Green peas contain a large amount of nutrients that improve the functioning of the entire digestive system. There are two ways to harvest peas for the winter: by drying and by conservation. In the first case, most of the vitamins are lost during processing, so preservation is the best way to prepare it. Beans can be used not only as a salad ingredient, but also as a delicious side dish for meat and other dishes.
Useful properties and calorie content of green peas
Green peas have many beneficial properties. It contains a large amount of vitamins: A, C, E, B1, B2, PP. In addition, peas contain a large percentage of various trace elements and minerals, including: iron, fluorine, calcium, magnesium, potassium, tryptophan, threonine, lycine, isoleucine and lysine. Peas are rich in proteins and carbohydrates, starch and sugar, dietary fiber and fat. Contains a lot of citric acid. And peas are also rich in pyridoxine and selenium.
Pyridoxine ensures the breakdown and synthesis of essential amino acids, and if there is a lack of this substance in the body, convulsions and dermatitis may occur.
Selenium, in turn, protects the body from heavy radioactive metals. And the amino acids that make up peas are very similar in their properties to animal proteins.
Green peas are perfectly absorbed by the human body and serve as an excellent prophylactic agent. It is able to reduce the risk of heart attacks, and even the development of cancerous tumors. With its use, the aging process of the skin slows down, the likelihood of developing hypertension and oncology decreases. In addition, green peas have the ability to relieve fatigue and improve sleep.
Also, many experts often recommend green peas in the treatment of cardiovascular disease and kidney failure.
The calorie content of fresh green peas is 73 calories per 100 gram serving, and 55 kcal of canned peas. per 100 grams of product.
Canned peas with vinegar step by step recipe with photos
Ingredients:
green peas - 1.2 kg;
water - 1 liter;
salt - 1 tbsp. l;
granulated sugar - 1 tbsp. l;
vinegar (9%) - 100 ml.
Preparation:
Peel the peas from the pods, while removing the spoiled ones, and rinse with cold water.
Pour the peeled peas into a saucepan and fill with water so that the water completely covers the peas. And put it to boil.
After boiling, remove the foam that appears and reduce the heat. Continue cooking the peas, depending on ripeness, 10-15 minutes.
While the peas are cooking, prepare the marinade. To do this, pour a liter of water into a saucepan, add a tablespoon of sugar and a tablespoon of salt. Leave on fire until boiling.
After the peas are cooked, drain the water.
Spread hot peas in sterile jars, while leaving 2-3 centimeters from the top.
After the marinade has boiled, add the acetic acid and simmer for another 3-5 minutes.
Pour jars of peas with hot marinade, cover loosely with lids and set to sterilize.
Before sterilizing, put a cloth on the bottom of the pan so that the jars do not burst during boiling. Put the cans in a saucepan, fill with warm water in such a way that there is little space left so that the water does not get into the cans when it boils.
After boiling, sterilize for 15 minutes.
After the time has elapsed, remove the jars with peas from the water and screw the lids on tightly.
Then wrap the finished canning in a thick towel and leave to cool completely.
Easy Canned Peas Recipe
Ingredients:
green peas - 600 grams;
water - 1 liter;
citric acid - 1 tsp;
granulated sugar - 2 tsp. (with a slide);
salt - 2 tsp (with a slide).
Preparation:
Peel the peas and rinse under cold running water.
Prepare clean jars and sprinkle peas in them.
Add one teaspoon of salt and sugar to each jar, and half a teaspoon of citric acid.
Next, pour boiling water over the jars of peas and cover with lids.
Pour warm water into a saucepan and put a cloth on the bottom. Then place the jars of peas and leave to simmer for 3 hours.
After the time has elapsed, take out the jars, screw the lids on them tightly and wrap them in a towel.
Canned Peas Without Vinegar
This preservation recipe is perfect for those who do not like the sour taste in preservation or have problems with the gastrointestinal tract.
Ingredients:
green peas - 600 grams;
drinking water - 900 ml;
salt - 15 grams;
granulated sugar - 20 grams;
Preparation:
Peel and rinse green peas.
Next, cook the marinade. To do this, dissolve salt and sugar in water and cook over the fire. Bring to a boil.
After boiling, dip the peas in the marinade and boil for 3 minutes.
Pour into prepared jars, cover with lids and sterilize for 30 minutes.
Then let cool, covered with plastic lids. After cooling, send the jars of peas to the refrigerator. The next day, put the jars back in water and sterilize for about half an hour.
Cover canned peas with lids and roll up.
Canned Peas with Citric Acid
Many experienced housewives prefer to use citric acid as an additive when preserving green peas. With such an additive, the workpiece acquires a delicate sour taste, is completely devoid of a pungent odor and can be stored for a long time without sterilization.
Ingredients:
green peas - 900 grams;
drinking water - 1.5 l;
salt - 40 grams;
granulated sugar - 50 grams;
citric acid - 10 grams;
Preparation:
Prepare a marinade with a liter of water, sugar and salt. After boiling the marinade, dip the peas into it and cook for 20 minutes.
In parallel, from 0.5 liters of water, salt and granulated sugar, prepare another marinade.
After the peas have boiled, drain the brine from the old marinade, and put the peas in jars and fill with fresh brine.
Before rolling, put citric acid in jars of peas.
Canned peas in tomato juice
This canning recipe is very unusual. The peas in tomato juice can be used as a staple snack. Also, for a more homely and rich taste, you can replace tomato juice with grated pulp of fresh tomatoes.
Ingredients:
green peas - 2.4 kilograms;
tomato juice - 2 liters;
salt (to taste).
Preparation:
Remove the pods from the peas and rinse under cold running water.
Pour water into a saucepan, put on fire and bring to a boil.
Season with boiling water and peas.
It is recommended to cook for 3-4 minutes, you should not overexpose in time, as the peas can boil.
After the time has passed, drain the peas into a colander and rinse with cold water. Then distribute to the banks.
Pour tomato juice into a saucepan and put on fire. Bring to a boil over medium heat.
After boiling, pour the juice over the peas and cover with lids.
Place the jars in a saucepan, cover with water and bring to a boil.
It is necessary to sterilize within an hour, then screw the jars with the lids and put them in heat until they cool completely.
Canning green peas at home can be considered successful if within 4-5 days the marinade retained its transparency and did not change its color - such peas can be stored for up to a year in the refrigerator or cellar. In case of turbidity of peas, it is strictly forbidden to eat it, even if it is heat-treated.
See also a video on the topic: how to cook green peas for the winter without sterilization.
