Marinade for preserving green peas. A method of home canning young green peas for future use (for the winter)

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 crop 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 a few important rules and techniques that will allow you to keep your crop in full and without danger to health.

• Firstly, you need to understand that the preservation of vegetables and fruits that do not have sufficient acidity of their own, which include 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 can not develop under rolled up lids. ;
• For the same reason, sterilization of canned food for such products significantly exceeds the usual time. Or the sterilization process should be carried out twice. Since we are unlikely to find an industrial autoclave in an ordinary kitchen, the process of heating canned food must be lengthy;
• Up to 30% of ordinary table salt can be added to the water in which sterilization takes place, 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 everything suits you, add acid, such canned food almost does not deteriorate, and you can store them in a cool place, like ordinary homemade “spins”, 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 relationship to the brains: just because of the large amount of sugar, the peas become wrinkled when dried, the surface of the peas becomes similar to the cerebral cortex;
• Brain varieties are also good because they last longer in the stage of technical maturity without overripe (up to 5-6 days, unlike the usual ones, which overripe already on the second or third day);
• Peas should be removed on the 8th day after flowering, as experienced summer residents and gardeners recommend;
• It is advisable to preserve freshly picked peas on the same day, as it quickly loses its tenderness, and the brine becomes cloudy due to the high content of starch in such grains;
• When storing, keep an eye on the marinade in jars - if it becomes cloudy or changes color, you should not eat peas.

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

Natural canned green peas

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

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

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

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

Canned peas without sterilization "Like a store"

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

Cooking:
Sort the peas thoroughly and rinse. Cracked peas are best discarded, as they burst during cooking, and the brine will turn cloudy. Pour sugar and salt into the water, boil, add the peas and cook for 15 minutes after boiling. Add citric acid, mix and put the peas in sterilized jars with a slotted spoon, without removing the container in which the peas were boiled from the heat. Pour the peas into jars, not reaching the top about 1.5 cm. Pour boiling marinade over peas in jars and immediately roll up with sterilized lids. Turn over, wrap. Keep cold. The specified amount of marinade is enough for three 0.5-liter jars.

Preservation of green peas by double sterilization

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

Cooking:
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 set wooden stand, put the jars with peas (water should not be lower than the contents of the jars) and boil from the moment of boiling, covered with lids, for 30 minutes. Cool under lids. The next day, put the pot with the jars back on the fire, bring the water to a boil, sterilize the jars for 20 minutes and roll up. Turn over until cool. Store in a cool place.

Preservation of green peas by 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.

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

Peas preserved in tomato juice

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

Cooking:
Dip the prepared peas in boiling salted water and boil for 3-4 minutes, then immerse them in ice water. Arrange the peas in sterilized jars and pour boiling tomato juice over. Cover with sterilized lids and place in a wide pot 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 cloves.
For marinade:
1 liter of water
40 g sugar
salt - to taste,
citric acid - for blanching.

Cooking:
Soak peeled green peas or peas in pods in cold water for 2-3 hours. Then drain the water and dip 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 arrange in jars. Add peppercorns and cloves to jars and pour boiling marinade over. Put on sterilization (boil 0.5-liter jars for 15 minutes), roll up, turn over.

Canned Green Peas with Vinegar

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

Cooking:
Pour the prepared washed peas with boiling water and boil for 15 minutes over medium heat. Dip the finished peas in ice water for 2-3 minutes. Arrange in sterilized jars, pour boiling marinade over and roll up. Put the jars in a pot of hot water and sterilize for 40 minutes. Turn over, wrap and chill. Store in a dark cool place.

Good luck preparing!

Larisa Shuftaykina

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 a healthy and tasty product should be in the home of vegetarians who are on a diet, 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 tasty. 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:

1. Sort the grains, wash. Put in a saucepan, fill with water.
2. After boiling, add spices. Cook over moderate heat for 15-20 minutes.
3. 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:

1. Soak the pods for 2-3 hours in cool water.
2. Put to boil by adding citric acid to the water. After the appearance of signs of boiling, cook for 2-3 minutes.
3. Put spices on the bottom of the jars, fill with pods.
4. 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:

1. Peel the pods, sort through the peas, discarding the unsuitable ones.
2. Boil water, adding spices (without lemon). Pour in the peas, cook after boiling for a quarter of an hour.
3. After the time has elapsed, add acid. Without turning off the fire, quickly place the peas from the boiling marinade into pre-scalded jars.
4. Apply not to the very top, leave a space of approximately 1.5 cm.
5. 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:

1. Boil the marinade from water and spices. Drop the peas into the boiling liquid. Boil for 2-3 minutes.
2. Fill up the jars. Put in a bath, cover with lids, sterilize for half an hour.
3. Directly in the pan, leave to cool for a day.
4. 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!

Experienced housewives are well aware that pickling green peas for the winter at home is absolutely easy, but long and very risky. The fact is that with hermetically sealed canned vegetables (as well as mushrooms, meat and fish) that do not contain natural acids, dangerous anaerobic botulism bacteria can develop in jars. Therefore, it is necessary to approach the harvesting of peas responsibly, strictly following the recommendations on the temperature and duration of processing of raw materials, the concentration of acid in the marinade, capping methods and storage conditions.

The easiest and most convenient way to harvest peas is freezing. After defrosting, grains and pods of legumes (and cereals such as corn) perfectly keep the shape and texture of the pulp, practically do not differ from fresh ones in taste, rich color brightness and content. useful substances. Stocks of frozen peas are very helpful in winter when preparing any salads, first courses, side dishes. It is added raw or pre-marinated in the right amount, for example, for a family portion of Olivier, and used immediately.

Raw material preparation

Fresh, young, strong and healthy pods, evenly colored in green color, with tender sugary peas. Ripe, and even more overripe, grains become coarse and starchy, and a large amount of starch leads to the appearance of a cloudy sediment in ready-made marinades.

The sorted pods are peeled, the grains are reviewed, removing all suspicious ones - damaged, spoiled or overripe (changing their bright green color to yellowish or whitish, hard when pressed). The selected raw materials are washed in a colander.

When canning peas, additional ingredients are usually not used. The marinade is prepared standard, on water or pea broth, with salt (non-iodized), sugar, vinegar or citric acid.

It is recommended to keep the finished product in the refrigerator, and not in rolled up jars, but under nylon lids. It is possible to hermetically seal canned food only after long-term sterilization in a saturated saline solution or in an autoclave, which provides heating over 120 degrees, that is, a temperature that is detrimental not only to bacteria, but also to their spores. If, during storage, swelling of the lids or cloudiness of the liquid in the jars is found, such preservation will simply have to be thrown away - it cannot be eaten.

Pickled Pea Recipes

Most recipes require preliminary blanching or boiling of raw materials and the mandatory presence of acidic preservatives. The difference lies mainly in the proportions of spices and canning technologies.

According to this recipe, you can quickly pickle peas and keep them in the refrigerator for current expenses, or canned after sterilization and left for the winter in the cellar or pantry. It is important to understand that with a long heat treatment, a delicate and delicate product will lose its “cheerful” color and acquire a “marsh” shade, but in principle this will not affect its taste and texture too much - you will get traditional canned peas, similar to those sold in stores .

Output: 3 cans of 0.5 l

Ingredients:

• green peas (husked grains) - about 2 kg;
• water - 1 l (for marinade);
• edible rock salt (coarse grinding) - 1.5 tbsp. l. (for marinade) and 350 g / 1 l of water (for sterilization);
• sugar - 1.5 tbsp. l.;
• citric acid - 0.5 tsp. (3 grams).

Technology cooking:

1. Thoroughly wash jars and lids, sterilize them in any convenient way.
2. Put a pot of water on the fire, add salt and sugar to it, bring to a boil.
3. Place the selected peas in a colander, rinse with water and pour into a saucepan or immerse in boiling brine directly in a colander. Blanch 3 minutes.
4. Spread the blanched raw materials hot in jars.
5. Add citric acid to the remaining brine, mix until completely dissolved and pour jars with hot marinade, filling them 1-1.5 cm below the top of the neck. Cover containers with prepared lids.

After that, you can let the workpiece cool and put it in the refrigerator, or proceed to the canning stage:

1. Place the jars in a pot of hot water (not lower than 70 ℃), in which you need to dissolve salt in advance at the rate of 350 g per 1 liter to raise the boiling temperature to 105-106 degrees. Keep the 0.5 liter containers in the boiling mode over low heat for 3.5 hours.
2. After sterilization, immediately seal the jars hermetically and allow them to cool without turning or wrapping.

If you are using clip-on lids or twist-off systems, the heat treatment can be shortened somewhat and carried out in 2 steps. After packaging the raw materials and pouring hot marinade, the jars are sealed tightly and placed in a pan with hot brine of the same concentration (350 g / 1 l). The liquid should completely cover (with a margin of 2-3 cm) the containers with the workpiece. Banks with a volume of 0.5 liters are sterilized for the first time for about 1.5 hours, and for the second, a day later - for about 1 hour. As the liquid boils, pour boiling water into the pan.

The most common ways to pre-sterilize containers for home canning are described in detail in our article "Korean-style cucumbers for the winter".

A simple and very popular pickling option, which is used by many lovers of homemade preparations.

Output: 1 l (2 half-liter jars)

Ingredients:

• green peas (shelled) - 1.2-1.3 kg;
• water (for marinade) - 0.5 l;
• food rock salt - 0.5-1 tbsp. l.;
• sugar - 0.5-1 tbsp. l.;
• table vinegar 9% - 50 ml.

Preservation technology:

1. Rinse the selected grains of peas, pour them into a saucepan, pour cold water over it and put on fire. Bring to a boil and boil for 5-15 minutes (depending on the hardness of the peas), constantly removing the foam. To determine the readiness of raw materials, you need to taste individual grains from time to time.
2. At the same time, sterilize jars and lids.
3. Boil the marinade - boil water, add salt and sugar to it, mix well and boil for 3-5 minutes. Pour in vinegar, wait until it boils and remove from heat.
4. Throw the boiled peas into a colander and immediately place them in jars “up to their shoulders”, pour hot marinade over them, cover with lids.
5. Put in a water bath in a pot of hot salted water, sterilize for at least 15-20 minutes, and preferably 40-45.
6. Roll up jars with lids, turn over, wrap and leave to cool completely.

Since the workpiece does not undergo sterilization for too long, it is better to put the jars in a cold, dark place for safe storage.

The entire cooking process is demonstrated step by step by an experienced hostess in the following video:

It is convenient to serve such a preparation to the table as an independent snack or as a light vegetable side dish for meat and fish dishes, as well as add to soups and cereals. Delicious tender peas of sweet varieties can be pickled directly in their pods, and shelled peas can be combined with corn grains if desired. Adjust the proportions of vegetables, the strength and sweetness of the marinade yourself, focusing on your taste and the purpose of further use of the finished product.

Output: 1.5 l (3 half-liter jars)

Ingredients:

• green peas, grains / pods - 1.5 / 1 kg;
• carrots - 3-4 pieces;
• garlic - 1 head;
• allspice and black peas - 0.5-1 tsp each;
• bay leaf - 2-3 pieces;
• carnation, buds - 3-6 pcs.;
• cinnamon, stick - 0.5 pcs.;
• cardamom, grains - 6-9 pieces;
• water - 1 l;
• food rock salt - 20-25 g (for marinade) and 350 g / 1 liter of water (for sterilization);
• sugar - 50-100 g;
• table vinegar (9%) / apple (6%) - 50/100 ml.

Cooking:

If you want to marinate whole pea pods without canning, then soak them first for 2-3 hours in cold water with the addition of baking soda(5 g / 1 l), and when blanching, pour 2-3 g of citric acid into a saucepan with boiling water. So the walls of the pods will become less rigid and better retain their color.

Video

We suggest learning a few more recipes and methods for preserving pickled green peas from the videos:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Green peas is an annual herbaceous plant of the legume family. It is grown both for harvesting in the form of canned food, as well as for preparing first courses, serving as a side dish, for adding to salads and cereals. Usually summer residents plant peas on their plots in order to just eat it, because adults and children adore peas. This year I wanted to try making canned green peas, the way we used to buy them in the store. I will tell you that this is a rather simple matter, and the result even pleased me very much. Peas turned out exactly like from a store can. It's almost impossible to taste it. If you have an excellent harvest of green peas, be sure to twist a jar, another one for the winter.

Would need:

• Peas green
• per 1 liter water
• Sugar - 2 tablespoons
• Salt - 2 tbsp.
• Vinegar 70% - 0.5 tsp for a 1 liter jar.

How to make homemade canned peas:

We collect green peas from the bush. Pods are best chosen not too overripe.

And now you need to open the pods with peas and separate the peas. Attention! Sometimes "locals" are found in overripe peas. I'm talking about worms. Such peas are best removed immediately.

Put the peas in a saucepan and cover with water.

Boil peas on fire for 15-25 minutes until tender. Boiling time depends on the degree of maturity of your peas. 20 minutes was enough for me. I just took it, after 20 minutes I tried the largest pea, it became soft.

Put the finished boiled peas on a sieve and let the water drain.

Prepare the marinade separately. For 1 liter water add 2 tbsp. salt and sugar. Boil the marinade for 3-5 minutes and pour over the boiled peas laid in jars for 25 minutes. Then, drain the marinade from the jar, bring to a boil again and pour again.

Add vinegar to the jar with peas and cover the jar with a lid, put it in water for sterilization for 25-30 minutes. Then tightly seal the lid.

Wrap hot jars of peas in a blanket and leave to cool completely. Canned peas can be stored at room temperature, not higher than 20 degrees, or you can simply send the jars with blanks to the cellar for further storage or leave in the refrigerator.

Bon appetit to everyone and successful home-made preparations - Svetlana and my home site wish!

It is used in soups, salads, meat dishes, and even eaten raw. Not a single table should do without it, not only in summer, but also in winter.

To provide your household with supplies of peas for the winter, you need to remember a couple simple recipes. We will talk about how to prepare green peas for the winter at home, and which recipe is best suited for this, below.

Useful properties and contraindications of green peas

This product has not only a bright, explosive taste, but also a mass useful properties, such as:

• It contains a lot of vegetable protein, which is why it is perfect for vegetarians.
• Easily and quickly absorbed by the body.
• In addition to protein, it contains a large number of vitamins of various groups.
• Fiber, contained in large quantities in peas, helps to normalize the functioning of the gastrointestinal tract.

• Peas are considered a high-calorie product, and when compared with other ingredients, such as potatoes, the calorie content of peas is almost twice as high.
• The antioxidants included in its composition have a beneficial effect on the condition of human hair and skin.
• It is used to fight cancer, especially useful against stomach cancer.
• Strengthens bones.
• It's good for your eyesight.
• Reduces cholesterol levels in the blood, so that the cardiovascular system stabilizes and works without interruption.

Note! If you are going on a hike or a long trip, take a supply of peas with you. It will help you quickly restore exhausted strength and charge you with vigor for a long time.

Unfortunately, this product is not always beneficial for a person, and its use is not recommended for the following people:

• suffering from a disorder of the gastrointestinal tract;
• pregnant women;
• if you are allergic to this culture.

Do not consume in large quantities, as this will lead to dizziness and nausea.

Preparing the main ingredients

Housewives who decide to stock up on peas for the winter should keep in mind that not all varieties are well suited for canning. When choosing ingredients for harvesting, pay attention to:

• product maturity. Young green peas are best suited, the grains of which, if desired, can be crushed with your fingers;
• a mature or overripe product is not suitable for preservation. Its use will give the workpiece a cloudy, unpleasant color, and the taste of the dish will turn out to be too starchy in taste;
• the product does not need special treatment, but it is always washed thoroughly before use;
• make sure that damaged seeds or pods do not fall into the workpiece.

How to prepare peas for the winter at home

So, you have decided to preserve green peas, stocked up with all the necessary ingredients, but do not know which method to choose. In this case, you have the following options to choose from:

• marinate the product;
• preserve it;
• make stocks of dry peas;
• freeze it in the freezer.

Each of the options is good in its own way, and you should be armed with at least one recipe from each. Let's look at each of them in more detail.

Canning

Canned peas will be an excellent addition to meat, poultry and various salads. The product in this form is easier to digest and calmly digested even by the children's stomach.

If you choose this method, read the basic cooking rules:

1. The best container is a bank with a volume of 0.5-1 liter.
2. The container in which you cook the product must be deep so that the water covers all the peas.
3. The readiness of the product for conservation is determined by the type of its grains. If they wrinkled during cooking, send them to the jar.
4. The grains that burst during the cooking process are removed, as they will spoil appearance and the taste of the workpiece.
5. Do not immediately eat canned food. It must be insisted in banks for at least 3-4 days. Then the grains will be saturated with brine, and you will be able to fully enjoy their taste.

There are many ways to preserve this culture, but we will consider the simplest and most delicious of them, which can be repeated not only by experienced, but also by novice housewives.

Preserve the classic way

To prepare the preservation you will need:

• 1 liter of water;
• granulated sugar - 35 grams;
• salt - 35 grams;
• peas - 1 kilogram;
• 9% vinegar - 25 milliliters.

Recipe:

• Place two pots on the stove. In one we will boil the peas, and in the other we will prepare the brine.
• In a saucepan designed for cooking, we collect an amount of water - enough to cover the entire peas.
• Bring the liquid to a boil and pour pea grains into it for a period of no more than half an hour. If the grains are cooked earlier and become soft to the touch, take them out without waiting for the allotted time.

• Pour a liter of water into a saucepan reserved for brine and add sugar and salt to it. Once the water boils, add vinegar to it.
• We distribute the finished product in sterilized jars and fill it with brine.
• We roll up the lid and send it to cool in a specially prepared place, covering the jars with a blanket.

Important! It is not necessary to use 9% vinegar. It can be more or less concentrated, but in this case, you need to change its amount in brine, according to the fortress.

Fast way without sterilization

You can preserve peas without sterilization. For this you will need:

• peas - 1.5 kilograms;
• litere of water;
• granulated sugar - 1 tablespoon;
• salt - 1 tablespoon;
• citric acid - 1 teaspoon.

Cooking algorithm:

1. We take out the grains from the pods and wash them thoroughly.
2. Pour the peeled grains on a towel and let them dry.
3. We put a saucepan on the fire and fill it with water, to which we add granulated sugar and salt.
4. Add peas to boiling liquid.
5. We wait 25 minutes and add citric acid to the container.
6. We fill the jars with boiled peas, after which we fill them with brine.
7. Housewives who are not sure about the safety of the workpieces can add a little vinegar, a minimum concentration, to each container. For these purposes, half a teaspoon is usually enough.
8. We roll up the jars with a lid and put them away for storage in the basement or cellar. Preservation without sterilization is ready.

Canned with cucumbers

Cooking canned peas with cucumbers is not a difficult way, for the implementation of which you will need to prepare:

• 1.5 liters of water;
• 1.5 kilograms of fresh cucumbers;
• 9% vinegar - 60 milliliters;
• salt and sugar - 30 grams;
• garlic - 4 cloves;
• peas - 450 grams;
• dill and currant leaves.

We wash cucumbers and peas, checking them for damage. We throw the washed peas into the pan and cook for 20 minutes. As soon as the peas have reached the desired condition, they must be pulled out and washed again.

We sterilize the jars and add all the ingredients to them, then pour boiling water for 15 minutes. We drain the water and boil again, after which we pour boiling water into jars. We repeat the procedure 3 times. Salt the water 3 times, and add sugar and vinegar. Pour the brine into the jar and roll up the lid.

Marinating

Pickling peas is a process no less exciting than preservation, and here the following recipes are offered to the housewives:

• pickling without the use of vinegar;
• pickling peas in pods;
• marinating without sterilizing the container.

Pickled in pods

By making green peas without removing them from the pods, you saturate the dish with an additional portion of vitamins and nutrients that are found in abundance in the fibers of the plant. It is rather difficult to eat the pods in their raw form, as they have a dense structure that is hard to chew and absorbed by the body. The marinade softens the pods, making them more pliable.

Ingredients:

• 2 liters of water;
• kilogram of green peas;
• salt - 7 tablespoons;
• granulated sugar - 4 tablespoons;
• vinegar 3% - 500 milliliters;
• allspice - 5 peas;
• baking soda - 5 grams;
• citric acid - 5 grams.

1. The pods are washed, checked for integrity and damage, and then soaked in cold water for 1.5 hours.
2. Scald the pods with boiling water with the addition of citric acid.
3. Prepared pods are neatly placed in sterilized jars, along with salt and allspice.
4. In a separate saucepan, cook the marinade, adding sugar and vinegar to it.
5. As soon as the liquid boils, pour it into jars.
6. We sterilize the containers covered with lids, and then roll up the lid.
7. We prepare a special place in which we remove the jars of pickled peas upside down, wrapping them in a warm blanket or blanket.
8. The next day, we take out the jars and put them in the cellar for storage.

Note! It is advisable to stack the pods in a jar vertically.

Marinating without sterilization

The recipe for marinating without sterilization is identical to the recipe for canning without sterilization. The set of products and the cooking algorithm are absolutely the same. The only difference in the recipes is that more spices are added to the marinated version if you wish.

Marinate without vinegar

In the process of preparation we will need:

• peas - 5 kilograms;
• 1 tablespoon of salt;
• water - 4 liters.

Cooking recipe: we disassemble the pods, extracting young, fresh peas from them, simultaneously checking its integrity. At the same time, put a saucepan on the stove and boil salted water in it. We place the peas in boiling water and cook for 5 minutes, after which we remove and place in a container of cold water.

We keep the product in water until it cools completely, after which we transfer it to the prepared container, pouring it with marinade. We cover the jars with a lid and send them to be sterilized for about an hour. We roll up the finished workpiece with a lid and put it in the cellar.

In the future, such a product is perfect for use as an additional ingredient in soup or salad.

Drying

For drying, only young peas that have just been plucked from the garden are suitable. If more than 6 hours have passed since harvesting, the peas are not suitable for drying. Fresh pods must be opened and peas removed from them, selecting only whole, young specimens. Overripe, hard grains do not dry out.

Once the peas are prepared, you need to do the following things:

• dip the peas for a couple of minutes in boiling water. This will help maintain a rich green color after drying;
• place the scalded peas in ice water and let them cool;
• repeat the first two points again;
• dry the processed peas by scattering them on a towel.

The drying process takes place in 2 stages for 2 hours, during which the peas are removed into the oven. The temperature inside is at least 40 o. Between stages, the peas rest at room temperature for four hours. If desired, at the last stage, you can slightly increase the temperature by raising it to 60 o. In this case, you should often look into the oven and check the product for readiness.

Important! The better you can dry the peas, the longer their shelf life will be.

Freezing

It is better to freeze ripe, well-ripened peas. You can freeze both individual peas and whole pods. It all depends on the variety of peas. Before freezing, the peas are blanched and cooled in ice water. After this procedure, the peas are dried and laid out on a pallet in an even layer. The pallet is put in the refrigerator for a couple of hours.

This is necessary so that during the freezing process the peas do not stick together in a lump. After the allotted time, the pallets are removed from the refrigerator, the peas are distributed in plastic bags or boxes and put into the freezer.

It is desirable to make portions of such a size that they are used at a time. If you're freezing whole pods and they won't fit in boxes or bags, you can cut them in half. In this state, peas can be stored for at least six months.

About the rules for storing peas

Peas are stored according to the following rules:

1. Fresh peas in pods are stored in the refrigerator for no more than 7 days, after which they lose their beneficial properties.
2. Peas extracted from the pod can be stored in the refrigerator for several months. To do this, the peas are poured into a bowl, which is removed to the shelf farthest from the freezer.
3. Blanks are stored in the cellar or basement for at least 6 months.
4. The frozen product is stored for 6 to 8 months.
5. The dried product can be stored for more than a year. Everything will depend on how well you dried it. Store it in a dry place away from rodents and insects.