How to roll green peas. Green peas for the winter

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. Given that the protein in peas is very easy to digest, then 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 easiest, simplest cooking methods. 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 the 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

Video with a step-by-step recipe for canning green peas for the winter. Successful preparations!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

When the holidays are approaching and the hostess is faced with the question of creating a menu, canned green peas, used for salads, meat, and fish, appear in the list of necessary products. However, it is very difficult to choose a delicious product that will not spoil the recipe, so professionals advise making it yourself in the summer.

How to preserve green peas at home

The workpiece may be a product filled with brine or marinade. The latter option is great for poultry, meat dishes. Salted grains cook faster, show themselves interestingly in soups, are better tolerated by the stomach, so even children can be fed with them. General rules of work:

It is recommended to preserve green peas at home through small jars: half a liter or a little more.

Choose the volume of the cooking container so that the liquid covers the grains completely.
For canning, take only pods with young ones, the so-called. "milk" grains. If you use hard, too ripe, then an increased proportion of starch during the heat treatment will give a cloudy precipitate and make the taste of the product rough. But they are good for mashed potatoes.
After you have selected suitable pods for canning, you need to peel them and examine the grains: discard damaged and spoiled ones, leaving only the most beautiful, even, pale green ones.
If any of the grains burst during cooking or sterilization, they are caught and removed to avoid turbidity of the liquid.
The easiest way to keep track of readiness is to scoop out a couple of peas with a spoon and see if they have had time to wrinkle. If the answer is yes, it's time to distribute the product to the banks.
If you choose to delay canning, the peas will need to be blanched and frozen until then.
You can try the finished product only on the 3rd day after rolling the lids, otherwise the grains will not have time to completely soak in the marinade.

The classic recipe for canning green peas at home

The traditional preparation of such a product is made using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they do not want a too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

water - 2 l;

vinegar 9% - 50 ml;
sugar and salt - 70 g each;
peas (grains) - 2 kg.

Preservation of green peas at home is carried out as follows:

Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.

Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
Cool down under a blanket.

Canning peas at home without sterilization

The product prepared according to this recipe is almost identical to what can be found on the shelves of grocery stores: a delicate fresh taste, a transparent slightly sweet marinade, muted green grains. Such canned peas at home will become a favorite product in your family if you follow all the steps of the recipe correctly. The volume of the main product here can be any within 1.5-1.7 kg. For a liter of marinade, which is enough for 1.5 liters of workpiece, you will need:

salt and sugar - 3 tsp each;

citric acid - 1 tsp;
water - 1 l.

Preservation goes like this:

Peel the pea pods, rinse the grains, pour onto a wire rack or colander.

Boil water, add sugar and salt. Immediately after that, green peas are transferred there.
When the water boils again, you need to wait a quarter of an hour and add citric acid.
Packing in jars takes place in 2 stages: first, divide the peas into equal parts with a slotted spoon, then pour the marinade that continues to boil.
If you are afraid for the safety of the product, you should add half a spoonful of minimum concentration of vinegar for each jar.
The lids must be rolled up or, if plastic ones are used, they are preliminarily doused with boiling water.

How to close green peas at home without vinegar

Above, a canning option has already been proposed, where the leading role is given to citric acid and sterilization is excluded. However, there are a few more ideas on how to preserve peas at home without using vinegar. For example, with a composition that is absolutely mild in taste and acidity: you need to marinate with a sugar-salt mixture, so the product is suitable even for people with mucosal problems, gastrointestinal diseases. Green grains that have undergone such preservation are ideal for side dishes.

For the marinade are taken:

sugar - 1.5 tbsp. l.;

peppercorns - 4 pcs.;
salt - 1 tsp;
water - liter.

Home canning goes like this:

Boil water and add sugar to it. Add salt, immediately drop the peeled green grains into boiling water (the volume is by eye, therefore it is not indicated in the recipe).

After a few minutes, the peas are taken out with a slotted spoon, distributed in hot dry jars, pepper is added.
Pour the marinade, leaving an empty height to the throat of about 2-3 cm.
Put open filled jars at the bottom of a pot of boiling water, carry out the final stage of canning, which lasts half an hour.
Cover each jar with nylon or folded gauze, leave to cool.
In a day, repeat sterilization, reducing it to 20 minutes, and only after that roll up the covers.

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 from this processing method. Next, let's talk about the properties of canned green peas.

Useful properties and harm of canned green peas

Modern methods of processing and conservation make it possible to preserve all the useful properties of peas that they possessed fresh.

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

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

Brain varieties of peas are used for canning, since they are the largest and most delicious. But canned green peas can not only be purchased at the store, but also cooked at home. Consider the most popular recipes for cooking green peas.

Canned peas at home

The usual canned recipe

We will need:

Peas, washed and freed from the husk;
Water;
Salt;
1 st. 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 cooking, the peas need to be sorted out and cleaned.

Then put all the peas in a saucepan, salt and pour water to the brim.

Cook on low gas until the peas are soft.

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

Roll up the jar and leave for storage.

Green peas, canned at home, ready!

Recipe for winter "Malachite beads"

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

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

At this time, you need to prepare a brine - add one tablespoon of sugar and salt to half a liter of water and boil. Put boiled peas in prepared jars, pour over with brine, add citric acid there 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 gr of peas;
1 teaspoon 9% vinegar;
1 teaspoon of salt;
150 grams of water;
2 bay leaves.

Dip the prepared and peeled peas into a sterilized jar, put salt, vinegar and bay leaf there. After that, put the jars with the mixture to be sterilized for 25 minutes, then pour boiling water and roll up. Canned peas at home are ready!

How to preserve without adding vinegar

For the marinade you will need:

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

Add sugar and salt to 1 liter of water, bring to a boil and lower the main ingredient there, cook over high heat for about 3 minutes. Then put 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 should be taken out, placed in a warm liquid, and after boiling, sterilized in boiling water for 20 minutes. After that, the jars can be rolled up and the canned green peas can be stored for the winter.

Cooking without the use of sterilization methods

Filling Ingredients:

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

As always, the first step is to peel and rinse the peas. Then pour the liquid into the pan, bring to a boil, pouring a mixture of salt and sugar into it. Dip the peas into the resulting marinade, while they must be completely submerged under water.

You need to cook the dish for 20-25 minutes. 3 minutes before readiness, add citric acid to the mixture. Then, using a slotted spoon, get the composition and put it in jars, pour the remaining marinade on top and tighten the lids.

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

Pickled canned product

Ingredients:

Polka dots;
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 things per jar.

First of all, it is worth freeing the peas from the pods and thoroughly wash them in running water. After that, we lower the peas into a saucepan and fill it completely with water. Boil over low heat for half an hour, adding sugar and salt there.

At this time, cut the washed pepper into slices. We put pepper in washed and sterilized jars, put peas on top. We cover the jars with lids, and filter the liquid through cheesecloth and boil again. Only after that we fill the peas in jars with the marinade.

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

If this is not available, then the jars are simply removed into the closet or under the table, but it should be borne in mind that direct light should not fall on the jars. Now you know how to preserve peas at home so that they are pickled.

Firstly, before cooking, take enough time to prepare the peas - wash them, peel them, wash the peas again and put them in a colander.

Secondly, to avoid cloudiness of the brine in the jars, carefully sterilize the jars and lids. Thirdly, use all the ingredients exactly in the amount in which they are indicated in the recipe. Usually the calculation is for the preparation of a 0.5 liter can of finished canned food.

We hope that these simple rules will help you prepare delicious canned peas for the winter that will delight you and your loved ones all winter. After all, even New Year's Olivier, cooked with canned green peas of our own production, looks much more appetizing!

I love green peas, especially canned ones. In addition to using it in various dishes or salads, I can eat it just like that. Naturally, it is better to prepare it at home, rather than buy it in stores. Today I will tell you how to preserve green peas for the winter at home.

Canning green peas - a simple recipe without sterilization

Canning peas without sterilization is very convenient and does not present any problems. Quite a bit of time is allotted for cooking, and at the same time, seamings will quietly stand for a year and will not deteriorate.

Ingredients:

350 grams of peeled green peas;
half a teaspoon of salt;
a couple of teaspoons of nine percent vinegar;
half a liter of water;
a teaspoon of sugar.

How to close peas:

Remove the pods from the peas. It is worth leaving only whole grains without defects.
Rinse the peas with cold water to get rid of dirt. Pour it into a saucepan and fill with water. Boil over low heat, no need to cover with a lid. Cooking takes 20 minutes from the moment of boiling.
Drain the water. Place hot peas in sterile containers, retreating a couple of centimeters from the neck of the container.
Make a marinade: mix half a liter of water, sugar and salt in a saucepan. Put on the stove, boil for a couple of minutes.
Pour vinegar into jars with peas, and then boiling marinade. Roll up containers, turn over and wrap warmly. Wait for cooling.

Tip: store blanks in the refrigerator or in a dark and cool basement.

How to pickle delicious peas for the winter

I want to tell you how to pickle delicious green peas at home for storage for the winter. The recipe is very simple, and the result will please you - you will lick your fingers!

Ingredients:

kilogram of peas;
a teaspoon of salt;
a teaspoon of sugar;
a teaspoon of vinegar;
500 grams of water.

Pickling peas:

Peel the peas. It is best to take grains of medium maturity - for greater juiciness.
Rinse the peas and put on a sieve. Let the water drain. Then blanch the peas for ten minutes.
Boil water for the marinade, add salt and sugar. Mix thoroughly. As soon as the liquid boils, turn off the stove and pour in the vinegar.
Put the peas in a sterile jar to the top and fill with hot marinade. Roll up and wrap, turn over.

Note: this twist will make a very tasty side dish with minced meat.

Green pea salad with cabbage in 1 liter jars

I most often make preparations from peas and cauliflower. Preservation turns out tasty and original, perfectly harmonizes with many dishes. Be sure to check out the recipe!

Products:

500 grams of green peas;
400 grams of cauliflower;
250 milliliters of vegetable oil;
50 grams of cumin;
30 grams of mustard seeds;
20 grams of salt;
100 milliliters of wine vinegar;
400 milligrams of aspirin.

Canning Recipe:

Disassemble the cabbage inflorescences, clean the peas. Blanch the components separately: cabbage in salted boiling water for five minutes, peas in acidified water, adding aspirin, for ten minutes. Peas can also be flavored with sugar.
Toast the cumin and mustard in a dry skillet. When a bright smell appears, pour in the oils, warm up to a temperature of 120 degrees.
Combine peas and cabbage in a saucepan, pouring vinegar and oil. Add warm water - it should cover the vegetables. Boil and place in a sterile container.
Sterilize the jar with the workpiece for 15-20 minutes. Roll up, turn over and wrap immediately. Wait for cooling.

Note: If you want, you can add dill, bay leaf or ginger to canned peas.

marinated zucchini with green peas

Recently, in my recipe book, I found an option for cooking zucchini with green peas. Now I will tell you how to pickle such an unusual product.

Products:

2-3 zucchini;
300-400 grams of fresh peas;
3 sweet peppers;
hot pepper to taste;
4 heads of garlic;
3 sheets of horseradish;
14 dill inflorescences;
7 tablespoons of sugar;
7 tablespoons of salt;
350 grams of nine percent vinegar.

How to make marinated zucchini with peas:

Wash the zucchini, cut off the edges. Cut into semicircles of small thickness. Peel and chop the garlic. Cut hot pepper into small pieces. Remove the seeds from the sweet pepper and cut into strips.
Put horseradish leaves and dill inflorescences on the bottom of sterile jars. Fill two-thirds of the container with zucchini, put peppers and garlic. Also add salt, sugar and vinegar to each jar.
Arrange the peas on the banks and put a little more zucchini on top. Pour the product with boiling water, cover with clean lids. Sterilize the blanks for twenty minutes.
Roll up the cans, turn over. Wrap up and wait to cool.

Note: these products are enough for 7 cans per liter.

Spicy pickles, canned with green peas

I have always been interested in how to preserve food on Olivier. A friend shared with me a simple and convenient recipe for harvesting cucumbers with peas - at the right time, you just take out a jar and make a salad!

Products per 3 liter jar:

one and a half kilograms of cucumbers;
half a kilo of peas;
a tablespoon of salt;
a couple of tablespoons of sugar;
50 grams of nine percent vinegar;
one and a half liters of water;
6 garlic cloves;
horseradish root, dill umbrellas, hot pepper - to taste.

How to cook cucumber with peas:

Trim the cucumbers from each end, rinse and soak for 6 hours.
Rinse the peas, boil for twenty minutes and rinse again.
Wash the herbs and seasonings, chop and put on the bottom of a sterile container. Lay out a row of cucumbers and add peas. Then again cucumber and again peas. Alternate layers until the jar is full.
Pour the product with boiling water for 10 minutes. Cover with a lid. After the specified time, pour the liquid into the pan, boil and pour the seaming again. Drain again, put garlic in a jar.
When you boil the water for the third time, add salt and sugar, before the end of cooking - vinegar. Immediately pour into a jar and roll up. Turn over, wrap and wait to cool.

Note: You can add spices to your liking.

Knowing how to preserve green peas for the winter at home, you can easily and quickly prepare a salad or side dish. Blanks significantly reduce the time spent in the kitchen. If aspects of cooking are not clear to you, be sure to study the video. Bon Appetit!

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 canning 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 do you only plan 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 a wooden stand, put the jars with peas (the 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 directly in it 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, place 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