Preparation of green peas for the winter

Preparation of green peas for the winter

Green peas contain significant amounts of protein, a lot of valuable micro and macro elements, vitamins. At the same time it is tender, juicy and has a rich color. All these qualities make it popular in cooking. However, this crop brings harvests not all year round, so in the summer season before the zealous mistresses the question arises how to harvest green peas for winter. This product can be dried, frozen or closed in cans.

Cooking Features

There are several ways to harvest green peas for the future. Each of them has its advantages. Dried product must be stored in a place protected from moisture and light. Such conditions are not difficult to create, besides this product takes up little space. However, dried peas are being boiled down more slowly than fresh or frozen, it takes considerable time to prepare dishes from it. Frozen peas in no way inferior to fresh, and use it simply, but to store it will need a freezer, which is not available in every home. Canned peas can be eaten as an independent snack or put in salads without prior preparation, and to turn the product into a side dish it is enough to warm it up. However, supporters of healthy eating believe that the preservation makes the beans less useful.

The technology of harvesting green peas can have significant differences depending on whether you are going to preserve, freeze or dry it. However, there are several points, the knowledge of which is useful to the hostess in any case.

  • Peas come in different varieties. Shelling varieties have a yellow tint, and they are solid. Modern mistresses, usually peas of sugar varieties, are preserved and prepared for winter. Brain varieties that are large in size and look wrinkled are considered the most suitable for conservation. They are among the sugar varieties.
  • For harvesting for the winter, it is best to use sugar varieties at the stage of technical or biological maturity. In the last stage, they are covered with bloom, contain a lot of starch, because of what they need manipulations designed to remove excess starch before preservation or freezing. Usually it is a little sick long cooking, than provided by the recipe. Shelling varieties of peas can be used similarly to sugar only when they are in the stage of milk maturity and have a green color.
  • No matter how you plan to harvest peas for the winter, you need to sort it out, rinse it, and heat treat it. To do this, it is blanched for some time in boiling water. The duration of the manipulation depends on the specific recipe and the degree of maturity of the beans.
  • Both freezing and canning of peas can be done separately or together with various vegetables. Popular Hawaiian, Mexican, European mixes.
  • The most common method of harvesting peas for the future is canning. To keep canned food for a long time, banks and lids under them must be sterilized. You can store peas in jars at room temperature for a long time, using as a component of salads and other dishes or as an independent dish.

There are several options for harvesting green peas. Each of them has its own subtleties. In order to avoid mistakes and get the expected result, you must follow the recommendations accompanying the selected recipe.

Frozen Peas

Preparation of green peas for the winter


  • green peas - 1 kg;
  • water - 3 l;
  • salt - 30 g;
  • spinach or nettle - 50 g.

Method of preparation:

  • Prepare the peas by removing it from the pods and rinsing in running water.
  • In a saucepan, boil water, dissolve the salt in it, put a bunch of spinach or nettle in the pan.
  • Fold the peas in a colander, dip in boiling water. Blanch 10 minutes.
  • Remove the peas from the boiling water, let it dry.
  • Prepack the product in several tight bags suitable for freezing products.
  • Release excess air from the bags. Tie them tightly and put them in the freezer.

Frozen peas are stored at a temperature of 18 degrees below zero, preventing thawing and re-thawing. If storage conditions are observed, the product will not deteriorate for at least 6 months.

Dried Peas

Composition (1 l):

  • green peas - 3 kg;
  • water - 3 l;
  • soda - 30 g.

Method of preparation:

  • Prepare a saline solution of 3 liters of water and 30 g of salt. Bring it to a boil.
  • Put a portion of green peas in a colander. Dip for 10 minutes in boiling water.
  • Rinse the peas thoroughly in running water and dry them on a kitchen towel.
  • Similarly, prepare the remaining peas. Soda not only disinfects the product, but also makes it softer.
  • Pour the peas on a baking sheet, put it in an oven heated to 80 degrees. After an hour, reduce the temperature to 60-65 degrees and continue to dry the peas for 2-3 hours.
  • Sterilize the jars, scatter the polka dots over them. When drying, the peas are greatly reduced in volume, so that the resulting product must enter a liter jar.
  • Close the container tightly and store in the kitchen cupboard.

Boil peas harvested in this way will take about an hour. If it is pre-soaked for 1-2 hours, then the cooking time will be halved.

Canned green peas marinated with citric acid

The composition (1, 5 l):

  • green peas - 0, 7 kg;
  • water - 1 l;
  • citric acid - 3 g;
  • salt - 20 g;
  • sugar - 20 g.

Method of preparation:

  • Rinse the peas.
  • Boil hot water, add peas into it. Cook it for 15 minutes on low heat, flip it on a colander.
  • Pour the peas into a clean jar.
  • Boil pure water, dissolve salt, sugar and citric acid in it.
  • Boil the marinade for 5 minutes, fill them with peas.
  • Cover the jars with clean lids.
  • Put a towel in a large pot, put cans of wild garlic on it.
  • Pour warm water into the pan so that its level reaches the hangers of the cans.
  • Put the pan on a slow fire. Sterilize 20-60 minutes depending on the volume of cans. 30 minutes is enough for containers with a capacity of 0.5 liters.
  • Carefully remove the jars from the pan. Roll up.
  • Turn the cans over, wrap them up.

After a day, the banks can be returned to the normal position and put away in the pantry or other place where you usually store such supplies.

Green Peas in Acetic Marinade

Preparation of green peas for the winter

Composition (per 1, 5 l):

  • green peas - 0, 7 kg;
  • water - 1 l;
  • table vinegar (9 percent) - 40 ml;
  • sugar - 40 g;
  • salt - 40 g.

Method of preparation:

  • Peel the green peas, then rinse them for 10 minutes in boiling water. Let dry.
  • Sprinkle peas over clean cans. It is important that they be the same size, as they have to be sterilized with peas. The optimal volume is 0, 5-0, 75 l.
  • Prepare the marinade. To do this, dissolve sugar and salt in water, bring it to a boil, pour in vinegar and cook for 2-3 minutes.
  • Fill the peas with hot marinade.
  • Cover the jars with lids, put in a saucepan, pour water into it and sterilize the jars of canned food in the water bath for 30-45 minutes.
  • Remove the jars from the pan, hermetically seal them.
  • Turning over, wrap, and leave to cool in a steam bath. Cooling in such conditions, canned food undergo additional sterilization, which contributes to their resistance to unfavorable storage conditions.

Cold preserves can be removed for storage. They will not deteriorate over the course of the year, even if they stand at room temperature.

Salty green peas

Composition (3 liters):

  • green peas - 1, 5 kg;
  • coarse salt - 0, 45 kg;
  • water - how much will leave.

Method of preparation:

  • Pour the prepared green peas into boiling water. Cook it for 10 minutes. Drop in a colander.
  • When the peas are dry, mix it with salt.
  • Wash with soda and sterilize the jars (or one jar). Wash and boil the lids. You can use screw or nylon.
  • Fill the jars with peas, pour hot boiled water into them.
  • Close the jars, let them cool to room temperature, then store them in the refrigerator.

When you need peas, you need to set it aside with a clean, dry spoon and close the jar again. Deferred peas are thoroughly washed and used for their intended purpose.

Green peas have many beneficial properties and excellent organoleptic qualities, it is part of many popular dishes. For the winter it can be prepared in several ways, each of which is good in its own way.

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