How to pickle peas at home. Canned green peas - blanks at home

Green pea- delicious and healthy vegetable, great for salads and as a side dish for meat and other dishes. Buy green pea you can in the store, but canned homemade peas taste much better than store-bought.

We present to you recipe for preserving green peas for the winter at home.

polka dots is one of the lowest calorie foods (only 44 calories per 100 g), a lot of vegetable protein, vitamins and minerals.

For preservation you will need: green peas - 1 kg. (grains of young fresh pods).

Marinade for 1 liter of water: salt - 1 tbsp. l., sugar - 1 tbsp. l., vinegar 9% - 3 tbsp. l.

Peas should be exactly milky ripe, overripe grains contain a lot of starch, which can give a cloudy sediment.

The first step is to clean the young pods, while removing the damaged grains.

Rinse beans in cold water and pour into enamel pan. Pour water over the peas so that it slightly covers it.

Bring the pot with peas to a boil, reduce heat and boil for 5-15 minutes, it all depends on the ripeness. When cooking, remove the resulting foam.

While the peas are cooking, prepare the marinade. Pour water into another saucepan, add salt, sugar, and when it boils, pour vinegar and turn it off.

Sterilize jars and lids.

We catch the finished peas with a slotted spoon and put them in jars, not getting enough sleep to the edges by about 1 cm. Fill the jars with peas with boiling marinade, cover with lids and set to sterilize.

In a large saucepan, lay a cloth napkin on the bottom, put jars of peas on it, pour hot water. The water level should be on the shoulders of the banks.

To sterilization was at the right temperature, slightly above 100 degrees, after boiling water in a saucepan with jars, add about 100 grams of salt. This will increase the degree of boiling and thus sterilize for 15-20 minutes.

At the end, we take out the jars, roll them up with lids, turn them upside down and wrap them with a blanket until they cool completely.

It turned out great, which you can try already 5-7 days after conservation.

If you like spicy preservation, you can add a couple of cloves of garlic or a little red pepper to each jar.

Video - Canned green peas without sterilization

In the cold season, most housewives cook various salads using green peas. Usually store-bought canned green peas are used for this. polka dots home cooking will become a wonderful component of many dishes, so in the summer it is worth stocking up on this wonderful vegetable. We will learn how to independently pickle green peas for the winter from the article. We offer several simple recipes blanks.

Features of canning green peas

Such a preparation will not take much effort and time from housewives who want to make canned green peas at home on their own. Most women freeze this vegetable and do not dare to make it in canned form. In any of the methods of harvesting at home, peas turn out to be tasty and healthy, since all useful substances are preserved in it.

For harvesting it is necessary to use only freshly harvested grains. If a pickle overripe fruit a cloudy precipitate may appear in the jar. This is due to the high content of starches in such fruits. There are a few secrets to making canned homemade green peas delicious.

A freshly harvested crop must be carefully sorted out, removing old fruits. After that, the pods need to be opened and the fruits poured into a container. Wrinkled and damaged peas should also be removed.

Pour the fruits into a colander, rinse them and then hold them in boiling water for 3 minutes. It is necessary to add salt, sugar to the water, with the proportion: 3 tablespoons of salt and sugar per 1 liter of water.

Required in advance prepare sterilized jars under the peas In the water for harvesting, you need to add, in addition to sugar salts, also citric acid, 1 teaspoon per 1 liter of water. Instead of citric acid, you can add 9% table vinegar 100 ml. Such a marinade should be filled with jars of peas, but not to the very edge, so that the distance is 1 cm to the edge of the neck.

Pour water into a pot to sterilize jars and put salt into it at the rate of 355 g of salt per 1 liter of water. liquid need bring to a temperature of 70 ° C and then put jars of hot peas. The salt in the water will help the water boil faster. It takes about 3.5 hours to sterilize jars. There are also harvesting options without jar sterilization.

After cans rolling the closure must be carefully checked so that air does not leak into the jar. After that, the jars need to be wrapped in towels and wait for the canned green peas to cool completely.

Recipe number 1 canning peas

According to this recipe, peas are very similar to a store product. This harvesting method does not require jars to be sterilized.

• fresh peas in any quantity;
• marinade at the rate of: 1 liter of water, 3 tablespoons of sugar and salt, 1 teaspoon of citric acid.

Cooked 1 liter of marinade is enough for 3 jars of 0.5 liters. Harvested or purchased peas need to be sorted, peeled and washed. After that, you need to cook the marinade by adding all the ingredients according to the recipe to the water.

Bring the marinade to a boil., after which peas are poured into it. It should completely cover the green peas. Cooking time is 15 minutes and then citric acid is added at the very end of cooking and everything is turned off immediately.

With the help of a skimmer peas are taken out of the pan and transferred to sterilized jars. It is necessary to leave free space without filling up to the edge of 1.5 cm. After that, marinade is poured into the jars and they are immediately rolled up with lids.

Green peas prepared according to this recipe must be stored in the refrigerator or in the cellar.

Recipe number 2 canned peas

If you pickle peas according to this recipe, it will be ready for use in just a couple of days after preservation.

• peas in any quantity;
• for 1 liter of water, 1 tablespoon of salt and sugar and a little citric acid.

Cleaned and washed transfer peas to a bowl and fill it with 1/2 water. Bring the contents of the pan to a boil over high heat, then reduce and cook for another 30-35 minutes. Cooking time will depend on the maturity of the peas.

If during cooking the fruits burst or boiled they must be removed, because because of this, the entire contents of the jars will become cloudy. In a separate bowl, it is necessary to prepare the marinade, adhering to the composition according to the recipe. First, pour water into the container and add salt, sugar, and citric acid to the boiling water.

In sterilized jars lay the peas and pour the marinade and be sure to add 1 tsp each. vinegar in each jar and cover with metal lids. For 40–45 minutes, the jars need to be heated in a water bath, then wrapped and allowed to cool completely. In this state, the peas are perfectly saturated with marinade and turn out delicious.

Recipe number 3 - simple canning of green peas

• fresh green peas;
• for marinade per 1 liter of water, 1.5 tbsp. salt and sugar, 3 grams of citric acid.

Sort through the fruits of peas and wash in a colander, then blanch for 2-3 minutes in boiling water. Be sure to prepare the marinade according to the recipe. Put salt and sugar into the water and add citric acid, let the marinade boil and turn it off.

In sterilized jars load hot peas and pour everything with marinade, then cover with hot lids. Now the jars must be placed in a pot of water at 70 ° C and sterilized for at least 3 hours from the moment the water boils in the container.

After that, take out the jars and roll up the lids, turn the jars over and leave covered with a blanket or blanket until cool.

We all love and often use green. Many of everyone's favorite salads can not do without it. In our article, we will tell you what benefits it brings, as well as how you can close it in several ways at home. Having prepared it yourself, you can enjoy delicious peas in winter.

Benefit

Greens are famous for their low calorie content: 100 g contains only 55 kcal.

They have little energy value compared to mature counterparts, therefore, they are part of the diet menu.

Important! When purchasing canned peas in a store, pay attention to the container - it should not be swollen. Damage indicates the ingress of air, and such beans can be dangerous and threaten with poisoning.

Green canned peas contains a huge amount of vitamins and essential minerals.
It contains the most important nutrient - vegetable protein, the assimilation of which occurs very quickly.

Beans are useful in that they help reduce the likelihood of a heart attack, hypertension and other heart diseases. Green beans are the perfect ingredient to include in a healthy diet.
Pea puree is an excellent diuretic, it is often eaten when edema occurs or the presence of kidney stones.

Dishes with the addition of beans have an anti-sclerotic effect. Peas are one of the few legumes that do not accumulate nitrates.

Before you can preserve green peas at home, you should figure out which varieties are best suited for this. Nowadays, for conservation, most often choose such varieties as the highest, first and table.
Brain varieties that have been specially bred for this purpose are ideal for canning. Their beans are soft and sweet, and the liquid remains clear when preserved.

Such varieties are also suitable for conservation.:

• "Alpha";
• "Vegetable miracle";
• "Dinga";
• "Jof";
• "Faith".

There are many recipes for canned peas, some of which we will describe below.

Recipes for harvesting green peas

You can harvest peas different ways: without sterilization and with it. Let's take a closer look at how green peas can be preserved without much difficulty at home.

Without sterilization

If you have it, great, because you can can the beans that you have grown yourself. However, do not be upset if you are a city dweller. You can buy peas suitable for canning in the market.

Did you know? The record for eating peas for a while was recorded in 1984. Its owner is Janet Harris, who managed to eat 7175 peas strung on a stick one by one in 1 hour.

July is the most suitable for canning. We invite you to familiarize yourself with the simple affordable recipe which does not require sterilization. For this you will need:

• green peas (for 3 half-liter jars);
• purified water - 1 l;
• salt - 3 tbsp. l;
• sugar - 3 tbsp. l;
• acid.

The first step is to prepare the peas themselves - get them out of the pods and rinse thoroughly. Preservation includes the following steps:

The recipe for canning without sterilization is quite simple, even beginners in this field can easily master it.

With sterilization

Now let's get acquainted with the recipe for green peas, canned with sterilization.

Important! Banks with poor sealing should be opened immediately - they cannot be stored. Press the center of the lid - if it sags, you need to open and use the peas before they go bad.

For this you will need:

• peeled peas - 600 g;
• 1 one and a half liter jar or 3 half liter;
• acid (citric or acetic);
• salt - 1 tbsp. l;
• sugar - 2 tbsp. l;
• purified water - 1 l.

Preservation consists of the following steps:

On this conservation is completed, and now you need to let the peas brew.

Proper storage

The ideal option for storing conservation is the basement or, but if, for example, you live in an apartment, you can put the jars in the refrigerator.
The shelf life of such peas is a maximum of 12 months, but in fact it ends much earlier.

The process of preserving green peas is quite simple and is carried out very quickly. It is worth emphasizing that canning the product not only creates a unique taste, but also retains all useful essential substances. Canned peas are an indispensable ingredient with which you can create various unique dishes. Let's find out how to properly pickle green peas in your kitchen and a few healthy recipes for its preparation.

The benefits of green peas

Green peas are considered one of the first food crops that people began to grow. Archaeologists are sure that this happened about 5,000 years ago in China or Egypt.

Green peas are famous not only for their low content of cholesterol, saturated fat and sodium, but also for their richness in manganese (36%), copper (12%) and phosphorus (16%). It is a good source of vitamin A (22%), ascorbic acid (32.5%), vitamin B6 (15%), vitamin K (44.6%) and folic acid (21.6%). It also contains dietary fiber useful for digestion (30.3%).

• For heart. This useful property of green peas is due to the high content of folic acid, vitamins B6 and K, lutein. These nutrients are rightfully considered the main defenders of the heart and blood vessels. Eating green peas at least 4 times a week, you reduce the risk of coronary disease, hypertension and atherosclerosis by 22%.
• Against cancer. One cup of peeled peas contains 10 mg of coumestrol, a powerful antioxidant that inhibits the growth of cancer cells. It is especially effective against stomach cancer. In addition, the product is rich in anticancer phytonutrients.
• Digestive benefits. The high doses of protein and fiber in this crop help regulate the rate of metabolic processes, contribute to the digestion of heavy food, break down starch into simple sugars, improve intestinal motility, prevent constipation and diarrhea.
• For bone health. Green peas can provide up to 50% of the recommended daily value of vitamin K and a good dose of manganese. These substances strengthen bones and prevent their calcification.
• For good vision. Lutein (a natural plant pigment) and vitamin A in the composition of the product nourish the organs of vision, protect against cataracts and macular degeneration, and the retina from damage.
• For weight loss. Green peas are a low-calorie, high-fiber food. It contributes to the rapid appearance of a feeling of satiety and cleanses the intestines of toxins. Try adding it to heavy, fatty meals to help you eat less without feeling hungry.

The classic recipe for canning green peas at home

The traditional preparation of such a product is made using vinegar: it can be either 9%, which is considered the most correct, or less concentrated - 6%. Some housewives take soft apple if they do not want too pronounced sour taste or 70%, but in very small quantities. It is customary to take 1 kg of peas per liter of marinade, and the proportion of salt and sugar is determined by eye.

• water - 2 l;
• vinegar 9% - 50 ml;
• sugar and salt - 70 g each;
• peas (grains) - 2 kg.

Preservation of green peas at home is carried out as follows:

• Pour grains into boiling water (any volume of water), cook until soft, but not more than half an hour.
• Take a separate pan under the marinade, mixing a liter of water and sugar with salt. Boil, pour in vinegar.
• Catch the peas with a slotted spoon, sprinkle over the jars, pour over the marinade.
• Warm the containers with the workpiece in a water bath for half an hour, roll up the lids.
• Cool down under a blanket.

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 salt
• 1.5 tablespoons of sugar
• 3 grams of citric acid.

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

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

Transfer the blanched green peas hot into sterile jars and pour over the boiled marinade, cover with scalded lids.

Put the jars in a saucepan with hot (70 ° C) water on a wire rack or on a wooden circle. Sterilize 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.

Recipe for harvesting peas with vinegar, like in a store

If there is no vinegar essence at hand, then 6-9% vinegar is also great. Some housewives are happy to use apple aging. That's your business. But to taste, this pea turns out like a store-bought one.

Ingredients for 2 kg of young peas:

• 7 half liter sterile jars;
• 2 liters of water;
• 2 tbsp salt;
• 2 tbsp with a slide of sugar;
• 3 tbsp 9% vinegar.

1. The washed grains are immediately poured into sterile jars.
2. Pour 2 liters of water into the pan and add 2 tablespoons to them. salt and sugar.
3. On the floor liter jar add half a tablespoon of vinegar. It can be added directly to the banks themselves.
4. We put the marinade on the fire, when it boils, pour into containers and cover with lids. The lids must be boiled in advance.
5. Put a towel in a wide saucepan.
6. And we expose our glass container with peas.
7. Fill with warm water, not reaching the edge of three centimeters. We turn on the fire and after boiling we sterilize for about an hour.
8. If the brine evaporates a little during the boiling process, then add boiling water to it so that the jar is full to the top.
9. We close the blanks with lids and turn them over.
10. Leave for a day under layers of warm cloth. Before lowering the peas for storage in the underground, we check the lid for leaks and see if foam has appeared inside. If suddenly it appeared, then you need to open the jar, drain the brine from the jar, rinse it and pour the marinade again.

Canned green peas without vinegar

Filling Ingredients:

• 1 liter of water
• 1 tsp salt,
• 1 tbsp Sahara.

Cooking:

Dip the green peas into the boiling brine and cook for 3 minutes. Then place it in sterilized 0.5 l jars, leaving 2 cm to the edge of the jar. Sterilize the jars for 30 minutes. Then cool them and put them in the refrigerator, covered nylon lids. The next day, put the jars of peas in warm water, bring to a boil, sterilize in boiling water for 20 minutes and roll up.

Preservation of green peas with cucumbers for the winter

The Olivier salad, beloved by many, requires both a pickled cucumber and canned green peas at the same time. Therefore, many housewives are looking for a way to prepare this magnificent duet for the winter. For this method of canning, you need the smallest and most beautiful cucumbers, dill umbrellas and parsley sprigs, then the jar is not only a gastronomic masterpiece, but a true work of art.

Products:

• Cucumbers.
• Polka dots.

• 350 gr. water.
• 1 st. l. salt.
• 2 tbsp. l. Sahara.
• 1 st. l. vinegar (9%).

• Dill - umbrellas.
• Parsley - young branches.
• Clove, black hot pepper.

Harvesting algorithm: Pre-soak cucumbers in water, hold for 3-4 hours. Wash with a brush, trim the ponytails. Wash the peas. Boil 15 minutes. Wash glass containers with soda solution, rinse. Sterilize. Put dill, parsley, cloves, pepper in each at the bottom. Place the cucumbers loosely. Sprinkle with boiled green peas. Pour boiling water, soak for 5 minutes. Drain the water. You can again pour boiling water for 5 minutes, but if the cucumbers are small, then it is enough to pour boiling water once, the second - with marinade. To pour, add sugar and salt to the water. Boil. Pour in the vinegar and quickly pour over the vegetables. Cork and wrap until the morning. Cucumbers remain dense, crispy, and peas have a delicate, piquant taste.

Do-it-yourself green peas canned at home will be an excellent lifesaver when preparing salads, soups, or simply as a wonderful side dish for various dishes.

Many housewives preserve green peas for the winter. Today there are many various recipes preparation of this product. The article will discuss the most popular of them.

Preparing the Components

For preserving peas you need to immediately prepare several main components:

• green peas (only young ones are taken);
• water;
• vinegar.

Before conservation, all products must be pre-prepared. First, take out all the green peas. They must be carefully sorted and washed in clean water. After the peas need to be transferred to the pan and put on fire.

Then, after boiling green peas, the water is drained from the pan. The prepared product should be decomposed into banks. All containers must be sterilized at the same time.

How to sterilize jars?

All canning jars must first be thoroughly rinsed and checked for cracks, chips, deformations. Be sure to check the lids too. It is better to take them new.

There are many ways to sterilize jars. So, for this, many housewives take a pot of water and install a metal sieve on it, on which they put the containers upside down.

When the water in the pot begins to boil, the vapors enter the jars. The whole process takes approximately 10-15 minutes. After the container is placed on a clean cloth, without turning them over.

Often, housewives also use the calcination method in the oven. In this case, the washed jars are placed in the oven, heated to 160 degrees. The dishes begin to heat up even before all the drops dry after washing. After the procedure, the containers must be completely dry.

You can also prepare dishes for canning in a microwave oven. To do this, pour a little water into each jar (1 cm in volume), and then put everything in the microwave with a power of 700-800 watts. This should be done for five minutes.

Covers must also be sterilized. If they are screwed, then you can simply boil for 15 minutes. After that, you can’t take containers with your hands. Do this with the help of special tweezers.

If the lids are made of glass or they have iron clamps, then you can sterilize them along with the jars themselves. And just boil the special seals and place them on the dishes with tweezers.

You can even sterilize canning jars in the dishwasher. To carry out this procedure, the jars washed with a solution of soda are placed in the apparatus and the maximum temperature is set. No detergent is required. Somebody think this way defective, since the temperature in this equipment cannot reach 100-120 degrees.

Sterilization of dishes for preservation can also be done using potassium permanganate. In this case, the jars washed in soda with water are placed in its solution. The dishes should be rinsed thoroughly several times.

cooking recipes

Peas are preserved most often with marinade. But at the same time, grains can be preserved both with preliminary sterilization and without it.

Without sterilization

This method of cooking canned peas will save a lot of time. But at the same time, the chance that bacteria will appear in the marinade increases dramatically. To prevent this from happening, instead of vinegar, citric acid is added to the marinade. You can also pour vinegar, but in this case it is already used in the jars with pea grains themselves.

Many people cook canned peas without sterilization. In this case, rinse the peas several times. Transfer it to a bowl for cooking and pour water into it so that all the grains are completely covered.

The entire contents of the pan are cooked for 30-35 minutes. Pea grains are laid out in pre-prepared jars. At the same time, a marinade is made (for 1 liter of water, 1 tablespoon of salt and 2 teaspoons of sugar). It is poured into each container with preservation.

And also in all jars you need to add a little vinegar (1 tablespoon of 6% vinegar). They are rolled up tightly. After cooling completely, they are placed in the refrigerator for storage.

Sometimes canned peas are prepared without sterilization with the addition of citric acid. For this, the grains are washed. Boil water with sugar and salt (for 1 liter of water, 3 teaspoons of sugar and salt).

Peas are immediately poured into such a solution. Wait for the liquid to boil again. Then add citric acid (1 teaspoon). A solution is poured into jars and pea grains are laid out on them.

Marinated

Currently, more and more housewives prefer pickled green peas. Today there are a considerable number of recipes for the preparation of such preservation.

According to most housewives, it is easy to cook canned peas at home. To do this, first boil the peas. Then the cooked vegetable is laid out in jars.

Then start preparing the marinade. To make it, two full tablespoons of salt and one tablespoon of sugar are added to a bowl of water (0.5 liters). After all the liquid is put on fire and brought to a boil.

The finished marinade should be poured into jars with green peas. They need to be slightly covered with lids. All together must be sterilized for 20 minutes.

After sterilization, you need to open the jars and add two tablespoons of vinegar (9%) to each of them. Then all containers must be closed and tightly rolled up. For conservation, they must be placed in a dark place. Peas should be protected from exposure to sunlight.

In addition to this standard recipe canning green peas, there are many others. So, you can first soak the product in water for several hours or even overnight (this will make the cooking process minimal). Then it is boiled for 2-3 minutes.

To make it, you need to add sugar, salt to a pot of water. And after the liquid boils, pour a little vinegar, and bring to a boil one more time. Place peas in each jar. At the same time, it is also recommended to add 3 pieces of black pepper and 2 pieces of cloves to them.

All containers with green peas are poured with boiling marinade. After that, the dishes with green peas are immediately rolled up. The place for storing such preservation should be cool and darkened.

Sometimes, when preserving peas, hostesses add other vegetables. So, many prefer cucumbers. To do this, all products are pre-soaked in water for 4-5 hours.

Peas should be boiled separately. Do this for 10-15 minutes. Simultaneously glass jars it is worth rinsing with soda solution and sterilizing. Put a little dill, parsley and pepper in each container at the bottom. Some advise adding cloves as well.

Next, cucumbers and boiled peas are placed in jars. All contents are poured with boiling water for 5 minutes. Then all the water is poured out. At the same time, pickling is carried out, vinegar, salt and sugar are added to boiling water. This liquid is poured into the dishes with preservation. The containers must be twisted and left in a dense fabric for the whole night.

Preservation is often done with citric acid. Pea grains are sorted and washed thoroughly. Cracked peas are best not taken for cooking. It is also necessary to marinate the components, 3 tablespoons of sugar and salt are poured into boiling water. After 10-15 minutes, all the peas are poured there.

After a few minutes, add a little citric acid (1 teaspoon). Peas are taken out of the water and poured into jars so that 1-1.5 cm of distance remains to the lid. hot marinade poured into a bowl. It should be stored in cool places.

Some people canned green peas by double sterilization. To do this, washed peas are poured with hot marinade with salt and sugar. All this is boiled for another 3 minutes.

Pea blanks are transferred to jars so that the distance between the grains and the lid is at least 3 cm. At this time, pour water into the pan and put it on fire. Its bottom should be covered with a thick cloth or just put a wooden stand on it. After that, put the containers and boil the water. It's best to do this several times.

Some people preserve peas by lengthy sterilization. Put the washed peas in boiling water for 3 minutes. Then take out the grains and dip them in water with pieces of ice. Later put them in jars.

Peas are poured with boiling marinade. Each jar is loosely covered with sterilized lids and placed in a pot of boiling water. It is better to place a stand under the bottom of the dish. Leave the containers with peas for 3 hours. Then you can cork them and put them in storage in a dark and cool place.

At home, you can also preserve green peas in tomato juice. Washed grains are placed in hot, slightly salted water. Boil everything for 3-5 minutes. Then put the peas in ice water with ice cubes.

Grains are laid out in sterilized jars. They need to pour tomato juice. It must be hot. Containers with contents are placed in a pot of boiling water and sterilized for 1 hour.

Some housewives leave many different recommendations for canning green peas. So, many advise using only sugar varieties of peas for this. Old or yellowed fruits are better not to use at all.

But also many advise soaking peas overnight before cooking. This will shorten the cooking process. During the preparation of grains in boiling water, add lemon juice or a little citric acid. After all, such components contribute to the fact that the color of the fruit remains as bright and saturated.

Remember that such preservation should be consumed no later than a year after preparation. After all, then the grains begin to lose all their beneficial features. But after opening the jar, the product is already worth eating for only 1-3 days.

Benefit and harm

Canned peas have a whole host of useful properties.

• Saturates the body with protein and alkaline compounds. It is they who reduce the risk of diabetes, as they regulate glucose levels.
• Reduces the risk of urolithiasis. Remember that if you already suffer from such a disease, then it is better not to eat canned peas.
• Removes toxins from the body. This property allows you to stabilize human health.
• Helps people with illnesses gastrointestinal tract. This is especially true for those who suffer from chronic gastritis, ulcers or even obesity.
• Enriches the body with selenium. This element is needed so that heavy metals, carcinogenic or radioactive components do not enter the body.

Experts separately note that canned green peas have a beneficial effect on the body of pregnant women. After all, it helps to saturate it with proteins, minerals, vitamins that are necessary for a child.

Folic acid, which is found in canned peas, can ensure the healthy development of the fetus. Vitamin C, which is rich in such a product, helps protect against infections. And vitamin K helps to strengthen bone tissue.

Such conservation is useful and even necessary for children. Peas are able to normalize the growth and blood of a young organism, strengthen bone tissue. And also this product can enrich with the necessary macro- and microelements.

Such peas should be eaten by the elderly. After all, according to many experts, it slows down the aging process of the body, smoothes wrinkles, counteracts the appearance of gray hair. Such preservations are able to restore tissues, in addition, they have an excellent effect on diseased joints and bones.

However, not all older people can eat canned pea grains. It is especially undesirable to use it for those who lead a too sedentary lifestyle. You should not add peas to the diet even if an elderly person suffers from gout.

Despite all these useful properties, canned peas have some contraindications. So, it can cause severe flatulence, bloating, or simply lead to a feeling of heaviness in the stomach. But such problems arise, as a rule, due to the too frequent use of pickled grains.

How to choose?

If you want to buy canned peas in the store or just choose the best jar homemade, then you should pay attention to a few important things. So, make sure that all the grains in the jar are the same in shape and color. But also do not forget that the jar in which the preservation is located should not be swollen.

If you notice that all the liquid in the jar has become cloudy, then you should not worry. After all, this is only due to the ingress of starch into the contents of the jar. At the same time, the quality of filling and grains does not become worse.

How to cook green peas for the winter, see the video below.