Beans are one of the ten most healthy foods. It contains many substances necessary for full functioning body. These are vitamins in a huge assortment, a large number of carbohydrates that feed our energy, starch, proteins. As for minerals, almost everything needed for life is present in beans.
Therefore, if you often have bean dishes on your table, then maintain good mood and good spirits will be easier for you. And you can prepare plenty of bean dishes. We will now focus on ways to prepare beans for the winter.
Beans there is grain and legume, or, as they also like to call it, - asparagus. All types of beans can be canned.
If you are going to work with grain, then you choose the variety and color of beans yourself, which one you like. But look carefully at how she looks. Good, healthy grains must be smooth, undamaged and have a beautiful shiny sheen.
To preserve green beans, you need to choose juicy, strong pods no more than 9 cm long, milky ripeness. At this stage, the pods still do not have any bulges from the grains sitting inside, and they break with a characteristic crunch. There should be no stains or damage on them.
The pods are rolled up either whole or cut into pieces.
Whatever beans you plan to prepare, the jars are washed and sterilized equally thoroughly, as are the lids.
Winter beans “Natural”, pickled
Ingredients for marinade
Water, 1 l
Sugar, 40 g
Salt, 40 g
Vinegar 70%, 1 tsp
Black pepper in peas
Carnation
Other spices - optional
1. Pour water into the beans in a saucepan, covering it completely and even in excess, because part of it will be absorbed into the grains during cooking, and part will evaporate.
2. Immediately throw everything that is supposed to be into the water and set it to heat. Cook for 1½ hours, add vinegar shortly before the end.
3. Distribute the beans with the marinade among the jars and roll up. Wrap it up and keep it until it cools down.
Green bean preparation “Simple, but tasteful.”
1. Cut off the tails of whole pods and place them in liter jars.
2. Throw 1 tablespoon of salt into each jar and fill 1/3 of the jar with water.
3. Set to sterilize and continue this process for 3 hours, counting from the moment of boiling.
4. Roll up.
Canned white beans, with parsley and dill
Ingredients
White grain beans, 1 kg
Parsley, 3 bunches
Dill, 3 bunches
Ripe tomatoes, 1 kg
1. Pre-soak the beans for 5 hours; it is convenient to do this overnight.
2. After draining the water, rinse the beans under running water and dry them slightly.
3. Pour salted water into a saucepan and cook the beans in it until half cooked.
4. Grate the tomatoes, add some salt and pepper the resulting mass. Stir in chopped herbs.
5. Heat the tomato mass, bring it to a boil and let it simmer over low heat.
6. Place the semi-finished beans in jars, making sure that 3-4 cm of space is left unfilled in each jar. Fill it with tomato mass at a boil.
7. Sterilize the jars for 80 minutes.
8. Roll up the jars. We turn them over and wrap them up - let them cool completely in this position.
Winter snack in cans “I want more”, made from beets and green beans
Ingredients
Green beans, 700 g
Onion, 250 g
Garlic, 70 g
Sweet peppers, 250 g
Tomatoes, ½ kg
Beetroot, ½ kg
Parsley, 1 bunch
Vegetable oil, 1 tbsp
Vinegar 6%, ½ tbsp
Hot pepper
Spices
1. Prepare the vegetables: cut the beans into cubes, coarsely chop the beets, onion and Bell pepper chop, chop the greens, grind the tomatoes in a meat grinder.
2. Take a saucepan and saute the onion in oil for 10-15 minutes. Let's pour it here tomato puree and vinegar, add salt and sugar, sweet pepper strips, chopped garlic and chopped herbs.
3. Warm up this mixture, stirring, and pour beans and beets into it.
4. Cook everything together for at least an hour, at a low simmer, covered, stirring occasionally.
5. Place in jars and roll up.
Beans canned in their own juice
Ingredients
Beans, red or white, 1 kg
Carrots, ½ kg
Onion, ½ kg
Vinegar 9%, 3 tbsp
Vegetable oil, 250 g
Allspice
Carnation
1. Soak the beans for a long time, preferably overnight, but you will have to change the water several times.
2. The next morning, wash the beans under running water and boil until full readiness, but do not digest.
3. Cut the carrots into semicircles, and the onion into half rings.
4. Take a large saucepan and first simmer the carrots and onions in oil for 20 minutes.
5. Add beans to the pan, let them simmer in oil for 5-10 minutes.
6. Pour in vinegar, add salt and spices, cook after boiling for 2-3 minutes.
7. Fill the jars with beans, sterilize for 20 minutes, and roll up.
8. Turn the jars over and wrap them for a day.
Salad “Memories of Summer”, from asparagus beans, with eggplants, recipe
Ingredients
Green beans, 1.2 kg
Eggplants, ½ kg
Sweet peppers, 600 g
Ground tomatoes, 3 l
Salt, 3 tbsp
Sugar, 1½ tbsp
Vegetable oil, 1½ tbsp
Vinegar 9%, 1½ tbsp
1. Place a saucepan on the fire, pour tomato puree into it, add salt and sugar, pour in oil and vinegar and heat to a boil. Let it simmer for 15 minutes.
2. Add beans to the pan, wait until it boils, and cook for 20 minutes.
3. Cut the eggplants into cubes and add to the pan. After boiling, cook for 20 minutes.
4. Cut sweet bell peppers into strips and repeat cooking for 20 minutes.
5. Place in jars and roll up. Wrap the jars upside down.
Green beans "Spicy"
Ingredients
Green beans, ½ kg
Garlic, 2 cloves
Sugar, 1 tsp
Mustard seeds, 1 tbsp
Vinegar 9%, 4 tbsp
Vegetable oil, 2 tbsp
Water, 100 ml
1. Crush the garlic, mix with sugar and salt, with mustard seeds. Pour in vinegar and oil, water, and mix again.
2. Cook the beans until tender, let cool.
3. Pack the boiled beans tightly into a ½ liter jar and fill with marinade.
4. Sterilize for 15-20 minutes, then immediately roll up.
Beans in tomato sauce, canned for the winter
Ingredients
Beans, 1 kg
Salt, 3 tsp
Sugar, 2 tsp
Tomatoes, 3 kg
Hot pepper, ½ pod
Bay leaves, several
Allspice, 10 peas, chopped
1. Wash the beans thoroughly and soak for 4 hours.
2. After draining the water, place the beans in a saucepan and fill with fresh water, 4 liters. Add all the sugar and half the salt and put it on the fire.
3. Cook slowly, stirring, for ½ hour. Place the beans in a colander.
4. Scald the tomatoes and remove the skin from them. Then grind it in a meat grinder.
5. Load tomato puree and beans into an empty pan, throw in the remaining half of the salt, allspice and bitter pepper, finely chopped.
6. Bring the mixture to a boil and cook slowly for 20-30 minutes, loosely covering the pan with a lid and stirring the brew. A few minutes before the end of time, add a bay leaf.
7. Distribute the mixture into jars and roll up. We turn the jars over and wrap them.
Note: when talking about appearance blanks, then in red tomato sauce White beans look prettier. But this is a matter of taste.
Delicious preparation: red beans, canned with vegetables
Ingredients
Beans, 6 tbsp
Onions, 2 kg
Carrots, 2 kg
Tomatoes, 3 kg
Hot pepper, 1 pod
Dill, 2 bunches
Sugar, 2 tbsp
Salt, 2½ tbsp
Vinegar essence, 1 tbsp,
Vegetable oil, ½ l
1. Cook beans soaked overnight for 1 hour. During this time it will reach half-readiness.
2. Prepare vegetables: three carrots on a Korean grater or simply cut into strips; cut the onion into half rings. Fry onions and carrots.
3. Hot pepper grind in a meat grinder together with the tomatoes, chop the greens.
4. Pour into the pan tomato puree, put fried onions and carrots, heat and then cook slowly for 15 minutes.
5. Add beans and everything else to the tomatoes, bring to a boil and cook for ½ hour.
6. Place the brew in jars and seal. We turn the jars over and wrap them.
“Dacha Secrets” - pickled green beans
Ingredients for a 1 liter jar
Green beans, 600 g
Dried parsley, 2 g
Dill, 50 g
Horseradish, 2 g
Black pepper, 5 peas
Cloves, 2 buds
Cinnamon, 3 g
Water, 1 l
Sugar, 20 g
Salt, 25 g
Vinegar 70%, 15 ml
1. Cut the pods into pieces 3 cm long, blanch them in boiling water for 2-3 minutes.
2. Place the pieces of beans into jars, alternating with spices. Place tightly.
3. Prepare the marinade, boil for 10-15 minutes. Strain through cheesecloth, then pour vinegar into it.
4. Fill the jars with marinade and set them for sterilization. Its time depends on the capacity of the jar: 3 l - 15 minutes, 1 l - 8 minutes, ½ l - 5 minutes.
5. Roll up the jars immediately after sterilization is completed and wrap them.
Pickled asparagus beans
Ingredients:
Green beans, or asparagus beans, 1 kg
Water, 1 l
Vinegar 6%, 70 ml
Sugar, 100 g
Salt, 1 tbsp
1. Cut the beans into pieces and blanch for several minutes in boiling water.
2. Take ½-liter jars and place pieces of beans in them.
3. Cook the marinade and pour over the beans.
4. Sterilize the jars for about 15-20 minutes and roll them up. Then we turn it over.
Asparagus beans “Lubimaya”, with bell pepper
Ingredients
Green beans, 2 kg
Garlic, 70 g
Bell peppers, 250 g
Parsley, 2 bunches
Salt, 70 g
Sugar, 100 g
Vegetable oil, 150 ml
Vinegar 6%, 1 tbsp
Water, 700 ml
1. We clean the beans from veins. If the pods are large, cut them into small pieces. Leave the small ones whole. Chop the garlic, chop the herbs, cut the bell pepper into strips.
2. Cook the marinade. Put garlic, pepper and herbs in it, let it boil again.
3. Place the beans in the marinade and bring to a boil. Cook for 35 minutes. By the end of cooking, the beans should sink to the bottom of the pan and completely hide in the marinade.
4. Roll everything into jars.
Beans “With pepper”, green beans, with tomatoes
Ingredients:
Green beans, 1 kg
Tomatoes, 1 kg
Hot pepper, 3 pods
Garlic, 250 g
Salt at the rate of 50g per 1kg of mixture
1. Blanch the beans, clearing them of veins, for 1-2 minutes in boiling water. Place the beans in a colander and let dry.
2. Grind hot pepper and garlic in a meat grinder, add salt to them.
3. Take a large sterilized jar, fill it in layers: the first layer is garlic mixture, the second is fresh tomatoes, cut into slices, and the third - beans. So we put it to the top, cover it with a clean cloth and press it down with pressure.
4. Leave the jar in this position for 1 week.
5. Place the contents of the jar into liter jars and sterilize them for 20 minutes. Roll it up and wrap it up - let it cool longer.
Winter salad “Autumn Kaleidoscope” with green beans
Ingredients
Green beans, 250 g
Carrots, 250 g
Sweet peppers, ½ kg
Strong ripe tomatoes, ½ kg
Leek, 250 g
Zucchini, 250 g
Cauliflower, 250 g
Water, 1 l
Sugar, 2 tbsp
Salt, 1 tbsp
Citric acid, 2 tsp
Dill seed
1. Blanch the chopped beans for 1-2 minutes in boiling water.
2. Divide into inflorescences cauliflower, cut the leek into pieces, and cut the carrots and zucchini into cubes. We also blanch all this together for 2 minutes.
3. Dip the pepper and tomatoes into boiling water (we first remove the seeds and jumpers from the pepper), cut the pepper into rings, and the tomatoes into thinner slices.
4. Mix all the vegetables and place them in 1 liter jars.
5. Prepare the filling from all the ingredients suggested in the recipe, except garlic. The filling should come to a boil.
6. Put the required amount of finely chopped garlic into each jar and fill them with hot pouring.
7. Set the jars to sterilize for 25 minutes. Let's roll up.
Winter beans recipes can be very diverse. Beans can be marinated, made into a salad, boiled in tomato sauce, etc. You can can not only regular beans, but also asparagus beans.
Bean preparations for the winter
Pickled beans.Ingredients:
Salt, sugar - 40 g each
- water
- beans
- vinegar 70% - teaspoon
- black peppercorns, cloves
Preparation:
1. Place the beans in a saucepan and fill it with a liter of water. The water should cover the beans well as the beans will absorb it well during cooking.
2. Add sugar, salt, spices.
3. Place the beans on the fire and cook for an hour or an hour and a half.
4. Add vinegar at the end.
5. Hot beans Place in sterile jars, roll up, let cool, wrapping them in advance.
Green beans for the winter
Ingredients:Salt, sugar - 20 g each
- ripe tomatoes – 755 g
- green beans – 1 kilogram
Preparation:
1. Wash the bean pods, trim off the excess from the ends, and cut into pieces.
2. Boil salted water, blanch the chopped beans for three minutes, cool under cold water.
3. Place the prepared beans tightly into jars.
4. Wash the tomatoes, cut into slices, steam in enamel pan, cover with a lid.
5. Grind the tomatoes through a sieve. Add sugar and salt to the resulting tomato juice, boil, and pour into jars with beans.
6. Pasteurize cans of beans for 50 minutes at a temperature of 90 degrees.
Winter beans with vegetables
Salad with beans and eggplants.Ingredients:
Eggplant – 2 kilograms
- salt - a couple of tablespoons
- table vinegar– 115 ml
- garlic – 220 g
- sugar – 255 g
- vegetable oil – 355 n
- carrots, bell pepper – 500 g each
- tomatoes – 2.5 kilograms
Preparation:
1. Soak the beans overnight. In the morning, drain the liquid and boil the beans.
2. Wash the tomatoes and cut into slices.
3. Peel the garlic and pass through a meat grinder along with the tomatoes.
4. bell pepper cut the eggplants into cubes, grate the carrots.
5. Tomato juice Pour the garlic into a large saucepan and place over low heat.
6. As soon as the mixture boils, add salt with sugar, vinegar, vegetable oil, boil again, add carrots, stir.
7. As soon as the mixture boils again, add bell pepper, stir again, add pepper, stir, let it boil, add eggplant, boil for half an hour.
8. At the end of cooking, add beans, boil for 20 minutes
9. Hot salad put into jars.
Greek bean salad
Ingredients:
Granulated sugar - one glass
- tomatoes – 2.5 kilograms
- beans, sweet peppers – 1 kilogram each
- carrots – 1 kilogram
- onion – ½
- vinegar - teaspoon
- black ground pepper– 2 teaspoons
- salt - three tablespoons
- vegetable oil - half a liter
Preparation:
1. Pour beans sufficient quantity cold water, leave for 12 hours. It's best to do this at night.
2. Peel the carrots, sweet peppers and onions and rinse under running water.
3. Chop the prepared vegetables randomly and place them together with the beans in a saucepan.
4. Add the necessary additives and spices, stir everything thoroughly, and place on the stove. Place a divider under the pan to ensure the beans cook properly.
5. Boil the contents of the pan, reduce the heat, and simmer for a couple of hours. During this time, be sure to stir the contents.
6. Prepare the jars: wash them thoroughly, sterilize them, place them upside down on a paper towel or place them in the oven for a while. Also be sure to sterilize the lids of the jars.
7. Hot Greek salad Pour into jars and seal with airtight lids.
Pamper your loved ones and...
Beans in tomatoes for the winter
Ingredients:Beans - one kilogram
- salt, sugar
- sunflower oil
- onions – 3 kilograms
- tomato – 3 kilograms
- allspice
- bay leaf
- black peppercorns
Preparation:
1. Soak the beans in water for seven hours, boil in four liters of water. During the cooking process, immediately add sugar and salt, stir everything thoroughly.
2. Place the boiled beans in a colander and let the water drain completely.
3. Wash the tomatoes, prepare tomato juice.
4. Chop the onion and fry.
5. Carefully mix the boiled beans with tomato juice, add spices and onions.
6. Place the hot beans in sterile jars and seal them for the winter.
Green beans for the winter
Ingredients:Young green beans
- cloves and cinnamon
- red pepper
- Bay leaf
- vinegar, sugar, salt, water
Preparation:
1. Wash the pods of young beans, cut off their lower and upper ends. Blanch for ten minutes boiled water.
2. Place spices in prepared jars and place them in a vertical position.
3. In a separate bowl, prepare the marinade: add 50 g of sugar, salt and vinegar per liter of water. Pour the resulting marinade over the beans, close them with lids, roll them up, and let cool at room temperature.
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Bean preparations for the winter.
Ingredients:
Onions, carrots - 1.2 kilograms each
- vegetable oil
- tomatoes – 2 kilograms
- vinegar – 5 tablespoons
- spices
- greenery
- vegetable oil
Preparation:
1. Rinse the beans, boil in salted water until partially cooked. After this, cut into pieces of 5 centimeters.
2. Cut the onion into half rings, chop the carrots, and simmer for 15 minutes. Add the beans, salt again, add spices, vinegar, sugar, simmer for 10 minutes over low heat.
3. Cut the tomatoes into four parts, finely chop the greens.
4. Add to stewed vegetables, cook for 20 minutes, lowering the heat.
5. Place the salad in sterile jars while still hot, seal with lids, and put away until winter.
What do you think?
Salad with beans and cabbage.
Ingredients:
Red tomatoes – 5 kilograms
- vinegar – 120 g
- vegetable oil – 720 g
- sugar, salt
- White cabbage- one kilogram
- white beans – 520 g
- carrots – one kilogram
- onion – 2 kilograms
Preparation:
1. Soak the beans overnight in cool water.
2. Change the water in the morning and boil the beans until fully cooked.
3. Grind the tomatoes to a puree using a blender for this purpose.
4. Finely chop the onion and cabbage, cut the sweet pepper and carrot into thin strips.
5. Pour tomato sauce and vegetable oil into the pan, add the prepared vegetables.
6. Add salt and sugar, place the contents on the stove. Cook the workpiece for 20 minutes after boiling.
7. Pour in the beans, add vinegar, and simmer for 10 minutes.
8. Ready salad put into jars.
Canning beans for the winter.
Salad with carrots and green beans.
Ingredients:
Beans – ½ kilogram
- carrots – 320 g
- tomatoes – 5 pieces
- a bunch of greenery
- vinegar – 40 g
- vegetable oil – 50 g
- onion – 3 pieces
- peppercorns – 7 pieces
- black pepper - teaspoon
- salt, sugar - a teaspoon
Preparation:
1. Coarsely chop the washed beans.
2. Peel the carrots and cut into cubes.
3. Peel the onion, wash it, cut it into half rings.
4. Wash the tomatoes, pour boiling water over them, remove the skin, and cut into slices.
5. Wash the greens and chop them coarsely.
6. Place carrots, onions and tomatoes in a saucepan, add vegetable oil, simmer for ten minutes.
7. Add beans, basil.
8. Put salt, pepper, ground pepper, sugar, heat while stirring (five minutes), pour in vinegar, stir.
9. Place the salad tightly in the prepared container, cover with clean lids, place in a saucepan with hot water, sterilize the salad for ten minutes.
10. Close the jars and cool upside down.
Beans canning recipes for the winter.
Green beans for the winter.
Ingredients:
Green beans – 1 kilogram
- Bay leaf
- carnation
- black peppercorns – 10 pieces
- salt – 2/3 tablespoon
- cardamom – 2 pieces
- granulated sugar– 0.5 tablespoon
- vinegar - teaspoon
Preparation:
1. Sterilize all jars thoroughly. 20 minutes will be enough for this.
2. Wash the beans, cut off the tails, cut into 2 cm pieces, blanch in boiled water for a couple of minutes.
3. Place the beans in sterile jars and cover with boiling water.
4. After a while, drain the water from the jars, add salt, spices, and sugar. Boil it all, pour it into jars again.
5. Place the jars again for sterilization.
6. At the end of sterilization, add vinegar, roll up the jars, turn them over, wrap them, and let them cool.
Beans for the winter with meat.
Ingredients:
Green beans
- salt – 20 g
- water – one liter
- vinegar - teaspoon
Preparation:
1. Rinse the dense and juicy bean pods and remove the protein streak.
2. Prepare the brine: boil water with salt, place the beans in it for five minutes, and place in a sieve. The water will drain well during this time.
3. Place the beans in sterile jars, add vinegar, and fill with brine.
4. Close the jars with sterile lids, turn them over, and leave to cool.
White beans for the winter.
You can preserve beans not only in pods. To prepare this preparation, you need to remove the beans from the pods and soak them in cool water for 5 hours. Place the beans in a colander, wash and dry. Add salted water to a large saucepan and lower the beans into it until they are cooked through. Ripe tomatoes grate. Pepper all this, add salt, mix with chopped herbs. The pan should simmer over low heat for about 20 minutes. Place the beans in jars and seal.
We hope that the recipes we proposed for preparing beans for the winter were to your taste, and you will be happy to cook them every summer. Salads and bean appetizers go well with various main courses. They can also be served as a separate dish.
This amount of food is usually enough to prepare seven liter jars, so try to prepare such a quantity that you have enough clean jars.
You can use white or red beans, depending on your preference.
We sort out the beans, wash them in running water and transfer them to a convenient spacious bowl, in which we fill the beans with cold water and leave them to swell for about 12 hours. It is best to do this at night.
When the beans swell and increase in size, excess water drain. The prepared beans should not be wrinkled; if you come across one and there is no more water, add water and leave for a few more hours.
Wash the beans again and add clean water and set to cook over medium heat until done. Don't forget to skim off the foam. Until the beans are completely cooked, they do not need to be salted. While the beans are cooking, you need to prepare the vegetables.
Onion clean and cut small pieces. Fry the onion until golden color- It is best to cut it as small as possible, preferably into cubes.
Wash and peel the carrots, cut into thin strips or grate on a fairly coarse grater. Add carrots to the onions or fry them separately - as desired.
To make the beans more flavorful, add sweet bell pepper to them. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.
Ripe tomatoes, you can take them lightly crushed, wash them in cold water, cut into halves and three on a coarse grater. This will save you the double work of peeling and chopping finely.
When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient container and add the prepared vegetables to it. Cook the fried vegetables and tomato puree over medium heat, do not forget to stir, as the liquid will evaporate and the mass may burn.
Jars for canning bean salad with vegetables should be washed and sterilized well.
After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, remembering to taste. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. Place the hot beans and vegetables into prepared jars.
Jars with hot snack Immediately turn it upside down and wrap it well. Leave until completely cooled and then you can read home preparation- beans with vegetables for the winter, ready to eat. You can serve beans with vegetables as cold snack, or you can warm it up.
This snack can be added to soups and other hot dishes. Bon appetit!
The topic of today's conversation will be the preparation of beans for the winter. In the article I will tell you how to can can beans at home, I will consider popular recipes, I’ll pay a little attention to the benefits and useful tips.
Method of canning beans in their own juice
There are an incredible number of ways to prepare beans. Each of the recipes is good in its own way, and canning in own juice not an exception. Try it in practice and see for yourself.
Ingredients:
- Beans – 1 kg.
- Onion – 500 g.
- Carrots – 500 g.
- Refined oil– 250 ml.
- Vinegar – 3 tablespoons.
- Carnation, allspice, salt - to taste.
Preparation:
- First, soak the beans until morning. Change the water several times during the procedure. In the morning, rinse and boil until tender. Cut the onions into half rings and the carrots into slices.
- Pour oil into a large saucepan, add chopped vegetables, and place on the stove. Once it boils, simmer the vegetables on low heat 20 minutes.
- Add the boiled beans to the pan with the vegetables. After 10 minutes, pour in the vinegar, add salt and spices, stir the mixture and cook for two minutes.
- Boiled ingredients Place in jars, sterilize over moderate heat for a third of an hour, securely roll up the lids. Keep the jars upside down under a blanket until cool.
Beans in their own juice even in pure form will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to prepare more complex dishes, for example, lecho.
How to Can Beans in Tomato Sauce
Beans - useful product for nutrition, which contains a lot of vitamins, minerals and protein. If cooked or preserved correctly, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.
Ingredients:
- Beans – 1.2 kg.
- Tomatoes – 1 kg.
- Onions – 2-3 pcs.
- Salt – 3 teaspoons.
- Bay leaf- 5 pieces.
- Allspice ground – 0.5 teaspoon.
- Ground black pepper – 1 teaspoon.
- Vinegar 70% – 1 teaspoon.
Preparation:
- Boil beans in a saucepan. To do this, place the beans in boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
- Remove the skins from the tomatoes by pouring boiling water over them. Place in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
- Add beans, onions and all other spices to the crushed tomatoes. Mix everything and return to the stove. Boil until boiling, then add a teaspoon of vinegar and stir.
- Place the cooked beans into the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.
Video recipe
The beans in tomato sauce are divine. Even if you have simple pasta for lunch, adding a few spoons of beans in tomato sauce will turn the dish into a real masterpiece.
Canning green beans
Canned green beans contain a lot of vitamins and minerals, and they are stored for a long time. The recipe for making marinade differs from brine in that vinegar is the main preservative.
Ingredients:
- Green beans – 0.5 kg.
- Horseradish root – 1.5 g.
- Fresh dill – 50 g.
- Parsley – 50 g.
- Salt – 2 tablespoons.
- Sugar – 1 tablespoon.
- Black pepper – 10 peas.
- Ground cinnamon – 2 grams.
- Cloves - 3 pieces.
- Vinegar – 50 ml.
COOKING:
- Fry the pods in a frying pan with some oil. I recommend cutting large pods into pieces.
- Make the marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
- Place the pods in prepared sterile jars, placing herbs and other spices on top. Add marinade and, covering with lids, place on water bath for a quarter of an hour.
- After sterilization, roll up the lids. Turn the jars over and, wrap them in a towel, leave to cool. Store canned food in a cool place.
Video cooking
This recipe will be appreciated by housewives who cannot imagine life without green beans. They readily eat it as a main dish or add it to soup. Even if you are not one of them, be sure to try canned green beans. It will diversify the menu and give new sensations.
Recipe for canned beans in an autoclave
An autoclave is a wonderful assistant in preparing food for the winter. If you have such a device, the recipe for beans in the autoclave is guaranteed to come in handy. Ingredients are indicated for one half-liter jar.
Ingredients:
- Beans – 100 g.
- Carrots – 100 g.
- Onions – 100 g.
- Bell pepper – 50 g.
- Vegetable oil– 50 g.
- Tomato juice – 350 g.
- Sugar – 0.5 teaspoon.
- Salt – 1 teaspoon.
- Vinegar – 1 tablespoon.
Preparation:
- First, soak the beans for 5 hours, then place them in boiling water. Meanwhile, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
- Boiled beans, pour in tomato juice and place on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and stir.
- Ready mixture distribute into sterile jars. Roll up the lids and place in the autoclave until the dish is ready. At 110 degrees the process will end in 20 minutes.
Agree, canned beans are prepared in an autoclave in an elementary way. This is another reason why it is worth preparing this wonderful and healthy product.
Which beans are better to can – white or red?
There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on its future use. I'll provide food for thought.
- Red beans after any heat treatment it turns out more dense.
- White has less calories than its red sister.
- In cooking, white beans are traditionally used for preparing first courses, while red beans look more attractive in salads and side dishes.
As you can see, the differences between the types are insignificant, and the cooking technologies are no different.
The benefits and harms of canned beans
Canning is the most reliable way to store food, which, thanks to taste qualities And nutritional properties won the hearts of gourmets from all over the world. What is the benefit canned beans?
- The main advantage is preservation useful substances. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
- Due to its low calorie content, the product is ideal for people who adhere to dietary nutrition.
- Beans are rich vegetable fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
- Eating legumes improves heart function, normalizes heart rate, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
- Beans provide a diuretic effect, which has a positive effect on the functioning of the excretory system; it is also good for health Bladder and kidneys.
Little harm done. Unregulated use leads to the appearance
To can any beans you will need glass jars with screw caps and a home canning autoclave. If you have this necessary equipment, then 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 canningRemove 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 beans with water room temperature 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- 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.
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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 necessary for canning are formed inside the autoclave. high temperature and pressure.
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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.
Can the beans in home autoclave, do not use a water bath for this. 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.
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