Top 20 most delicious recipes for canned green beans: preparation secrets from experienced housewives

If you eat right, you probably know about the benefits of green beans. To eat this vegetable in winter without buying frozen versions imported from China in the supermarket, can can beans from your own garden or purchased from local producers.

We present the top 20 best recipes for canning green beans.

The process of preparing for canning

If you grow vegetables yourself, first harvest them on time. In this case The pods will have fewer hard veins. And you need to sort them out within the first two or three days after assembly, so that the pods do not have time to dry out.

To prepare for canning, rinse the beans and trim the ends. Then place in boiling water and cook for 5 minutes. After this, the beans are dried.

The jars in which the vegetable will be stored should also be prepared. - wash and sterilize over steam or in the oven.

Recipes for preparing green beans for the winter

There are many options for canned green beans to suit every taste.

Important! In all recipes, after filling the jars, they are additionally sterilized. That is, they need to be covered with lids on top and placed in a large container of water on the stove. The water should reach the hangers of the jars and should not be very cold or hot. Bring the water to a boil. Boil half-liter jars for 10 minutes, liter jars for 14 minutes, and three-liter jars for 30 minutes.

Below are 20 of the most popular and delicious recipes.

Canned beans with aspirin

Ingredients:

• beans;
• water;
• dill seeds or inflorescences;
• currant leaves;
• garlic;
• salt;
• aspirin tablets.

Rinse all ingredients thoroughly. Cut the pods into pieces 3-5 cm long. Place the beans in boiling water for 10 minutes. Drain the water or leave it for pouring the workpiece.

Place at the bottom of each jar garlic (1 clove per liter) and half an aspirin tablet. Next add the bean pods. On top - 1-2 currant leaves and dill seeds. Sprinkle everything with 1 tablespoon of salt and add the second half of the tablet. Aspirin prevents the product from spoiling.

Pour boiling water over the contents of the jars, cover with sterilized lids and roll up. Place the upside down jars in a warm place until they cool completely.

Salted green beans

Ingredients:

• 10 kg of beans;
• 500 g salt;
• 10 liters of water.

Place the washed beans in a container for pickling. Mix hot water with salt to create a brine. Pour boiling brine over the beans. Put oppression. Store in a closed, cool place.

Green beans in tomato sauce

Ingredients:

• 1 kg beans;
• 750 g tomatoes;
• 20 g sugar;
• 20 g salt.

Cut off the ends of the pods. Cut the rest into pieces 2-4 cm long. Place in boiling water and cook for about 5 minutes. Drain in a colander and cool. Pour boiling water over the tomatoes and let stand for a while. Then remove the skin, cut into slices and rub through a sieve into the pan. Add sugar and salt to the resulting mass. Bring the tomatoes to a boil and pour into the cans of beans.

Green beans with tomatoes and vegetables

Ingredients:

• 1 kg beans;
• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg carrots;
• 1 head of garlic;
• 1 hot pepper;
• 250 ml vegetable oil;
• 75 ml vinegar;
• 100 g sugar;
• 2 tbsp. salt.

Pour boiling water over the tomatoes, remove the skins and rub through a sieve.. Grate the pepper and garlic. Mix all. Add salt and vegetable oil. Boil the resulting tomato puree for 7 minutes. At this time, peel the carrots and grate them too.

Add carrots to tomatoes and cook for another 10 minutes. Cut the beans into 2 cm pieces, add to the mixture and cook for 25 minutes. Peel sweet peppers and cut into slices. Add it to the vegetables for another 25 minutes. Five minutes before the end of cooking, pour in the vinegar. Pour everything into jars and roll up.

Korean pickled green beans

Ingredients:

• 1 kg beans;
• 300 g carrots;
• 100 g onion;
• 50 g garlic;
• 1/2 hot capsicum;
• 1 tbsp. Sahara;
• 1 tbsp. salt;
• 70 ml vegetable oil;
• 60 ml 9% vinegar;
• 15 g spices for Korean carrots.

Cut off the tails of the washed pods. Cut into pieces 4-5 cm long. You can do less - it’s a matter of taste. Pour 2-2.5 liters of water into a saucepan and boil. Add beans to the pan. Boil. Cook for 7 minutes. Place the pods in a colander and cool.

At this time, grate the peeled carrots. Ideally, use a special grater for Korean carrots. Grind the garlic in any way convenient for you (chop, crush, grate). Finely chop the onion. Cut the hot pepper into rings.

Mix all the vegetables. Add sugar, salt and seasoning. You can make your own Korean carrot spice mixture. Mix ground coriander, ground red hot pepper, nutmeg, dried garlic and a mixture of herbs.

Pour oil and vinegar into vegetables. Mix everything. Let it brew for 6-7 hours.The mixture must be stirred every 40 minutes. At this stage you can add salt or spices.

Place the mixture in a jar, filling 1/4 full. The contents of each quarter should be crushed, for example, with a potato masher to make mashed potatoes. There is no need to crush vegetables into porridge. This will release juice. Fill the entire jar in this way, leaving about 0.5 cm for the juice to release during sterilization.

Canning with sugar and seasonings

Ingredients:

• 600 g beans;
• 1 bay leaf;
• 1 onion;
• 5 peas of allspice;
• 5 g sugar;
• 4 ml vinegar;
• 8 g salt.

Wash the pods and cut into pieces of any length. It is advisable to remove the veins. Finely chop the onion. Blanch beans for 4 minutes.

Place peppercorns, onions and bay leaves at the bottom of the jar. Place bean pods tightly on top. Fill the jar with boiling water and leave for 15 minutes. Now pour this water into a saucepan. Add sugar and bring to a boil. Pour in the vinegar and turn off the heat. Pour this water over the beans. Cover the jar with a lid and sterilize for 15 minutes.

Green beans with carrots and onions

Ingredients:

• 1 kg beans;
• 120 ml sunflower oil;
• 300 g carrots;
• 200 g onion;
• 2 tsp Sahara;
• 3 tsp salt.

Chop all the vegetables. Blanch the beans in boiling water for several minutes. Sauté carrots and onions in oil. Add beans to carrots and onions and simmer for another 10 minutes. Place vegetables in a jar sterilize for half an hour.

Green bean and pepper salad

Ingredients:

• 500 g beans;
• 1 kg of tomatoes;
• 1 hot pepper;
• 200 g sweet pepper;
• 500 g carrots;
• 100 g sugar;
• 1 head of garlic;
• 1 tbsp. vinegar.

Wash and peel all vegetables (if necessary). Grate the carrots.Cut both types of pepper into strips. Chop tomatoes and garlic into slices. Cut the beans into pieces, removing the ends.

Blanch the pods for 7 minutes. Sauté carrots in oil in a saucepan. Add tomatoes, sugar and salt to it. Cook for 25 minutes. Then add peppers and beans. After 10 minutes of cooking, add garlic and vinegar. Turn off the stove. Transfer the salad to a jar, sterilize it for 30 minutes and roll up. Wrap the roll in a towel or blanket until it cools completely.

Green bean caviar

Ingredients:

• 3 kg beans;
• 1.5 kg of tomatoes;
• 200 g garlic;
• 0.5 kg of sweet pepper;
• parsley;
• 3-4 tbsp. Sahara;
• 1-1.5 tbsp. salt;
• 1 tbsp. ground black pepper.

Pass all ingredients, except parsley, through a meat grinder. Mix everything and cook over low heat for an hour, stirring occasionally. Pour caviar into jars and roll up.

Pickled green beans

Ingredients:

• 700 g beans;
• ½ carrot;
• 2 cloves of garlic;
• 1 sweet pepper;
• 1 hot pepper;
• 1 tsp mustard seeds;
• 4 allspice peas;
• dried dill;
• salt.

It will take 3 days to prepare such an unusual snack.

Wash the pods well and trim the tails. Cook for 5 minutes with 1 tsp. salt. Place with a slotted spoon into a plate. Wash and peel the remaining vegetables too. Grate the carrots, cut the pepper into strips, chop the garlic into slices. Also add hot pepper to the vegetables to taste.

Pour out half a liter of water in which the beans were cooked. Add mustard, salt and pepper. Boil. Boil the brine for 2-3 minutes. Place all the vegetables in another pan and sprinkle with dill. Pour room temperature brine over the vegetables and cover with a plate. Place the weight on top. Leave for 2-3 days. The finished brine will become cloudy, and the beans will acquire a characteristic taste.

Now you need Place the pickled vegetables in jars, sterilize and roll up.

Spicy green beans with vegetable oil

Ingredients:

• 1 kg of beans;
• 100 g vegetable oil;
• 2 kg of tomatoes;
• 3 sweet peppers;
• 500 g onions;
• 4 tbsp Sahara;
• 2 tbsp. salt;
• 2 tbsp. vinegar;
• 1 tsp nutmeg.

Chop all vegetables to taste. Puree the tomatoes using a sieve or meat grinder. Sauté the onion and pepper. Cook the beans for a few minutes. Add pods and tomato puree to the onions and peppers. Cook for 25 minutes. Add sugar, salt and nutmeg 5 minutes before cooking. Pour in vinegar, stir and turn off the stove.

Divide into jars sterilize them for 30 minutes and roll them up.

Salted green beans with cherry and currant leaves

Ingredients:

• 2 kg of beans;
• horseradish root;
• a few peas of allspice;
• currant and cherry leaves (one per liter jar);
• 2-3 cloves of garlic;
• 50 g vodka;
• 80 g salt.

Wash and chop the asparagus. Cook for 3-4 minutes. Beans, cherry and currant leaves are laid out in layers in prepared jars, then garlic, horseradish and beans again.. Place 3-4 peppercorns on top.

Boil water in a saucepan, add salt. For 1 liter of water 2 tbsp. salt. Cool. Fill jars with cold brine. Pour 2 tsp into each. vodka. Cover with nylon lids and store in a cool place.

Pickled spicy beans with garlic

Ingredients:

• 1 kg of beans;
• 3 large cloves of garlic;
• 4 bay leaves;
• 5 dried spicy cloves;
• 50 ml vegetable oil;
• 1 tbsp. salt;
• 2-3 tbsp. Sahara;
• 100 ml vinegar;
• 5 peas of allspice.

Wash the bean pods, remove the ends and boil for 7-10 minutes until tender.. Transfer the vegetables into jars. Cut the garlic into 4 parts and distribute equally into each jar.Add all the spices.

To make the brine, boil water, add salt and sugar. Then pour in vinegar and vegetable oil. Boil everything for 1 minute. Pour the resulting marinade over the beans. Roll up the jar.

Lobio for the winter in Georgian style

Ingredients:

• 2.5 kg of beans;
• 2 kg of tomatoes;
• 4 cloves of garlic;
• 3 tbsp. salt;
• 3 tbsp. Sahara;
• 2 onions;
• spices: basil, paprika, saffron, cumin, ground black pepper.

Boil the chopped and washed beans. Fry the onion. Boil tomatoes in a separate pan for 7 minutes. Then peel them, chop them and add them to the onion. Simmer for 15 minutes. Chop the garlic and add to the onions and tomatoes. Add beans, salt and sugar. Simmer for half an hour. At the end of cooking, add spices. Place lobio in jars and roll up.

Canned green beans without salt and sugar

Ingredients:

• beans;
• vinegar;
• a pinch of salt to dissolve in water.

Wash and chop the pods. Cook for 5-7 minutes. Drain in a colander, then divide into jars. Fill the jars with salt solution (5 g of salt per liter jar). Before rolling, pour 1 tbsp into each. vinegar.

Preservation with basil and laurel

Ingredients:

• 1 kg beans;
• 6 bay leaves;
• 10 sprigs of basil;
• 1 tsp Sahara;
• 1 tbsp. salt;
• 1 liter of water;
• 2 tbsp. vinegar.

Boil the bean pods until tender. Place in jars, add bay leaf and basil to them in equal quantities.

To make the brine, boil water and dissolve salt and sugar in it. Pour vegetables over them and roll up the jars.

Green beans marinated with garlic and spices

Ingredients:

• 1 kg beans;
• 3-4 cloves of garlic;
• 3 sprigs of dill;
• 2-4 peas of allspice;
• 2 tbsp. Sahara;
• 1 tbsp. salt;
• 2 tbsp. vinegar;
• 1 liter of water.

Wash the pods, remove the ends and chop. Boil for 7-10 minutes. Place in a colander and let the water drain. Then put the bean pods in a jar and compact them. Place chopped garlic, pepper and herbs on top.

To prepare the brine, mix water with salt and sugar. Boil. Finally add vinegar. Pour brine over the beans, sterilize the jar and tighten.

Beans marinated with onions

Ingredients:

• 5 kg of beans;
• 1 kg of onions;
• 3 liters of water;
• 800 ml vinegar;
• 400 g sugar;
• 30 g salt;
• 8 peas of allspice;
• 1 bay leaf;
• a piece of horseradish root;
• mustard seeds;
• 70 ml vegetable oil.

To boil water. Dissolve sugar and salt in it. Finally, pour in the vinegar and remove from the stove.

Wash and chop the pods. Cook for 5 minutes. Then cool the beans and mix with finely chopped onion. Divide into jars. Put all the spices equally into each jar. Pour marinade, sterilize and roll up. Store in a cool place.

Caviar No. 2

Ingredients:

• 1 kg beans;
• 250 g tomatoes;
• 1 onion;
• 3 tbsp. Sahara;
• 1.5 tbsp. salt;
• parsley.

Wash, peel and mince all vegetables or beat with a blender. Finely chop the parsley and add to the vegetables. Place in a saucepan, add salt and sugar. Simmer everything for 50-60 minutes.

Pour caviar into jars, sterilize and roll up.

Bulgarian beans

Ingredients:

• 350 g beans;
• 450 g tomatoes;
• 100 g onion;
• 10 g carrots;
• parsley and dill to taste;
• 15 ml vinegar;
• 15 g sugar;
• 10 g salt;
• a few peas of allspice;
• vegetable oil for frying.

Wash and chop all vegetables and herbs thoroughly. Boil the bean pods. Fry onions and carrots. Cut the tomatoes into slices and add to the onions and carrots. Simmer for 15 minutes. Add beans to vegetables.Immediately add salt, sugar, chopped herbs. Bring to a boil, add vinegar and remove from heat. Place the vegetables in jars, adding 3-5 peppercorns to each. Sterilize and screw.

Read also:

The simplest DIY preparations

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Storage

There is nothing difficult about storing canned food. All recipes require sterilization and sealing of jars. That is, they are sealed. They can be stored at temperatures up to 20 degrees and humidity no more than 75%. It is better that the temperature is below 20, but the main thing is that it does not fall below zero, so that the jars do not leak from the expansion of water. It is also advisable to store canned food in a closed place out of direct sunlight. This could be a pantry, a place under a table, in a cellar, etc.

Harvesting for the winter without sterilization

To make a vegetable stock the following conditions will need to be met:

1. Use sugar, salt and vinegar in the recipe.
2. Use double pouring (pour the marinade over the beans, let stand for 10 minutes, drain it, boil it again in the pan and pour it again).
3. Thick beans will require a triple pour.
4. Seal the jars using a seaming machine.
5. Wrap it in a blanket after rolling to keep it warm throughout the day.
6. Store in a cool place.

Conclusion

There are a great many recipes, but many of them are similar to each other. One small variation can change the taste of a dish. Adding herbs, pepper, sugar or vinegar immediately changes the overall flavor tone of the beans, making them either sweet, spicy or hot. The main thing is to prepare the beans in advance so that they are not tough. This is pre-cooking and removing the hard ends.