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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, 100 g of legumes only 53 kcal. Marinated peas can be used by people trying to lose weight. It is added to vegetable salads to make them more nourishing. But the benefit of the body brings only home canning, because in the store a lot of harmful ingredients.
Procurement and basic recommendations
Marinate only green peas. In the old there is too much starch, because of which the brine becomes cloudy, a precipitate appears at the bottom of the jar, and the taste quality of the billet deteriorates. Pods plucked from the bush, store 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 legume culture has a delicate structure and rich green color. If a little late, the workpiece will become more rigid.
The main problem encountered when preserving non-acidic vegetables is botulism bacteria. Microorganisms survive by boiling, because they are not afraid of high temperatures. In principle, as brine. To destroy a dangerous infection can only acid, so they must be used for the preservation of peas. Lemon and vinegar will do.
It is also necessary to monitor the cleanliness of the cans and the roof. The containers are not only washed with soda, but also dipped in boiling water. Then disinfected by steam or in an oven. The peas are washed several times under running water, and then boiled. Wash hands before washing with household soap.
Bean preparations, peeled from the pods, sorted. Rotten and damaged products, as well as specimens with worms are thrown away. They can create an ideal breeding ground for botulism, as well as cause swollen lids.
Option for salads
Acetic marinade will retain the characteristic aroma and rich color of green peas. Such preservation looks good in salads. The composition of the preservation solution includes:
- peeled bean product - 1.5 kg;
- cooking coarse-grained salt - 1 tsp;
- Table vinegar - 55–60 ml;
- sugar - 15 g
At the marinade will need 1.2–1.3 liters of water. Approximately the same amount of liquid base will need for cooking the peas. Put 2 pans on the stove. When the water begins to boil, pour the bean grains into the first container. In the second add a mixture of salt and sugar.
Peas and marinade are regularly stirred with plastic spoons or slotted spoon. Billets should boil for 15–20 minutes. Then the pan with the bean grains is removed. The product is thrown into a colander and dipped in ice water. If you skip this step, the preform will release starch. The substance settles at the bottom of the cans.
While the peas are soaked in cold liquid, vinegar is poured into the second pan. Marinade is left on the stove, but they reduce fire to a minimum.
Blanched peas are lightly dried, and then divided into portions and spread in banks. The green kernels are mixed with hot pickle and covered with iron lids to prevent the vinegar from evaporating. The next stage is sterilization.
You can use water, which boiled peas, 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. Billets put in a warm pickle. Banks should be completely immersed in the liquid, at the top there is only a neck and a lid. Sterilization lasts from 30 to 40 minutes, depending on the size of the container. 0.5 liter banks is enough for half an hour.
Spicy recipe
People who do not add canned peas in salads, and use it as a side dish for cereal or meat, like spicy marinade with cloves and black pepper. Bean grains get 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;
- carnation - 6 stars;
- sugar - 2 tsp;
- allspice - 7 peas;
- fine grain 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. The billet is poured into a colander and waited until it dries a little.At this time, prepare the marinade and the basis for cooking the bean product.
Green peas are roasted for 2 minutes in water with citric acid. The liquid brought to a boil is charged with a dietary supplement. And then poured into the container bean billet. The blanched ingredient is removed with a skimmer and the solution is allowed to drain, and then the ingredient is laid out in sterilized jars.
Processed peas pour a clove marinade. In addition to spices, boiling water is added to a mixture of sugar with black pepper and salt. Components are roasted for 15 to 20 minutes over moderate heat. Pour out the half-glasses of vinegar and remove after 3 minutes. The spicy pickle is immediately poured into the jars until it is cold.
Bean product is sterilized before occlusion. In a large saucepan filled with saline. You can add some sugar to the pickle. Spices are taken in equal proportions. Ready peas cork metal caps. But the workpiece is taken to the basement not immediately, but after 2–3 days. On the first day, banks wrap a blanket or blanket so that they cool down gradually.
In the same way cook peas from peas. Only instead of brine using natural tomato juice.The drink is boiled, seasoned with black pepper, sugar and salt. For a rich smell add a bay leaf, but it should not get into the banks. Bean product mixed with tomato cocktail, sterilized and clogged.
Without additional processing
This option is suitable for people who do not want to spend a few hours on the preservation of legumes. But the method has a significant disadvantage. If the billet is not cooked, it is more likely that botulinum bacteria will settle in the marinade. To avoid this, vinegar is not added to the water, but directly into the cans with the ready peas. The product will have a sour taste, therefore, it is advised to add such preparation only to salads.
The marinade includes:
- salt - 15 g;
- water - 1 l;
- sugar - 10 g
Additionally, for each half-liter jar take 20-25 ml of vinegar.
Young and juicy peas are washed and poured with cold water. After boiling, they cook on the stove for 25–35 minutes, reducing power to a minimum. Cooked in an enamel saucepan, stirring occasionally. But carefully, so as not to mash the grain. Peel off when liquid evaporates.
While peas are being cooked, pickle is prepared. Sugar and salt are poured into boiling water. You can put a few peas allspice for the smell. Stew the marinade for 10 minutes, stirring with a wooden spatula to dissolve the dry ingredients.
Boiled peas are poured into cans with a skimmer or a plastic spoon. Pour boiling brine and pour into each container of 1 tbsp. l vinegar. Corked and after cooling they hide in the basement.
Important: If sediment appeared at the bottom of the cans or the marinade became unclear, then botulism bacteria got into the peas. Such preservation, as well as specimens with swollen lids can not be eaten. It is better to throw it away and not risk health.
Young bean grains 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 carefully sterilize the jars, because dirty dishes are the source of germs and the cause of the swollen lids.
Video: canned green peas for the winter
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