Canned peas for the winter at home. How to can green peas at home: recipes

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

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

Ingredients (for a five hundred liter jar):

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

How to pickle peas at home:

1. Before whipping up this winter dish, prepare everything you need. Sterilize the necessary dishes in the most comfortable way for you (over steam, scalding with boiling water or in the oven). Remove the peas from the pods and rinse with water.
2. By placing the enamel container with clean water on the stove, add all the ingredients from the list above (except peas and acid), boil for fifteen minutes.
3. Carefully place green peas in jars and add citric acid, pour in the marinade and cover with a lid. We put a bowl of hot (not boiling water) water on medium heat, after laying a towel on the bottom (to prevent the jars from bursting), move the containers with peas there and sterilize for twenty minutes.
4. Carefully remove the jars and roll up their lids. Place bottom up and wrap warm blanket and leave to brew for twelve hours. We move the cooled containers with winter snacks to a dry place with low temperature for further storage.

How to pickle green peas with cucumbers

If you are not a fan of eating green peas alone, then this recipe is for you. The unique aroma and juicy taste of peas and cucumbers combine extremely well and make an amazing canned duo. And the addition large quantity spices and herbs will add a slightly spicy aroma to this dish.

Products needed for preservation:

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

For marinade per liter jar you will need:

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

Homemade pickled green peas:

1. Initially, sterilize the containers using the method that is most comfortable for you. Peel the peas from the pods, cut off the tails of the cucumbers, wash them cold water, place together in a deep bowl and cover with water for four hours. Chop the cucumbers into small squares three centimeters wide.
2. Place all the ingredients from the list above at the bottom of the jar, then evenly place the cucumbers and green peas (you can arrange them in layers) and pour boiling water over them. After fifteen minutes, drain it and pour boiling water again, placing the lid on the neck of the jar.
3. Place a pan with a cloth-covered bottom on the stove and pour in warm water. We rearrange the containers with the winter snack into the pan and sterilize over medium heat for a quarter of an hour.
4. Carefully remove the jars, carefully tighten the lids and move them under warm, thick fabric, having previously placed it upside down. Every other day, place the cooled pieces for storage for the winter in a room with a temperature below zero.

Homemade pickled peas

This recipe instant cooking pickled peas is suitable for you if you are constantly in a hurry and are late, but still want to stock up on them for the winter. The recipe allows you to quickly preserve this type of beans and not lose anything in the process, such as useful minerals and a unique, refreshingly sweet taste.

Ingredients for cooking canned green peas:

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

How to pickle green peas at home:

1. Remove the green peas from the pods and rinse them under running cold water.
2. Put the peas in a saucepan with water and put it on the fire, cook it for five minutes over moderate heat. If the peas are not too young, increase the boiling time to fifteen minutes, but be careful not to overcook them.
3. Place all the ingredients in pre-sterilized jars, putting spices and herbs on the bottom and pour boiling water. We carefully tighten the lids on the blanks and place them on them, wrap them in a warm blanket.
4. After a day, we rearrange the present appetizer damp place With low temperatures for winter storage.

Pickling peas at home

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

Ingredients you will need for this snack:

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

Pickling green peas at home:

1. First, wash the pea pods, place them in a deep bowl and soak in cold water for two hours. After this, process them in boiling water for two minutes, adding citric acid. Fold the pea pods vertically, add salt and place allspice along with a cinnamon stick in jars.
2. Boil in an enamel bowl on the stove for a couple of minutes clean water, before that, sugar and pour in acetic acid. Pour the finished composition into jars with the rest of the ingredients and put the lids on.
3. Place the pan of water on the stove again, placing something on the bottom that will separate it from the glass of the jars (a towel, a non-dying cloth, wooden stand). Place the pieces there and sterilize them for twenty minutes over medium heat.
4. Having taken out the jars, seal them tightly with lids and place them bottom up, cover with a blanket for further cooling. After twelve hours, remove this winter snack to a room with low temperatures (cellar, balcony) before eating.

Pickled green peas for the winter

The green peas themselves have a sweet taste, but are still very simple. Therefore, this recipe is perfect for gourmets and spice lovers. Adding a variety of spices to pickled peas will give it a wonderful aromatic taste. In addition, when consumed, spices will have a beneficial effect on the body as a whole, improving the color and condition of the skin.

Ingredients needed for this winter preparation:

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

Ingredients of the marinade:

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

Pickled green peas recipe:

1. Pre-sterilize the necessary utensils using any method that is comfortable for you (over steam, boiling water, in the oven). Remove the pods from the green peas and rinse with cool water.
2. Carefully place the peas in containers and pour in the apple cider vinegar. In the meantime, placing a bowl of distilled water on the stove, add all the ingredients from the list for the marinade and boil for ten minutes. Pour the boiling spicy solution over the green peas in the jars and cover the neck with a lid.
3. Cover the bottom of a deep enamel dish with a non-dying cloth, fill it with water and place it on the stove. We rearrange the containers with the winter snack there and sterilize for fifteen minutes over moderate heat.
4. Having carefully taken it out, seal it with lids and place the containers upside down, wrap them in thick cloth to cool. After twenty-four hours, transfer the containers with the winter twist to a cold place. wet room with temperatures slightly below zero to preserve them.

By following these recipes on how to pickle peas at home, you will not only have a wonderful snack of juicy and sweet green peas, but also a number of vitamins and nutrients that will help you overcome winter vitamin deficiency (lack of vitamins in the body). And each jar of this preparation with a bright green color will remind you of wonderful warm summer days.

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

The recipe includes canned green peas, and, as a rule, it is purchased. Unfortunately, not everyone has the opportunity to grow peas and prepare them for the winter. But if you knew how simple and cheap it is to prepare canned green peas at home, the recipe that we will now describe, you would be happy to buy it at the market. Moreover, it has been verified that if you buy fresh green peas at the market and pickle them at home, it will still be cheaper than buying them. And the taste is no different from a high-quality store-bought one.

Ingredients for home canned green peas:

• Unpeeled peas - 600 g;
• Vinegar - 3 teaspoons.
• For the marinade:
• Table drinking water - 1 l;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.

How to preserve green peas according to recipe:

1. First, let's tell you all the details. From these ingredients you get exactly 2 jars of 250 ml volume. There will be a lot of brine and most of it will have to be thrown out. But since the peas must float in the brine during cooking, it is better to take exactly this volume of water. Moreover, it is better to divide the proportions of sugar and salt into liters rather than milliliters.
Combine salt and sugar in a bowl and add to the water just before boiling.

2. Remove the peas from the pods and rinse the peas. Use a sieve, gauze or small colander, it's faster. If you do not know the origin of the peas and perhaps they were previously processed in some way, then it is better to rinse them with boiling water several times.
Advice: It is better to sort peas into young and overripe. If the peas are too ripe, then they will need more time to cook. If you have already decided to preserve green peas according to a recipe, then you should buy either young or overripe, so as not to cook them in 2 batches. Also select bursting and spoiled peas; they are not suitable for preservation.

3. Green peas should be placed in the marinade after the salt and sugar crystals have completely dissolved. Wait for the marinade to boil and note the cooking time.
Note: The cooking time for green peas depends on their maturity. Minimum cooking time is 40 minutes. That is, if the peas are young, then cook them for 40 minutes from the moment of boiling. If it is overripe, then add 10 minutes and wrap it in jars.

4. Now the banks. The container must be sterilized. This can be done in any way. You can sterilize jars in a metal steamer, just like in the winter. Or you can bake the dishes in the oven at 200 degrees for 15 minutes. But in any case, before sterilization, you need to wash the jars with soda.

5. If you are sterilizing containers for twists in a double boiler, then the jars should then be allowed to drain on a clean towel upside down.
Vinegar must be added to each jar before they are to be canned. Count 3 teaspoons for 1 half-liter jar. Naturally, in this recipe the dishes are 2 times smaller, which means we add 1.5 teaspoons to each vessel.

6. After the green peas are cooked, you can put them in jars. First you need to take a slotted spoon, select and put only legumes in the vessels.
Advice: Please note that the peas do not fill the entire bowl. If you want to preserve the integrity of the legumes, you need to place it in such a way that the peas float in the brine. This means pour the peas before the start of the carving (1.5 centimeters to the top). You can also strain the brine so that it is clear.

7. Fill the jars to the top with hot brine.

8. With the lids you will use, simply cover the tops of the jars. Now take a pan and place a small terry towel on the bottom. Place a jar of canned green peas on a towel so that it does not turn over or tilt. Pour into the same pan hot water to the top level of the peas. Place all this on the fire to sterilize. The time from the moment of boiling will be 30 - 40 minutes. It is important that the water does not boil too much, so adjust the heat at the very beginning.
Note: Since peas are very capricious, it is still necessary to sterilize them. The larger the jars you have, the longer the sterilization time. 500 ml jars need to be sterilized for 30 - 40 minutes.

9. Immediately after removing the jars from the pan, pour the specified amount of vinegar into them. We tightly seal the preservation with screw-on lids after sterilization.

Then place the jars with the neck down and wrap them in a towel until they cool.

These are exactly the green peas canned recipe has very simple. And the peas turn out soft and tender with brine, just like store-bought peas from childhood, which my parents bought with sausage.

Important: According to any recipe, canned green peas should be stored at a temperature of no more than 5 degrees. This means that the place for these jars is either in the cellar or in the refrigerator. Otherwise, the peas are very capricious and can be torn off.

You can often hear from people that they need to buy green peas from the store for their dishes. Indeed, buying peas today is not a problem, but the choice is so large that it is not known which one is better to buy. Therefore, it may be easier to preserve it yourself and be confident in its taste. Many people say that they can can green peas with vinegar, but they turn out hard. According to the recipes presented in the article, the peas are tastier than store-bought and just the right softness.

Preparing peas at home is so simple that even inexperienced housewives can handle it. In addition, it is convenient to use and add to salads, perhaps put on the table as a side dish for fish and meat dishes, add to soups, etc. Canning at home is not only a guarantee of a quality product, but also saves money.

It is worth noting that not every pea is suitable for harvesting for the winter. When purchasing or growing such a vegetable specifically for harvesting, you should clearly know which variety is needed. Firstly, only fresh pea pods should be used, and secondly, the pea pod itself must be young. Thanks to this, the grains will be soft. It is worth noting that a mature or overripe pod is not at all suitable for winter harvesting. These peas contain a lot of starch. It will cause a cloudy and unsightly color and sediment. And the taste will be much worse.

When selected desired variety and pods, they should be obtained and prepared for further preservation. To do this, the pods are peeled and damaged grains are removed. You can then use any recipe provided below for further preservation.

Classic canning looks like this:

1. First you need to husk the grains from the pods and wash them in cold water. Next, put everything in a pan and fill it with water.
2. Having placed everything on the stove, you need to bring it to a boil and simmer for 5-20 minutes, depending on how ripe the grains are.
3. After sterilizing the jars, hot peas are placed in containers and only filled with boiled peas. The jars are covered with lids, after which they are sterilized and screwed.
4. Used for filling different types spices Accordingly, each recipe has its own ingredients. Each housewife independently selects a more delicious recipe.

Preserving natural green peas with vinegar

Products you will need:

• Young green pea pods;
• For one liter of brine you need:
• A couple of tablespoons of salt;
• A tablespoon of sugar and half a glass of vinegar.

Canning and preparation steps:

1. The pods need to be peeled and the grains washed.
2. The prepared pea grains are placed in a pan and filled with water, then you need to cook them for half an hour.
3. After the time has passed, you need to throw the peas into a colander and let the water drain.
4. To prepare the brine, you need to add all the ingredients to a liter of water and bring them to a boil, allowing the sugar and salt crystals to dissolve.
5. The grains are placed in jars and filled with brine.
6. The jars can then be sealed plastic lids and after cooling, place in the refrigerator. Use as needed.

In this state, peas can be stored all winter.

Pickled peas: step-by-step recipe

This recipe involves peas directly, and the following ingredients are needed for the marinade:

• Water – 1 liter;
• Salt – 15 grams;
• Vinegar – 100 grams.

The cooking process is very simple:

1. Cook the peas and boil the water.
2. Place the grains in boiling water for about 3 minutes.
3. Take out the grains and spread them on a napkin. Let the water drain, and at the same time the peas themselves will cool.
4. After sterilization, the grains need to be placed in jars and filled with brine, which is still boiling.
5. After this, you will need to sterilize again for a jar with a volume of 0.5 liters - 30 minutes, 1 liter - 60 minutes.
6. Then the jar is screwed on with a lid and turned over. Allow the jar to cool and you can leave the preparations for the winter.

Canned peas

For the marinade you need to prepare:

• Water in the amount of 1 liter;
• Salt and sugar 10 grams each;
• 15 grams of apple cider vinegar for each 0.5 liter jar.

Cooking steps:

1. Young pea grains should be rinsed under cold water and placed in a container.
2. The container is filled with water so that it covers all the grains and placed on low heat.
3. So, the peas are cooked for about 20 minutes until the water begins to boil away.
4. Next, after sterilization, you need to put hot pea grains into the jars, but do not fill the jars completely, but leave about 1 cm from the top.
5. You should prepare the marinade in advance and pour the vinegar into the jars and immediately pour the hot marinade.
6. Then the jars should be closed with a nylon lid and wrapped in a blanket. Allow to cool and can be moved to refrigerator.

In this state, peas last all winter and do not spoil.

Recipe for canned peas without acetic acid

Some people cannot tolerate vinegar, which is why there is a recipe without adding it.

For such preservation you will need:

• Peas;
• For a liter of water you need 5 grams of salt and 15 grams of sugar.

Cooking process:

1. You should cook the peas and separate them from the pod, then rinse them under running water.
2. Next, you need to prepare the brine and boil it. Add the grains to the boiling marinade and boil for 5 minutes.
3. Then take out the grains and place them in sterilized containers. It is recommended to use 0.5 liter containers.
4. Jars should not be filled to the top. It's better to leave a couple of centimeters free.
5. When the grains are poured in, the jars should be sterilized for half an hour.
6. Once the peas have cooled, you can place the jars in the refrigerator, sealing them with nylon lids.
7. Every other day, jars of peas need to be placed in warm water and bring to a boil. The preservation should boil for about 20 minutes.
8. After this, the jars can be screwed on with lids and sent to the pantry.

Peas without sterilization with vinegar

The eve of any holiday for a good housewife begins usually and trivially - with a shopping trip with a list necessary products for a noisy feast. Peas are definitely on the list - a wonderful ingredient in salads, appetizers and sandwiches. You can prepare an irreplaceable product yourself, then your worries will be much reduced. It is important that the peas are milky, only then will they turn into a tender and tasty ingredient for your favorite Olivier!

Ingredients:

• 980 ml water;
• 27 g each of granulated sugar and salt;
• milk peas (as much as will fit in two half-liter jars);
• 30 ml table vinegar.

Preparation:

1. Rinse the peas several times with cool water, place in a small container, pour enough water to lightly cover the top peas and cook at low boil for 32-34 minutes.
2. Boil water, after adding granulated sugar and salt.
3. Place the peas in glass containers and fill with brine. Pour vinegar directly into the jars, divide it into two containers, and seal. Place the lids down on flat surface and cover with a towel for half an hour.
4. Store in the refrigerator, where to place containers with peas after cooling.

Pickled pea pods

To prepare delicious peas at home you will need the following products:

• Young pea pods;
• Black pepper and dried cloves, 2 pieces each;
• A pinch of citric acid;
• To prepare the brine, you need to use a liter of water, to which 40 grams of sugar and 50 grams of vinegar are added.

Canning steps:

1. The pods should be washed. Then add water and leave in water for a couple of hours.
2. After this, you need to blanch the pods in boiling water. The procedure takes no more than 2 minutes. Add a pinch of citric acid to the water.
3. Peas should be placed in jars and spices (pepper and cloves) added.
4. Now you can prepare the marinade and pour it into jars.
5. Next, you need to sterilize the jars for 15 minutes. After this you can twist them.

Peas with allspice and vinegar

To create conservation you need:

• For 1 kg of peas, 5 pieces of allspice;
• For one liter of marinade you should add:
• 25 grams of salt;
• 15 grams of sugar;
• Vinegar 70% - 10 grams.

Canning steps:

1. Peeled peas should be placed in boiling water and boiled until the grains become wrinkled.
2. Next, the grains should be poured into a colander so that the water can drain.
3. After placing the beans in jars, pour them with the prepared marinade.
4. For the marinade, you need to boil water and add salt and sugar, add pepper and pour in vinegar.
5. When the brine is poured, the containers should be sterilized within half an hour.
6. Next, you can tighten the jars and let them cool.

If you have a lot of peas in stock, you can not only roll them up, but also prepare them for the winter in the form of dried or frozen peas. If necessary, the vegetable will always be at hand.

Canned green peas (video)

As for canning, the process doesn’t take much time with peas. In addition, preparing at home preserves the taste and beneficial features legumes Preservation will be considered successful if, 5 days after twisting, the brine in the jars has not changed its color and remains transparent. This preparation can be stored for a year both in the refrigerator and in the cellars. If the brine has changed color or become cloudy, then you do not need to take it. It’s better to throw out such a roll.

How to can green peas at home

For canning, only freshly picked peas of milky ripeness are used - overripe and long-husked peas contain a lot of starch, which causes the formation of a cloudy sediment. We offer several simple and delicious recipes canning green peas for the winter.

1. Green peas recipe that does not require sterilization
(tastes like store bought).

Ingredients
- green peas in any quantity;
- for the marinade, for 1 liter of water take: 3 tablespoons of salt, 3 tablespoons of sugar, 1 teaspoon of citric acid. One liter of marinade is enough for 3 half-liter jars.

How to cook
1. Hull the peas and wash them well.
2. Preparing the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.
3. After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.
4. Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour boiling marinade over the peas and roll up the lids.

These peas are stored in the cellar or in the refrigerator.

2. Canned green peas

How to cook
1. Hull green peas from their pods and rinse with running water.
2. Prepare marinade from 1 liter of water, 1 table. spoon with sugar on top, 1 dessert spoon of salt. Bring the marinade to a boil and pour it over the peas (be sure to cover completely).
3. Boil for 3 minutes, then transfer everything into sterilized half-liter jars, without filling to the top - there should be 3 cm between the lid and the dressing.
4. Green peas need to be sterilized 2 times. Boil for 30 minutes the first time, then cover with lids. The next day, sterilize for another 20 minutes and roll up.

It is better to store such peas in the cellar.

3. Recipe for canned green peas

1. Hull the peas, sort, rinse in a colander, pour into a saucepan and add water in a ratio of 1:2; cook until boiling over high heat, then reduce the temperature and cook over moderate heat for another 30-35 minutes, depending on the ripeness of the peas.
2. The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.
3. In another bowl, prepare the marinade: bring 1 liter of water to a boil, and then add salt, a spoonful of sugar and a little citric acid to the water.
4. Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.
5. Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.
6. Warm for 40-45 minutes in a water bath, then wrap in towels and do not open until cooled so that the peas are better saturated with the marinade.

You can try homemade peas already on the second or third day after cooking.

4. A simple recipe for canning green peas

All ingredients based on a regular 0.5 liter jar:
- 650 grams of peeled peas;
- 1 liter of water;
- 1.5 tablespoons of salt;
- 1.5 tablespoons of sugar;
- 3 grams of citric acid.

How to cook
1. Hull the peas from the pods, sort them, rinse in a colander running water and blanch for 2-3 minutes in boiling water.
2. Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.
3. Transfer hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.
4. Place the jars in a pan of hot (70°C) water on a wire rack or wooden circle. Sterilize for 3 hours from the moment the water boils in the pan.
5. Take out the cans and roll them up, turn them over, wrap them in a blanket, and do not open until completely cooled.

Home canning, including green peas, requires strict adherence to the recipe, in particular the mandatory addition of citric or acetic acid, long-term heat treatment, otherwise there is a possibility of product spoilage or the development of botulism pathogens that are deadly to humans.

Canning green peas can be considered successful if, within four days, the marinade in homemade preparations has remained transparent and has not changed its color - such peas can be stored for up to a year in the refrigerator or cellar. If the marinade becomes cloudy or changes color, it should not be eaten.

We all love and often use green. Many beloved salads cannot 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. By preparing it yourself, you can winter time enjoy delicious peas.

Benefit

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

They have a small energy value compared to their 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 that air has gotten inside, and such beans can be dangerous and pose a risk of poisoning.

Canned green peas contain a huge amount of vitamins and essential minerals.
It contains the most important nutritional element - protein of plant origin, the absorption of which occurs very quickly.

Beans are beneficial because they help reduce the likelihood of heart attack, hypertension and other heart diseases. Green beans are an ideal ingredient to have in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or kidney stones are present.

Dishes with the addition of beans have an anti-sclerotic effect. Peas are one of the few legumes in which nitrates do not accumulate.

Before canning green peas at home, it’s worth figuring out which varieties are best suited for this. Nowadays, the varieties most often chosen for preservation are the highest, first and table varieties.
Brain varieties that were specially bred for this purpose are ideal for canning. Their beans are soft and sweet in flavor, and the liquid remains clear when canned.

These varieties are also suitable for preservation:

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

There are many recipes for cooking canned peas, some of which we will describe below.

Recipes for preparing green peas

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

Without sterilization

If you have it, great, because you can can the beans that you grew yourself. However, do not be upset if you are a city resident. You can buy peas suitable for canning at 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, one at a time, on a stick in 1 hour.

July is the best month for canning. We invite you to familiarize yourself with the simple and accessible 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 - remove them from the pods and rinse them thoroughly. Canning includes the following steps:

The recipe for canning without sterilization is quite simple; even beginners in this field can easily master it.

With sterilization

Now let's look at the recipe for green peas, canned with sterilization.

Important! Cans with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it bends, you need to open and eat the peas before they spoil.

For this you will need:

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

Canning consists of the following steps:

This completes the preservation, and now you need to let the peas brew.

Proper storage

The ideal option for storing preserves is a basement or, but if you, for example, live in an apartment, you can place the jars in the refrigerator.
The shelf life of such peas is a maximum of 12 months, but in reality it ends much earlier.