Canning beans for the winter: red, white, green beans and asparagus. Preserving red beans for the winter at home

Beans are a unique product that is not only healthy, but also an ingredient in a wide variety of dishes. Don't know how to preserve beans and that's why you still buy them in stores? Thanks to our recipes, you can can your own red beans at home.

Ingredients

Beans 500 grams Water 1 liter Salt 40 grams Sugar 40 grams Vinegar 1 tsp

Number of servings: 46
Cooking time: 1 minute

Preparation for the winter: canned red beans

For canning, choose beans that are smooth and shiny without damage. Pre-sort and clean it of pods and dirt. After preliminary preparation, start cooking.

For this you will need:

500 g beans;

1 liter of cold water;

40 g salt;

40 g sugar;

1 tsp. vinegar;

Black peppercorns and other seasonings as desired.

First you need to put the beans in a saucepan and fill it with water. Then add salt, sugar, add spices and cook for approximately 1.5 hours. Add vinegar 5-10 minutes before cooking. Place the cooked beans into jars and seal them.

Tip: in order for the beans to cook quickly, before cooking they need to be filled with water and left for a couple of hours.

Canned red beans in their own juice

Beans prepared according to this recipe can be added to various salads or served as a separate appetizer.

For preparation you will need:

1 kg beans;

500 g fresh onions;

500 g fresh carrots;

250 g sunflower oil;

3 tbsp. l. vinegar;

Salt, pepper, seasonings to taste.

First you need to cook the beans. Then cut the onions and carrots at your discretion - chop them into half rings, circles or cubes. Stew vegetables in heated sunflower oil, add beans to them. Bring to a boil, add seasonings and let simmer for 2-3 minutes. Distribute the prepared mixture into jars and roll up.

Canned red beans with tomatoes

Beans with tomato sauce can be added to borscht or used as a side dish for main dishes.

For this recipe you will need:

1 kg beans;

3 kg of fresh tomatoes;

2 tsp. salt;

3 tsp. Sahara;

Bay leaf, allspice and hot pepper pod.

The first step is to cook the beans, adding salt, sugar and seasonings. While the beans are cooking, you need to prepare the tomatoes: peel them and chop them using a meat grinder or blender. Remove the finished beans from the heat, drain the water and place them together with the chopped tomatoes in a saucepan. Cook the prepared mixture over low heat for approximately 20–30 minutes. A couple of minutes before it’s ready, throw in a pod of hot and allspice and a few bay leaves. Transfer the beans and tomatoes into jars and roll up.

Now you know how to can can red beans for the winter. All the proposed recipes are simple. Cook, try and experiment. We wish you good luck!

Many people have green beans growing in their garden beds, and recipes for canning them for the winter will help turn this useful plant into an excellent food item. This preparation can be used as a side dish or as part of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans will stock up on energy and useful microelements for the whole day.

The benefits of green beans and dishes made from them

Green beans contain vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on the human body. Intensively cleansing the body of toxins, this herbaceous plant also removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces glucose levels, so it is strongly recommended that such people consume it as often as possible. It won’t work all year round, because asparagus is a seasonal fruit. To preserve it for a long time, you can freeze or preserve it. Asparagus beans, which have countless preparations for the winter, allow you to recharge with positive substances from them at any time of the year.

The easily digestible protein inside the beans in question reaches the level of meat. If you are on a diet, then meat can be replaced with green beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. By consuming canned pods you can prevent atherosclerosis and arrhythmia.

Green beans should not be eaten raw.

Green beans without additives for the winter with sterilization

For those interested in how to cook green beans tasty and without additives, a simple recipe is provided below. It will use 2 kg of asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to choose 0.5 liter jars; 3 teaspoons of vinegar will be poured into them for better preservation of food.

Cooking steps:

In all recipes provided, vinegar is taken at 9%.

Green beans with celery for the winter without sterilization

Green beans are quickly prepared for the winter; recipes without sterilization describe the process in detail. This option involves canning along with celery, which adds piquancy to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. The marinade will use 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar. Garlic and dill will help add astringency; their volume is taken according to taste preferences.

Cooking steps:

Green beans with spices for the winter without sterilization

Another delicious recipe for canning green beans for the winter is its interaction with aromatic herbs and spices. For 2.5 kilograms of legumes you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, and also remove or add some other seasonings, for example, add a bay leaf.

Cooking steps:

Korean green beans

You can get a nutritious, juicy asparagus meal by adding carrots to it. Korean green beans are a rich, spicy appetizer for any table. Main ingredients for this dish: 500 grams of legumes, 1 large carrot. A packet of “Korean-style carrots” spices and 4 cloves of garlic will help fill the preparation with spiciness. The marinade will use 3 tbsp. spoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

Green beans in tomato

Pickled green beans for the winter, the recipes for which are very varied. For example, you can use tomato juice instead of marinade. The provisions are also stored for a long time and have an unusual taste. For the beans in the tomato you will need half a kilo of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic and for the tomato 3 tomatoes. Necessary spices for provisions: a pinch of ground black pepper, 2 g of salt and 30 grams of fresh parsley.

Cooking steps:

Instead of fresh tomatoes, you can use tomato juice.

Recipes for canning green beans for the winter are not limited to the above options. Every year they are replenished with new products. You can also supplement the ingredients with your favorite vegetables, try and experiment. Don't forget about sterile jars and adding vinegar for a longer shelf life.

To can any beans, you will need glass jars with screw-on lids and a home canner. If you have this necessary equipment, 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 canning

Remove 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 the beans with room temperature water 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 can 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

Can the beans in a home pressure canner; do not use a water bath. 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.

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.

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 of high temperature and pressure necessary for canning are formed inside the autoclave.
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.

The benefit of beans is their versatility: they contain almost everything a person needs for normal life. 75% of this crop consists of proteins. Bean preparations for the winter are similar in composition to meat and fish, which makes it indispensable during the period of fasting.

In addition to proteins, beans contain carotene, macro- and microelements, including iron, potassium, zinc and copper. It is rich in vitamins - PP, C, B6, B1, B2.

Beans also have a drawback, although the only one is that it causes excess gas formation. To eliminate the unpleasant consequences of its use, it is recommended to add savory or mint to the water when cooking.

Beans are not only used to prepare soups, side dishes and snacks: they make wonderful canned salads. So that you can see this, we have selected 8 recipes for bean preparations for the winter.

Canned beans in tomato

You will need:

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 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 in tomato sauce

You will need:

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;

Ground black 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 (do not 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 sweet pepper to this preparation.

Canned beans for the winter

You will need:

700 g fresh beans (beans);

0.5 kg each 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, and 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.

Beans with vegetables for the winter

You will need:

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 roll up.

Canned Red Beans b

You will need:

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, 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, hot pepper and fried vegetables to the beans. 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.

Winter beans with vegetables

For 5 liter jars you will need:

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.

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

You will need:

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

You will need:

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 allspice;
1 teaspoon 70% vinegar;
vegetable oil for frying.

Canned beans for the winter

You will need:

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

You will need:

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;
ground black 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.

Beans with vegetables for the winter

You will need:

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.

Winter beans with vegetables

For 5 liter jars you will need:

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.

Canned red beans

You will need:

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.

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, hot pepper and fried vegetables to the beans. Stir and bring to a boil. Pour in vinegar, salt and add sugar.