutes. After this, you cannot take the containers with your hands. This is done using special tweezers.

If the lids are made of glass or they have iron clamps, then you can sterilize them along with the jars themselves. And simply boil the special seals and place them on the dishes with tweezers.

Canning jars can even be sterilized in the dishwasher. To carry out this procedure, jars washed with a solution of soda are placed in the apparatus and the maximum temperature is set. No cleaning products are needed. Some consider this method inferior, since the temperature in this equipment cannot reach 100-120 degrees.

Sterilization of dishes for preservation can also be done using potassium permanganate. In this case, jars washed in soda and water are placed in its solution. The dishes should be rinsed thoroughly several times.

Cooking recipes

Peas are most often preserved with marinade. But at the same time, grains can be preserved both with and without preliminary sterilization.

Without sterilization

This method of preparing canned peas will save a lot of time. But at the same time, the chance that bacteria will appear in the marinade increases sharply. To prevent this from happening, add citric acid to the marinade instead of vinegar. You can also pour vinegar, but in this case it is used in the jars with pea grains themselves.

Many people cook canned peas without sterilization. In this case, rinse the peas several times. Transfer it to a cooking vessel and pour water into it so that all the grains are completely covered.

The entire contents of the pan are cooked for 30-35 minutes. Pea grains are placed in pre-prepared jars. At the same time, the marinade is made (for 1 liter of water, 1 tablespoon of salt and 2 teaspoons of sugar). It is poured into each container of preserved food.

And also you need to add a little vinegar to all jars (1 tablespoon of 6% vinegar). They are rolled up tightly. After cooling completely, they are placed in the refrigerator for storage.

Sometimes canned peas are prepared without sterilization with the addition of citric acid. To do this, the grains are washed. Boil water with sugar and salt (for 1 liter of water, 3 teaspoons of sugar and salt).

The peas are immediately poured into this solution. Wait for the liquid to boil again. Then add citric acid (1 teaspoon). The solution is poured into jars and pea grains are placed on them.

Marinated

Currently, more and more housewives prefer pickled green peas. Today there are a considerable number of recipes for preparing such preservation.

According to most housewives, preparing canned peas at home is simple. To do this, first boil the peas. Then the cooked vegetable is placed in jars.

Then they begin to prepare the marinade. To make it, add two full tablespoons of salt and one tablespoon of sugar to a bowl of water (0.5 liters). Afterwards, put all the liquid on the fire and bring to a boil.

The finished marinade should be poured into jars with green peas. They need to be covered a little with lids. All together must be sterilized for 20 minutes.

After sterilization, you need to open the jars and add two tablespoons of vinegar (9%) to each of them. Then all containers must be closed and rolled up tightly. For preservation they should be placed in a dark place. Peas should be protected from exposure to sunlight.

In addition to this standard recipe for canning green peas, there are many others. So, you can first soak the product in water for several hours or even overnight (this will make the cooking process minimal). After which it is boiled for 2-3 minutes.

To make it, you need to add sugar and salt to a saucepan with water. And after the liquid boils, pour in a little vinegar and bring to a boil one more time. Place peas in each jar. It is also recommended to add 3 pieces of black pepper and 2 pieces of cloves.

All containers with green peas are filled with boiling marinade. After this, the dishes with green peas are immediately rolled up. The place for storing such preservation should be cool and dark.

Sometimes when canning peas, housewives add other vegetables. So, many people prefer cucumbers. To do this, all products are first soaked in water for 4-5 hours.

The peas must be boiled separately. They do this for 10-15 minutes. At the same time, glass jars should be washed with soda solution and sterilized. Place a little dill, parsley and pepper in the bottom of each container. Some people recommend adding cloves as well.

Next, cucumbers and boiled peas are placed in jars. Pour boiling water over the entire contents for 5 minutes. Then all the water is poured out. At the same time, marinating is carried out, vinegar, salt and sugar are added to boiling water. This liquid is poured into the preserved containers. The containers must be screwed and left in thick fabric for the whole night.

Preservation is often done with citric acid. The pea grains are sorted and washed thoroughly. It is better not to take cracked peas for cooking. It is also necessary to marinate the ingredients; add 3 tablespoons of sugar and salt to boiling water. After 10-15 minutes, pour all the peas into it.

After a few minutes, add a little citric acid (1 teaspoon). The peas are taken out of the water and poured into jars so that there is 1-1.5 cm of distance to the lid. The hot marinade is poured into a bowl. It should be stored in cool places.

Some people can preserve green peas by double sterilizing them. To do this, washed peas are poured with hot marinade with salt and sugar. All this is boiled for another 3 minutes.

Place the pea blanks into jars so that the distance between the grains and the lid is at least 3 cm. At this time, pour water into the pan and put it on the fire. Its bottom should be covered with thick fabric or simply placed on a wooden stand. After this, put the containers and boil the water. It's better to do this several times.

Some people preserve peas by long-term sterilization. Place the washed peas in boiling water for 3 minutes. Then take out the grains and put them in water with pieces of ice. Later put them in jars.

Peas are poured with boiling marinade. Each jar is loosely covered with sterilized lids and placed in a pan of boiling water. It is better to place a stand under the bottom of the dish. Leave the containers with peas like this for 3 hours. Then you can seal them and store them in a dark and cool place.

At home, you can also preserve green peas in tomato juice. The washed grains are placed in hot, slightly salted water. Boil everything for 3-5 minutes. Then place the peas in ice water with pieces of ice.

The grains are placed in sterilized jars. You need to pour tomato juice into them. It must be hot. The containers with the contents are placed in a pan of boiling water and sterilized for 1 hour.

Some housewives leave many different recommendations for canning green peas. So, many advise using only sugar pea varieties for this. It is better not to use old or yellowed fruits at all.

But many also advise soaking the peas overnight before cooking. This will shorten the cooking process. While cooking the grains, add lemon juice or a little citric acid to boiling water. After all, such components help ensure that the color of the fruit remains as bright and rich.

Remember that such preserves should be consumed no later than a year after preparation. After all, then the grains begin to lose all their beneficial properties. But after opening the can, the product is worth eating within just 1-3 days.

Benefits and harms

Canned peas have a whole host of beneficial properties.

• Saturates the body with protein and alkaline compounds. They reduce the risk of diabetes by regulating glucose levels.
• Reduces the risk of urolithiasis. Remember that if you already suffer from this disease, then it is better not to eat canned peas.
• Removes toxins from the body. This property allows you to stabilize human health.
• Helps people suffering from diseases of the gastrointestinal tract. This is especially true for those who suffer from chronic gastritis, ulcers or even obesity.
• Enriches the body with selenium. This element is needed to prevent heavy metals, carcinogenic or radioactive components from entering the body.

Experts specifically note that canned green peas have a beneficial effect on the body of pregnant women. After all, it helps to saturate it with proteins, minerals, and vitamins that are necessary for the child.

Folic acid, which is found in canned peas, can ensure healthy fetal development. Vitamin C, which this product is rich in, helps protect against infections. And vitamin K helps strengthen bone tissue.

Such conservations are useful and even necessary for children. Peas are able to normalize the growth and blood of a young body and strengthen bone tissue. And also this product can enrich with necessary macro- and microelements.

These peas should also be eaten by older people. After all, according to many experts, it slows down the aging process of the body, smoothes out wrinkles, and counteracts the appearance of gray hair. Such preservations can restore tissue; in addition, they have an excellent effect on sore joints and bones.

However, not all older people can eat canned peas. It is especially undesirable to use it for those who lead a too sedentary lifestyle. You should not add peas to your diet if an elderly person suffers from gout.

Despite all these beneficial properties, canned peas also have some contraindications. So, it can cause severe flatulence, bloating, or simply lead to a feeling of heaviness in the stomach. But such problems arise, as a rule, due to too frequent consumption of pickled grains.

How to choose?

Whether you're looking to buy canned peas from the store or simply choose the best homemade jar, there are a few important things you should pay attention to. So, make sure that all the grains in the jar are the same in shape and color. But also do not forget that the jar in which the preservation is located should not be swollen.

If you notice that all the liquid in the jar has become cloudy, then you should not worry. After all, this only happens due to starch getting into the contents of the jar. At the same time, the quality of the filling and grains does not deteriorate.

To learn how to cook green peas for the winter, watch the video below.