Preserving peas for the winter at home. Canned peas for the winter at home

Green peas are one of the most important products in the kitchen of almost any housewife, because they are often used not only as a salad ingredient, but also as a delicious side dish for meat and other dishes. Despite the wide variety of store-bought options, home-cooked canned peas are my favorite. Today you will get acquainted with the best recipes that will tell you how to preserve peas for the winter at home (photo materials are attached).

Green peas are quite popular among vegetarians and this is not surprising, because they are a real storehouse of vitamins and important for human body trace elements.

Peas are quite nutritious and very easy to process. At the same time, it contains a considerable amount of valuable vegetable protein. Protein nutrition can explain the ability of peas to quickly saturate the body and energize it for a long time.

In addition to protein, peas also contain a considerable amount of vitamins (especially group B), sugars (about 6%) and fiber. So, in mature peas, about 35% of pure protein is observed, and in terms of calories, this crop is almost twice as large as potatoes.

Advice. Green peas are actually a battery for the body, especially in extreme or close to such conditions. That is why it is recommended to take it on long trips. Even if you are not an extreme person, but lead an active lifestyle - green peas are a product that should regularly appear on your dining table.

Green peas are also known for their beneficial effects on the skin and hair (due to the antioxidants they contain). In addition, it is able (with regular use) to normalize the functioning of the intestines and organs of the digestive tract.

Unfortunately, like most horticultural crops, is seasonal, so it makes sense to stock up on them for the winter.

Selection criteria and features of preparing green peas for conservation

It is worth noting that not every variety of green peas is suitable for winter conservation, so the question of choice suitable variety should be taken very seriously, so that later you can enjoy the fruits of your labor with confidence.

So, for preservation, you should choose only green peas that are still soft enough to be crushed with only two fingers (the so-called "brain" peas). Fully ripe or overripe peas are not particularly suitable as a canning product, since during the canning process they will give the brine an unpleasant turbidity, and the taste of the finished product will be too starchy.

As for the processing of peas before preservation, it is quite simple and does not require special skills: it is enough to thoroughly wash the peas (if you plan to preserve the peas separately) or pea pods if you want to treat yourself to juicy sweet pea pods in winter.

Best Canned Pea Recipes

To your attention delicious and at the same time very simple recipes preservation of peas for the winter.

Recipe number 1. Canned peas with vinegar. To prepare canned peas according to the first recipe, you will need the product for conservation directly, as well as brine. Below are the main components for brine based on 1 liter of water:

• sugar - 1 teaspoon (full);
• salt - 2 teaspoons (full);
• vinegar (6%) - 2 teaspoons.

Milk peas must be sorted out and washed thoroughly. Then pour cold water and put on a low fire. After the water boils, cook for about 20 minutes (until the water boils away almost completely). Transfer the boiled peas to pre-sterilized jars and pour over the prepared brine (add salt and sugar to the water drained from the peas). Then pour vinegar into each jar.

Cover each jar with a thick plastic wrap. Leave in a warm place, covered with a blanket. It is easy to check the quality of conservation: just look at the film - it will drag into the jar. After that, you can rearrange the jars in the refrigerator.

Recipe number 2. Canned peas without vinegar. This option is suitable for those who do not like the sour taste in conservation or have problems with the gastrointestinal tract. To prepare peas, you only need water, sugar, salt. For each liter of water, about 1 tsp should go. sugar and 1 tbsp. a spoonful of salt.

Dissolve salt and sugar in water, put on fire. Bring to a boil. Pour the peas into the brine and boil it for about 3-5 minutes. Transfer to prepared jars, leaving about 2 cm to the edge. Sterilize the jars for about half an hour. Then leave to cool and, covered with plastic lids, send to the refrigerator. After 12 hours, put the jars back into the water and sterilize for about half an hour. Roll up the banks.

Recipe number 3. Pickled peas. Suitable for those who would like to enjoy the most delicate taste of green peas with the onset of the first days of December. Pre-selected green peas must be thoroughly washed in water. Then lower into boiling water for 3-5 minutes. Then transfer to sterilized jars.

Boil the water for the marinade separately. Then add salt (1 tablespoon), vinegar (3 tablespoons) to it. The figures are based on 1 liter of water. Pour the peas with hot marinade and sterilize the jars in hot water for about 20 minutes. Roll up the banks.

Recipe number 4. Salted green peas. Salted green peas are an ideal side dish for meat dishes. Now you can enjoy the taste of your favorite dishes in tandem with the most delicate peas even in winter.

Pea pods should be carefully sorted out, removing tough and damaged ones. Then the pods should be thoroughly washed and dipped in boiling water. Boil for about 10 minutes, let the product cool. Then you need to distribute the peas in jars and pour the prepared brine (300 g of salt per 1 kg of product). Roll up the banks.

Advice. If you like spicy, slightly spicy preservation, you can add a couple of cloves of garlic, cut into several pieces, and a little peppercorns, red and any other, to each jar.

This concludes our consideration best recipes preservation of peas for the winter. Enjoy your meal!

Canned green peas: video

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

Preparing the Components

For preserving peas you need to immediately prepare several main components:

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

Before conservation, all products must be pre-prepared. First, take out all the green peas. They must be carefully sorted and washed in clean water. After the peas need to be transferred to the pan and put on fire.

Then, after boiling green peas, the water is drained from the pan. The prepared product should be decomposed into banks. All containers must be sterilized at the same time.

How to sterilize jars?

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

There are many ways to sterilize jars. So, for this, many housewives take a pot of water and install a metal sieve on it, on which they put the containers upside down.

When the water in the pot begins to boil, the vapors enter the jars. The whole process takes approximately 10-15 minutes. After the container is placed on a clean cloth, without turning them over.

Often, housewives also use the calcination method in the oven. In this case, the washed jars are placed in the oven, heated to 160 degrees. The dishes begin to heat up even before all the drops dry after washing. After the procedure, the containers must be completely dry.

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

Covers must also be sterilized. If they are screwed, then you can simply boil for 15 minutes. After that, you can’t take containers with your hands. Do this with the help of special tweezers.

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

You can even sterilize canning jars in the dishwasher. To carry out this procedure, the jars washed with a solution of soda are placed in the apparatus and installed maximum temperature. No detergent is required. Some consider this method inferior, since the temperature in this equipment cannot reach 100-120 degrees.

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

cooking recipes

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

Without sterilization

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

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

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

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

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

Peas are immediately poured into such a solution. Wait for the liquid to boil again. Then add citric acid (1 teaspoon). A solution is poured into jars and pea grains are laid out on them.

Marinated

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

According to most housewives, it is easy to cook canned peas at home. To do this, first boil the peas. Then the cooked vegetable is laid out in jars.

Then start preparing the marinade. To make it, two full tablespoons of salt and one tablespoon of sugar are added to a bowl of water (0.5 liters). After all the liquid is put on fire and brought to a boil.

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

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

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

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

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

Sometimes, when preserving peas, hostesses add other vegetables. So, many prefer cucumbers. To do this, all products are pre-soaked in water for 4-5 hours.

Peas should be boiled separately. Do this for 10-15 minutes. At the same time, glass jars should be washed with soda solution and sterilized. Put a little dill, parsley and pepper in each container at the bottom. Some advise adding cloves as well.

Next, cucumbers and boiled peas are placed in jars. All contents are poured with boiling water for 5 minutes. Then all the water is poured out. At the same time, pickling is carried out, vinegar, salt and sugar are added to boiling water. This liquid is poured into the dishes with conservation. The containers must be twisted and left in a dense fabric for the whole night.

Preservation is often done with citric acid. Pea grains are sorted and washed thoroughly. Cracked peas are best not taken for cooking. It is also necessary to marinate the components, 3 tablespoons of sugar and salt are poured into boiling water. After 10-15 minutes, all the peas are poured there.

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

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

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

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

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

At home, you can also preserve green peas in tomato juice. Washed grains are placed in hot, slightly salted water. Boil everything for 3-5 minutes. Then put the peas in ice water with ice cubes.

Grains are laid out in sterilized jars. They need to pour tomato juice. It must be hot. Containers with contents are placed in a pot of boiling water and sterilized for 1 hour.

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

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

Do not forget that canned peas need to be stored properly. After all the preparations, the containers must be turned over and wrapped tightly with a blanket. This is necessary in order to continue the sterilization process. After conservation should be left in dark and cool places.

Remember that such preservation should be consumed no later than a year after preparation. After all, then the grains begin to lose all their beneficial features. But after opening the jar, the product is already worth eating for only 1-3 days.

Benefit and harm

Canned peas have a whole host of useful properties.

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

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

Folic acid, which is found in canned peas, can ensure the healthy development of the fetus. Vitamin C, which is rich in such a product, helps protect against infections. And vitamin K helps to strengthen bone tissue.

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

Such peas should be eaten by the elderly. After all, according to many experts, it slows down the aging process of the body, smoothes wrinkles, counteracts the appearance of gray hair. Such preservations are able to restore tissues, in addition, they have an excellent effect on diseased joints and bones.

However, not all older people can eat canned pea grains. It is especially undesirable to use it for those who lead a too sedentary lifestyle. You should not add peas to the diet even if old man suffers from gout.

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

How to choose?

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

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

How to cook green peas for the winter, see the video below.

A valuable vegetable crop, peas, significantly diversifies our table. How to make canned peas at home, I will tell you in this recipe.

In the early morning we collect ripe pea pods, which are located at the bottom of the plant. Experienced gardeners recommend harvesting peas already on the 8th day after flowering, as the fruits retain a delicate taste and bright green color. Remember that harvested peas cannot be stored in pods for more than 24 hours, shelled peas deteriorate completely after 6 hours, so it is best to start canning peas immediately after harvesting.

Sugar, semi-sugar and shelling peas are suitable for conservation, the main thing is that they do not overgrow. There are many varieties of peas for canning: Inexhaustible, Karaganda, Sugar, Delicious, you can’t list them all.

Peas cooked at home, from a crop grown by one's own hands, compare favorably with store-bought counterparts.

The recipe in this article is based on 1 kilogram of peas in pods. From a kilogram, I get a 600 gram jar of canned peas.

• Time: 1 hour
• Quantity: 600 g

Ingredients for Canned Peas

• 1 kg of green peas in pods;
• 10 g coarse salt;
• 10 g of sugar;
• 25 ml of vinegar (9%);

How to make canned peas

We clean the peas from the pods, carefully checking the result. After all, you see, it is unpleasant to find a worm in a jar, and they, like us, are very partial to sweet peas.

Taking into account the fact that in 1 kilogram of peas in the pods there will be a few spoiled peas, minus the pods themselves, there will be about 500 g of peas suitable for canning.

Pour peas with 1 liter of boiling water, cook for 15 minutes. It is important to keep the peas whole, so the water should not boil violently and you should not mix the peas either.

Throw the boiled peas into a colander.

Immediately put in cold water for 2-3 minutes. This operation is done so that the starch does not stand out in the jar, and the peas do not become cloudy during sterilization and storage.

We lay out the peas in sterile jars. I usually wash the jars thoroughly and pour boiling water for 15 minutes. If the preserved product undergoes sterilization, then this is enough.

We are preparing the marinade. In half a liter of boiling water, dissolve two teaspoons of coarse salt and the same amount of sugar, boil the solution for 3 minutes, turn off the heat and add vinegar. Fill the peas with a solution, cork the jars.

At the bottom of a deep pan we lay a cotton napkin folded in several layers, put jars of peas on it and pour boiling water over everything so that the water reaches almost to the neck of the jar. Sterilize peas for 40 minutes.

Turn over the finished jars with peas, cover with a terry towel and leave overnight. Store blanks in the cellar or in the kitchen cabinet. If everything is done carefully and no microorganisms have invaded the preservation process, then the solution will remain transparent, but if the solution becomes cloudy, the jars swell, then it is strictly forbidden to store such canned food!

Conservation is one of the most better ways harvesting peas for the winter. It allows you to preserve vitamins and minerals as much as possible, and only salt and sugar are used in the process, no preservatives and GMOs.

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

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

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

Canned green peas must be present in the kitchen of every housewife. After all, it can not only be added to various salads, but it can also serve as an independent side dish for meat, fish or poultry.

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

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 1 portion

Ingredients

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

Cooking instructions

How to make pickled green peas for the winter

Green peas can simply be frozen or canned. Such peas are well stored all winter, used for soups and salads, and also as a side dish for meat.

Products:

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

Procurement algorithm:

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

The storage place for peas prepared according to this recipe should be dark and cool enough.

Harvesting green peas for the winter without sterilization

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

The simplest recipes do not require sterilization, which is why they are most popular with women. From the indicated amount of products, 6 half-liter jars of peas should be obtained.

Products:

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

Procurement algorithm:

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

When a lot of sunsets are prepared, the family is more confident about waiting for winter!

Preservation of green peas with cucumbers for the winter

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

Products:

• Cucumbers.
• Polka dots.

Marinade:

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

As well as:

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

Procurement algorithm:

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

Cucumbers remain dense, crispy, and peas have a delicate, piquant taste.

Freezing green peas for the winter is the easiest way to harvest

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

Method one. Select the best pods, peel, sort out the peas, discard the sick, wormy, unformed or old, yellowed. Rinse with a colander under running water. Send to boiling water, to which ¼ tsp is added. citric acid. Blanch 2 minutes. Cool, dry, send to the freezer. Sprinkle in a thin layer, after freezing, pour into a bag or container.

Method two. Suitable for young pea pods. They need to be washed and peeled. In this case, the peas themselves do not need to be washed. Also no boiling required. Simply arrange the grains in bags or containers and send them to the freezer. An excellent way to harvest young, juicy, green grains.

Method three. You can freeze peas in their pods, however, they must be very young, with peas of milky ripeness. Ideally, sugar varieties, a feature of which is the absence of a film on inside pod flaps. For freezing, select the best pods. Rinse, trim with scissors ponytails. If very long, then cut in half. Put in boiling water for blanching. After 2 minutes, transfer to cold water. Then - on a linen or cotton towel for drying. Divide into bags/containers, freeze.

To harvest green peas, you need to take sugar varieties, be sure to remove old, diseased, yellowed fruits.

Peas must be boiled before canning. You can soak overnight, then the cooking process is minimal.

When cooking, add lemon juice or a little citric acid to preserve the color.

After corking with metal lids, turn the jars of peas over, cover with a blanket to continue the sterilization process.

We are waiting for your comments and ratings - this is very important for us!

We all love and often use green. Many of everyone's favorite salads can not do without it. In our article, we will tell you what benefits it brings, as well as how you can close it in several ways at home. Having prepared it yourself, you can enjoy delicious peas in winter.

Benefit

Greens are famous for their low calorie content: 100 g contains only 55 kcal.

They have little energy value compared to mature counterparts, therefore, they are part of the diet menu.

Important! When purchasing canned peas in a store, pay attention to the container - it should not be swollen. Damage indicates the ingress of air, and such beans can be dangerous and threaten with poisoning.

Green canned peas contain a huge amount of vitamins and essential minerals.
It contains the most important nutrient - protein plant origin which is absorbed very quickly.

Beans are useful in that they help reduce the likelihood of a heart attack, hypertension and other heart diseases. Green beans are the perfect ingredient to include in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or the presence of kidney stones.

Before you can preserve green peas at home, you should figure out which varieties are best suited for this. Nowadays, for conservation, most often choose such varieties as the highest, first and table.
Brain varieties that have been specially bred for this purpose are ideal for canning. Their beans are soft and sweet, and the liquid remains clear when preserved.

Such varieties are also suitable for conservation.:

• "Alpha";
• "Vegetable miracle";
• "Dinga";
• "Jof";
• "Faith".

Recipes for harvesting green peas

You can harvest peas in different ways: without sterilization and with it. Let's take a closer look at how green peas can be preserved without much difficulty at home.

Without sterilization

If you have it, great, because you can can the beans that you have grown yourself. However, do not be upset if you are a city dweller. You can buy peas suitable for canning in the market.

Did you know? The record for eating peas for a while was recorded in 1984. Its owner is Janet Harris, who managed to eat 7175 peas strung on a stick one by one in 1 hour.

July is the most suitable for canning. We invite you to familiarize yourself with the simple affordable recipe which does not require sterilization. For this you will need:

• green peas (for 3 half-liter jars);
• purified water - 1 l;
• salt - 3 tbsp. l;
• sugar - 3 tbsp. l;
• acid.

The first step is to prepare the peas themselves - get them out of the pods and rinse thoroughly. Preservation includes the following steps:

With sterilization

Now let's get acquainted with the recipe for green peas, canned with sterilization.

Important! Banks with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it sags, you need to open and use the peas before they go bad.

• peeled peas - 600 g;
• 1 one and a half liter jar or 3 half liter;
• acid (citric or acetic);
• salt - 1 tbsp. l;
• sugar - 2 tbsp. l;
• purified water - 1 l.

Preservation consists of the following steps: