How to cook green peas at home for the winter: the best recipes and useful tips

Green peas in brightly colored cans always grab our attention on supermarket shelves. We know this delicacy since childhood. New Year's "Olivier" and many others dishes do not do without it.

Do you know that you can prepare this product at home? In this article we will tell you how to cook green peas for the winter at home and save them.

Best Canned Pea Recipes

Preparing peas, as in a store, canning in their own juice, with and without vinegar, pickling in pods or with cucumbers is relatively easy.

Let's take a closer look at each of these recipes.

"Shop" peas

By the name, you probably guessed that we are talking about canned peas with a well-known taste to everyone.

You will need:

• 1.5 kg of pea seeds;
• 1 liter of water;
• 1 tsp citric acid;
• 3 tsp salt;
• 3 tsp Sahara.

Add salt, sugar and well-washed peas to boiling water and simmer for 15 minutes. Arrange the peas in sterile jars and cover with boiling marinade, close the lids. If there is a concern that the canning may "explode", add half a teaspoon of 9% vinegar to each jar before rolling.

Peas marinated with vinegar

Canned food covered with vinegar keeps much longer. Thanks to this preservative, bacteria that affect the shelf life of the workpieces do not grow in the brine.

Ingredients:

• 2 liters of water;
• 5 kg of green peas;
• 100 g of salt;
• 100 g sugar;
• allspice peas;
• cloves;
• 70 ml vinegar (9%);
• lemon acid.

Soak the peas in water overnight to save time when cooking. Place it in a saucepan, cover with clean water, boil for 5-10 minutes, adding citric acid to the container at the tip of a knife. Thanks to this, the color of the peas will be bright and saturated.

For the marinade, boil water, add salt, sugar, vinegar. Put three balls of allspice and 2 cloves in sterile jars. Pour peas there. Pour the boiling marinade over and tighten with a tin lid.

How to preserve without using vinegar

People who have problems with the gastrointestinal tract are more suitable for the "acid-free" method of harvesting peas in jars, using a mixture of sugar and salt.

Marinade:

• sugar - 1.5 tbsp. l .;
• salt - 1 tsp;
• water - 1 l;
• peppercorns - 4 pcs.

Add salt, sugar and 1 kg of peas to boiling water. After 5 minutes, use a slotted spoon to spread the peas in hot sterile jars and pour marinade.

Important. Do not fill the jars to the very top. Leave 2 cm of empty space up to the neck.

Sterilization takes place in two stages. Place opened jars in a pot of boiling water, and do not turn off the heat for half an hour. Remove containers, cover with gauze and cool. Repeat sterilization after 24 hours, but reduce the time to 20 minutes. The banks can then be closed.

Pickled pods

Peas marinated in pods can become an original dish and table decoration. Choose pods that are "sugar" ripe with whole skins to avoid dark spots.

To prepare a half-liter tank, you will need:

• pea pods - 300 g;
• dill, parsley - 50 g each;
• water - 200 ml;
• garlic - 2 cloves;
• salt - 1 tsp;
• sugar - ½ tsp;
• vinegar (9%) - 3 tbsp. l .;
• allspice - 5-6 peas.

Rinse the peas under running water, cut off all the "tails". Remove the rigid tape connecting the two halves of each pod. Place the fruits in a sterile dry jar. Add salt, sugar, finely chopped herbs, garlic, pepper. Pour boiling water over the contents of the jar, cover with a plastic lid.

After 10 minutes, pour the brine into a saucepan, boil again and pour into a jar. Leave it on for another 10 minutes. Repeat boiling again. Add vinegar to the brine. Pour the brine into a jar and screw it on with a tin lid.

Spicy peas

This recipe is perfect for spice lovers. The sweet taste of peas will complement the bright bouquet of spices.

Ingredients:

• 1 kg of green peas;
• 450 ml of water;
• 100 g sugar;
• 4 things. bay leaf;
• 20 ml 9% apple cider vinegar;
• 4 things. carnations;
• 6 peas of allspice;
• 6 pcs. mint leaves;
• half a stick of cinnamon and vanilla;
• 10 grains of cardamom.

Rinse peas peeled from pods well with cold water. Place it in pre-sterilized jars and add apple cider vinegar. Add all the ingredients above to a container of water and boil for 10 minutes. Without letting the brine cool down, pour it into jars of peas and cover with a lid.

Take a large saucepan, put a cloth on the bottom, fill with water. The container for sterilizing the curls is ready. Transfer the jars into it and sterilize over medium heat for 15-20 minutes. After this procedure, the cans are ready for twisting.

Peas marinated with cucumbers

What do we usually need from a canning for an Olivier salad? Of course, cucumbers and peas. With this recipe, you get all the ingredients in one jar!

You will need:

• cucumbers - 1 kg;
• grains of green peas - 400 g;
• water - 500 ml;
• sugar - 4 tbsp. spoons;
• salt - 2 tbsp. spoons;
• vinegar 9% - 3 tbsp. spoons;
• garlic - 2-3 cloves;
• horseradish leaves;
• umbrellas and stalks of dill;
• cherry and currant leaves (to taste).

Put fresh peas on fire and bring to a boil, cook for 10-15 minutes. Make sure that the peas are not boiled. Put herbs and chopped garlic in sterile dry jars. Place 1-2 branches of dill with inflorescences and 1-2 leaves of horseradish, 2-3 cloves of garlic in each container. If you put currant and cherry leaves in your favorite blanks, use them in this recipe.

Now we spread the cucumbers. Place them vertically, sprinkling each layer with peas. Pour boiling water into the jars and cover with lids, let stand for 5-6 minutes. Pour the water into a saucepan and repeat the procedure again: boil, pour, wait 5-6 minutes and drain. Before the third pouring, add salt, vinegar, sugar to a saucepan with water drained from cans. Boil the brine and pour into the jars. Now you can twist them for the winter.

Important. For any of the above canning methods, place the jars on top of the lids and cover with a blanket. The longer the workpieces cool down, the less likely they are to "explode". Choose a cool and dark storage location for peas.

Green peas in their own juice - an old recipe

This is how peas were harvested over a hundred years ago. This recipe is found in old cookbooks.

Ingredients:

• grape or cherry leaves;
• green pea.

Boil the peas for 2-3 minutes, then cool immediately under running cold water. This will preserve the color of the workpiece. Transfer them to clean jars or ceramic storage containers. Cover with cherry or grape leaves on top, put a plank with a load. It is recommended to store in a cellar. Add peas to winter salads, soups, or side dishes.

Dried and frozen peas

For home storage, preservation is not the only available way. Consider alternative options for storing peas at home in winter.

Drying

There is nothing difficult in this process. All types of peas are suitable for drying. But in order to preserve the harvest, certain rules must be followed:

1. Collected pods clean immediately.
2. Choose young, juicy peas that haven't hardened in time.
3. Go through the crop, throw out all the spoiled seeds.
4. Rinse the grains under running water.
5. Blanch them in boiling water for 2 minutes, then immediately place them under an ice stream. This will preserve the color of the peas.
6. Boil again and refrigerate again.

Now you can start dryingthat runs in the oven. Put the peas, dried after a cold shower, in an even layer on a baking sheet and send to an oven heated to 50 degrees for 60 minutes. Then remove the baking sheet and let the beans cool.

This takes about an hour and a half. Then return the peas to the oven, already preheated to 70 degrees, and dry them for an hour. If desired, repeat the drying-cooling process a few more times.

Important. The hardness of peas and the duration of their storage directly depends on the number of drying stages.

To obtain dried peas, an electric dryer is also used. The preparation of the grains is no different from the previous method. Then the peas are laid out on special mesh trays and dried for 2 hours at a temperature of 40 ° C, allowed to cool and drying is repeated for 1.5 hours, increasing the temperature to 50 ° C. The third, final drying stage takes place at 60 degrees and lasts 2 hours.

Store crops in jars with tightly closed lids to prevent food moths from settling in them.

Freezing

This method will keep the peas fresh throughout the winter. Consider several options on how to freeze peas at home:

• raw;
• blanched;
• in pods;
• in forms.

Smooth and brain-seed varieties are suitable for freezing split peas. They are tender and sweet. Sugar peas are suitable for freezing in pods.

Frozen raw peas

Wash the pods, remove the seeds from them. Sort out damaged peas. Spread the remaining crop in containers or plastic bags and place in the freezer. Seeds may taste bitter when frozen raw. That is why peas are heat treated before being sent to the freezer.

Freezing blanched peas

Sort out intact, bright, dense, unspoiled peas, rinse them 3-4 times under the tap in a colander or sieve. Then directly in a colander, dip the seeds in boiling water for 2-3 minutes. After boiling water, fold the peas into a container with water and ice.

Drain and sprinkle the peas on a tray or cutting board and freeze for 3-4 hours until they are crumbly. Then fill in bags or containers and send to the freezer for storage.

Peas, frozen in molds or broth

Rinse the peas, sort out, leave the strongest, brightest, without spots and damage. Arrange in silicone baking dishes, cover with broth or water. Put them in the freezer for 24 hours. Arrange the resulting "pea" ice cubes in convenient forms for long-term storage.

Reference. When freezing, any liquid expands. Therefore, do not fill the molds with water or broth to the very edge.

How to freeze pea pods

From washed and dried pods, cut off the “tails” and remove longitudinal rigid fibers. Heat treatment in the same way as with grains.

Attention. A delicate variety of peas is blanched for no more than 1 minute.

Then chill quickly and blot with paper towels or paper towels. Divide the pods into containers or sachets and place them in the freezer.

Store frozen peas at a temperature not exceeding -18 degrees for 9 months.

Tips & Tricks

For canning, not only fresh but also frozen peas are suitable. It is enough to pour over it with warm water before starting work. You do not need to completely defrost. After harvesting from the garden, immediately remove the spoiled, diseased and dried fruits.

If you are boiling peas, add a pinch of citric acid or a few drops of fresh lemon juice in the process. This will preserve the vibrant color of your crop. A place to store peas closed in jars, choose a cool and dark one.

conclusions

By choosing the most convenient way to harvest peas, you will provide yourself with a delicious treat for the whole winter. You don't have to stand in front of the shelves with "Green Peas" from different manufacturers in the store and remember which jar you bought last time and which one you didn't like at all. Choose your recipe and your favorite dish will be on your table at any time of the year.