Canned beans for the winter. We can preserve green beans for the winter using delicious recipes

18.10.2019

A tasty and crispy winter preparation, such as green beans, will help diversify any vegetable dish and make it more original. Prepare homemade beans using our recipes and treat yourself and your loved ones with healthy canned food.

Among homemade recipes, preparations made from green or asparagus beans are very popular. In winter, these beans are useful for preparing salads, soups and main courses.

Suitable for canning are young bean pods about 7-8 cm long, dense and juicy, with a characteristic crunch at the break; you can use whole pods or cut them. It all depends on the volume of jars prepared for storage.

Ingredients:

green beans;

for the marinade:

water;
dill seeds or inflorescences;
currant leaves;
several cloves of garlic;
salt;
aspirin tablets.

Preparation

Wash the beans and dry. Peel and wash the garlic. Rinse currant leaves and dill inflorescences well. If there are heavy stains, immerse the greens in cold water for a few minutes and dry. Cut the pods into pieces about 3-5 cm long, immerse in boiling water for 10 minutes, then drain the water.

In each liter jar, put a clove of garlic, bean pods at the bottom, 1-2 currant leaves and dill inflorescences, 1 tbsp. l regular (without iodine) salt. You also need to put aspirin in each jar - 1 tablet per 1 liter jar. This will protect the workpieces from damage.

Pour boiling water over the jars of beans, cover each jar with lids sterilized in boiling water. Sterilize each jar, then seal tightly and turn over, place in a warm place and leave to cool.

Ingredients for a 1 liter jar:

green beans – 400 g;
garlic - a few cloves;

for the marinade:

sugar – 10 g;
a few peas of allspice;
salt – 3 g;
table vinegar – 50 ml;
bay leaf;
water – 500 ml.

Preparation

Sort green beans, removing coarse, rotten, overripe and unsuitable specimens. Then rinse the beans and dry them with a linen towel, cut off the tails of the pods on both sides.

To prepare the marinade, mix the above ingredients and boil.

Place fresh garlic and beans in sterilized jars, add marinade (without bay leaf), cover with sterilized lids and seal.

When you want to cook something with green beans in winter, it’s better to first rinse them well in water, then the vinegar will go away, and only the mild taste of young beans will remain in the dish!

Ingredients:

young green beans – 1.5 kg;
red tomatoes high degree maturity – 1 kg;
onions – 1 kg;
chili pepper – 1 pod;
table vinegar – 2 tablespoons
a few black peppercorns;
several cloves of garlic;
sugar – 1-2 tablespoons;
dry cloves – 2 pcs.;
salt;
Sunflower oil – 100 g.

Preparation

Process the beans as directed in the previous recipe. For ease of preparation and portioning into jars, cut the pods into pieces. Wash the tomatoes and chop them as desired. Peel, wash and chop the onion and garlic.

Grind tomatoes, onions, garlic in a food processor, or you can use a meat grinder. Pour the mixture into a suitable sized saucepan and place on low heat to simmer for an hour. Add chopped beans and simmer for 20-25 minutes. Season with spices and salt, continue to simmer for 25-30 minutes. Pour in vinegar. Mix.

Advice! When adding spices, salt and vinegar to such a preparation, try to focus on the taste to determine the correct proportions! Take a sample with a clean spoon and taste it to see what is missing. The preparation should be moderately salty and peppery, and have a moderately sour taste from vinegar.

Continue simmering for a few minutes. Immediately place in jars sterilized with boiling water and seal with lids sterilized in boiling water. Turn the jars over, wrap them in a warm blanket and leave to cool.

Ingredients:

green beans – 1 kg;
onions – 300 g;
highly ripe tomatoes – 2 kg;
bell pepper – 1 kg;
carrots – 1 kg;
garlic – 3-4 cloves;
vegetable oil – 250 ml;
black peppercorns - several pieces;
table vinegar – 2 tablespoons;
salt – 2 tablespoons;
sugar – 1 tablespoons.

Preparation

Sort the beans by removing all rotten, rough and overripe pods. Rinse the selected pods in running water, or better yet, soak them for several hours, rinse again and dry. Cut off the tails of the beans and cut the pods into 3-5 cm pieces. Wash and peel the remaining vegetables.

Cut tomatoes, bell peppers, garlic and onions into thin slices or slices. Cut the carrots into thin cubes or grate them. Place the chopped products in a saucepan of a suitable container, add vegetable oil, and simmer for about an hour over low heat. All this time, periodically stir the salad, thanks to the fact that the tomatoes will give juice, the salad will not burn.

After another 15 minutes, add peppercorns, salt, and sugar to the salad. Continue simmering for about 10 minutes until done. Then put the vegetable mixture into pre-sterilized jars, cover with sterilized lids and seal, leave in a warm place to cool.

To prepare green beans in the freezer, suitable general rules freezing for vegetables:

Clean beans selected for freezing from debris and impurities, soak in cool water to remove possible dirt and sand, rinse again;
Cut the pods into small pieces, place in a pan of boiling water for a few minutes, transfer to a colander and cool;
Dry the green beans on a towel;
Place in molds or containers to freeze;
Place in the freezer, allowing the food to freeze thoroughly;
Then you can remove the beans from the containers and portion them into plastic bags, close them tightly and put them in the freezer for storage. This saves freezer space.

Beans are practically the only source of vegetable protein, a real godsend for the housewife in fast days. The variety of varieties of this vegetable can be confusing. You should know that small, round white beans are the most sugary and delicious. When choosing it, you should give preference to beans from a new harvest - when cut, they have milky ripeness.

In hot weather, soaked beans can be stored in the refrigerator. When boiling, you need to taste them to achieve optimal readiness: undercooked ones will be difficult to chew, and overcooked ones will crumble into puree. The acidity of the tomatoes enlivens the neutral bean flavor.

Ingredients

beans – 1 kg
water – 2 l
allspice black pepper – 10 pcs.
salt – 3 tbsp. l.
sugar – 3 tbsp. l.
vinegar 9% – 50 ml.

Preparation

1. Sort the beans, throw away garbage and illiquid items. Soak the beans in cold water for 8 o'clock. Change the water in which it is soaked every three hours.

2. Pour the beans into the pan, pour water into it - 5 cm above the level of the beans.

3. Put the beans on the fire and cook for 40 minutes with the lid open, drain the water 10 minutes before they are ready.

4. Cook the beans in the marinade. To do this, add 2 liters of water, black allspice, salt, sugar to the beans and cook for another 15 minutes after boiling. At the last minute, add vinegar and turn off.

Place hot beans into jars and seal with lids using a canning key or vacuum seal. Turn the canned food over, check for the presence of air in the jars; if there is none, cover and leave until completely cooled for a day.

Store preserved food in a well-ventilated area away from sunlight and away from units that emit heat. Shelf life - up to two years.

Preparing containers for preservation

Wash glass containers with cleaning or mustard powder and rinse generously under warm water. Sterilize by steam - 7 minutes, or in the oven - 15 minutes at a temperature of 150 degrees. A microwave oven can also be used as a sterilizer - pour 100 ml of water into a jar, set the timer for 3 minutes and remove with an oven mitt.

The elastic band on the lids should fit snugly against the side. Boil the lids in boiling water for 2 minutes or pour boiling water over them for 10 minutes - this will be enough to steam them.

Note to the hostess

1. Beans must be soaked in water - this will reduce their cooking time and the amount of oligosaccharides that are not digested and cause gas formation in the body. You should not soak it for more than 10 hours - the fermentation process may begin.

2. To make the beans tasty, you need to cook them properly: add a little vegetable oil to them - they will become tender. Do not stir the beans while they are cooking, otherwise the beans will become deformed.

3. To prevent the beans from darkening, you need to cook them with the lid open.

4. Beans have an incredible number of varieties, and many of their varieties differ significantly in density from the small white beans that were used in preparation using the described technology. And although the initial boiling time cannot be increased too much, since the product will lose its shape, in some cases the heat treatment period will inevitably have to be extended by 7-10 minutes. Taking one bean out of the pan, letting it cool and testing how soft it has softened is the best solution.

5. This is delicious, multifunctional, useful preparation good in all respects, but not for small children. You can introduce preschoolers to legumes, but not canned ones. Everything that's rolled up long term, especially with vinegar and spices, is food for adults.

6. When the housewife discovers a whitish sediment in a jar of cucumbers or assorted tomatoes and cucumbers, she does not worry, knowing that such a phenomenon is natural. However, plaque or clumps that look like flakes in a container of beans are a worrying phenomenon. The filling should thicken and become slightly cloudy during storage, but always evenly. If the type of preservation changes in any other way, it should be thrown away. Stewing or boiling such products, trying to destroy dangerous substances, is a useless action. Poisoning from fermented beans is extremely serious.

In traditional nutrition, the main source of protein is meat. But proteins are also found in plant foods - beans, soybeans, beans, lentils. Substances necessary for the growth of the body are found not only in meat.

The benefit of beans is that they contain almost everything a person needs for normal life. 75% of it consists of proteins similar in composition to meat and fish, which makes it a complete replacement for animal proteins. In today’s selection I would like to introduce you to bean preparations for the winter - 7 best recipes from housewives.

Canned beans with tomatoes

Required:

1 kg beans;
4 kg of tomatoes;
800 g sweet pepper;
1.2 kg of onion;
0.5 l sunflower oil;
0.4 kg sugar;
salt, red hot pepper.

Soak the beans for a day. In the morning, wash all the vegetables. Peel the onion and remove the seeds from the pepper. Then cut the onion into rings, tomatoes into slices, and pepper into strips. Place the vegetables in an enamel pan and cook for half an hour. Add beans, salt and sugar, stir, cook for 50 minutes.

5 minutes before readiness, sprinkle with a small amount of hot pepper and stir. Place the finished salad in heated sterile half-liter jars, cover with lids and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

Canned beans in tomato

Required:

1.2 kg fresh (not dried) beans;
3 teaspoons salt;
2-3 large onions;
1 kg of tomatoes;
1 teaspoon ground pepper;
5 bay leaves;
½ teaspoon of ground allspice;
1 teaspoon 70% vinegar;
vegetable oil for frying.

Pour boiling water over the beans and cook until tender. Finely chop the onion and fry in vegetable oil until soft. Scald the tomatoes with boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a masher.

Add beans, onions and spices to the tomato sauce (break the bay leaf into pieces). Bring the salad to a boil, pour in the vinegar, stir and pour into prepared jars. Roll up and leave under a warm blanket until completely cool.

Canned beans for the winter

Required:

700 g fresh beans (beans);
0.5 kg of onions, carrots, sweet peppers;
1 head of garlic;
3-4 black peppercorns;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
1 liter of tomato juice;
200 ml vegetable oil;
100 ml vinegar 9%.

Boil the beans until half cooked. Wash and peel the vegetables. Cut the onion into half rings, the pepper into strips, grate the carrots on a coarse grater. Combine with beans, add the remaining ingredients except vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack the hot salad into sterilized jars and roll up.

Canned beans in tomato sauce

Required:

1 kg of shelled beans of tender ripeness;
300 g carrots;
200 g onions;
100 ml tomato paste; for filling with 1 liter of water;
1 teaspoon each of salt and sugar;
100 ml vegetable oil;
black ground pepper and red paprika to taste.

Fill the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.

Add sugar and salt (don’t forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel the carrots and onions, finely chop and fry in vegetable oil until golden brown.

Drain the bean broth directly into the pan with carrots and onions, add tomato paste and boil for another 5 minutes. Then add the beans, pour in the vegetable oil, and boil for another 10 minutes. Add spices to taste, mix and pack into half-liter jars. Sterilize for 20 minutes. Spicy lovers can add garlic and Bell pepper.

Beans with vegetables for the winter

Required:

3 liters of tomatoes, minced;
1.2 kg of boiled beans;
500 g eggplants;
600 g sweet pepper;
1.5 cups vegetable oil;
1.5 tbsp. spoons 9% vinegar;
1.5 tbsp. Sahara;
3 tbsp. spoons of salt.

Pour the tomato puree into a saucepan, add butter, salt, sugar, cook for 15 minutes. Place the beans there and cook for another 20 minutes. Add the diced eggplant and cook for another 15 minutes. Then add the pepper, cut into strips, pour in the vinegar and cook for 15-20 minutes. Place in sterile jars and seal.

Winter beans with vegetables

At 5 liter cans required:

3 kg of ripe tomatoes;
1 kg each of sweet bell peppers, onions and carrots;
3 cups beans;
1.5 tbsp. Sahara;
1.5 tbsp. vegetable oil;
2 tbsp. spoons of salt;
2 teaspoons 70% vinegar essence.

Boil the beans in advance until half cooked. Pass the tomatoes through a meat grinder, peel the remaining vegetables and cut into cubes. Mix all the ingredients, sugar, butter and salt in a large bowl and cook for an hour after boiling. At the end of cooking, add vinegar, stir the salad, place in sterile jars and roll up.

Canned red beans

Required:

2 kg of red beans;
2 kg carrots;
5 kg of tomatoes;
2 kg of onion;
2 kg of sweet pepper;
600 ml vegetable oil;
2 cups garlic;
4 pods of hot pepper;
vinegar, salt, sugar to taste.

Soak the beans overnight and boil them in the morning until half cooked. While the beans are cooking, work on the vegetables. Wash everything thoroughly and clean if necessary. Cut the pepper into cubes, the onion into half rings, and grate the carrots on a coarse grater. Simmer all ingredients in a small amount of water and vegetable oil.

Grind the tomatoes in a meat grinder and place the garlic and hot pepper in a separate container. Pour the resulting tomato paste into the pan with the beans and simmer for half an hour. Then add chopped garlic to the beans, hot peppers and fried vegetables. Stir and bring to a boil. Pour in vinegar, salt and add sugar.

Place the finished salad in heated sterilized jars and roll up. Turn upside down, cover with a blanket for self-sterilization and leave for a day until completely cooled. Store the workpiece in a cool place.

The topic of today's conversation will be the preparation of beans for the winter. In this article I will tell you how to can can beans at home, look at popular recipes, and 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.
Cloves, 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 over low heat for 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.
Place the boiled ingredients in jars, sterilize over moderate heat for a third of an hour, and 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 there is 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 are a healthy food product that 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.
Onion– 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

Beans in tomato sauce turns out 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 are packed with vitamins and minerals and can be stored for a long time. The marinade recipe 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 the marinade and, covering with lids, place in a 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 tomato juice, 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.
Distribute the finished mixture 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 are denser.
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 have won the hearts of gourmets from all over the world. What is the benefit canned beans?

The main advantage is the preservation of nutrients. 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 on a diet.
Beans are rich in plant fiber, which normalizes intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves heart function and normalizes heartbeat, 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 beneficial for the health of the bladder and kidneys.

Little harm done. Unregulated use leads to the appearance