Canning beans for the winter: red, white, green beans and asparagus. Canned beans for the winter

Beans - based on their beneficial qualities for humans - can be placed in one of the first places. It includes a whole complex of vitamins, as well as carbohydrates and starch. Beans are added to a large number of dishes. It is placed in first courses, in all kinds of salads, and is suitable for snacks and as a side dish. Beans should be present in the diet throughout the year.

You can buy it all year round in supermarkets and markets. But purchased in a store, it does not contain all those useful vitamins for which housewives value it. In order to always have tasty and healthy beans on the table, they need to be prepared for the winter and preserved.

There are many recipes. One of them is harvesting green beans. Prepared in this way, it retains all its vitamins.

How to can canning green beans at home?

Let's look at the recipe.

Product composition:

green beans - five hundred grams;
parsley - five grams;
pepper - five peas;
cloves - three pieces;
horseradish - three grams;
dill - fifty grams;
salt;
sugar;
vinegar - fifteen milliliters.

Cooking beans

It is better to choose small bean pods, up to eight centimeters. The legumes should be firm and break with a crunch. The product must be free of damage and coarse fibers. Divide the bean pods into two or three parts. Simmer for about five minutes, combine with spices and place in jars. Now you need to prepare the marinade. Pour water into a bowl, add salt and sugar. The marinade should boil. Remove it from the heat, strain and add vinegar. Fill jars tightly filled with green beans with marinade. Place on the fire to sterilize and immediately roll up the lids. Cover the jars with a blanket. Homemade canned beans are ready.

Black Eyed Peas

This simple recipe will appeal to all those who like green beans and who often include them in their diet. But many housewives do not know how to can canning green beans at home. Thanks to this recipe, they had the opportunity to prepare their favorite product for the winter.

Ingredients:

green beans - one kilogram;
parsley - one hundred grams;
carnation - six flowers;
dill - one hundred grams;
allspice - twenty peas;
vinegar - one hundred milliliters;
cinnamon - four grams;
sugar;
salt;
horseradish root - three grams.

Preparation

Wash the beans. Sauté in vegetable oil for ten minutes. Cook small pods whole, and cut large ones into several pieces. Now you need to prepare the marinade. Bring the water to a boil, then salt and sugar it, mix everything and place on the fire again. After ten minutes, pour in the vinegar.

Place green beans tightly in clean jars. Place herbs and spices in each jar. Fill with marinade, cover with lids and sterilize for about thirty minutes. Then immediately roll up the lids, turn the jars upside down and cover well with a blanket. Leave to cool as is.

Canned green beans prepared according to this recipe at home are distinguished by the preservation of the greatest amount of vitamins and minerals.

Everyone knows about the benefits of beans. Eating legumes normalizes heart function, tidies up the intestinal microflora, and is also good for the kidneys and bladder. But few people know that when canned, legumes retain more than eighty percent of all their beneficial properties. How to can can beans at home? Recipes proven over the years will help with this.

Beans in tomato sauce

Required Products:

white beans - 1.5 kilograms;
three to three and a half kilograms of tomatoes;
sugar - three teaspoons;
a pinch of salt;
peppercorns - six to seven pieces;
hot pepper - half a pod;
bay leaf - two pieces;
spices to taste.

The legumes must first be washed well and left in water for five hours. Then drain the water and pour the beans into a large saucepan. Pour five liters of water into it, add salt and sugar and put on low heat. Be sure to stir the beans constantly to prevent them from burning. When the water boils, you need to cook the product for another forty minutes. The water in which the beans were cooked must be drained.

The next thing to do is prepare the tomato sauce.

Clean the tomatoes from dirt, remove the peel using boiling water and grind in a meat grinder. Pour the tomato mixture into the pan with the beans. Add pepper, cloves, spices. Place the pan on low heat and simmer for half an hour after it starts boiling. Add the bay leaf to the container five to seven minutes before the end of cooking.

Closing banks

Place beans in tomato sauce into prepared, pre-washed and sterilized jars and close with lids. Home-canned beans are ready for the winter. It can be consumed as a separate dish or in combination with others.

There are many different recipes for cooking beans. Soups and borscht are cooked from it, and used as an additive to salads. Legumes are also served as side dishes and, of course, they are prepared for the winter. How to can can beans at home? Of course, it will take effort and time, but the end result is worth it.

Canned beans in their own juice

Ingredients:

beans - two kilograms;
carrots - one and a half kilograms;
onion - one kilogram;
nine percent vinegar - five tablespoons;
vegetable oil;
spices: peppercorns, cloves and salt to taste.

Preparation:

The beans should be soaked in water for several hours, or better yet overnight. During this time, the water needs to be changed three to four times. Then wash the beans well under running water and boil. Next, cut the onion and carrot into thin slices. Pour oil into a large bowl and place onions and carrots in it. Place on the fire and simmer for twenty-five minutes over low heat. Then add beans to the onions and carrots and simmer for another fifteen minutes. Pour vinegar and add all spices to taste. Simmer the resulting mixture for another five minutes.

Then fill the pre-prepared jars with beans and sterilize for fifteen minutes. Roll up the jars and turn them upside down. Wrap in a blanket until completely cool. This recipe for canned beans at home allows you to preserve almost all the beneficial properties of the product.

Beans can be canned alone, or in combination with other vegetables. The taste of the finished product will only benefit from this. How to can beans at home, for example, with eggplants?

Winter beans with eggplants

Ingredients:

beans - one kilogram;
eggplants - two kilograms;
tomatoes - two kilograms;
bell pepper - half a kilogram;
carrots - five hundred grams;
oil - four hundred milliliters;
vinegar - one hundred milliliters;
sugar - three hundred grams;
salt - two tablespoons.

Preparation:

In order for the beans to cook faster, they must be placed in water overnight. Drain the liquid it was in. Pour water over the beans again and put on fire. When the beans boil, reduce the heat and cook for two hours. Rinse the tomatoes and remove the core, then pass through a meat grinder or chop on a coarse grater. Wash the eggplants and soak in salted water. This will help get rid of the bitter taste. Then cut into medium cubes. Remove seeds from washed bell peppers and cut into small cubes. Wash the carrots thoroughly, peel and chop on a coarse grater.

The tomatoes minced through a meat grinder should be poured into a large cast-iron cauldron, add garlic and place on the lowest heat. After they boil, pour in vinegar, vegetable oil, add carrots and sugar. Add salt to taste. Mix everything thoroughly. When the mixture boils, you need to put eggplants and bell peppers in it and cook for forty minutes over low heat. Then add the beans and cook for another twenty-five minutes.

Fill clean and sterilized jars with cooked legumes and eggplants and roll up the lids. Turn the bottom upside down and cover with a blanket. Leave in this form until the jars cool completely. This recipe shows how to can can beans at home using other ingredients.

By canning beans at home, you can be one hundred percent sure that the dishes served to the table will not be harmful to the body. You can use beans as a base for soups or borscht. It is also a source of protein; it can replace animal protein and prepare lean but satisfying dishes. Legumes canned at home can be used to make delicious salads and side dishes. The variety of recipes will amaze any housewife.

How to prepare green beans for the winter: freeze, marinate, ferment, make a canned salad.

Green beans are a very healthy dietary product. You can read about its properties here: link.

It can be prepared for the winter in various ways to supply the body with vitamins and minerals in the absence of fresh vegetables and fruits. Some preparations are full-fledged tasty dishes, while others allow you to cook soups with pods, make omelets, salads and casseroles.

For those who read the article, it will become obvious: French beans are a product worthy of a holiday table.

General rules for preparing French beans for the winter

Soft green beans are prepared in this way: washed thoroughly, cut off the ends, as they spoil the taste of the product, cut into cubes of approximately the same length (3-4 cm). Next, boil them for 5 minutes.
For preparations, you need to thoroughly wash 0.5 liter glass jars with soda and sterilize them in any convenient way. Lids are also sterilized
If the preparation itself involves sterilization, it is carried out within 20 minutes for half-liter jars. They are immersed in water to a height of 0.75. The water should boil very quietly. Place a cloth rag or towel on the bottom of the pan

Canned green beans are a boost of vitamins in winter.

Preparing for the winter: freezing green beans

Freezing is a way to prepare vegetables for the winter without losing their beneficial properties. Properly frozen green beans will retain their appearance and taste fresh even in the middle of winter.

Freezing can be done in two ways:

Just put the chopped pods in a large bag or small portions, then put them in the freezer
Boil the chopped pods for 3 minutes in boiling water and only then freeze

IMPORTANT: Before freezing, green beans should be thoroughly dried so that they do not stick together in bags and do not turn into porridge after defrosting. To do this, lay it out on a piece of natural fabric or paper towels, always in one layer

VIDEO: How to freeze green beans?

Green beans in tomatoes for the winter - prepared in jars: recipe

French beans in tomato sauce are:

complete snack
sauce for pasta and other side dishes
base for lobio

You will need:

1 kg green beans
1.5 kg tomatoes
2 small carrots
2 onions
50 ml vegetable oil
50 ml vinegar 9%
1 tbsp. spoon of salt
1 teaspoon sugar
ground black pepper, herbs

The washed tomatoes are blanched and the skins are removed. Carefully cut out the green cores from them.
Using a blender to prepare tomato puree
Bring the tomato puree to a boil, add bean pods to it. Cook with a lid on the lowest heat
Washed and peeled onions and carrots are chopped and sautéed, then sent to the tomato plant.
Salt, sugar, pepper are also sent there
After about a quarter of an hour, add herbs and nine percent vinegar essence
Distribute the green beans in the tomato into jars. The workpiece requires sterilization

Green beans for the winter in tomato sauce - prepared in jars: recipe

French beans in tomato sauce with garlic and basil are spicy and pleasant. It goes well with lean meat.

Prepare a dish for the winter from:

1 kg green beans
1.5 kg soft tomatoes
1 head of garlic
1 onion
1 bunch of basil
3 teaspoons salt
ground pepper

Prepare French beans according to the rules described above
Finely chopped onions are browned in a small amount of vegetable oil.
Blanched tomatoes are cut into slices, placed with the onion, and simmered under the lid.
Squeeze garlic into a boiling tomato, add prepared green beans, salt, pepper
When the preparation boils for 15 minutes, add chopped basil
Bean pods placed in jars require sterilization

Green beans for the winter in tomato paste

You can cover the French beans with tomato paste. Take 200 g of paste per 1 kg of pods.

VIDEO: Green beans in tomato for the winter

Green beans for the winter: recipes without sterilization

To avoid the need to sterilize the green bean product, vinegar is added to it as a preservative.

RECIPE: Green beans with peppers and tomatoes

1 kg green beans
300 g tomatoes
300 g sweet pepper
50 ml vegetable oil
1 tbsp. spoon of vinegar
2 teaspoons salt
ground black pepper

Prepare French beans according to the rules described above
Wash the pepper, cut out its core, cut into thin strips
Tomatoes are blanched and cut into slices
Place vegetables in a thick-walled saucepan or cauldron, add vegetable oil, salt and pepper to them.
The boiled preparation simmers for 40 minutes, at the end vinegar is added to it
Place the hot vegetable salad with green beans into sterile jars and immediately roll up

RECIPE: French beans with carrots and tomatoes

1 kg green beans
0.5 kg carrots
0.5 kg tomatoes
2 onions
1 bunch of basil
100 ml vegetable oil
80 ml table vinegar
3 teaspoons salt
2 teaspoons sugar
5 peppercorns
ground pepper

Prepare French beans according to the rules described above
Peeled and washed carrots are cut into cubes
Peeled and washed onions are cut into half rings
Tomatoes are blanched and cut into slices
Basil is crushed
Place the vegetables in a saucepan, add vegetable oil to them, simmer for a quarter of an hour, remembering to stir.
Add green beans and basil to vegetables
Salt, sweeten and pepper the preparation
I add vinegar essence after 10 minutes
Without waiting for the green beans to cool, place them in sterilized jars and seal them

VIDEO: Canning green beans

Recipe for green bean turshi for the winter

Armenians can use the word tursha to describe any pickle. But usually the idea is about pickled green beans. Young flat pods are taken for harvesting for the winter. The peculiarity of tursha is that the beans in it should acquire a sourish-spicy taste and become almost crispy.

1 kg green beans
0.5 kg sweet pepper
0.5 kg carrots
5 cloves garlic
1 hot pepper
1 tbsp. spoon of salt

Peeled green beans with trimmed ends are not boiled, as in the recipes above, but blanched for 1-1.5 minutes so that they do not lose their elasticity
Peeled, washed carrots are grated on a “Korean” grater
The stalks and centers of the pepper are cut out and cut into thin strips
Hot pepper is crushed
Combine vegetables with beans, squeeze garlic on them
Lightly sprinkle the vegetable mixture with salt to release its juice. Organize oppression for 3-4 hours
Place the green bean appetizer into sterile jars
Prepare a brine from 1 liter of water and 1 tbsp. spoons of salt. Bring it to a boil, then pour it into the vegetable mixture so that it covers it
Products in jars must be sterilized

VIDEO: Tursha for the winter

Korean pickled green beans for the winter. Green bean and asparagus salad for the winter: recipes

With “Korean” seasoning, you can cover any vegetables, as well as green beans. The set of products for savory preparation includes:

1 kg French beans
2 carrots
1 onion
bay leaf (one for each jar)
4 cloves garlic
Korean vegetable seasoning
200 ml vegetable oil
50 ml bite 9%

Pre-process the green beans and leave them to cool
The carrots are peeled and washed. You can cut them into thin half rings or strips, or grate them for “Korean” salads.
Onions are peeled, washed, cut into half rings
Mix beans, carrots and onions, squeeze garlic into this mixture
Prepare a marinade from oil, vinegar, and seasonings, bring it to a boil
Green bean salad is laid out in jars washed with soda or sterilized with steam, a bay leaf is added to each of them.
Pour the marinade over the workpiece
Closed jars are kept in the room for 24 hours, then taken out to a cool place

Green bean lecho for the winter: recipes

Lecho differs from other preparations with green beans, peppers and tomatoes in that all the ingredients in it are “equal”, each of them makes its own unique contribution to the flavor bouquet of the dish.

2 kg tomatoes
1 kg green beans
1 kg sweet red or yellow pepper
0.5 kg carrots (you can omit them at all)
1 head of garlic
1 pepper - light
250 ml vegetable oil
75 ml vinegar
100 g sugar
2 tbsp. spoons of salt

The tomatoes are blanched and pureed using a meat grinder.
Also add hot pepper and garlic to the tomato puree through a meat grinder.
Salt and pepper the tomato puree, add vegetable oil to it
Boil the tomato puree for 7 minutes, during this time peel and wash the carrots, chop them finely or grate them
Add carrots to tomatoes and cook for another 10 minutes
French beans are being prepared. Cut into cubes, it is also added to the tomato and cooked for a quarter of an hour.
Cut the sweet, cored pepper into 6-8 slices, add it to the vegetables in the tomato and cook for another quarter of an hour.
5 minutes before turning off the workpiece, add vinegar to it
Close the salad for the winter in sterile jars

Green bean lobio: a recipe for the winter

Classic Georgian lobio is prepared from crushed red beans and spices. But the pods can also be used to make bleu.

Wash and cut 1 kg of French beans. Boil it for a quarter of an hour. The broth is not poured out. You need to leave it at about 0.5 l
5 large tomatoes, blanched, peeled and cut into cubes
Chop a bunch of washed green onions and lightly fry them. They do it in a cauldron
Add beans and tomatoes to the onions, pour in the bean broth and simmer under the lid for 5-7 minutes.
Chop a bunch of parsley, cilantro and basil, add 5 cloves of garlic passed through a press
Add greens with garlic to the vegetables, which continue to stew, salt and pepper to taste
Immediately put the workpiece into jars, sterilize and close them

VIDEO: Lobio from young green beans

Pickled green beans: recipes

Ferment green beans in a barrel, bucket or pan
The products are taken in the following ratio: for 1 kg of pods, 1 liter of water and 50 g of salt
Place the beans, washed and with the ends cut off, into a container and compact them well.
Prepare a brine from cold water and salt, pour it over the pods
Cover the container with clean gauze or cloth
Organize good oppression
The pods sour for 1-1.5 months: a week in the heat, the rest of the time in the cold
You can add any greens to your taste to the pickled green beans.

VIDEO: Pickled green beans

Beans can be stored fresh, or you can make all kinds of preparations from them. Salted beans turn out well; they have a certain taste, but are already seasoned with salt. In some recipes it is supplemented with more savory seasonings and vegetables. You need to choose a recipe for cooking beans for the winter based on individual preferences.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options:, and. You can easily find all these and many other recipes in our recipe book on the website.

The winter bean appetizer from this recipe goes well with tomatoes, as well as some spices. Such ingredients allow you to prepare not just a salted vegetable mixture, but a real snack. Another similar preparation can be used as an addition to side dishes or a dressing for various soups.

Required ingredients:

Beans – 1 kilogram;
Tomatoes – 3 kg;
Black pepper – 1 teaspoon;
Allspice – 1 tsp;
Chili pepper – 1/2 pod;
Bay leaf – 3-4 pieces;
Sugar – 2 tbsp. spoons;
Rock salt – 1 tbsp. l.

Beans with tomatoes for the winter:

In the evening you need to prepare the beans and soak the pulp in cold water. You also need to add a little salt to the water. The soaked pulp turns out more tender and it will take much less time to cook.
In the morning you need to cook the fruits until soft. Cooking time may vary depending on the type of fruit and their degree of ripeness;
You can also start cooking tomatoes in the morning. They need to be peeled. To make this more convenient and easier, you need to pour boiling water over the tomatoes and leave them in it for a few minutes. Then remove the peel and pass the mass through a meat grinder;
Mix the tomato mass with salt, sugar and other seasonings, stir, and boil for 30 minutes. When boiling, do not turn on high heat; the mixture should simmer a little over low heat. The thick mixture may burn; it must be stirred constantly. The mass should not burn; a burnt taste will completely ruin the mass;
Add boiled beans to the mixture, boil everything together for another 10 minutes;
In the meantime, you can start preparing the jars; they are washed, sterilized over steam or in another way. The main thing is that when sterilizing the jars, they are exposed to high temperatures for 20-40 minutes, this depends on the size of the jar;
Divide the finished mixture into jars, immediately close with tight lids and leave to cool under a warm blanket. After complete cooling, you can put the twists in a cold place.

Beans in tomatoes for the winter recipes

This recipe involves quite a lot of manipulation, but the final taste of the preparation is undoubtedly worth it. Spices provide aroma and piquancy. The beans themselves provide the necessary nutritional value. And tomatoes complement the mixture as a gravy. This twist can be used as an appetizer at a holiday table, a topping for main courses, or as an extra gravy.

Required ingredients:

Beans – 1 kg;
Salt – 100 grams;
Sugar – 50 grams;
Onion – 3 kilograms;
Tomato – 3 kg;
Pepper – 5-10 peas;
Bay leaf – 5 leaves;
Allspice – 1-2 teaspoons.

Beans in tomato sauce for the winter recipes:

The beans need to be soaked in salt water for at least 7 hours, after which the pulp is boiled. Boil the pulp in a large amount of clean water; for one kilogram of fruit you should take at least 4 liters of clean water. In order for the mass to acquire taste, sugar and salt are added to it; when the pulp is ready, it must be placed in a colander;
Wash the tomatoes, cut into small pieces and squeeze the juice out of them. You can squeeze out the juice using a meat grinder, and then squeeze the pulp through a sieve or cheesecloth. For preparation you only need tomato juice. The pulp can be used in another recipe;
Simply peel the onions, chop finely and fry in a frying pan using a small amount of oil. If you want, you can pass the onion through a meat grinder, and then the final mixture will be more homogeneous;
Mix all prepared ingredients in a large container, place in jars and seal with sterilized lids. Jars can be sterilized over steam or in the oven. You can use nylon lids, or you can roll up the screws with iron lids.

Bean preparations for the winter

These beans can be cooked not only in glass containers, but also in special barrels or tubs made of wood. Such workpieces also require the installation of heavy oppression. This preparation is first stored at room temperature, and then removed to a cold room. It takes quite a long time to cook, but it salts out very well.

Required ingredients:

Beans – 1 kilogram;
Salt – 25-30 grams.

How to prepare beans for the winter:

The pulp should be washed well; it is better to use a sieve or colander for this;
In a separate container, boil water with salt and cook the washed beans in it. The pulp should be cooked until tender and become soft;
After this, put the pulp into prepared containers, you can add other spices, for example, bay leaf, garlic, pepper, compact the mixture a little;
The brine should cover the pulp; if there is not enough liquid, then it can be supplemented with boiled water or brine, in which the mass itself was boiled;
After this, place a heavy weight on the mass and leave for salting. And you can use various heavy objects as oppression, it could be a jar of water, a heavy clean stone, and so on. The product can be poured into jars in about 1 month, during which time it will be completely salted and can be tasted. For long-term storage, transfer the mixture into containers and roll up the lids.

How to store beans for the winter

It is best to use white beans when making this recipe. It goes better with herbs and tomatoes. It also better retains its consistency and shape during storage and has a delicate taste. Before cooking, it is best to soak the fruits for a long time in cold water, leave for several hours, after soaking it will cook faster.

Required ingredients:

Beans – 1 kg;
Tomatoes – 1 kilogram;
Fresh dill – 1 bunch;
Parsley – 1 bunch;
Salt – about 100-200 grams;
Pepper – 30-50 gr.

Canning beans for the winter recipes:

Vegetables need to be washed well, and then soaked in cold, clean water for about 5 hours (you can soak overnight), after which you should rinse the pulp and place it on a towel to drain off excess liquid;
In a separate container, you need to bring clean water to a boil with added salt, put the beans in it and boil until the pulp is half cooked;
Wash the tomatoes and chop finely. You can grind it in different ways, for example, you can pass the mass through a meat grinder, you can punch it with a blender, or you can simply grate the mass. Then pepper the mixture and add a little salt;
Wash the greens, sort them, remove yellow twigs and rough stems. Finely chop the greens with a sharp knife;
Transfer the tomato mass into a large saucepan, put on fire, boil, and simmer over low heat;
Add chopped herbs to the tomato mass and simmer for a while over low heat;
Rinse glass jars with soda or another cleaning agent, place over steam to sterilize, sterilize for 20-40 minutes depending on the volume of the jars, dry;
First you need to place the cooked beans in the prepared jars; they need to be placed within 3-4 cm of the top of the jar;
The remaining space in the container must be filled with tomato mass;
Cover the containers with lids, place in hot water and boil for 1.5 hours. Then you can roll up the containers with iron lids and wrap them in a warm blanket until they cool completely.

Beans with vegetables for the winter recipes

When preparing such a recipe, you need to choose only young, unripe fruits. They will be the most delicious and aromatic. And additional ingredients will emphasize this delicate taste and add more piquancy. For lovers of spicy dishes, there is an option with the addition of hot spicy pepper or a large amount of garlic.

Required ingredients:

Young beans – 1 kilogram;
Carrots – 300 grams;
Onion – 200 gr.;
Tomato paste – 100 milliliters;
Vegetable oil – 100 milliliters;
Granulated sugar – 1 teaspoon;
Coarse salt – 1 teaspoon;
Water - one liter.

Lecho with beans recipe for the winter:

Wash the beans, sort them, add water so that they are covered 3-4 centimeters above the mass;
Add measured salt and sugar to the beans;
Transfer the entire mass into a separate pan and put on fire, the lid does not need to be opened so that the pulp evaporates within 5-7 minutes, the fire should be low;
While the bean pulp is cooking, you can prepare the carrots and onions. Wash the carrots, peel them, cut into small cubes or grate on a fairly coarse grater. The onion is also well peeled and finely chopped;
Prepared carrots and onions must be fried until a beautiful golden color, add vegetable oil for frying;
Add the bean broth, tomato paste to the carrots and onions and simmer for about 5 minutes;
Then add the boiled beans to the mixture and cook for another 10 minutes;
After this, you can put the mass into sterilized jars, cover with lids and place in boiling water for pasteurization. It should last for 20 minutes, then the jars are closed with lids and placed under a blanket to cool. Blanks can be stored in any room.

Beans have many beneficial properties. They should be consumed at any time of the year. Beans are especially necessary, which in some way can replace quality meat. You can prepare various dishes from it and diversify your diet with it.

Tasty, satisfying, low-calorie, rich in protein, vitamins and microelements - beans should be present on our table. This verdict does not seem strange to those who care about their health. Proponents of proper nutrition, knowing about the beneficial properties of vegetables, try to provide themselves with a natural product in winter. Therefore, the question of how to prepare beans for the winter is very, very relevant.

Freezing

This is the leader of the workpiece, in whose favor the following facts speak:

when frozen, almost all the benefits contained in fresh beans are preserved;
the vegetable will be as fresh when you defrost it in winter;
the natural taste is preserved, so it can be added to different dishes;
the preparation process is easy and fast;
The shelf life of such a product is long.

You can prepare beans and bean pods for the winter. Let's start with the pods. Pour cold water into a saucepan to boil. At this time, select the smoothest bean pods and rinse. You can take whole pods for cooking, or cut them into large pieces. Place into boiling salted water. Cook the beans for 5-7 minutes, then drain the water. Let the pods dry in a colander, then put them into bags. Now it’s time for the vitamin packets to be stored in the freezer. In winter, you can't get enough of this product. After quickly defrosting, you can cook a healthy omelet with it or add it to vitamin soup.

Green beans are prepared in the same way, only they need to be cooked a little longer. In winter, packages with the finished product will help you when preparing salads. You can simply reheat it for a side dish. By the way, you can also prepare green peas.

In the summer you want to freeze everything, but there is not enough space for freezing. Properly pack vegetables and berries into bags. Place no more than 0.5 kg of product in 1 bag so that you can immediately eat defrosted vegetables in winter. Squeeze out excess air from the bag by flattening the bag. The bags should become flat. Agree, you can put a much larger number of these “bricks” in the freezer. For convenience, sign them.

Canning grain beans

There are many recipes for preparing canned healthy vegetables. When choosing it, you can be guided by your taste, the preferences of your family and even the shelf life. And the shelf life, as a rule, of canned foods is long. Open a jar in winter and delight your loved ones. The most popular recipes for canning vegetables are the following:

1. In its own juice.

To prepare this recipe for the winter you will need: 1 kg of beans, 0.5 kg of onions, 0.5 kg of carrots, 0.25 kg of sunflower oil, 3 tbsp. l. 9% vinegar, salt and pepper.

If the beans are fresh, then we start cooking right away. If not, then pre-soak for 8-10 hours. Next, rinse them and let them cook. Chop vegetables - carrots and onions, pour oil on them and simmer for 20 minutes. Add beans to them and continue boiling. After 5-10 minutes, add salt, vinegar and pepper. After a couple of minutes, turn off the heat and add to the jars.

2. Marinated.

Add all the ingredients for the marinade, except vinegar, to a saucepan in which the beans are covered with water. For the marinade we need 40 g of salt and sugar plus spices (usually black peppercorns). Cook for an hour and a half. When the vegetable has become soft, add 1 tsp. vinegar. The bean snack is ready.

3. In fresh tomato sauce.

The uniqueness of the recipe for the winter is its complete naturalness. To make tomato sauce, you use tomatoes, not tomato paste. 3 kg of ripe tomatoes per 1 kg of beans. First they are prepared separately. Soak the beans, then cook over low heat for half an hour, adding one and a half tablespoons of salt and 2 tablespoons of sugar to the container. Drain the water and place in a colander.

Let's take on the tomatoes. To make them easy to peel from their hard skin, first pour boiling water over them. Grind the peeled vegetables in a meat grinder. Now combine the tomato puree and beans, add one and a half tablespoons of salt, pepper and cook for half an hour. In the end, everything is as usual: in banks.

4. With vegetables.

You can save real assorted vegetables for a long time, until winter. The finished salad includes beans (6 cups), tomatoes (3 kg), carrots (2 kg), onions (2 kg), herbs, salt and sugar (2.5 tbsp each) and 9% vinegar (1 tbsp. .l.)

Cook the pre-soaked beans for an hour. Stew onions and carrots, pre-cut. Add crushed tomatoes, herbs, peppers and boil for 15 minutes. After this, we continue to boil for another half hour with the beans. When the dish is ready, put it in jars.

Experienced housewives advise wrapping jars with hot food in a blanket and leaving them overnight so that sterilization continues during this period. If you turn the jars over, you can immediately check whether the jar is properly closed and whether air is getting into it.

Canning green beans

Tender bean pods add variety to the menu. Winter preparations will be a tasty addition to already familiar dishes. And how much time is saved? In winter, I took out a jar, and the dish was ready. And it is stored for a long time.

The recipes consist of a small set of ingredients and are easy to prepare:

1. Marinated.

You can pickle green or yellow bean pods by adding a spoonful of salt, 100 g of sugar, 70 ml of 6% vinegar to 1 liter of water. Boiled pods (1 kg) should be compacted tightly into jars and filled with the prepared mixture of salt, sugar and vinegar. After the jars are tightly closed with metal lids, boil them for half an hour.

2. With mustard seeds and garlic.

Spices will add piquancy to the dish. You can experiment by seasoning the regular marinade with grain mustard and chopped garlic.

3. With bell pepper.

For 2 kg of pods we take 250 g of red pepper, herbs and 5-6 cloves of garlic. Finely chop the greens, chop the pepper and chop the garlic. Dip all the vegetables into a marinade of 0.7 liters of water, 150 g of sunflower oil, 70 g of salt, 100 g of sugar and 1 cup of 6% vinegar and boil. Add bean pods and continue boiling for another half hour. And again, without letting it cool down, into the jars.

Hearty bean dishes will delight the whole family with summer flavors in winter.

To can any beans, you will need glass jars with screw-on lids and a home canner. If you have this necessary equipment, you can can both fresh and dry beans. Low acid foods, including beans, are not safe to sterilize in a water bath, so if you usually use this method of canning, you will need to purchase a home canner and follow the instructions below.

Steps

Part 1

Preparing dry beans for canning

Remove damaged beans and small stones. Remove any small stones and shriveled or damaged beans. Damaged beans will only hinder your canning process, so it's best to remove them.

Rinse the beans. Rinse the beans with room temperature water and place in a large saucepan.

Soak the beans. After you have rinsed the beans, fill the pot with water (use at least two volumes of water per volume of beans) and soak the beans using one of the two methods below:

Drain the water. The water you soaked the beans in became dirty and also contained some complex polysaccharides that cause gas. Drain the water and add clean water before putting the beans on the fire.

Boil the beans. Pour clean water over the beans, bring to a boil and cook for 30 minutes. You can add seasonings to the pot or boil just the beans, in which case your canned food will have a neutral taste.

Run a knife along the sides of each jar. This will help remove any air bubbles from the can that could detract from the color and flavor of the canned beans.

Wipe down the lids. Take a piece of clean cloth and wipe the edges of each jar. You don't want any contaminants getting into your canned goods.

Close the jars with lids. Using kitchen tongs or a magnet, remove the lids from the pot of boiling water and place them on the jars. Put on oven mitts and close each lid.

Part 3

Canning beans

Can the beans in a home pressure canner; do not use a water bath. Canning in a water bath dangerous for low-acid products, including beans, because deadly botulism pathogens can develop in these products. Be sure to sterilize canned food in an autoclave, because this treatment kills all botulism pathogen spores.

Place a metal rack in the autoclave. Each autoclave is supplied with at least one grid. Place it on the bottom of the autoclave so that it rises slightly above the surface.

Place the cans of beans on the rack. Use kitchen tongs to place full jars on the rack inside the canner.

Large capacity autoclaves may be sold with two racks, a second rack can be placed on top of the first tier of cans and a second tier of cans can be placed on top.

Secure the autoclave lid. In some autoclave models, simply place the lid on top and turn the locking mechanism to close the lid. On other models, you will have to tighten special bolts to secure the lid to the autoclave body.

Heat the autoclave until steam appears. Turn on the heat and heat the canner until steam starts to come out from under the lid.

Allow steam to release for 10 minutes. During this time, the conditions of high temperature and pressure necessary for canning are formed inside the autoclave.
Set the time and pressure needed to sterilize your cans of beans. These settings will vary depending on the canner model, your altitude above sea level, and the type of beans. It is best to follow the instructions that came with your autoclave. Here we provide only approximate parameters if you do not have any other sources of the necessary information:
- Sterilize jars at a pressure of 0.7-0.09 MPa.
- Increase the pressure to at least 1.1 MPa if you live above 300 m above sea level.
- Lima beans should be in the pressure canner for 40 minutes, and pre-soaked dry beans should be in the canner for 75 minutes.
- If you have very large beans, leave them in the pressure canner for another 10 minutes.
- Increase the canning time by another 10 minutes if you used 1 liter jars instead of 0.5 liter jars.