Cultivation

Canning of peas

Pisum sativum L.

The technology for processing peas at the technical maturity stage is based on sealing and sterilizing the grains, which requires the use of specific wrinkle-seeded varieties. The pickling process is not applicable to this crop.

In the reference 276 varieties crop Pea, where this is mentioned in the description.

For industrial canning, immature grains at the technical maturity stage are used, containing 5.5–7% sugars with a minimal amount of starch. Production primarily utilizes wrinkle-seeded varieties, which possess slow starch accumulation and a tender consistency, whereas smooth-seeded varieties are less preferred due to rapid toughening.

The technological process of pea processing is characterized by high intensity: no more than 12 hours should pass from harvesting to threshing, and no more than 2 hours from threshing to sterilization. The addition of salt and sugar to the brine during canning serves the purposes of flavor adjustment and creating an environment for sterilization, rather than fermentation; therefore, the term "pickling" is not applicable to this crop in professional agronomy.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Pea mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.