How to properly store peas

Pea selection

Legumes or dried legumes that are intended to be stored are selected according to the following criteria:

  • uniform green color for fresh pods;
  • good degree of density, fullness. Flat and soft pods indicate that the peas are not yet ripe;
  • the peas inside the pods should be dense, smooth, evenly colored, without plaque or brown spots;
  • lack of moisture in the dried product;
  • flowability of the product (in packaging);
  • same color and size of dried peas.

How long peas are stored will depend not only on the conditions and its quality, but also on the type of this crop.

Dried peas should be stored according to the rules specified by the manufacturer, which are on the packaging. There is also an expiration date for the product.

Being in a pod, this crop will not be able to maintain freshness for a long time, so it is advisable to decide on a storage method in the very near future.

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Among them are the essential vitamins A, C, E, B vitamins, as well as many other useful macro- and microelements that ensure the proper functioning of all systems of the human body.

Canned food is intended for sale in retail trade, for public catering establishments and industrial use.

It turns out that the main soups should be stored for no more than two days. I cook for 3-4 days. I cook it in a good, rich broth (2-3 hours), and there have never been any signs that the soup has gone bad. Comments can be added without registration. On the additional page you will need to enter the characters from the image in a special field.'); else document.write('Elena_Besedkina has prohibited Anonymous from commenting on her posts!

Dry peas store very well, but of course it is advisable to use them within two years, because they then dry out and their quality may be lost. Peas must be well dried and preferably stored in a dry and dark place. Peas can be stored in glass jars and also in fabric bags. During long-term storage, it is better to sort through the peas and remove the bad ones.

If these seeds are packaged in paper bags in October 2010, then, in accordance with the law, they will need to be labeled with an expiration date: 12.2011. And if these same cucumber seeds or tomato seeds first lie in a warehouse for a couple of months and are packaged in January 2011, then the expiration (sales) date on them will already be 12.2012.

Since we never know for sure exactly how cereals were stored until they were packaged, we cannot know with complete certainty whether they are not contaminated with some unpleasant living creatures.

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Storing fresh peas

Fresh peas should be stored in the refrigerator. But even there, being in the pods, it will remain fresh for no more than 7 days.

To increase the shelf life of fresh green peas, you should:

  • remove from the doors,
  • place in a deep container,
  • keep on a shelf of the refrigerator far from the freezer, without covering tightly for good air circulation.

Storing fresh peas in this form can last up to six months. To keep it usable longer, you should choose one of the following methods:

How to store fresh peas in pods and without

Over the years, storing fresh peas has involved the use of several technologies. The first is based on lying in the refrigerator for 7-10 days, without cleaning. The second involves complete peeling, pouring each individual pea into a glass container, previously pasteurized in a water bath. Closing with a plastic lid keeps the beans fresh for 6-7 months, provided there is good ventilation and cool air temperatures.


A good way to store peas for the winter is canning. They do this as follows:

  1. Peas are removed from the pods, selecting only whole, green, free from plaque, stains and damage.
  2. Next, the selected products are washed and placed in boiling water with added salt.
  3. The liquid is drained after 4 - 5 minutes, after which the peas are washed in warm water.
  4. The preparations are distributed into sterile glass containers (0.5 liters) and filled with brine (1 tablespoon of salt per 1 liter of water).
  5. Add a little vinegar (a quarter of a teaspoon) and seal the jars.
  6. The jars are turned over, covered with a warm blanket and kept in this form until they cool completely.

Canning allows you to preserve the consumer qualities of this product for 12 months or more. For example, large canned peas can be stored for 2 years.

Once the can is opened, its contents must be consumed within 24 hours. All this time the jar must be stored on the refrigerator shelf.

Basic ways to store peas for the winter. Canning

The harvested crop of fresh green peas can be preserved using the following methods:

  • canning;
  • freezing

A good way to stock up on peas for the winter is to can them:

  • Free the legumes from the shells, remove yellowed and damaged pea seeds.
  • Wash the peas and place them in boiling salted water.
  • After three to five minutes, drain the liquid.
  • Rinse the peas with warm water.
  • Pour the legumes into clean jars (0.5 liters) and add hot brine (a tablespoon of salt per liter of water).
  • Add a quarter teaspoon of vinegar to each jar.
  • Roll up the container and place it upside down.

There is no need to wrap the jars of peas; they should cool at room temperature. The filled container should be moved to the cellar or placed in the refrigerator.


You can store peas in the freezer for 8 months. At the same time, it will not lose its taste and beneficial properties. For this, it is important to select juicy peas that have finally formed (you can directly in the pods) and adhere to the following freezing stages:

  1. The legumes are sorted, removing the stalks, and washed well (each pod can be divided into 2 - 3 parts).
  2. Blanch the peas in a colander in boiling water for 2 - 3 minutes.
  3. Cool the peas under running cold water or with ice cubes.
  4. The legumes are well dried at room temperature, for which they are distributed in one layer on napkins.
  5. After the moisture has completely evaporated, the peas are placed in bags or containers, tightly closed and sent to the freezer.

During storage, containers with peas should be shaken periodically to prevent the formation of lumps.

Dried peas

Dried peas should be stored in dark places with little humidity and a temperature not exceeding +25°C.

Before storage, the peas are thoroughly dried to prevent mold from forming on them. At the same time, they are kept in a hermetically sealed container to avoid attacks by pests.

It is advisable to store dried peas at home in a glass container, hermetically sealed (vacuum lids work well).

Dried peas should be stored in original packaging until the seal breaks. After this, the product must be poured into a container with a tight-fitting lid.

Boiled storage

The boiled product should be placed in the refrigerator, since under natural conditions it will only last for a few hours.

After completely cooling, dishes with peas are also transferred to the cold as soon as possible.

Pea soup can be stored in the refrigerator for up to 3 days. And the porridge will remain fresh only for 2 days. After the specified period, the product should be thrown away, as the risk of poisoning from a stale dish is great.

Peas should be stored after soaking (steaming) for no longer than 12 hours. After this time, the fermentation process will begin.

The method of storing peas should be chosen based on its condition. Dry and fresh legumes are stored differently. Compliance with the storage rules of this product will allow you to preserve its beneficial and tasteful qualities for a long time.

Green peas are a versatile product that can be added to many dishes and consumed separately. In this article you will learn three main ways to preserve green peas for the winter so that they do not lose their taste and beneficial qualities.

Medicinal properties of canned green peas:

To ensure that the soup lasts the recommended shelf life in the refrigerator without losing its beneficial and tasteful qualities, rely on the following rules:

  • The optimal temperature background in the refrigerator is 2-5 °C. Make sure he doesn't hesitate.
  • Give preference to dishes made of chemically inert materials - enameled, glass. Containers made from certified food grade plastic are also suitable.
  • Choose a shelf in the refrigerator that is located closer to the freezer. On old-style devices it is located on top. In two-chamber refrigerators, the coldest shelf is determined by the design features specified in the instructions.
  • Remove the container with soup only after it has cooled completely. Taking the saucepan out onto the balcony in winter or placing it in a bowl of cold water in summer will help speed up the process.
  • Before storing, remove the scoop and make sure the lid is as tight as possible.
  • Each time you pour a bowl of soup, use a clean, dry ladle.

Peas are an excellent source of vegetable protein; their energy value is 300 kcal. This is a fairly high indicator, in addition, the product contains a large number of rare vitamins, macro and microelements. Its use is especially useful during an active lifestyle, accompanied by high energy consumption. The composition includes vitamins of group B, as well as A, C, E and H.

Of course, the spice is very often used for preparing everyday dishes, but pepper plays the greatest role in preparations for the winter.

Which peas are suitable for long-term storage?

Varieties of green peas are divided into three groups:

  1. Sugar . The name doesn't quite match the taste of the peas. It's actually not that sweet, it just lacks the tough layer of flesh. It becomes tasty only during the cooking process.
  2. Brain or peeling are the most common. These are already truly sweet peas, which are ideal for storing, canning and eating fresh.
  3. Feed . Used for cultivation on an industrial scale, the taste is very mediocre. Such varieties are not recommended for the garden - the costs of money and time are the same, but the result will not please you.

When and how to harvest peas correctly

In order for green peas to delight you with their taste all winter, you need to harvest them correctly. The main thing is to do it on time. The pods should be green, without spots or yellow mesh, and the peas should be fully ripe . If the pods are flat, the peas in them are still small and too tender to pick. If a mesh has already appeared on the pods, it means the peas are overripe, they are no longer so juicy and sweet. Withered pods indicate dried out peas.

Attention! Peas are harvested several times a season in dry, sunny weather. Excessive moisture will cause the pods to become damp and begin to rot.

Storing peas in pods and without

Peas can be stored and consumed in their pods . Sugar varieties are suitable for this. In this case, it is not necessary to wait until the peas are fully ripe.

The pods are collected, placed in plastic bags and stored in the refrigerator for no more than 1 week. Then the peas will start to spoil. Its taste changes already on the second day of storage, because the sugar in the grains turns into starch.

Note! Drying, freezing and canning work equally well for peas and whole pods.

How to dry peas correctly

Before drying, peas undergo proper preparation:

  1. We rinse it under running water.
  2. Place in boiling water for 2 minutes.
  3. Place in a colander and place in cold water (to preserve fresh green color).
  4. Then place the peas in boiling water again for 1 minute.
  5. Remove and place on paper towels to dry.

to dry peas at home :

  • Without the use of special heating. We use large areas to lay out the peas in one layer. The air must be dry and the room well ventilated, otherwise the fruits will rot.
  • In the oven. Place the peas in a single layer on a baking tray lined with baking paper. Place in the oven, preheated to +45°C for 2-3 hours. Leave the door slightly open for air circulation.
  • In an electric dryer. We install all the trays in it, regardless of the number of peas. We dry it for 6–8 hours at a temperature of +60°C. With this method, peas can be used raw, without blanching.

Determine the readiness of dried peas by appearance and touch . It becomes wrinkled and dark green in color. The surface is velvety to the touch; when compressed, there should be no air chambers inside. If the peas remain soft, it means they are not dried yet. But peas shouldn’t be hard as a rock either.

Harvesting and storing peas

About 30 days after the plant has finished flowering, you can begin harvesting. The fruiting period of this crop is from 35 to 40 days. This plant is multi-harvesting, so its fruits are collected every 2-3 days. The fruits located at the bottom of the bush ripen first. During one season, about 4 kg of fruit can be removed from 1 m2 of bed, but this is only under favorable conditions.

Most often, gardeners cultivate shelling and sugar varieties of this plant. An important difference between sugar peas and shelling peas is that they do not have a parchment layer in the pods; therefore, young fruits can be eaten along with the pod if desired. Harvesting of tender pods of plants of this variety is carried out as they reach technical maturity, starting from the second half of June. In order for the bushes to begin flowering again in August and produce a second harvest, it is necessary to systematically remove every single pod from the plants. Harvesting is carried out extremely carefully so as not to injure the tender shoots.

Fruits of peeling varieties are collected from the last days of June until autumn as they ripen. Since this variety is grown to produce green peas, the fruits must be harvested while they are still smooth and uniform in color. Pods with a mesh pattern can only be used for grain.

Green peas are essentially unripe, and experts say that the fruits are at the stage of technical maturity. It cannot be stored fresh for a long time, so it is either frozen or canned. There is another way to preserve the harvest. To do this, pour the peas into hot water and let it boil for 2 minutes. Then it is drained in a colander and rinsed with very cold water. After this, it must be placed in a drying cabinet heated to 45 degrees, where it must remain for 10 minutes. The pulled out peas need to be cooled at room temperature for 1.5 hours, after which they are again placed in a dryer heated to 60 degrees. If desired, you can dry the peas in the oven on a baking sheet, but in this case you will need to add sugar. When the peas are ready, they will take on a dark green color and their surface will become wrinkled. It can be stored for quite a long time. Peas at the stage of biological maturity can be stored for several years if everything is done correctly:

  • the fruits must be fully ripe;
  • Before storing, dry the peas thoroughly;
  • For storage it is placed in a place where there is no access to insects.

Before storing peas, they should be husked and dried in a well-ventilated room for 2-3 days, while scattering them on clean paper sheets. Fabric, paper or plastic bags are not suitable for storing finished peas, as insects easily penetrate them. Experts recommend using glass jars with metal “twist” lids for storing peas. The fact is that covers made of nylon cannot reliably protect it from pests.

Proper freezing of peas

Freezing guarantees the freshness of the product throughout the entire storage period . You can freeze both grains and pods completely. Both must be intact, without defects. We choose grains that are mature, fleshy and tender. If you decide to freeze peas, start this procedure within 1-2 hours after assembly.

The stage of grain preparation is the same as during drying . Blanch (alternately dip the fruits in boiling water and cold water) as desired. Place the washed and dried peas on a tray or tray in one layer and place in the freezer.

Since freezing is a quick process, you can freeze it in batches: while one is in the freezer, prepare the next one. To do this, you can use ice molds: distribute the peas, fill them with water and put them in the freezer.



1.1. Depending on the purpose, as well as the color of the seeds, peas are divided into types and subtypes indicated in Table 1.

Table 1

Type number and name Subtype number Seed color Admixture of seeds of another type and subtype, %, no more Approximate list of varieties characterizing types and subtypes
I — Food 1 Yellow in various shades (with cotyledons showing through the seed coat) Total 10.0, including type II 5.0 Kazansky 38, Chishminsky 242, Non-crusting 1, Ramonsky 77, Uladovsky 6, Krasnoufimsky 70, Truzhenik, Topaz, Czech Bogatyr, Sarmat, etc.
I — Food 2 Green in various shades (with cotyledons showing through the seed coat) Total 10.0, including type II 5.0 Tulunsky green, Uladovsky anniversary, Lgovsky green grain, Uladovsky 10, Zhalsvyai, Smaragd, Bityug, etc.
II - Stern Plain brown-green, brown, brown, purple, black (light and dark shades) or spotted - with marbled and dotted pattern (with non-translucent seed coat) Pelyushki: Tverskaya, Kormovaya 50, Nadezhda, Malinovka, Fen, etc.

1.2. Peas containing an admixture of peas of another type or subtype more than the norms indicated in Table 1 are defined as a “mixture of types” or “mixture of subtypes” indicating the typical composition as a percentage.

Canning green peas: the best recipes

The third common way to store peas is canning or pickling. It will take more time, but your own homemade canned green peas are an excellent alternative to store-bought ones. After all, you make it with your own hands and from proven ingredients.

For preservation, choose large, dense, mature peas without damage. Preparation with this method is extremely simple. Peas are peeled from the pods and washed under running water.

The simplest canning recipe

Here is the easiest way to preserve peas , requiring a minimum of ingredients:

  1. For 1 kg of peas, take 1 liter of water and 1 tbsp. l. salt.
  2. Place the washed peas in boiling water and cook for 3-5 minutes. Remove the resulting foam.
  3. Drain the water and rinse the peas in warm water. If you find bursting peas, remove them, otherwise the brine will become cloudy.
  4. Pour peas into sterilized 0.5 liter jars and fill with brine. Add ¼ tsp to each jar. 9% vinegar.
  5. Roll up the lids, turn the jars upside down and leave to cool. After this, we put the jars in the refrigerator or cellar for storage.

Preservation recipe with citric acid

If you don't want to use vinegar, there is a good way to replace it with citric acid. For 600 g of peas you will need 1 liter of water, 10 g of citric acid, 50 g of salt and sugar:

  1. Place a saucepan on the fire, pour in water, add salt and sugar to it. Bring to a boil, stirring constantly.
  2. Pour in the peas and wait for them to boil.
  3. Reducing the heat, cook for another 15–20 minutes, constantly shaking the pan. It is forbidden to stir peas, as this can crush the grains. Don't forget to remove any burst peas.
  4. At the end of cooking, add citric acid.
  5. Using a slotted spoon, place the peas in the jars (leaving about 1.5 cm to the top) and pour in the marinade from the same pan.
  6. We roll up the jars with sterile lids and turn them over to cool. You can cover it with a blanket.

Recipe for canning whole pods

You can prepare unpeeled peas in this way. Wash them thoroughly under running water and then proceed to marinating :

  1. Soak 0.5 kg of pea pods in cold water for 2 hours.
  2. Drain it and add boiling water for 2-3 minutes.
  3. Add 5 g of citric acid.
  4. Place the pods in prepared sterile jars (vertically). Add 5 tbsp. l. salt (for all jars). Add peppercorns and a cinnamon stick to taste.
  5. In a separate bowl, boil 5 tbsp. water, dissolve 3 tbsp in it. l. sugar and 400 ml of 3% acetic acid.
  6. Fill the jars with peas with the prepared brine and cover with lids.
  7. We send them to sterilize over low heat in boiling water for 20 minutes.
  8. Now you can roll up the jars, turn them over and cover them. Store in a cellar or refrigerator.

Storage conditions and periods

Dried peas can be stored for several years if the necessary conditions are met.:

  1. In a dry and dark place. Direct sunlight is not allowed.
  2. Room temperature - no higher than 25 °C. Do not store dry peas over the stove.
  3. The packaging must be sealed. Glass jars, plastic containers, and fabric bags are suitable. The main thing is to prevent insects from entering, otherwise the peas will have to be thrown away.
  4. It is advisable to use dried peas within 1 year.

Frozen peas will keep for 8 to 10 months if:

  • storage temperature from –6 to –10°С;
  • Immediately after freezing, the peas are poured into bags - it is better to divide them into small portions so as not to defrost in vain, since the beneficial qualities of the product will be lost.

Canned peas can be stored for up to 2 years if:

  • jars are thoroughly sterilized before being sent to the refrigerator or basement;
  • temperature - from +5 to +20°C, depending on the ingredients used - vinegar in the composition increases shelf life.

Storing Pea Seeds

On the territory of the Republic of Belarus, about 3,000 hectares of sown area are annually allocated to vegetable peas. Taking into account the seeding rate, about 1200 tons of seed material of various varieties are needed to supply the agro-industrial complex. Let's consider the main agrotechnical measures that ensure long-term storage while maintaining reproductive properties.

Features of cleaning.

In case of unequal achievement of seed ripeness, during the browning phase (from 70% of the beans on the crop), and their moisture content is from 25% to 36%, a week before harvesting, dehydrate the plant tissues, to facilitate machine harvesting and accelerate ripening, by treating them with chemicals (desiccant). In Belarus they use Reglon Super VR and Golden Ring VR. The active ingredient is diquat, with a concentration of 150 g/l. Two liters are enough for one hectare.

The vegetable is harvested with a combine, with the rotation of the threshing drum in the range from 450 to 500 rpm. Deca output and inlet are 28 and 36 ml respectively. The fan is adjusted to a rotation speed of about 700 rpm. In case of lodging, stem lifters are used.

To ensure the purity of the seed material, different varieties are harvested with care, avoiding mixing. Cleaning begins with the elite ones, moving on to those of lower quality. Before starting to harvest a new area, combines are checked for residues.

After harvesting, the heap is pre-cleaned using Petkus-K522, MPR-50, MPO-50 machines.

Preparing the storage.

Warehouses are being repaired and cleaned. The main danger is posed by pests such as ticks, granary and grain moths, weevils, and rodents.

To combat them, they are treated with the chemical preparation actelik k.e., the active ingredient is pirimiphos-methyl, with a concentration of 500 g/l. Storm, wax briquettes, bacterodencitis wet grain are used against rodents

Cleaning and drying of seed material.

Before planting, the seeds are dried using intensive ventilation. Peas are laid in a layer no higher than 40 cm. After preliminary cleaning, bring to a moisture content of no more than 15%. It is more difficult to dry large specimens due to the high protein content, as a result of poor moisture transfer.

It is possible to create effective conditions for soft gradual drying in ventilated bunkers. The most common are BV-40, BV-25. They are equipped with electric air heaters and active ventilation units. The canvas sleeve is attached to the hopper in such a way as to provide approximately 500 cubic meters. m per hour of drying agent.

On floor-mounted grain dryers with a moisture content in seed material of up to 18%, drying is carried out at a temperature of 40 degrees. If the humidity is more than 27% - no higher than 25 degrees, otherwise the shell will dry out quickly, which will lead to its cracking and damage to the embryo. The higher the humidity of the source material, the longer the drying will be, and the lower the temperature. For uniform drying, after heating for 4 to 5 hours, cool for 2 to 3 hours.

After drying, the grain goes to cleaning machines and pneumatic tables designed for cleaning and calibration. Inferior copies are deleted. The diameter of the upper and lower sieve, depending on the size of the product, is set in the range from 7 to 9 mm and from 3.5 to 4.5 mm, respectively. The grain enters the machine through a funnel onto the channel of the preliminary pneumatic separator. Large elements are removed on the upper sieve, and small ones on the lower sieve.

The material can be infected with bruchus, an insect from the class of Coleoptera, also called pea or caryopsis, and a fungal disease, ascochyta. To remove such units, pneumatic tables and photoelectronic machines are used.

Storage features.

Dried and peeled seeds are stored in storage in two ways: in bulk and in bags. To maintain the same temperature and humidity throughout the room, active ventilation is used. If there is no ventilation equipment, the embankment can be up to 1 m high, with the use of forced ventilation - up to 2 m.

The finished grain is sent for packaging in 30-40 kg bags, which are placed on pallets in stacks 2.5 m wide and no more than 8 bags high. The distance to the walls and between the stacks should be about 70 cm. A passage is left in the center for the passage of a forklift.

The period during which peas remain capable of germination from the moment of ripening is called longevity. This period ranges from 3 to 5 years, at a room temperature of 4 to 10 degrees, and seed humidity of up to 15%. If the product humidity is 13%, the optimal temperature will be 21 degrees.

Safety largely depends on the microclimate, as well as the humidity of the seed material itself. Peas are stored only if there is no free water in them. If the moisture content of the seeds is high, the thermometer reading should be lowered, otherwise their viability may be lost. If the temperature is increased by 10 degrees, durability will increase by 2-3 times.

Economic durability is understood as the ability to maintain the ability to germinate under a certain microclimate of the storage facility.

Since peas have hygroscopic properties, absorbing water from the air, during storage they reach equilibrium humidity after about 15 days at a temperature of 20 degrees and a relative air humidity of 90%.

If all of the above recommendations are followed, the collected seed material will be preserved in maximum volume, maintaining the ability to germinate for up to 5 years.

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Useful tips

Armed with our tips, you will know how to store peas longer and what to do in unexpected situations :

  1. If you decide to dry peas, place a small bag of salt in the bottom of each jar or container. This will protect it from dampness and extend its shelf life.
  2. Check dry peas regularly (at least once a month) for insects. Do not rinse it; it is better to throw it away immediately, since fruits infected with insects are unsuitable for food.
  3. Distribute a small amount of peas among the bags in a single layer. Then arrange them with sheets of paper. This is necessary to prevent the peas from sticking together.
  4. If you find that the jars have begun to ferment, rinse the peas and transfer them to others, filling them with new brine.
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