Find the hypotenuse knowing two sides. How to find legs if the hypotenuse is known

It's great if you can enjoy the taste of home-canned green peas in winter. In stores this product can be found in a huge number: in different packages, different varieties and brands, but the one that you prepare yourself, according to taste and useful qualities far superior to store bought. Canned green peas at home certainly won’t stagnate on the shelves for long.

Canned green peas for the winter can be used for vegetable, meat salad, soup, borscht and many other dishes. It is suitable as a side dish, and children simply adore it.

Our recipe with photos will tell you in detail how to preserve green peas. Cooking it will not be difficult for anyone, you don’t need to have any special knowledge, but some tips should be taken into account. They will help you avoid clouding of the marinade and spoilage of the product.

Taste Info Vegetables and herbs

Ingredients for a half-liter jar:

Peeled green peas – 300 g;
Water –1/2 l;
Sugar – 1/2 tbsp. l.;
Vinegar (9%) – 1 tbsp. l.;
Salt - a little more than half a tablespoon.

How to cook and how to preserve green peas for the winter at home

Sort out the peas. Remove old yellowed peas and do not use them. For preservation, you need to take only young and green ones (popularly called milk). The pod in which the peas are located should have a bright green, and the peas should taste sweet and tender. If you want to get a successful preparation, then it is better to use legumes right away. They tore it off and immediately rolled up the cans.

Let's get to work. Wash the peas well, then place them in a saucepan and pour boiling water over them. You need to take enough water to cover the peas by about two centimeters.

Now we put the pan on the fire. Cook the peas over medium heat until they change color (turn dark green). This process will take approximately 10 minutes after the water boils.

Then the water is drained, and the peas are placed in a prepared sterilized jar up to the hangers. There should be one centimeter left from the edge of the jar.

Now take out the jar, roll up the lid and turn it over.

When the workpiece has cooled completely, it can be stored in a cool, dark place.

Green peas with citric acid

Sugar varieties of green peas are best cooked with citric acid. The peas will taste like store-bought ones.

To prepare, we need 650 g of peeled peas. Place it in a colander and wash it under cold running water. And then, without removing from the dish, blanch in boiling water for 2-3 minutes (put the colander with the peas in boiling water). Carefully transfer the hot peas into sterile 0.5-liter jars and cover with lids (but do not roll them up).

Now prepare the marinade: add 1 tbsp to 1 liter of water. l. salt, 1.5 tbsp. l. sugar and 3 g of citric acid. Put it on the fire and let it boil.

Carefully pour the boiling marinade (so as not to crack the glass) into the jars of peas and place them in a prepared pan for sterilization (water temperature +70 C).

Sterilize for 3 hours, and then roll up and wrap well. We send it to a cool place for storage after 24 hours. These pickled peas are delicious and don't taste so acidic.

Teaser network

Green peas with any acid

But this recipe is good for two reasons: you can use any acid in it: apple cider vinegar, table vinegar or citric acid, and it is designed for the amount of peas that you have. But its downside is that fiddling with it will take a long time and troublesome time.

We take peas (as many as we have), clean them and wash them. Then put it in a saucepan and fill it with marinade so that there is 3-4 cm of water on top. Prepare the marinade like this: for each liter of water add 1 teaspoon each of salt and sugar. Now boil the contents of the pan over medium heat for 30 minutes.

Then we strain the liquid into a clean bowl, and let the peas drain well and place them in sterile jars (leaving a little space on top).

We pass the filtered liquid through 2-3 layers of gauze and put it on the fire, let it boil and add acid. The calculation is as follows for 1 liter of liquid: table vinegar (9%) or apple vinegar – 1 tbsp. l. citric acid – 1/3 teaspoon. After adding the acid, immediately remove and pour into jars of peas. Let's put them in a pan for sterilization.

Sterilize for about 40 minutes (after boiling water in the pan), then roll up and wrap. A day later we send it for storage.

To keep the marinade light, all peas crushed and burst during processing must be removed.
To sterilize, do not forget to place a wooden circle or grid (you can even have several layers of a rag) on the bottom of the pan; then there will be no sudden temperature changes and the glass will not crack.
Don't forget that jars shouldn't be completely filled with peas. There should always be 2-3 cm of marinade left on top.
Peas can be considered good if after 4 days the marinade is clear and the peas are light and have not changed color.
It is better to store home-canned peas in a dark and cool (not higher than +16 C) cellar or pantry.
The uncorked jar should not be stored in the refrigerator. longer than a day.

Hello my friends. Do you often cook Olivier? One of the main ingredients is peas. My mother makes it the most delicious because she cans it herself. And today I will tell you how to pickle peas at home.

It turns out that peas were known to the ancient Romans and Greeks. It was actively used in the preparation of various dishes. Moreover, this legume was consumed not only by representatives of the lower classes, but also by the nobility.

This product was highly valued in France. It was even served to the king for lunch with fried lard.

It was also popular among the Germans (this trend can still be seen today). This product has long been present in their diet. So, in the 19th century, pea sausage was made in Germany. This “exotic” dish was present in the daily diet German soldiers. I wonder if it is still in their diet now?

And the birthplace of this legume is considered southern regions Russia. Wild peas can still be found here. Our ancestors were very fond of stew with ham and peas. This dish was prepared for holidays and for dear guests. On fasting days, pies were baked from peas, noodles and even cheese were made.

How to pickle green peas

Of course, the taste of canned peas directly depends on the type of legume. I recommend pickling brain or smooth grain peas. The first is distinguished by a slightly elongated pea shape. It tastes sweet. And smooth grain has peas spherical. This variety is most often used for salad.

Also, for canning, choose soft young beans. If you take an overripe one, it will taste too starchy. In addition, it will give the workpiece an unsightly cloudy sediment.

As promised, I will share with you recipes for pickled peas. I have several of them in stock. In each I described the preparation procedure step by step.

The simplest recipe

This preparation can be made without sterilization, but then it must be stored in a cold place. The first step is to prepare the peas. We take it in any quantity. We rinse the “grains” and place them in freshly boiled water (it needs to be slightly salted). Cook for about 20 minutes. Then drain the peas in a colander.

Next we move on to preparing the marinade. To pour 1 liter of water, take 25 g of salt + 15 g of sugar. You will also need 200 g of 6% vinegar. Combine the ingredients and bring the brine to a boil. While it is cooking, put the peas in clean jars, and then fill them with marinade and preserve them.

Once the brine has cooled, store the jars in the refrigerator. If you sterilize the jars, you can store the preparations in a warmer place. By the way, if you have a microwave, you can sterilize jars very quickly :)

Marinate peas in pods

This preparation preserves a lot of vitamins and other useful substances. When fresh, pea pods are tough and simply impossible to chew. But during the canning process they soften, becoming very tender and tasty.

For this workpiece you will need:

5 glasses of water;
500 g green peas in pods;
5 g citric acid;
2 tbsp. Sahara;
3 peas of allspice;
3 tbsp. salt;
cinnamon stick;
400 ml 3% acetic acid.

We wash the pods thoroughly. Then place them in a deep bowl and pour cold water for 2 hours. clean water. After this, bring 3 cups of water to a boil and add citric acid. Blanch the pods in this solution for 2-3 minutes.

Pour the remaining water into the pan and bring it to a boil. Then add sugar and acetic acid. Boil the solution for a couple of minutes. And pour it into jars. Cover the jars with lids and sterilize over medium heat for 20-25 minutes.

After this, we can it, turn the jars over and wrap them in a blanket. When the workpiece has cooled, we move it to a room with a low temperature - cellar, basement, etc.

Recipe for the winter

First, remove the pods from the green peas and wash them. Cleaning is perhaps the most labor-intensive process. But if you involve assistants in the work, the work will be done much faster. Although useful product may become much smaller :)

Cook the brine - bring a liter of water to a boil and add 1 tbsp. salt. Mix thoroughly (the salt should completely dissolve) and add the peas. Blanch it in brine for about 2-3 minutes. Then we put them in sterile half-liter jars and fill them with the brine in which we cooked them.

After this, sterilize the jars for 30-40 minutes and add 70% vinegar to each of them. Required quantity vinegar is determined at the rate of 1 tsp. for 1 liter of workpiece. After this, we preserve and turn the jars over. And when the workpiece has cooled, we take it out into the cold.

To prevent the brine from becoming cloudy, the main thing is to sterilize for at least 30 minutes. Yes, and you don’t need to add vinegar more than normal. Otherwise, it will neutralize the smell of peas and make the “boobs” harsh. However, even if you follow all this, a little bit of turbidity may still accumulate at the bottom. But that's okay.

Marinate peas without sterilization

The product prepared according to this recipe turns out almost the same as in the store. It has a delicate taste, muted greenish color of the “bubbles” and a transparent marinade.

You will need:

600 g peas;
1 liter of water;
50 g each of sugar and salt;
1 tsp citric acid.

This volume of products is enough for 3 half-liter jars. First of all, prepare the peas - they need to be shelled and washed well. Then we get to the marinade. We boil water and pour boiling water into clean jars, and then pour it into a saucepan. Add salt and sugar here. Bring the marinade to a boil over high heat. Then we add peas here.

Do not stir it, just shake the pan slightly. Just do it very carefully, otherwise you’ll end up collecting peas all over the kitchen. However, if you have a cat at home, he will help you with this :)

Please note that the peas must be completely covered with the marinade. Cover the pan with a lid and leave until boiling. Next, reduce the heat to medium and continue cooking until tender (about another 15 minutes). Shake the pan periodically during cooking. Just do not forget about safety measures, because there is boiling water in the pan. Remove any burst grains. Also, if you use overripe peas, the cooking time will increase to 25 minutes.

Next, taste the peas for doneness. It should be soft inside, like store-bought. At the end of cooking, add a level teaspoon of citric acid. Do not stir, but shake the pan again. And then turn off the fire.

Then drain the grains in a colander. Do not pour out the brine. Take half-liter jars and fill them with peas. And then pour in the marinade and preserve. Here is this video recipe to help you.

When shelling the pods, carefully select the “grains”. For preservation, use only smooth and beautiful peas of a soft green color. Throw away all damaged and spoiled “bubbies”.

If you have harvested a rich harvest of peas, but don’t have time to can them, it doesn’t matter. Just don't leave it at room temperature for long. Clean the “grains” from the pods, blanch them, and when they cool, freeze them.

And yet, there is the easiest way to make sure that the peas are ready when boiling them. Use a spoon to catch a couple of “boubles”. If they wrinkle immediately, it means the product is ready - it’s time to put it in jars.

Green peas are a traditional ingredient in salads, soups, appetizers or toppings. You can purchase the product in a store or prepare it yourself. At the same time, homemade delicacies are healthy, natural and have a pleasant taste. Preparing green peas for the winter is easy by following the recipes below.

Useful properties and contraindications of green peas

The green vegetable has been known for its beneficial properties since ancient times as a means to combat various diseases.

The plant product is a storehouse of easily digestible protein necessary for proper operation digestive tract and cell building. Peas are useful for their content of lysine, which is responsible for the work cardiovascular system. Peas are rich in selenium, which cleanses internal organs from the influence of toxins and carcinogens.

Peas contain microelements: magnesium, phosphorus, potassium, magnesium, iron, iodine, which ensure the full functioning of the human body. In terms of the presence of vitamins C, PP, group B, the vegetable occupies a leading position.

The low calorie content of the product should also be taken into account. 100 grams of peas contain 248 calories.

But elderly people, pregnant girls or people with gout should consume peas in limited quantities. Legumes increase the level of uric acid in the body, which accumulates in the joints, kidneys and organs. Peas can cause increased gas formation in their raw form and even after heat treatment.

Interesting fact. In 1984, a record for eating peas was set. Janet Harris ate 7,175 green grains in 60 minutes.

Preparing the main ingredients

Preparing green peas for the winter is easy if you consider a few points:

Choose young pods that are bright green in color with soft and juicy peas inside. Suitable varieties for preservation are:

Alpha;
Vegetable miracle;
Faith;
Dinga;
Geof.

Due to the excess starch in overripe grains, a cloudy sediment forms during canning, and when frozen, the dish will have an unpleasant taste.

Prepare the grains correctly. Sort the pods and separate the grains. Throw away any damaged peas, place the rest in a bowl, rinse and dry on paper towels.

Measure out the quantities of all ingredients specified in the recipe.

It’s easy to prepare green peas for future use without effort if:

remove the pods 8 days after flowering of the peas;
use the vegetable on the day of collection. Beans quickly lose their valuable properties and become filled with starch;
cook only under sterile conditions to avoid the development of botulism.

How to prepare peas for the whole winter at home

You can prepare green peas for the winter in different ways, maintaining the benefits of the product. Young peas are dried and used for soups, purees or other dishes. And flour is prepared from the already dried product. Juicy and fresh beans can be frozen, both in pods and as individual peas. In addition, legumes are easy to pickle, pickle and preserve even without sterilization.

Preserving

Green peas, which no one can do without New Year, convenient to prepare for the winter in a simple way– put into sterile jars, pour boiling brine and roll up.

Interesting to know. Peas are the first vegetable preserved in a jar.

Preserve in the classic way

The classic recipe with sterilization has been tested over the years and by millions of housewives. It is better to harvest grains during the period of abundant harvest - in early July.

Ingredients:

Green peas – 600 grams.
Water – 1 liter.
Salt – 50 grams.
Sugar – 50 grams.
Citric acid – 2 grams.

Preparing peas in the classic way is very simple, following these steps:

Prepare the peas. Open the pods and pour the peas into the pan. Rinse the beans well and dry. Steam the peas in boiling water for up to 5 minutes.
Wash jars with soda. Sterilize glass containers using any in a convenient way: steamed, in microwave oven or in the oven. Also boil the lids.
Boil clean filtered water in a saucepan, add salt, sugar and lemon.
Place the boiled peas in jars and pour boiling brine over them. Cover the containers with lids. Remove the opened peas, as they will make the brine cloudy.
Sterilize the roller for 3 hours and roll it up. Then transfer the glass container with canned peas onto a towel, turning it upside down. Cover the jars with a blanket and leave them like that until completely cooled.

A quick way without sterilization

It is easy to preserve green peas in a way that does not require additional sterilization. The recipe is designed for 3 half-liter jars or one 1.5 liter container.

Ingredients:

Peas – 1 kilogram.
Water – 1 liter.
Citric acid – 3 grams.
Salt – 90 grams.
Sugar – 75 grams.

Step-by-step procurement plan

Boil water in a saucepan, adding salt and sugar. Boil the beans for 20 minutes. Pour lemon into the bowl and set aside for 1-2 minutes. During this time, prepare disinfected jars. Using a slotted spoon, transfer the peas into a sterile container, leaving 1-1.5 centimeters free from the top of the jar. Fill the bowl with peas with boiling marinade.

Close the jars with clean lids and roll up. Place the preserved food on a towel with the lid down. Wrap the containers in a warm duvet and leave for 24 hours. Next, move the blockage to a cool place, away from direct sunlight.

Did you know? The UK has prepared etiquette for eating peas. The grains should not be pricked with a fork or collected with a spoon, but kneaded reverse side cutlery.

Among winter preparations, the “On Olivier” appetizer, which includes cucumbers along with peas, also remains popular. The pickling tastes sweetish. For lovers savory snacks It is recommended to add hot pepper to the recipe.

Ingredients:

Water – 1 liter.
Cucumbers – 750 grams.
Peas (peeled) – 250 grams.
Cherry and black currant leaves - 3 pieces each.
Dill (sockets) – 3 pieces.
Garlic – 3 cloves.
Vinegar – 30 milliliters.
Salt – 15 grams.
Sugar – 25 grams.

The ingredients are selected for 1 liter jar.

To salt peas and cucumbers for the winter, you need to prepare all the ingredients in advance:

separate the peas from the pods and boil in salted water for 5-7 minutes. Cook old beans for 30-40 minutes. Drain all the peas in a colander and let cool;
rinse the cucumbers and soak in cold water for at least 2 hours (or leave overnight);
measure the specified amount of bulk ingredients, vinegar and prepare aromatic cherry and blackcurrant leaves;
peel the garlic cloves;
disinfect jars and lids.

After this:

Place currant and cherry leaves, cloves of garlic and heads of dill on the bottom of the glass container. Pack cucumbers tightly into jars and top with peas.
Fill jars with boiling water.
Pour the water back into the pan and boil with the addition of vinegar, salt, and sugar. Refill the containers with brine and cover with lids.

Sterilize the workpieces for 5 minutes and roll up. Canned mixed vegetables for the winter are ready.

Let's marinate

Among the ways to prepare peas for the winter, the recipe for pickled beans is especially good. Winter pea snack is used in salads, meat, fish, vegetable delicacies or as a simple snack.

Marinated in pods

You can pickle peas in various ways. The healthiest of the recipes is considered to be vegetables marinated in pods. Thus it is preserved most vitamins and minerals, contained in the hard tissues of the plant. And during preservation, the pods themselves will soften and become saturated with marinade.

Ingredients:

Water – 1.25 liters.
Pea pods – 500 grams.
Citric acid – 5 grams.
Sugar – 25 grams.
Peppercorns – 4 pieces.
Salt – 50 grams.
Cinnamon – 1 stick.
Vinegar (3%) – 0.4 liters.

Cooking method:

Rinse the pods and soak for 2-2.5 hours.
Boil water (0.75 liters) in a saucepan, add citric acid and add the soaked peas. Blanch the vegetable for 3 minutes in boiling water.
Place the peas in sterile jars, adding equal amounts of salt, black peppercorns and cinnamon.
Bring the remaining water (0.5 liters) to a boil to prepare the marinade. Pour vinegar and sugar into the bowl. Boil the brine for 3 minutes and fill the jars with peas.
Cover the glass containers with lids and place them in a deep saucepan for sterilization. It is enough to process the workpieces for 20-25 minutes and roll up the lids.

Turn the containers upside down and leave until completely cool.

To prepare peas similar to store-bought ones, it is better to use the proposed recipe without sterilization. The result is a delicately sweet preparation with green peas and a clear marinade.

Ingredients:

Peas – 500 grams.
Water – 0.5 liters.
Salt – 10 grams.
Sugar – 10 grams.
Vinegar – 25 milliliters.

Place the peeled peas in a saucepan and pour boiling water over them. Boil the beans for 15 minutes. Remove the peas with a slotted spoon and place in the ice-cold liquid for 3 minutes. Leave boiling water for the marinade, adding salt, sugar and vinegar. Transfer the peas into disinfected jars. Fill the containers with boiling brine and seal. Turn the container upside down, wrap it in a blanket and cool.

A simple preparation without sterilization is ready.

Marinate without vinegar

Products prepared for the winter without vinegar are considered the healthiest, as they have a beneficial effect on metabolism.

Ingredients:

Peas – 5 kilograms.
Salt – 15 grams.
Water – 4 liters.

Place green peas in a cloth bag.
Prepare the salt marinade and boil it. Dip a bag of legumes into the boiling liquid and steam for 5 minutes.
Take a saucepan with cold water. Quickly drop the pea bag into the ice solution.
Place the cooled semi-finished product in jars and fill the containers with boiling marinade. Seal the jars with lids. Transfer to storage in a cool place.

Green grains that have undergone such preservation are allowed to be consumed by people with gastrointestinal or mucosal problems.

To keep the preparations longer and not explode, you need to sterilize the container with peas for at least an hour.

Drying

Drying is a simple way to prepare green peas for the winter, allowing you to preserve nutrients and vitamins as much as possible.

Legumes are dried in two different ways:

In pods. To do this, sort out the pods, rinse and steam in a colander over boiling water. Then cool the legumes, break them into several parts and place them in one layer on a baking sheet. Dry the vegetable in the oven at a temperature of 60-70 degrees.
Only peas. In this case, open the pods and sort out the grains. Rinse the prepared beans with water and boil in boiling water for 2-3 minutes. Immediately dip the peas into the ice-cold liquid and return to the boiling water. Once again, using a slotted spoon, transfer the beans to cold water. Thus, the grains will have a natural green color during further processing. Spread the peas on a baking sheet in one layer and place them in the oven to dry at a temperature no higher than 40 degrees. After an hour, remove the dryer from the oven and cool.

If you have a special kitchen appliance for drying vegetables and fruits, you can also prepare peas for the winter by placing the grains on a special grid and setting the appropriate mode.

The main thing when drying is not to miss the ideal harvest moment - 30 days from the moment the plant blooms. The grains will be sweet and tender. Hard and overripe peas are not suitable for drying, as they have an unpleasant bitter taste.

Freezing

Frozen peas are an excellent and quick alternative to all methods of preparing food for the winter. This method takes a minimum of time and effort, and legumes are stored for up to 8 months.

Methods for freezing vegetables

There are 3 known ways to quickly freeze beans:

Classic option. Rinse shelled and sorted peas with water. Dip the grains into boiling water and transfer to the ice-cold liquid. After this, dry the peas and sprinkle thin layer on a special tray in the freezer. Pack the frozen grains into bags or containers, indicating the date the product was frozen.

Will do classic way freezing even for overripe legumes will improve the taste of the product.

Express option. Rinse the vegetable pods well and dry. Remove the peas and fill the bags with them, releasing as much air as possible. Give the pieces a rectangular shape and put them in the freezer.
Quick freezing. Wash legumes and inspect for damaged or already yellowed pods. Cut the pods into several pieces. Place the chopped vegetables in a colander and blanch for 3-5 minutes. Then pour water over the pods and place them on napkins to dry. The last stage– place the pods in bags and put them in the freezer.

To prepare first courses, frozen pods or peas are used, without even waiting for them to thaw. But for salads and appetizers, pre-defrost the beans on the bottom shelf of the refrigerator.

Interesting fact. Great Britain is considered the largest producing country of green peas. By sowing more than 40 thousand hectares a year with green peas, it produces 160 thousand tons of frozen product, which is distributed around the world.

About the rules for storing peas

The storage period and conditions of legumes depend on the harvesting method:

dry peas are stored in a darkened room with constant access of air and low humidity. It is better to place dried grains in glass containers or fabric bags. Consume throughout the year;
Frozen grains are left in the freezer compartment, packaged in plastic bags or plastic containers. The shelf life of the product is no more than 10 months;
canned, pickled peas retain their beneficial properties within 1 year. If you place the preserved food in the cellar or leave it in the refrigerator, the shelf life of the product will increase to 2 years, subject to the preparation rules.

Canning green peas does not take much effort and time from housewives - the process is simple and, depending on the recipe, can be done quite quickly. Along with freezing green peas, canning can not only create a tasty product, but also preserve all the beneficial properties of peas at the stage of milky ripeness.

You can prepare many delicious dishes with canned and frozen peas: soups, side dishes, salads and vinaigrettes.

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. Do not forget to check the time of preparing homemade preparations with the lunar sowing calendar.

Here are some easy and delicious winter canning recipes.

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

Ingredients
- green peas in any quantity;

For the marinade:
- take 1 liter of water
- 3 teaspoons of salt and
- 3 tbsp sugar,
- add 1 teaspoon of citric acid

One liter of marinade is enough for 3 half-liter jars.

The peas are husked and washed well.

Preparation of the marinade: bring water, salt and sugar to a boil and add prepared peas to it. The marinade should completely cover the peas.

After boiling, cook the marinade with peas for another 15 minutes, adding citric acid at the end of cooking.

Then, using a slotted spoon, transfer the peas into pre-sterilized jars, leaving 1.5 cm to the top. Pour the 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

Hull the green peas from the pods and rinse with running water.

Prepare the marinade:

— 1 liter of water
- 1 table. spoon with sugar top
— 1 dessert spoon of salt

Bring to a boil and pour the marinade over the peas (be sure to cover completely).

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.

Green peas need to be sterilized twice. 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 them in the cellar.

3. Recipe for canned green peas

Hull the peas, sort them, 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 maturity of the peas.

The grains that burst and crushed during the cooking process must be removed - they can make the marinade cloudy, which is undesirable.

In another bowl, prepare the marinade: bring 1 liter of water to a boil, then add salt, a spoonful of sugar and a little citric acid to the water.

Prepare and sterilize jars in advance; it is better to use 0.5 liter jars.

Pour boiling marinade into jars of peas, add a teaspoon of vinegar to each jar and cover with lids.

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 tablespoon of salt,
- 1.5 tablespoons of sugar,
- 3 grams of citric acid.

Hull the sugar snap peas from the pods, sort, rinse in a colander with running water and blanch for 2-3 minutes in boiling water.

Preparation of the marinade: Dissolve salt, sugar, citric acid in water and boil.

Place hot blanched green peas into sterile jars and pour boiling marinade over them, cover with scalded lids.

Place the jars in a pan of hot (70°C) water on a wire rack or on a wooden circle. Sterilize for 3 hours from the moment the water boils in the pan.

Take out the jars 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 spoilage of the product 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.

Canned peas are rich in iron, potassium and magnesium. The product protects against heart attacks, removes the effects of stress, prevents insomnia and kidney disease. In addition, 100 g of legumes contains only 53 kcal. Pickled peas can be consumed by people trying to lose weight. overweight. It is added to vegetable salads to make them more filling. But only home-canned food benefits the body, because store-bought foods contain many harmful ingredients.

Only green peas are pickled. The old one contains too much starch, due to which the brine becomes cloudy, sediment appears at the bottom of the jar, and the taste of the product deteriorates. Pods picked from the bush are stored for no longer than a day. And the product, peeled from the outer shell, loses its beneficial properties after 5–6 hours.

When to harvest peas for canning? 8 days after the start of flowering. The young legume has a delicate structure and rich green tint. If you are a little late, the workpiece will become tougher.

The main problem encountered when preserving non-acidic vegetables is botulism bacteria. Microorganisms survive boiling because high temperatures they are not afraid. Basically the same as brine. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Lemon and vinegar will do.

It is also necessary to ensure the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then they are disinfected by steaming or in the oven. The peas are washed several times under running water and then boiled. Hands are washed with laundry soap before rolling.

Bean preparations, cleared of pods, are sorted. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal breeding ground for botulism and can also cause bulging lids.

Option for salads

The vinegar marinade will preserve the characteristic aroma and rich color of green peas. This preservation looks good in salads. The preservation solution contains:

peeled bean product – 1.5 kg;
table coarse salt – 1 tsp;
table vinegar – 55–60 ml;
sugar – 15 g.

The marinade will require 1.2–1.3 liters of water. Approximately the same amount of liquid base will be needed to cook the peas themselves. Place 2 pans on the stove. When the water starts to boil, pour the bean grains into the first container. A mixture of salt and sugar is added to the second.

Stir the peas and marinade regularly with plastic spoons or slotted spoons. The preparations should boil for 15–20 minutes. Then the pan with bean grains is removed. The product is drained in a colander and dipped in ice water. If you skip this step, the workpiece will release starch. The substance settles at the bottom of the jars.

While the peas are soaking in the cold liquid, vinegar is poured into a second pan. Leave the marinade on the stove, but reduce the heat to low.

Blanched peas are slightly dried, and then divided into portions and placed in jars. Green grains are mixed with hot brine and covered with iron lids so that the vinegar does not evaporate. The next stage is sterilization.

You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. Cover the bottom of the pan with a napkin so that the glass does not burst during heating. The blanks are placed in warm brine. The jars should be completely immersed in liquid, leaving only the neck and lid at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. For 0.5 liter jars, half an hour is enough.

Spicy recipe

People who do not add canned peas to salads, but use them as a side dish for cereals or meat, will like the spicy marinade with cloves and black pepper. Bean grains acquire a piquant taste and rich aroma of spices.

For 2 kg of green product you will need:

water – 1.5–1.6 l;
citric acid – 25 g;
cloves - 6 stars;
sugar – 2 tsp;
allspice – 7 peas;
fine-grained salt – 50 g;
table vinegar – 60 ml.

Peas, peeled from the outer shell, are soaked for 4 hours in cool water so that damaged grains and worms float to the surface. Throw the workpiece into a colander and wait until it dries a little. At this time, prepare the marinade and base for cooking the bean product.

Green peas are simmered for 2 minutes in water with citric acid. The liquid brought to a boil is filled with food additive. And then pour the bean preparation into the container. The blanched ingredient is removed with a slotted spoon and the solution is allowed to drain, and then the ingredient is placed in sterilized jars.

Processed peas are poured with clove marinade. In addition to spices, a mixture of sugar, black pepper and salt is also added to boiling water. Simmer the ingredients for 15 to 20 minutes over moderate heat. Pour half a glass of vinegar and remove after 3 minutes. The spicy brine is immediately poured into jars before it cools down.

The bean product is sterilized before sealing. In a large saucepan filled with saline solution. You can add a little sugar to the brine. Spices are taken in equal proportions. The finished peas are sealed with metal lids. But the workpiece is not taken to the basement immediately, but after 2–3 days. On the first day, the jars are wrapped in a blanket or blanket so that they cool gradually.

Pea stew is prepared in the same way. Only instead of brine they use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich aroma, bay leaf is added, but it should not end up in the jars. The bean product mixed with the tomato cocktail is sterilized and sealed.

No additional processing

This option is suitable for people who do not want to spend several hours canning beans. But the method has a significant disadvantage. If the workpiece is not subjected to heat treatment, the likelihood that botulism bacteria will settle in the marinade increases. To prevent this from happening, vinegar is added not to the water, but directly to the jars themselves with ready-made peas. The product will have a sour taste, so it is recommended to add this preparation only to salads.

The marinade contains:

salt – 15 g;
water – 1 l;
sugar – 10 g.

Additionally, take 20–25 ml of vinegar for each half-liter jar.

Young and juicy peas are washed and filled with cold water. After boiling, simmer on the stove for 25–35 minutes, reducing the power to minimum. Cook in an enamel pan, stirring occasionally. But be careful not to crush the grains. Remove when the liquid has evaporated.

While the peas are cooking, prepare the brine. Sugar and salt are poured into boiling water. You can add a few peas of allspice for flavor. Simmer the marinade for 10 minutes, stirring with a wooden spatula until the dry ingredients dissolve.

Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour 1 tbsp into each container. l. vinegar. They seal it and after cooling, hide it in the basement.

Important: If sediment appears at the bottom of the jars or the marinade becomes cloudy, it means that botulism bacteria have entered the peas. Such preservation, as well as specimens with swollen lids, cannot be eaten. It's better to throw it away and not risk your health.

Young bean grains can be preserved in several ways. With bay leaf and tomato juice. With cloves and allspice. With vinegar and sugar. The main thing is to add acids to each marinade that neutralize botulism bacteria. And carefully sterilize jars, because dirty dishes are a source of germs and the cause of swollen lids.