The canning period is one of the most troublesome in the life of housewives: there is so much to do to make it safe to say that your family is provided with a maximum of pickles for the winter, and the shelves in storerooms are packed to capacity with all kinds of goodies. In this article we will look at two simple recipes for cooking canned green peas for the winter, which will delight you with their ease and speed of execution, and the results will not leave anyone indifferent. So, we understand.
How to preserve peas for the winter: a classic recipe
And first we will look at the classic recipe for canned pea fruit.
Important! For the preparation of this recipe you need to use milk ripeness. It is this texture of the fruit that will allow for a juicy and soft texture in pickling. If you use more ripe peas, then salting can get dry and hard.
Ingredients Required
- 600 grams of green peas;
- 1 tbsp. a spoonful of salt;
- 1 tbsp. spoon of sugar;
- 100 ml of 9% acetic acid;
- 1 liter of water per marinade.
Also for the winter you can prepare green tomatoes, dill, milk mushrooms, boletus, spinach and green onions.
Cooking process
- All peas should be cleaned and carefully checked for mechanical damage.
- Be sure to rinse the peas under running cold water. Next, send the clean peas to the pan, then pour them with cold water, which should completely cover the peas. Put on fire and wait for boiling. In the process of boiling a foam will be formed, which should be necessarily removed with a tablespoon. By the way, the remaining garbage, which you might have missed during the previous stages of preparation, is removed along with the foam.
- Immediately after boiling, reduce the heat so that the peas are simmered over low heat and do not spill out of the pan. Cook the fruit in this way for 10-15 minutes (if you chose young peas, then 10 minutes of boiling will suffice, and if you use older ones, then in this case use a 15-minute boil).
- While peas boil, you should do marinade. Add a tablespoon of sugar and a tablespoon of salt to a liter of water. We bring the marinade to boiling and wait until the sugar and salt dissolve, stirring occasionally. Do not forget to go back to the pan with peas and remove the foam.
- When the pea boiling time has expired, remove the pan from the heat and drain the water into a colander.
- In the pre-sterilized jars, spread out the hot peas. It is important not to fill the jars under the cover. It is best to leave a gap of several centimeters (you can focus on the thickness of your finger).
- In the boiling marinade, add 100 ml of 9% vinegar. Bring the marinade to a boil again, then set it aside from the stove.
- Boiled marinade pour all the peas in jars. Screw the caps and send the jars for sterilization.
- At the bottom of the pan, which will be sterilized, put a kitchen towel or cloth to prevent the cans from exploding when boiling. Fill with warm water (it is important that the temperature difference does not break the jar). The water level is determined by the hanger cans. At the same time you should not close the lids too tightly so that the excess air has a place to go. Bring the water to a boil, and then sterilize for 15 minutes.
- After this time, remove the jars and tighten the lids tightly. Use cloths or towels to avoid getting burned.
- Check the tightness of the can, turning it upside down. If water does not flow from under the lid, it means that you did everything correctly.
- Ready cans clean under a towel or a warm blanket. Wait until they cool completely. When this happens, salting can be stored at room temperature.
Video: how to preserve green peas for the winter
Did you know? Pea - a plant often used in ceremonial practice. Our ancestors believed that grains of peas, tops and pods contribute to fertility of livestock, crops in the field and general prosperity in the economy.
Canning peas at home without sterilization
The second recipe is cooking canned peas at home without additional sterilization. This recipe is somewhat simpler, since it lacks the last item related to the additional boiling of already rolled up cans.
But for all the seeming simplicity at first glance, such a salting will also require time and careful observance of the instructions from you, because without additional sterilization, the banks can easily explode if the prescribed technology was not taken into account.
Familiarize yourself with the recipes for squash, sorrel, garlic, watermelon, zucchini, pepper, red cabbage, green beans, eggplant, parsley, horseradish, parsnip, celery, rhubarb, cauliflower, tomato, apricots, pears, apples, cherries, blueberries, for winter season. .
Grocery list
- 600 grams of green peas;
- 1 liter of water for the marinade;
- 50 g of salt;
- 50 grams of sugar;
- 1 tsp citric acid.
Important! During the preparation of this recipe after pouring peas in boiling marinade, further stirring is not allowed. From that moment on, you can only shake the pot with water. At the same time, the marinade should completely cover all peas.
Step-by-step recipe
- All peas should be cleaned and carefully checked for mechanical damage.
- Be sure to rinse the peas under running cold water.
- Now you should do the preparation of the marinade. At 1 liter of water (you can use boiling water immediately to speed up the process) you will need 50 g (3 tbsp. L.) Of sugar and salt. Put the pan with the brine on the fire, bring it to a boil and completely dissolve the sugar and salt, stirring occasionally.
- In the boiling marinade add peeled and washed peas. Now it can not be mixed.
- Leave the peas in the lid until it boils. When the marinade with the fruit has boiled, shake the pan lightly to ensure a uniform pea layer. After that, reduce the heat and leave the pea fruit to simmer for 15-20 minutes, depending on the degree of ripeness of the vegetables you choose. During boiling, the pot should be constantly shaken so that the peas do not stick together. The broken grains will need to be removed.
- The readiness of peas should be checked by testing. Take one pea with a spoon from the boiling composition, cool it and try. Peas should be soft, but do not crawl into mush.
- At the end of the allotted cooking time, add 1 teaspoon of citric acid without a slide to the marinade. Stir only by shaking the pot.
- In the pre-sterilized jars, send the peas along with the marinade. It is important to observe the interval to the lid (about 1.5-2 centimeters). It is convenient to choose peas with a small strainer. At the same time, the marinade must remain on the fire in order to be boiling at the time of pouring. After the jars are stocked with pea fruits, they are filled with boiling brine (not reaching the edge of the can of 1.5-2 centimeters, but covering the whole of the pea).
- Now roll up the banks with sterile caps (that is, boiled in water for 10-15 minutes).
- Check the tightness of the can, turning it upside down. If water does not flow from under the lid, it means that you did everything correctly.
- Ready cans clean under a towel or a warm blanket. Wait until they cool completely. When this happens, the salting should be stored either in the cellar or in the refrigerator, since the additional salting of the whole salting in this recipe is not carried out.
Video: how to preserve peas without sterilization
Did you know? The origin of the pea legend is associated with the tears of Adam and the Virgin Mary. When God punished people for their sins with hunger, the Mother of God wept, and her tears turned into peas. According to another legend, when Adam, expelled from paradise, plowed the ground for the first time, he wept, and where his tears fell, peas grew.
Green peas, canned at home with their own hands, will be an excellent lifesaver while cooking salads, soups, or simply as a wonderful side dish for different dishes.
So, in a situation where guests are already on the threshold, you will not fuss because you do not have such an ingredient, which is included in many of your favorite salads and dishes. Thanks to such simple and easy-to-prepare recipes, you can make a reserve for green canned peas for the winter. And now the whole thing is yours: try, cook and enjoy the wonderful fruits of your work!
Reviews from the Internet
This marinade lasts about 5 half-liter jars.
For the marinade you need:
-1 liter of water;
-150 grams of 8% vinegar;
-30 grams of salt (or, more simply, 1 tablespoon of salt without a slide).
Heat the water, then pour salt, pour in vinegar, bring to a boil.
Prepare the peas, for this we clear the peas from the pods, rinse under running water. Then pour it into boiling water, boil it for about 5 minutes, remove it from the water, drain it on the drushlak and strain it. Cover peas in clean half-liter jars, pour boiling marinade so that the peas are all covered with marinade, cover with lids and sterilize at a temperature of 100 degrees for about 40-50 minutes. After sterilization, we roll up the covers and that's it!
