Green peas: preparation and preservation. Green peas, canned at home (4 simple recipes for the winter)

Buying green peas in a store is not a problem. In the sense that jars of peas from different manufacturers shelves are lined. The problem is different - how to determine that the product you purchase actually corresponds to the declared quality. It’s good if the jars are glass, at least you can somehow assess the transparency, see if there is a cloudy sediment, if the peas are yellowish.

Not very good peas can ruin a holiday salad, so such doubts are well founded.

In order not to suffer in the store, it is better to roll the peas yourself, especially since it is not difficult: we remove the peas from the pods, sort them, and wash them; Boil the peas in an enamel pan for 5 to 10 minutes, depending on ripeness. By this time, the pre-sterilized jars have already been dried, we place the peas in them and fill them with a special filling (or marinade) in a boiling state. That's all - all that remains is to sterilize and roll up.

Of course it is - classic recipe, starting from it, you can come up with various options and features. As a rule, this applies to filling, but not only.

Making your own canned peas is tempting. It’s cheaper, and you’ll know exactly what you’re feeding your family. After all, peas are used not only for the notorious Olivier. You can easily serve a classic breakfast - sausages with green peas, or use peas as a side dish for a second course - meat or fish, or make soup, or include them in various salads.

In short, we are preparing peas for the winter. Moreover, now is the time. A lot of young peas in pods have appeared on the market. You need to choose young, brainy varieties of peas. Aged peas are not suitable for: they do not have the same taste, and a cloudy sediment will appear in the jars.

So, we chose peas, brought them home and started shelling. At the same time, the jars are washed and sterilized and set to dry.

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As we know, freezing food allows you to preserve its beneficial substances as much as possible. Peas can also be frozen.

Freezing green peas

Cool the blanched peas (1.5 minutes) by immersing them in cold water, even ice water, with ice cubes - this is better. Lay it out to dry, then distribute it over cardboard boxes or polyethylene bags. Freeze it.

In order to use it in winter, you need to put it in boiling water while frozen and cook for 6-8 minutes.

Preservation: Green peas for Olivier

Ingredients

Peas from pods

Water, 1 l

Salt, 1.5 tsp

Citric acid, 3 g

1. While the shelled peas are soaking in cold water, prepare the brine - boil the salt in the water.

2. Remove the peas, drain the water and pour them into boiling brine for 10-15 minutes.

3. Having packaged it in jars along with the brine, put the portion due to it into each jar citric acid. To determine the parts, we follow the recipe and maintain the specified ratio.

4. Sterilization will last ½ hour. Roll up the jars and wrap them until they cool completely. Store in the cold.

Natural green peas for the winter

Ingredients

Peas, milky ripeness

Water, 1 l

Sugar, 15 g

Salt, 30-40 g

Vinegar 9%, 100 ml

Cook the peas for ½ hour and drain in a colander. Transfer to jars and fill with brine, the ratio of which is specified in the recipe. The brine should be hot when poured into the jars. These peas are stored unrolled, covered with nylon lids and stored in the cold.

Pickled green peas (method 1)

Ingredients

Polka dots

Vola, 1 l

Salt, 1 tbsp

Table vinegar, 100 ml

Blanch the peas for 3 minutes, cool and let the water drain. Cook the marinade, pour it boiling into jars with cooked peas. Sterilize (liter - 1 hour, half-liter - ½ hour). Let's roll up.

Pickled green peas (2nd method)

Ingredients

Polka dots

Water, 1 l

Salt, 20 g

Vinegar 70%, 1 tbsp - incomplete

Blanch the peas and add salt to the water (the ratio is specified in the recipe). Together with water, distribute into jars. Sterilize for 30-40 minutes. Pour vinegar into each jar and roll up. Turn it over. Use these peas first; they don't last very long.

Continuing the marinade theme - pickled pods. Everyone probably remembers being fascinated by these pods as a child; they are so tender and sweet. Here good way remember your childhood.

Pickled green peas

Ingredients

Pea pods, clean and young

Pepper, 2 peas per jar

Cloves, 1 bud per jar

Citric acid, in each jar - on the tip of a knife

We prepare the marinade in the ratio

Water, 1 l

Sugar, 40 g

Vinegar 9%, 3 tbsp

1. Soak the pods for 2 hours in cold water, then blanch (1-2 minutes) with the addition of citric acid. We extract the pods and distribute them into jars. In each jar we place everything that is indicated in the recipe in this regard. Cook the marinade, checking the recipe, and pour in the pods. Sterilize (15-30 minutes) and roll up.

Canned green peas

Ingredients

Peas of milky ripeness

Water, 1 l

Sugar, 1 tsp, heaped

Salt, 1 dessert liter, heaped

Vinegar 6%, pour 1 dessert liter into each jar

1. Place the peas, filled with water so that it only slightly covers them, on the fire. Cook for 15-20 minutes, during which time the water will almost boil away. Immediately place the peas into the jars, leaving 1 cm from the top edge.

2. Pour hot brine into jars (the ratio and set of products for it are specified in the recipe) and pour vinegar.

3. Instead of lids, we pack the jars tightly with cellophane and wrap them up. Once completely cooled, store in the cold.

By the way, after unwrapping the jars, check the condition of the film: if you did everything correctly and no air enters the jar, the film will be pulled inside the jar.

Green peas “Wonderful”

Ingredients

Green peas, ½ kg

Water, 1 l

Sugar, 50 g

Salt, 50 g

Vinegar 9%, 2 tbsp

Blanch the peas for 5-10 minutes, strain them and place them in jars. Cook the marinade and fill each jar. Sterilize for 30-40 minutes. Let's roll up.

Green peas with citric acid

Ingredients

Green peas, 1 kg

Water, 1½ l

Sugar, 3 tbsp

Salt, 3 tbsp

Citric acid, ½ tsp in each jar

1. Boil the brine from 1 liter of water, sugar and salt - 2 tbsp each. Throw the peas into the boiling brine. It should be completely hidden in the liquid. Cook the peas for 15-20 minutes to soften.

2. Drain the brine and pack the peas into jars.

3. Replenish the drained brine with ½ liter of water, 1 tablespoon each of salt and sugar, and boil again.

4. Fill the jars with brine, add citric acid into each, as indicated in the recipe.

5. Roll up the jars - they do not need sterilization. But you need to wrap them up.

6. Store in the refrigerator and use it first.

Salted green peas

Ingredients

Green peas, 2 kg

Salt, 600 g

Boil the peas in slightly salted water for up to 10 minutes, no more. We recline, expressing the water. When the water has drained completely, mix the peas with salt and pack them into jars. Pour boiling water, steep, and cover. We take polyethylene lids.

Store in the refrigerator.

Green peas with allspice

Ingredients

Green peas, 1 kg

Allspice, 5 peas

Water, 1 l

Sugar, 1 tbsp

Salt, 1½ tbsp

Vinegar 70%, 1 tsp

Cook the peas until they become wrinkled. Strain and put into jars. Prepare the marinade by throwing allspice into it and pour the peas into the jars. Sterilize for ½ hour. Let's roll up.

Green peas, canned without vinegar

Ingredients

Polka dots

Water, 1 l

Sugar, 1 tbsp

Salt, 1 tbsp

1. Prepare the brine and boil the peas in it for 3 minutes.

2. Place the peas and brine together in jars, leaving 2 cm from the top edge of the jar.

3. Sterilize for ½ hour.

4. Cool the jars, cover with nylon lids and put them in the cold - in the refrigerator.

5. We take them out the next morning, put them in warm water and start heating them. Sterilize in boiling water for 20 minutes. Let's roll up.

If you have a lot of peas, you can try and dry them.

Drying green peas

Peel and blanch the peas for 2-3 minutes. Cool and air dry. Then turn on the oven and place a baking sheet with a layer of peas in it - do not close the door. The temperature should be kept at 40-50°C at the beginning of the process, and 55-60°C at the end. And this will take a total of 1-2 hours. However, the process must be interrupted by turning off the oven, and there should be 2-3 such breaks. The intervals between heating are also 1-2 hours.

When the peas are ready, they will acquire a dark green color, wrinkle and become sweetish and pleasant to the taste.

By the way, there are electric dryers for drying; they can be used very well. There is a timer there and you can set the temperature - very convenient.

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 turn out tastier than store-bought ones and are 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 and more. 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. Because of it it will be cloudy and ugly color and sediment. And the taste will be much worse.

When the desired variety and pods have been selected, 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:

First you need to husk the grains from the pods and rinse them in cold water. Next, put everything in a pan and fill it with water.
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.
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.
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:

The pods need to be peeled and the grains washed.
The prepared pea grains are placed in a pan and filled with water, then you need to cook them for half an hour.
After the time has passed, you need to throw the peas into a colander and let the water drain.
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.
The grains are placed in jars and filled with brine.
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:

Cook the peas and boil the water.
Place the grains in boiling water for about 3 minutes.
Take out the grains and spread them on a napkin. Let the water drain, and at the same time the peas themselves will cool.
After sterilization, the grains need to be placed in jars and filled with brine, which is still boiling.
After this, you will need to sterilize again for a jar with a volume of 0.5 liters - 30 minutes, 1 liter - 60 minutes.
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 each apple cider vinegar for each jar 0.5 liters.

Cooking steps:

Young pea grains should be washed under cold water and put into container.
The container is filled with water so that it covers all the grains and placed on low heat.
So, cook the peas for about 20 minutes until the water begins to boil away.
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.
You should prepare the marinade in advance and pour the vinegar into the jars and immediately pour the hot marinade.
Then the jars should be closed with a nylon lid and wrapped in a blanket. Allow to cool and can be moved to the 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:

You should cook the peas and separate them from the pod, then rinse them under running water.
Next, you need to prepare the brine and boil it. Add the grains to the boiling marinade and boil for 5 minutes.
Then take out the grains and place them in sterilized containers. It is recommended to use 0.5 liter containers.
Jars should not be filled to the top. It's better to leave a couple of centimeters free.
When the grains are poured in, the jars should be sterilized for half an hour.
Once the peas have cooled, you can place the jars in the refrigerator, sealing them with nylon lids.
Every other day, jars of peas should be placed in warm water and brought to a boil. The preservation should boil for about 20 minutes.
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 banally - with a shopping trip with a list of 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 tender and delicious ingredient for your beloved “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:

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.
Boil water, after adding granulated sugar and salt.
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.
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:

The pods should be washed. Then add water and leave in water for a couple of hours.
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.
Peas should be placed in jars and spices (pepper and cloves) added.
Now you can prepare the marinade and pour it into jars.
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:

Peeled peas should be placed in boiling water and boiled until the grains become wrinkled.
Next, the grains should be poured into a colander so that the water can drain.
After placing the beans in jars, pour them with the prepared marinade.
For the marinade, you need to boil water and add salt and sugar, add pepper and pour in vinegar.
When the brine is poured, the containers should be sterilized within half an hour.
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, harvesting at home preserves the taste and beneficial properties of 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.

By consuming green peas, the body is filled with energy, thereby increasing performance. Thanks to this, a person is able to endure heavy loads and overcome long distances. In general, everyone who is energetic and active is recommended to eat peas. Some varieties of this fruit contain natural sugar, which stimulates brain activity and memory.

The same peas will help solve intestinal problems. Its beneficial microelements relieve heartburn, normalizing the functioning of the digestive system. Antioxidants contained in the fruit have a positive effect on improving skin and hair.

Like all edible plants, peas are a seasonal fruit. Therefore, it is logical to stock up on them for the winter. Recipes for preparing peas for the winter will help you figure out the sequence in which to preserve this type of legume family for the cold season. There are several recipes for sealing peas, but each of these options will either sterilize or without sterilizing the jars with the contents.

Young, soft peas are selected for canning. Overripe peas will give the finished food an unsightly cloudy hue and will taste too starchy.

Green peas without sterilization

For the preparation you should prepare 3 half liter jars. To do this, they should be washed with soda and sterilized for about 7 minutes using a kettle. It is not beneficial to sterilize such a small number of jars in the oven. This recipe for canned peas will use 1 liter of regular cold water. The taste of canned food will be very similar to store bought, and all thanks to correct proportions bulk: 3 tbsp. spoons of sugar, 1 teaspoon of citric acid, 3 teaspoons of salt.

Canning procedure:

You cannot cook peas for more than the time specified in the recipe, otherwise they will lose their shape and turn into mush.

Green peas with sterilization

Those who want to learn how to preserve x with sterilization should stock up on 600 grams of peas without pods. For the preparation you will need a 1.5 liter jar or 3 pieces of 0.5 liter jars. For which the marinade will be used, consisting of 1 liter of ordinary water, 1 tbsp. spoons of salt, 1.5 tbsp. spoons of sugar and citric acid, in the amount of 3 grams.

Canning procedure:

If the liquid in the jar does not become cloudy after sealing within 3 days, it means that the peas are closed in compliance with the rules and can be safely put in the pantry, storing for a maximum of 1 year. If the marinade becomes cloudy, it is better to get rid of such preservation immediately.

Sterilized pickled green peas

Housewives interested in how to pickle peas at home can pay attention to the recipe below. The marinating procedure is quite long, but it does not require much effort.

Marinating procedure:

Prepared provisions should preferably be stored in a cellar or cool place.

The listed recipes for canning peas are basic ones that can be supplemented with your own innovations.

For some, the time of sowing seeds for seedlings is a long-awaited and pleasant chore, for others it is a difficult necessity, and others wonder whether it would be easier to buy ready-made seedlings on the market or from friends? Be that as it may, even if you gave up growing vegetable crops, for sure, you will still have to sow something. These are flowers and perennials, conifers and much more. A seedling is still a seedling, no matter what you sow.

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Pumpkin ginger marmalade is a warming sweet that can be prepared almost all year round. Pumpkin keeps for a long time - sometimes I manage to save a few vegetables until summer, fresh ginger and lemons are always available these days. Lemon can be replaced with lime or orange to create different flavors - variety in sweets is always nice. The finished marmalade is placed in dry jars; it can be stored at room temperature, but it’s always healthier to cook fresh food.

In 2014, the Japanese company Takii seed introduced petunia with a striking petal color - salmon-orange. Based on associations with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset. Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from store windows. Where did the orange petunia go?

In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Meat cutlets with broccoli in béchamel sauce - great idea for a quick lunch or dinner. Start by preparing the mince and at the same time heat 2 liters of water to a boil to blanch the broccoli. By the time the cutlets are fried, the cabbage will be ready. All that remains is to collect the ingredients in a frying pan, season with sauce and bring to readiness. Broccoli needs to be cooked quickly to preserve its bright green color, which, when cooked for a long time, either fades or the cabbage turns brown.

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Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Pork meat salad with mushrooms is a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

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Pumpkin cinnamon casserole is juicy and incredibly tasty, a little like pumpkin pie, but unlike pie, it is more tender and just melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet pumpkin casserole - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then hedge simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Peas are one of the most popular and widespread leguminous plants not only in our country, but throughout the world. This is facilitated by the unpretentiousness, early maturity and productivity of the crop, as well as high the nutritional value collected beans. Back in the Bronze Age, people knew how to collect and dry the fruits of wild legumes.

Today, peas are recognized as a storehouse of protein, fiber, sugars and vitamins. Ripe peas contain up to 35.7% protein, while the fruits are one and a half times higher in calories than. Green pea It’s not for nothing that they call it sweet, since at the time of technical maturity it accumulates about 4.8–7% sugar, quite a lot ascorbic acid, vitamin PP, carotene and B vitamins. In addition, juicy peas contain sodium and potassium, phosphorus, iron and calcium, essential amino acids, proteins and fiber.

In current conditions, peas grown by agricultural enterprises are not only dried, but also frozen, canned, and used to make flour and other types of products.

But how to dry, pickle and freeze peas at home? Depending on the structure of the bean, shelling and sugar varieties are distinguished. The shells of the shelling pea pod become tough as they ripen because a wax paper or parchment-like layer forms inside. Sugar peas can be eaten together with juicy peas, which are no less healthy than the fruits of the plant.

Mature peas, as they lose moisture and dry out, acquire a wrinkled surface, but there are also varieties that retain their smoothness and round shape when dried.

Today, both green fresh and dried peas are an integral part of the diet of many Russian families. How to prepare peas grown on your own plot for the winter?

How to dry peas at home?

To obtain high-quality peas used for preparing soups, purees and other dishes, the waxy ripe fruits that have not had time to harden are collected. So that the peas are not lost useful properties, drying should begin no later than 5–6 hours after collection. But before drying peas at home, they are shelled and sorted, removing unformed or pest-damaged peas.

Then peas:

Blanch for 1-2 minutes to secure a beautiful green color and maintain the creamy consistency of the peas;
cool quickly under running water or with block ice;
blanch again and cool again;
dry and spread on a baking sheet in a thin layer.

At home, you need to dry peas in an oven or electric dryer in two or three steps, for 2–4 hours, trying to heat the delicate raw materials as little as possible. The ideal temperature is 40–50 °C. Between sessions in the oven, the peas are kept at room temperature for 3–4 hours. As they dry, the drying temperature can be increased to 60–65 °C, making sure that the peas do not crack and have a uniform color.

The less moisture remains inside dense peas, the longer their shelf life will be.

If the technology is followed, peas prepared for the winter will retain their intense green color, and dishes made from them will turn out tasty and healthy.

If not green, but almost ripe yellowish peas are collected for drying, then the final product will be coarser, starchy, but quite suitable for cooking nutritious soups, making porridges and other side dishes.

Home-dried peas make excellent flour, from which you can bake bread and quickly make a dressing for soups and sauces.

How to store dried peas at home? Since it is dried beans that most often attract pests, peas prepared for long-term storage are poured into glass containers with tightly sealed lids. It is better to place jars of peas in a cool, dry place where the cereal will not have contact with the sun's rays. From time to time, shake the peas and inspect them for insects and mold.

How to properly freeze peas?

Juicy, well-formed green peas are suitable for freezing.

If beans are intended for processing sugar varieties, you can freeze individual peas and whole pods.
If shelling peas grow on the site, before freezing the peas at home, they must be freed from the blades.

To prepare peas for the winter so that they remain as juicy and healthy as in the garden, the beans are shelled, sorted, be sure to blanch for 1-2 minutes and cool, pouring ice water. This will prevent the peas from losing their green color and maintain their consistency and taste. When the peas have cooled, place them on paper napkins and dry thoroughly.

Once spread on trays or baking sheets, the tender beans are frozen, this will prevent the individual peas from sticking together and forming a shapeless lump. And already frozen at home, the peas are poured into bags or containers for subsequent storage in the freezer.

If you immediately pack the peas into bags and containers, then from time to time, until the freezing process is completed, the containers are taken out and shaken, breaking up the lumps that form.

Sugar peas can be frozen at home and in pods. To do this, the beans are sorted, washed, and the stalk and coarse fibers connecting the leaves are removed. If desired, the pods can be cut into 2-3 parts. Then the prepared raw materials are blanched in a colander for 2–3 minutes and cooled with ice cubes or running water. It is important to cool and dry the peas thoroughly so that no traces of moisture remain on them. And the already prepared green pods are laid out in bags or containers, tightly closed and put away in freezer, where peas stored for the winter can be stored for 6–8 months without losing their taste and beneficial qualities.

Natural canned peas

Everyone's favorite green peas, which we can't live without holiday salads and everyday side dishes, can be made on own kitchen from raw materials collected from personal plot. Peeled and sorted peas are boiled for half an hour before being sent to jars, then the water is drained, the vegetables are dried and, distributed into glass containers, filled with boiling brine.

To fill a liter of water you will need 10 grams of salt and the same amount of sugar. If desired, you can add your favorite spices to the liquid, for example, currant leaves or parsley. Filled jars are sterilized. Along with peas, you can preserve corn kernels, slices of carrots and asparagus in this way.

It is better to store peas at home in the basement or in the refrigerator.

Pickled peas for the winter

To marinate the harvested fruit for the winter, it is peeled and boiled for 30 minutes.

The peas prepared in this way are distributed into small jars and poured with boiling marinade, which will require 1 liter of water, 30–40 grams table salt, 15–20 grams of sugar and 100 ml of 9 percent vinegar. After filling the jars, they are sterilized and sent to a cool place for storage.

How to pickle peas at home?

Before salting peas or whole pods at home, the collected green peas are washed in running water, if necessary, peel or trim the rough parts from the pods. Before salting, depending on the degree of ripeness and the chosen preservation method, peas are boiled for 5–10 minutes, then cooled and distributed into clean jars. Prepared vegetables are poured with hot brine so that 1 kg of peas contains 300 grams of salt.