A selection of the best recipes for canned green beans: we cook tasty and original from simple ingredients

Green beans have a delicate sweetish taste and do not have a hard longitudinal vein. This is the variety that is considered most suitable for consumption. In this article we will tell you how to properly prepare pods for the winter using preservation, while preserving the structure, taste and most of the vitamins and microelements.

Preservation recipes for the winter

To save green beans for the winter, they use freezing and preservation methods, less often - drying. Most of the nutrients are retained in canned pods. The recipes for the preparations are simple, but varied. Marinated beans are added to salads, soups, and vegetable stews.

Reference. Sugar varieties of green beans without hard fibers are most suitable for canning. When broken, a juicy jelly-like pulp is visible inside.

A simple recipe for canned green beans

The quantity of products is calculated for one 0.5 liter jar.

Ingredients:

• 100 g green beans;
• 0.5 tsp. salt;
• 0.5 tsp. Sahara;
• 1 tsp. vinegar 9%;
• 400 ml of clean water.

Preparation:

1. Wash the green beans and remove the tails. If the pods are large, cut them into pieces so that they can fit vertically into the container.
2. Prepare brine with sugar and salt. Add vinegar after the liquid boils.
3. Pour marinade over the beans and place for sterilization.
4. Seal with lids and leave upside down to cool completely.

Without additives with sterilization

To prepare the brine, use only salt and fruit vinegar. No spices or additional ingredients. The beans retain maximum natural taste.

Ingredients:

• 2 kg green beans;
• 2 liters of water;
• 0.5 tbsp. l. salt;
• 100 ml grape vinegar.

Preparation:

1. Wash the pods, remove the tails and tough fibrous parts.
2. Boil water, put beans in it and boil for 6 minutes.
3. Place in ice water for a few minutes, then drain into a sieve.
4. Place the product in jars and fill with pre-cooked brine based on water, salt and vinegar.
5. 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 holiday table.

Ingredients:

• 0.5 kg of green 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.

Preparation:

1. Cut the peeled beans as desired. Grate the carrots on a coarse grater, cut the sweet onion into half rings. Remove the skin from the tomatoes and cut into pieces. Chop the basil with a knife.
2. Heat the oil in a thick-bottomed saucepan and add the carrots, onions and tomatoes. Cook for 10 minutes, stirring.
3. Add green beans, basil, sugar and peppercorns. Add salt, pepper and simmer for another 5 minutes.
4. At the end of cooking, pour in the vinegar and stir gently.
5. Place the mixture into jars, tamping lightly. Juice should appear on the surface.
6. Cover with lids and place for pasteurization.
7. Roll up the container and turn it over.

Advice. If you want to add some heat, use ground red pepper instead of black pepper.

In tomato juice

Canned beans in tomato can serve as a cold appetizer, a side dish for the main dish, and a base for a main course.

Ingredients:

• 700 g green beans;
• 0.5 kg of tomatoes;
• 0.5 tsp. salt;
• 1 tbsp. l. Sahara.

Preparation:

1. Wash the pods, remove the tails and veins, cut and blanch in boiling water for 5 minutes.
2. Drain in a colander and rinse in cold water.
3. Prepare tomato juice from tomatoes. To do this, use a meat grinder or juicer. Add salt and sugar to the juice and place on low heat.
4. Wait until it boils and pour the juice over the beans.
5. Place the jars in a wide saucepan to sterilize, then seal with airtight lids and turn over.

Appetizer with eggplant and green beans

This preparation is good both cold and heated.

Ingredients:

• 2 kg green beans;
• 2 kg of eggplants;
• 500-700 g paprika;
• 2 kg of tomatoes;
• 1 hot pepper;
• 100 ml 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.

Preparation:

1. Grind the tomatoes, sweet and bitter peppers and cloves of garlic in a meat grinder.
2. Place the saucepan with the mixture over low heat. Salt, pepper, add sugar, oil and vinegar. Bring the mixture to a boil, stirring occasionally.
3. Wash the pods, remove the tails and hard veins and cut into pieces. Place in water and cook for 25-30 minutes.
4. Roughly chop the eggplants and mix with the beans. Cook for another 20 minutes. Then transfer to tomato sauce.
5. Add finely chopped herbs and pepper. Cook for 10 minutes and pour the mixture into jars.
6. Close with lids and turn over.

With greens

Cooking will not take much time, and the preparation will delight you with its fresh, spicy taste.

Ingredients:

• 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.

Preparation:

1. Wash and clean the pods.
2. Blanch in boiling water for 7-10 minutes, then rinse with cold water.
3. Place spices, herbs and prepared pods in jars.
4. Pour boiling water over it, and after 25-30 minutes pour it into a saucepan and boil.
5. Add salt, sugar and vinegar.
6. Pour the marinade into jars and close the lids.

Green bean lecho

Using this recipe, you will get a delicious winter lecho with pieces of tender beans, carrots and sweet peppers in a thick, aromatic tomato sauce filling.

Ingredients (per 1 liter jar):

• 300 g green beans;
• 3 ripe tomatoes;
• 2 red paprikas;
• 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 oil.

Preparation:

1. Cut the washed and peeled carrots into circles, the onion into half rings, and the peeled sweet pepper into strips. Wash the tomatoes, dry them and chop them into small pieces. Remove hard fibers from the pods and cut into pieces.
2. Place the vegetables in a heavy-bottomed saucepan, add tomato paste, oil, sugar, salt and black pepper. Cook over low heat for 30 minutes.
3. Finally, add garlic, vinegar and stir. Simmer for another 7 minutes and place in a clean container.
4. Seal and invert. No sterilization required.

How to store blanks

Snacks prepared by pasteurization 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.

Read also:

The benefits of bean pods: how to properly collect, prepare and make a healing drink.

A selection of the best ways to freeze green beans.

Pea pods - recipes for the winter from experienced housewives.

Cooking and Canning Tips

To preserve the preparations for the entire winter period, try to adhere to the rules of preservation, selection and preparation of products:

1. Choose young green beans that are bright green or light yellow and have no hard veins.
2. Press your fingernail into the pod until it cracks. Inspect the inner walls and beans. There should be no mold inside. If the grains are small or absent at all, you can buy.
3. Remove stems and veins from the pods and blanch according to the recipe.
4. Sterilize glass jars by steaming, oven or microwave before storing food.
5. Use regular baking soda instead of dish soap.

Reference. The younger the green beans, the more delicate their structure.

Conclusion

Green beans, canned in a marinade with spices and a variety of herbs, are an excellent complement to everyday fish, meat and cereal dishes. A variety of salads, lecho and savory snacks with the addition of carrots, tomatoes, eggplants, onions and garlic will make up for the lack of vitamins in the winter.