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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, in 100 g of legumes only 53 kcal. Pickled peas can be consumed by people trying to lose weight. It is added to vegetable salads to make them more nutritious. But only home preservation benefits the body, because there are a lot of harmful ingredients in the store.
Harvesting and basic recommendations
Only green peas are pickled. In the old, there is too much starch, due to which the brine becomes cloudy, sediment appears at the bottom of the can, and the taste quality of the workpiece deteriorates. Pods plucked from the bush are stored for no longer than a day. And the product, purified from the outer shell, loses its useful properties after 5-6 hours.
When to collect peas for conservation? 8 days after the start of flowering. The young bean culture has a delicate structure and a rich green hue. If you are a little late, the workpiece will become more rigid.
The main problem encountered when preserving non-acidic vegetables is the botulism bacteria. Microorganisms survive by boiling, because they are not afraid of high temperatures. In principle, like pickle. Only acids can destroy a dangerous infection, so they must be used to preserve peas. Suitable lemon and vinegar.
It is also necessary to monitor the cleanliness of the cans and the roof. Tanks are not only washed with soda, but also dipped in boiling water. Then disinfected for a couple or in the oven. Peas are washed several times under running water, and then boiled. Wash hands with laundry soap before rolling.
Bean preparations, cleaned from pods, sorted out. Rotten and damaged products, as well as specimens with worms, are thrown away. They can create an ideal environment for the propagation of botulism, as well as cause swollen caps.
Salad Option
Acetic marinade will retain the characteristic aroma and rich color of green peas. This preservation looks good in salads. The composition of the preservation solution includes:
- peeled bean product - 1.5 kg;
- coarse salt - 1 tsp;
- table vinegar - 55-60 ml;
- sugar - 15 g.
The marinade will need 1.2-1.3 liters of water. About the same amount of liquid base will be needed to cook the peas themselves. On the stove put 2 pots. When the water begins to boil, legumes are poured into the first container. A second mixture of salt and sugar is added.
Peas and marinade are regularly stirred with plastic spoons or slotted spoon. Billets should boil for 15-20 minutes. Then the pan with bean grains is removed. The product is thrown into a colander and dipped in ice water. If you skip this step, the stub will emit starch. The substance settles at the bottom of the cans.
While peas are soaking in a cold liquid, vinegar is poured into a second pan. The marinade is left on the stove, but the fire is reduced to a minimum.
Blanched peas are slightly dried, and then divided into portions and laid out in jars. Green grains are mixed with hot brine and covered with iron lids so that the vinegar does not evaporate. The next step is sterilization.
You can use the water in which the peas were boiled, or prepare a solution of sugar and salt. The bottom of the pan is covered with a napkin so that the glass does not burst during heating. The blanks are placed in a warm pickle. Cans should be completely immersed in liquid, only the neck and lid remain at the top. Sterilization lasts from 30 to 40 minutes, depending on the size of the container.Half a liter is enough for banks with a volume of 0.5 l.
Savory Recipe
People who do not add canned peas to salads, but use it as a side dish for cereals or meat, will like a spicy marinade with cloves and black pepper. Bean grains acquire a spicy 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 kernels and worms float to the surface. The billet is thrown back into a colander and wait until it dries a little. At this time, prepare the marinade and the base for cooking the bean product.
Green peas simmer for 2 minutes in water with citric acid. The liquid brought to a boil is seasoned with a food supplement. And then the bean preparation is poured into the container. The blanched ingredient is taken out with a slotted spoon and the solution is allowed to drain, and then the ingredient is laid out in sterilized jars.
Treated peas are poured with clove marinade. In addition to spice, a mixture of sugar with black pepper and salt is added to boiling water. Components languish for 15 to 20 minutes over moderate heat. Pour vinegar and remove after 3 minutes. Spicy brine is immediately poured into cans until it has cooled.
The bean product is sterilized before clogging. In a large pot filled with saline. You can add a little sugar to the brine. Spices are taken in equal proportions. Ready peas are clogged with metal lids. But the workpiece is not taken to the basement immediately, but after 2-3 days. On the first day, banks are wrapped in a blanket or blanket so that they cool gradually.
In the same way cook stew from peas. Only instead of brine use natural tomato juice. The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell add bay leaf, but it should not get into the banks. The bean product mixed with tomato cocktail is sterilized and corked.
No additional processing
This option is suitable for people who do not want to spend several hours on preservation of bean grains. But the method has a significant minus. If the workpiece is not cooked, 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 cans themselves with ready-made peas. The product will have a sour taste, therefore it is advised to add such a preparation only to salads.
The composition of the marinade includes:
- salt - 15 g;
- water - 1 l;
- sugar - 10 g.
Additionally, for each half-liter can take 20-25 ml of vinegar.
Young and juicy peas are washed and poured with cold water. After boiling, they simmer on the stove for 25–35 minutes, reducing power to a minimum. Prepared in an enamel pan, stirring occasionally. But carefully so as not to crush the grain. Remove when the liquid evaporates.
While the peas are boiling, prepare the brine. Sugar and salt are poured into boiling water. You can put a few peas of allspice for the smell. Strain the marinade for 10 minutes, stirring with a wooden spatula so that the dry ingredients dissolve.
Boiled peas are poured into jars with a slotted spoon or a plastic spoon. Pour boiling brine and pour into each container 1 tbsp. l vinegar. Cork and after cooling hide in the basement.
Important: If a sediment appears at the bottom of the cans or the marinade becomes unclear, it means that botulism bacteria have got into the peas. Such preservation, as well as specimens with swollen caps, should not be eaten. It is better to throw it away and not risk your health.
Young legumes canned 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 thoroughly sterilize the jars, because dirty dishes are the source of germs and the cause of swollen lids.
Video: canned green peas for the winter
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