Finishing
How to prepare green peas for the winter. How to pickle green peas at home

How to prepare green peas for the winter. How to pickle green peas at home

Canned green peas are a versatile product. A faithful companion of many salad recipes, including the eminent Olivier, an addition to a side dish, appetizers, and a base for soup. Considering that the protein in peas is very easy to digest, jars with useful and delicious product, should stand in the house of vegetarians, dieters, fasting.

It is not at all necessary to buy jars with the treasured product, since peas can also be prepared at home for the winter. I offer the lightest simple ways cooking. Tastes just like in the store.

Home-canned green peas - harvesting secrets

Before you start harvesting, get acquainted with some important rules that allow you to save your harvest without loss and disappointment.

Summer residents who grow peas for harvesting are aware that not all varieties are suitable for canning. The best, meeting all the criteria for harvesting according to GOST, with taste, like in a store, are brain vegetable varieties.
Select pods with grains of milky ripeness, then the preservation will come out delicious. There is too much starch in overripe ones, which degrades the quality of the product. Gives an unpleasant cloudy residue in the jar. Due to the high sugar content, brain pea varieties can be stored for up to 5-6 days without overripe. Unlike others, they become unsuitable for preservation already for 2-3 days.
Experienced summer residents for the preparation of canned food recommend collecting pods on the 8th day after flowering.
The crop must be processed on the day of harvest, otherwise the peas will lose their tenderness, and the brine will become cloudy.
Green peas are not endowed with their own acid. Therefore, it must be prepared in compliance with sterility. Otherwise, instead of benefiting, you risk finding pathogens of botulism, a terrible disease fraught with the most serious consequences, under the lid.
As a rule, sterilization takes a long time. Although there are ways to harvest peas for the winter without sterilization.

Attention! After seaming for 4-5 days, watch the jars. If the workpiece has retained the transparency of the marinade, the color has not changed, the jars can be transferred to permanent storage. Otherwise, the preservation must be thrown away, it is not suitable for eating.

How to pickle green peas for the winter with vinegar

Homemade peas will taste like fresh from a pod, with a slight sourness.

Take:

Water - litre.
Sugar - a large spoon.
Salt - 4 large spoons.
Acetic acid 9% - ½ cup.
Peas.

Step by step recipe with photo:

Peel the peas out of the pod.

Rinse under running water.

Put the peas in a saucepan, cover with water. Make sure that the liquid covers it a little higher.

Put to boil. After boiling, remove the foam, and with it the remaining dirt.

Boil after boiling for 15-20 minutes, depending on ripeness. After the time has elapsed, drain the water by throwing the peas into a colander.

In parallel, boil water, add spices and vinegar.

Fill jars with peas, leaving a little space on top.

Pour boiling marinade over. Cover (do not twist) the lids.

Put to sterilize. Sterilize 0.5 liter jars for 15 minutes.

Twist. Refrigerate upside down.

Canning green peas without sterilization - a simple recipe

An easy way to harvest peas for the winter at home, which does not involve sterilization. The only drawback is that the jars are stored in the refrigerator.

Peas.
Sugar - ½ teaspoon.
Salt - ½ teaspoon.
Water - litre.

Conservation:

Sort the grains, wash. Put in a saucepan, fill with water.
After boiling, add spices. Cook over moderate heat for 15-20 minutes.
While cooking, sterilize the jar lids. After the cooking time is up, transfer the peas to a jar. Twist.

To your recipe box

Green peas pickled with pods - homemade recipe

Used as a side dish for fish and meat. Only milk pods are taken for pickling.

Required per liter of water:

Pea pods.
Sugar - 35 gr.
Allspice - a couple of pieces.
Carnation buds - a couple of pieces.
Citric acid - ¼ small spoon.

How to prepare for the winter:

Soak the pods for 2-3 hours in cool water.
Put to boil by adding citric acid to the water. After the appearance of signs of boiling, cook for 2-3 minutes.
Put spices on the bottom of the jars, fill with pods.
Pour marinade, set to sterilize. The sterilization time for jars of 0.5 liters is 15 minutes after boiling the liquid in the bath.

Tip: add a little salt to the liquid in the pan in which the jars were placed to be sterilized. The temperature will get higher.

Peas, canned without sterilization, as in the store

Take per liter of water:

Salt - 3 tablespoons.
Sugar - 3 tablespoons.
Citric acid - a teaspoon.
Peas.

Canning:

Peel the pods, sort through the peas, discarding the unsuitable ones.
Boil water, adding spices (without lemon). Pour in the peas, cook after boiling for a quarter of an hour.
After the time has elapsed, add acid. Without turning off the fire, quickly place the peas from the boiling marinade into pre-scalded jars.
Apply not to the very top, leave a space of approximately 1.5 cm.
Fill with brine, roll up. Cool the workpiece by turning it upside down. Store in a cool place.

Preservation of green peas by double sterilization without vinegar (for Olivier)

Harvesting by double sterilization at home guarantees long-term storage of jars all winter without loss of quality.

Take:

Water - litre.
Salt - ½ small spoon.
Sugar - a tablespoon.
Polka dots.

How to preserve:

Boil the marinade from water and spices. Drop the peas into the boiling liquid. Boil for 2-3 minutes.
Fill up the jars. Put in a bath, cover with lids, sterilize for half an hour.
Directly in the pan, leave to cool for a day.
Re-sterilize the jars. Bring the liquid in a saucepan to a boil. The duration of the second procedure is 20 minutes. Roll up, cool, turning upside down. Store in pantry, cellar.

Green peas at home - an easy way

Videos from step by step recipe canning green peas for the winter. Successful preparations!

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, there are only 53 kcal in 100 g of legumes. Pickled peas can be consumed by people trying to lose weight. excess weight. It is added to vegetable salads to make them more satisfying. But only home preservation brings benefits to the body, because there are a lot of harmful ingredients in the store.

Pickled only green peas. There is too much starch in the old one, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste quality of the workpiece worsens. Pods plucked from the bush are stored 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 conservation? 8 days after the start of flowering. The young legume has a delicate structure and a rich green hue. If you are a little late, the workpiece will become more rigid.

The main problem encountered in the preservation of non-acidic vegetables is botulism bacteria. Microorganisms survive boiling because high temperatures they are not afraid. Basically the same as brine. Destroy dangerous infection only acids are capable, so they must be used to preserve peas. Suitable lemon and vinegar.

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

Bean blanks, peeled from pods, are sorted out. 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 swollen lids.

Option for salads

The vinegar marinade will retain the characteristic aroma and rich color of green peas. Such preservation looks good in salads. The composition of the solution for conservation includes:

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

The marinade will need 1.2-1.3 liters of water. Approximately the same amount of liquid base will be needed to boil the peas themselves. Place 2 pots on the stove. When the water begins to boil, the bean grains are poured into the first container. In the second, a mixture of salt and sugar is added.

Peas and marinade are regularly stirred with plastic spoons or slotted spoons. The blanks should boil for 15-20 minutes. Then the pan with bean grains is removed. The product is thrown into a colander and dipped in 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 the second pan. The marinade is left on the stove, but the fire is reduced to a minimum.

Blanched peas are slightly dried, and then divided into portions and put into jars. Green grains are mixed with hot brine and covered with iron lids to prevent the vinegar from evaporating. The next step 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 blanks are placed in warm brine. Banks should be completely immersed in the liquid, only the neck and lid remain at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. Banks with a volume of 0.5 liters are enough for half an hour.

Spicy Recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like a spicy marinade with cloves and black pepper. Legumes acquire a 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;
carnation - 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. The workpiece is thrown back into a colander and waited until it dries a little. At this time, prepare the marinade and the basis 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 the bean billet is poured 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. The components are simmered 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 until it has cooled.

The bean product is sterilized before closure. In a large saucepan filled with saline. You can add some sugar to the brine. Spices are taken in equal proportions. Ready peas are corked 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 down gradually.

Pea stew is prepared in the same way. Only instead of brine use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell, bay leaves are added, but it should not get into the jars. A bean product mixed with a tomato cocktail is sterilized and corked.

No additional processing

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

The marinade contains:

salt - 15 g;
water - 1 l;
sugar - 10 g.

Additionally, 20-25 ml of vinegar is taken for each half-liter jar.

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

While the peas are cooking, prepare the brine. Pour sugar and salt into boiling water. You can put a few peas of allspice for the smell. Simmer the marinade for 10 minutes, stirring with a wooden spatula to dissolve the dry ingredients.

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 clog and after cooling they hide in the basement.

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

Young legumes are 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 the botulism bacteria. And carefully sterilize the jars, because dirty dishes are a source of germs and the cause of swollen lids.

Video: canned green peas for the winter

Fresh green peas can be stored for a maximum of 2 weeks. Canned - up to a year. Harvesting green peas for the winter is an opportunity to diversify the diet, eat tasty and vitamin-rich food all year round. We offer two options - preservation and drying. Each method is good in its own way.

Harvesting green peas for the winter: conservation

For preservation, only immature, tender, uniform in color grains should be used. Old and overripe become unsweetened and starchy. They are not suitable for workpieces.

To prepare 3 half-liter jars of canned peas, you need one liter of marinade or brine.

Recipe #1

for 1 liter of water you will need:

1 tablespoon salt
1.5 tablespoons of sugar
1 teaspoon citric acid.

Cooking

The pods are freed from the grains. Peas are washed well. Throw away all spoiled or pest-infested fruits.

To determine the amount of peas, it must be scattered over half-liter jars, not reaching the edges of 2 cm. Then the peas are poured with cold water with salt and sugar. Let it boil. Cook for half an hour, 5 minutes before the end of cooking add citric acid.

Ready peas are thrown into a colander. Then placed in sterile jars and covered with lids.

The water in which the grains were boiled is filtered through gauze. It is better to take several layers of fabric. The liquid is boiled and poured into peas. Banks are sterilized in boiling water for at least 1 hour and rolled up.

Recipe number 2

700 gr. peeled peas,
1 liter of water
1 tablespoon salt
1 tablespoon sugar
3 grams of citric acid.

Cooking

Young peas are well sorted and washed. Spread in an enamel bowl. Add water. Bring to a boil and simmer for 15-20 minutes over low heat. The water is drained, the peas are strained.

Sugar and salt are added to clean water. Mix well. Let it boil, add citric acid. The marinade is ready.

The jars are sterilized, hot grains are laid out in them, poured with just boiled marinade, covered with sterile lids, set to sterilize for at least an hour, then rolled up.

Recipe number 3

peas - 700 gr.,

For marinade:

1 liter of water
1 tablespoon sugar
1 tablespoon salt
3 teaspoons of vinegar.

Cooking

Salt, sugar are added to cold water, allowed to boil, vinegar is added. Cleaned from pods and spoiled grains, peas are placed in a colander. Dipped in boiling water for 10 minutes. Then carefully removed with a spoon and laid out in sterile jars. Fill with brine. Close with lids. Be sure to sterilize the jars for at least 1 hour.

Harvesting green peas for the winter at home: how to dry

Canned or salted green peas are good in appetizers, salads. Dried is added to soups and main dishes. For harvesting, it is better to use unripe green grains. They should be large enough - from 5 mm in diameter.

Recipe #1

young peas - 1 kg,
drinking soda - 10 g.

Cooking

Peas are husked from the pods. They're sorting it out. Throw out spoiled and too small grains.

Soda is added to the water. Bring to a boil and pour over the peas. If you do not add soda, dried grains will be harder.

Peas are boiled for 10 minutes. Cool and dry in an oven at 80 degrees for 1 hour. After lowering it to 65 degrees. The grains are dried for another 2-3 hours.

The blank is stored in a glass jar with a sealed lid. Before use, peas are soaked for 3 hours. Boil from 30 minutes to 1 hour in unsalted water.

Recipe number 2

Peas are placed in a metal strainer and blanched for several minutes. Rinse and let cool slightly. Repeat the procedure again.

The grains are thrown into a colander. Lay out on fabric or paper. Cleaned in a dark place and allowed to dry a little.

The oven is heated to a temperature of 70 degrees. Transfer the peas to a baking sheet and dry for 12-14 hours. After they cool.

The grains are rolled with a board or something heavy is placed on them. This is necessary to give density and eliminate voids. Leave under load for 8-10 hours.

Dry in the oven for a few more hours at a temperature of 60-70 degrees.

If done correctly, the peas will turn a dark green color. Their surface will become matte and velvety. If the peas are light, they need to be blanched again.

Green peas contain many useful substances that improve the functioning of the entire digestive system. You can prepare it for the winter by drying, pickled peas for the winter are also very good. In the first case, most of the vitamins are lost during processing, so pickling is the best and most acceptable second option. Such a winter appetizer can be used as an additive to various salads, as a side dish for meat, fish and vegetable dishes as well as a quick snack.

Green peas are one of the most indispensable types of beans. Usually it is often necessary for the preparation of various salads, as it adds juiciness and moderate sweetness to it. But we prepare salads not only in the summer, when fresh peas are always at hand, but also in the cold seasons. Therefore, conservation of green peas is a wonderful way out of this situation, especially if you are a fan of low-calorie salads.

Ingredients (for a five hundred liter jar):

four hundred grams of peeled green peas;
two teaspoons of coarse salt;
two tea spoons of sugar;
one liter of clean water;
three peas of allspice;
two bay leaves;
three teaspoons of citric acid.

How to pickle peas at home:

Before spinning this winter dish, prepare everything you need. Sterilize the necessary dishes in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Peel the peas from their pods and rinse with water.
Having placed an enamel container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
We carefully put green peas in jars, pour in citric acid, pour marinade and lean against the lid. We put the dishes with hot (not boiling water) water on medium heat, after laying a towel on the bottom (so that the jars do not burst), we move the containers with peas there and sterilize for twenty minutes.
Carefully removing the jars, roll them up with lids. We place the bottom up, wrap it with a warm blanket and leave it to infuse for twelve hours. We rearrange the cooled containers with winter snacks in a dry place with a low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a fan of eating green peas alone, then this recipe is for you. The unique aroma and juicy taste of peas and cucumbers combines unusually well and makes an amazing canned duet. And the addition of a large amount of spices and herbs will give a slightly spicy flavor to this dish.

Products needed for conservation:

one kilogram of fresh cucumbers;
five hundred grams of green peas.

For marinade per liter jar you will need:

three hundred and fifty milliliters of pure water;
one teaspoon of coarse salt;
two tea spoons of sugar;
one bay leaf;
four peas of allspice;
one inflorescence (umbrella) of dill;
thirty milliliters of 9% acetic acid;
two cloves of garlic;
three cherry leaves;
one leaf of horseradish.

Pickled green peas at home:

Initially, sterilize the containers with the method that is most comfortable for you. Peel the peas from the pods, cut off the tails of the cucumbers, wash them with cold water, place them together in a deep bowl and cover with water for four hours. Chop the cucumbers into small squares three centimeters wide.
We put all the ingredients from the list above on the bottom of the jar, then evenly place cucumbers and green peas (you can lay them out in layers) and pour boiling water over it. After fifteen minutes, drain it and pour boiling water again, lean the lid on the neck of the jar.
We place the pan with a cloth-covered bottom on the stove, pour in warm water. We rearrange the containers with a winter snack in a saucepan and sterilize over medium heat for a quarter of an hour.
Carefully taking out the jars, carefully twist the lids and move them under a warm, dense fabric, after placing them upside down. A day later, fold the cooled blanks for storage for the winter in a room with a temperature below zero.

Pickled peas at home

This quick pickled pea recipe is for you if you are always in a hurry and late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve this type of bean and not lose anything in the process, such as beneficial minerals and a unique refreshingly sweet taste.

Ingredients for cooking canned green peas:

seven hundred grams of green peas;
three hundred milliliters of pure water;
ten grams of sugar;
five grams of sea salt;
twenty milliliters of 6% apple cider vinegar;
one bunch of fresh dill;
three cloves of garlic.

How to pickle green peas at home:

After taking out the green peas from the pods, rinse them under running cold water.
Putting the peas in a pot of water and putting it on the fire, cook it for five minutes over moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to overcook.
Put all the ingredients in pre-sterilized jars, put spices and herbs on the bottom and pour boiling water. We carefully twist the blanks with lids and placing them on them, wrap them with a warm blanket.
After a day, we rearrange the infused snack in a non-humid place with low temperatures for winter storage.

Pickled peas at home

By canning green peas in pods, you save a huge part of the vitamins and minerals, since most of them are in solid fibers, which normalize the functioning of the gastrointestinal tract. The pods themselves are very hard and difficult to chew, but after being preserved and fed with liquid, they soften. Therefore, this type of pickling of the legume family (peas, beans, and so on) is the most beneficial for the human body.

Ingredients you will need for this appetizer:

five hundred grams of green peas in pods;
five glasses of clean water;
five grams of citric acid;
five tablespoons of coarse salt;
five grams of baking soda;
three tablespoons of sugar;
four hundred milliliters of 3% acetic acid;
three peas of allspice;
cinnamon stick.

Marinating green peas at home:

First, wash the pea pods, put them in a deep bowl and soak in cold water for two hours. After that, process them in boiling water for two minutes, adding citric acid. Fold the pea pods vertically, salt and put the allspice together with the cinnamon stick in the jars from the blanks.
In an enamel bowl on the stove, boil clean water for a couple of minutes, before that sugar and pour in acetic acid. Pour the finished composition into jars to the rest of the ingredients and lean on the lids.
Again, put the pot of water on the stove, putting before that on the bottom, something that will separate it from the glass of the jars (a towel, a non-dyeing cloth, a wooden stand). Place the workpieces there and sterilize them for twenty minutes over medium heat.
After taking out the jars, cork tightly with lids and put them upside down, cover with a blanket for further cooling. After twelve hours, remove this winter snack in a room with low temperatures (cellar, balcony) before eating.

Pickled green peas for the winter

Green peas themselves have a sweet taste, but still very simple. Therefore, for gourmets and lovers of spices, this recipe is more than suitable. Adding a lot of spices to pickled peas will give it a wonderful aromatic taste. In addition, when consumed, spices will favorably affect the body as a whole, improving the color and condition of the skin.

Ingredients needed for this winter harvest:

one kilogram of young green peas;
twenty milliliters of 9% apple cider vinegar.

Marinade Ingredients:

four inflorescences of cloves;
six peas of allspice;
four bay leaves;
half a cinnamon stick;
half a vanilla stick;
six fresh mint leaves;
ten grains of cardamom;
one hundred grams of sugar;
450 ml. distilled water.

Pickled green peas recipe:

Pre-sterilize the necessary utensils by any method that is comfortable for you (over steam, boiling water, in the oven). Remove the pods from green peas and rinse with cool water.
We carefully fold the peas in a container and pour in the apple cider vinegar. In the meantime, putting the dishes with distilled water on the stove, add all the ingredients from the marinade list and boil for ten minutes. Still boiling spicy solution, pour green peas in jars and lean the neck with a lid.
We cover the bottom of a deep enameled dish with a non-coloring cloth, fill it with water and place it on the stove. We rearrange the containers with a winter snack there and sterilize for fifteen minutes over moderate heat.
Carefully taking it out, cork it with lids and put the containers upside down, wrap them in a thick cloth to cool. After twenty-four hours, we transfer the containers with a winter twist to a non-humid room with a temperature slightly below zero to preserve them.

Having prepared according to these recipes how to pickle peas at home, you will not only have a wonderful appetizer of juicy and sweet green peas, but also a number of vitamins and nutrients that will help you overcome winter beriberi (lack of vitamins in the body). And each jar of such a blank with a bright green color will remind you of wonderful warm summer days.

In addition to these recipes, you may also be interested in options for such winter preparations, such as, for example, and.

Green peas in colorful tins always attract our attention on supermarket shelves. We have known this delicacy since childhood. New Year's "Olivier" and many others cannot do without it.

But did you know that you can prepare this product at home? In this article, we will tell you how to cook green peas for the winter at home and save them.

Cooking peas, as in a store, canning in your own juice, with and without vinegar, pickling in pods or with cucumbers is relatively easy.

Let's take a closer look at each of these recipes.

"Shop" peas

By the name, you probably guessed that we will talk about canned peas with a taste well known to everyone.

You will need:

1.5 kg of pea seeds;
1 liter of water;
1 tsp citric acid;
3 tsp salt;
3 tsp Sahara.

Add salt, sugar and well-washed peas to boiling water and boil for 15 minutes. Arrange the peas in sterile jars and fill with boiling marinade, close the lids. If there is concern that the preservation may “explode”, add half a teaspoon of 9% vinegar to each jar before spinning.

Peas marinated with vinegar

Canned food sealed with vinegar lasts much longer. Thanks to this preservative, bacteria that affect the shelf life of the blanks do not multiply in the brine.

Ingredients:

2 liters of water;
5 kg of green peas;
100 g of salt;
100 g of sugar;
allspice peas;
carnation;
70 ml of vinegar (9%);
lemon acid.

Soak the peas overnight in water to save cooking time. Place it in a saucepan, fill it with clean water, boil for 5-10 minutes, adding citric acid to the container at the tip of a knife. Thanks to this, the color of the peas will be bright and saturated.

For the marinade, boil water, add salt, sugar, vinegar. In sterile jars, put three balls of allspice and 2 cloves each. Put peas in there. Pour boiling marinade over and screw on a tin lid.

How to preserve without using vinegar

People who have problems with gastrointestinal tract, the "acid-free" method of harvesting peas in jars, using a mixture of sugar and salt, is more suitable.

Marinade:

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

Add salt, sugar and 1 kg of pea seeds to boiling water. After 5 minutes, spread the peas with a slotted spoon in hot sterile jars and pour.

Important. Banks do not fill to the very top. Leave 2 cm of empty space to the neck.

Sterilization takes place in two stages. Place open jars in a pot of boiling water, and do not turn off the heat for half an hour. Take out the containers, cover with cheesecloth and cool. After 24 hours, repeat sterilization, but reduce the time to 20 minutes. After that, banks can be closed.

pickled pods

Peas marinated in pods can become an original dish and table decoration. Choose "sugar" ripe pods with whole skins so that there are no dark spots on it.

To prepare a half-liter tank you will need:

pea pods - 300 g;
dill, parsley - 50 g each;
water - 200 ml;
garlic - 2 cloves;
salt - 1 tsp;
sugar - ½ tsp;
vinegar (9%) - 3 tbsp. l.;
allspice - 5-6 peas.

Rinse the peas under running water, cut off all the “tails”. Remove the stiff tape connecting the two halves of each pod. Place the fruits in a sterile dry jar. Add salt, sugar, finely chopped greens, garlic, pepper. Pour the contents of the jar with boiling water, covering with a plastic lid.

After 10 minutes, pour the brine into the pan, boil again and pour into a jar. Leave for another 10 minutes. Repeat boiling again. At the same time, add vinegar to the brine. Pour the brine into the jar and screw it with a tin lid.

savory peas

This recipe is perfect for spice lovers. The sweet taste of peas is complemented by a bright bouquet of spices.

Ingredients:

1 kg of green peas;
450 ml of water;
100 g of sugar;
4 things. bay leaf;
20 ml 9% apple cider vinegar;
4 things. cloves;
6 peas of allspice;
6 pcs. mint leaves;
half a stick of cinnamon and vanilla;
10 cardamom grains.

Rinse the peeled peas well with cold water. Put it in pre-sterilized jars and add apple cider vinegar. Add all the ingredients mentioned above to a container of water and boil for 10 minutes. Without letting the brine cool down, pour it into jars with peas and cover with a lid.

Take a large saucepan, put a cloth on the bottom, fill it with water. The container for sterilization of twists is ready. Move the jars into it and sterilize over medium heat for 15-20 minutes. After this procedure, the banks are ready for "spin".

Peas marinated with cucumbers

What do we usually need from preservation for Olivier salad? Of course, cucumbers and peas. By preparing vegetables according to this recipe, you will get all the ingredients in one jar!

You will need:

cucumbers - 1 kg;
green pea grains - 400 g;
water - 500 ml;
sugar - 4 tbsp. spoons;
salt - 2 tbsp. spoons;
vinegar 9% - 3 tbsp. spoons;
- 2-3 cloves;
horseradish leaves;
umbrellas and dill stalks;
cherry and currant leaves (to taste).

Put the fresh peas on the fire and bring to a boil, cook for 10-15 minutes. Make sure the peas do not boil. Arrange greens and chopped garlic in sterile dry jars. In each container, place 1-2 sprigs of dill with inflorescences and 1-2 leaves of horseradish, 2-3 cloves of garlic. If you put currant and cherry leaves in your favorite blanks, use them in this recipe as well.

Now lay out the cucumbers. Place them vertically, sprinkling each layer with peas. Pour boiling water into jars and cover with lids, let stand for 5-6 minutes. Drain the water into a saucepan and repeat the procedure again: boil, pour, wait 5-6 minutes and drain. Before the third filling, add salt, vinegar, sugar to the saucepan with water drained from the cans. Boil the brine and pour into jars. Now you can spin them for the winter.

Important. With any of the above canning methods, place the jars on the lids and cover with a blanket. The longer the blanks cool down, the less likely they are to “explode”. Choose a cool and dark storage location for peas.

Green peas in their own juice - an old recipe

This is how peas were harvested over a hundred years ago. This recipe is in old cookbooks.

Ingredients:

grape or cherry leaves;
green pea.

Boil the peas for 2-3 minutes, then immediately cool under running cold water. This will keep the color of the workpiece. Transfer them to clean jars or ceramic storage containers. Top with cherry or grape leaves, put a plank with a load. It is recommended to store in the cellar. Add peas to winter salads, soups, or side dishes.

Dried and frozen peas

For storage at home, conservation is not the only available way. Consider alternative options storage of peas at home in winter.

Drying

There is nothing difficult in this process. All varieties of peas are suitable for drying. But in order to save the crop, certain rules must be followed:

Collected clean immediately.
Choose young, juicy peas that have not had time to harden.
Sort through the crop, throw out all spoiled seeds.
Rinse the grains under running water.
Blanch them in boiling water for 2 minutes, then immediately put them under an ice stream. This will keep the color of the peas.
Boil again and cool again.

Now you can proceed to, which takes place in the oven. Put the peas dried after a cold shower in an even layer on a baking sheet and put in an oven heated to 50 degrees for 60 minutes. Then take out the tray and let the beans cool.

This takes about an hour and a half. Then return the peas to the oven, already preheated to 70 degrees, and dry it for an hour. If desired, repeat the drying-cooling process a few more times.

Important. The hardness of peas and the duration of their storage directly depends on the number of drying stages.

To obtain dried peas, an electric dryer is also used. The preparation of grains is no different from the previous method. Then the peas are laid out on special mesh trays and dried for 2 hours at a temperature of 40°C, allowed to cool and drying is repeated for 1.5 hours, increasing the temperature to 50°C. The third, final stage of drying takes place at 60 degrees and lasts 2 hours.

Store crops in tightly sealed jars. closed lids so that the food moth could not settle in them.

Freeze

This method will keep peas fresh all winter. Consider several options for how to freeze peas at home:

raw;
blanched;
in pods;
in forms.

Varieties with smooth and brain seeds are suitable for freezing shelled peas. They are tender and sweet. Sugar peas are suitable for freezing in pods.

Frozen raw peas

Wash the pods, remove the seeds from them. Sort out damaged peas. Arrange the remaining crop in containers or plastic bags and place in the freezer. Seeds may taste bitter when frozen raw. That is why peas are subjected to heat treatment before being sent to the freezer.

Freezing blanched peas

Sort intact bright, dense, unspoiled peas, rinse them 3-4 times under the tap in a colander or sieve. Then, directly in a colander, lower the seeds into boiling water for 2-3 minutes. After boiling water, discard the peas in a container with water and ice.

Drain and scatter the peas on a tray or cutting board and freeze for 3-4 hours until they are crumbly. Then pack in bags or containers and send to the freezer for storage.

Peas frozen in molds or broth

Rinse the peas, sort them out, leave the strongest, brightest, without stains and damage. Pour into silicone baking molds, fill with broth or water. Put them in the freezer for 24 hours. Arrange the resulting "pea" ice cubes in convenient forms for long-term storage.

Reference. Any liquid expands when it freezes. Therefore, do not fill the molds with water or broth to the very edge.

How to freeze pea pods

For washed and dried pods, cut off the "tails" and remove the longitudinal hard fibers. Carry out heat treatment in the same way as with grains.

Attention. A tender variety of peas is blanched for no more than 1 minute.

After that, cool quickly and pat dry with paper towels or towels. Arrange the pods in containers or bags and send to the freezer.

For 9 months, store frozen peas at a temperature no higher than -18 degrees.

For canning, not only fresh, but also frozen peas are suitable. It is enough to douse it with warm water before starting the workpiece. You don't need to completely defrost. After harvesting from the garden, immediately remove spoiled, diseased and dried fruits.

If you boil peas, add a pinch of citric acid or a few drops of fresh lemon juice during the process. This way you keep the bright color of your crop. A place to store peas closed in jars, choose a cool and dark place.

conclusions

By choosing the most convenient way to harvest peas, you will provide yourself delicious treat for the whole winter. You don't have to stand in front of the shelves with "Green Peas" from different manufacturers in the store and remember which jar you bought last time, and which one you did not like at all. Choose your recipe and your favorite dish will be on your table at any time of the year.