A selection of the best recipes for canned green beans: we cook tasty and original from simple ingredients
Asparagus beans have a delicate sweetish taste and do not have a hard longitudinal vein. It is this variety that is considered the most suitable for consumption. In this article we will tell you how to properly prepare the pods for the winter using conservation, while maintaining the structure, taste and most of the vitamins and minerals.
The content of the article
Winter preservation recipes
To save asparagus beans for the winter, use methods of freezing and conservation, less often - drying. Most of the nutrients are stored in canned pods. The recipes for the blanks are simple, but varied. Pickled beans are added to salads, soups, vegetable stews.
reference... Sugar green beans without tough fibers are most suitable for canning. When broken, a juicy jelly-like pulp is visible inside.
A simple recipe for canned green beans
The number of products is designed for one 0.5 liter can.
- 100 g green beans;
- 0.5 tsp salt;
- 0.5 tsp Sahara;
- 1 tsp vinegar 9%;
- 400 ml of pure water.
- Wash green beans, cut off the tails. If the pods are large, cut into pieces so that they can fit vertically in the container.
- Prepare a brine with sugar and salt. Add vinegar after boiling liquid.
- Pour the marinade over the beans and sterilize.
- Cap and leave upside down to cool completely.
No additives with sterilization
Only salt and fruit vinegar are used to prepare the brine. No spices and additional ingredients. The beans retain the maximum natural taste.
- 2 kg of green beans;
- 2 liters of water;
- 0.5 tbsp. l. salt;
- 100 ml of grape vinegar.
- Wash the pods, remove ponytails and tough fibrous parts.
- Boil water, put beans in it and boil for 6 minutes.
- Transfer to ice water for a few minutes, then fold over a sieve.
- Put the product in jars and fill with pre-cooked brine based on water, salt and vinegar.
- Place in a water bath for 10-15 minutes and close with airtight lids.
Salad with vegetables
Using this recipe, you can prepare a hearty and nutritious salad for the festive table.
- 0.5 kg of asparagus beans;
- 300 g carrots;
- 5 pieces. tomatoes;
- 4 medium-sized onions;
- 1 bunch of basil
- 50 g sunflower oil;
- 40 g vinegar 9%;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. salt without a slide;
- 5 black peppercorns;
- 1 tsp ground black pepper.
- Chop the peeled beans at random. Grate the carrots on a coarse grater, cut the sweet onion into half rings. Peel the tomatoes and cut into slices. Chop the basil with a knife.
- In a heavy-bottomed saucepan, heat oil and add carrots, onions and tomatoes. Cook for 10 minutes, stirring occasionally.
- Add the green beans, basil, sugar and peppercorns. Season with salt and pepper and simmer for another 5 minutes.
- At the end of cooking, pour in the vinegar and stir gently.
- Divide the mixture into jars, tamping lightly. Juice should appear on the surface.
- Cover and pasteurize.
- Roll up the container and turn it over.
Advice... If you want to add spice, use red pepper instead of black.
In tomato juice
Canned beans in tomato can serve as a cold appetizer, a side dish for a main course and a base for a hot one.
- 700 g asparagus beans;
- 0.5 kg of tomatoes;
- 0.5 tsp salt;
- 1 tbsp. l. Sahara.
- Wash the pods, remove the tails and veins, cut and blanch in boiling water for 5 minutes.
- Drain in a colander and rinse in cold water.
- Prepare tomato juice from tomatoes. To do this, use a meat grinder or juicer. Add salt and sugar to the juice and put on low heat.
- Wait until it boils and pour the juice over the beans.
- Place the jars in a wide pot to sterilize, then seal with sealed lids and turn over.
Eggplant and green beans appetizer
Such a workpiece is good both cold and heated.
- 2 kg of green beans;
- 2 kg eggplant;
- 500-700 g of paprika;
- 2 kg of tomatoes;
- 1 hot pepper;
- 100 ml of sunflower oil;
- 80 g sugar;
- 2 tbsp. l. salt;
- 1 bunch of cilantro, dill, parsley;
- 2 heads of garlic;
- 100 ml vinegar 9%;
- 1 tsp ground black pepper.
- Grind tomatoes, sweet and hot peppers and garlic cloves in a meat grinder.
- Place a saucepan with the mixture over low heat. Season with salt and pepper, add sugar, oil and vinegar. Bring the mixture to a boil, stirring occasionally.
- Wash the pods, remove the tails and tough streaks and cut into pieces. Dip in water and cook for 25-30 minutes.
- Chop the eggplants at random and stir into the beans. Cook for another 20 minutes. Then transfer to tomato filling.
- Add finely chopped greens and pepper. Cook for 10 minutes and place in jars.
- Close the lids and turn over.
Cooking does not take much time, and the preparation will delight you with its fresh spicy taste.
- 500 g green beans;
- 1 liter of clean water;
- 100 g sugar;
- 50 ml vinegar 9%;
- 1 tbsp. l. salt;
- dill and parsley to taste;
- allspice and bay leaf.
- Wash the pods and peel.
- Blanch in boiling water for 7-10 minutes, then rinse with cold water.
- Place the spices, herbs and prepared pods in the jars.
- Pour boiling water over, and after 25-30 minutes pour into a saucepan and boil.
- Add salt, sugar and vinegar.
- Pour the marinade into jars and close the lids.
Green Bean Lecho
According to this recipe, you will get a delicious winter lecho with pieces of tender beans, carrots and sweet peppers in a thick fragrant filling of tomato sauce.
Ingredients (per 1 liter can):
- 300 g asparagus beans;
- 3 ripe tomatoes;
- 2 red paprika;
- 1 medium onion;
- 1 small carrot;
- 1 tbsp. l. tomato paste;
- 1 tsp salt;
- 2 tsp Sahara;
- 3 cloves of garlic;
- ground black pepper to taste;
- 30 ml vinegar 9%;
- 30 ml of oil.
- Cut the washed and peeled carrots into circles, onions into half rings, peeled sweet peppers into strips. Wash the tomatoes, dry them and cut them into small pieces. Remove tough fibers from pods, cut into pieces.
- Place vegetables in a heavy-bottomed saucepan, add tomato paste, butter, sugar, salt and black pepper. Cook over low heat for 30 minutes.
- Finally add garlic, vinegar and stir. Simmer for another 7 minutes and place in a clean container.
- Cap and turn over. No sterilization required.
How to store blanks
Post-pasteurized snacks can be safely stored at room temperature.
It is better to keep jars of green beans without sterilization in a cool and dark place: in a cellar, basement or refrigerator.
Cooking and canning tips
To preserve the workpieces for the entire winter period, try to adhere to the rules of preservation, selection and preparation of products:
- Choose young asparagus beans that are bright green or light yellow without hard veins.
- Press down on the pod with your fingernail until it cracks. Examine the inside walls and beans. There should be no mold inside. If the grains are small or absent, you can buy.
- Peel off pods and veins and blanch according to recipe.
- Sterilize glass jars by steam, oven or microwave before placing food.
- Use regular baking soda instead of dishwashing detergent.
reference... The younger the green beans, the softer their texture.
Green beans canned in a marinade with spices and various herbs will perfectly complement everyday dishes of fish, meat and cereals. A variety of salads, lecho and savory snacks with the addition of carrots, tomatoes, eggplants, onions and garlic will fill the lack of vitamins in winter.