Green beans - recipes for canning for the winter without sterilization, delicious, pickled, video

The benefits of green beans

Black Eyed Peas

Beginning gardeners often confuse asparagus beans and the similar common asparagus. It should be clarified that this is not the same, since the first vegetable is just a type of green bean.

You can eat the shoots of asparagus, but only young and tender ones, and only the pods of asparagus beans are edible. At the same time, these vegetables are nutritious and low in calories, so they are often used when creating a diet or fasting menu.

By the way, beans often grow in Russian gardens and summer cottages, since the climate is clearly suitable for them. It loves warmth, sunny hills and minimal watering, so it grows best in the southern regions.

There are obvious benefits hidden inside the small pod:

potassium;
magnesium;
vitamins B2 and B6;
calcium.

Green bean dish

These dishes are often served to those who suffer from diabetes, as the vegetable gently lowers blood sugar levels.

It supports the body with such ailments as:

tuberculosis;
hepatitis with liver damage;
urolithiasis disease;
nervous and mental diseases;
problems with potency and men's health;
obesity.

The nutritious vegetable can easily replace the usual pasta and fried potatoes, and it prevents the formation of tartar on the teeth and fat in the tummy. And the fifteen percent fiber content allows you to cleanse the intestines in case of chronic constipation.

Beans quickly fill the stomach, so to feel pleasantly full, you need to eat only one hundred grams of the product (30 calories).

By the way, the green vegetable helps to rejuvenate, since the pod contains antioxidants. A forty-year-old person should eat green beans three times a week to maintain a youthful body, eliminate sagging skin and add natural shine to hair.

How to prepare green beans for canning

Canned green beans

In order to fill the body with important substances both in autumn and summer, you should find easy recipes for preparing green beans for the winter. Well, of course, beans stored for the winter will not retain all the benefits, but about half will definitely get into the body.

When you can’t pick something delicious from a bush in the garden, you should learn to choose at the market, since the yellow spotted pods will definitely not bring any benefit.

So, for the delicacy to bring real benefits, you should look for vegetables:

as fresh as possible;
soft;
juicy;
young, lacking hard veins.

The product should be processed as quickly as possible, that is, a couple of days after it was picked from the garden. Before green beans are frozen or jarred, they should be stored on a refrigerator shelf or in a dark place.

Wash the beans thoroughly

Before processing a vegetable, it is properly prepared for this:

wash and clean;

remove ends from opposite sides;

place in boiling water for five minutes;

dry the pods on a spread towel.

Washing cans

Housewives know that no matter how ideal the recipes for preparing green beans for the winter are, everything can be ruined by improperly prepared jars.

Each jar will have to be washed in clean water, wiping the neck with soda applied to a sponge. The fact is that this ingredient will not harm human health and will not change the taste of the finished dish.

Sterilization of jars

After this, the freshly washed containers must be sterilized in the oven, microwave, in the open sun or over steam. Housewives often have jars burst during sterilization; this can be avoided by washing and sterilizing it by placing it on its side.

How to pickle vegetables correctly?

Most often, fresh and juicy beans are pickled in order to preserve vitamins as much as possible, preserving the product for many years. Acetic acid is not added to the brine, but it is present in marinades.

It is worth remembering that poorly sterilized containers and dirt in the kitchen will inevitably lead to bacteria getting into the canned food and ruining the product.

You can pickle vegetables in different ways, for example, from the following ingredients:

half a kilo of asparagus beans;
a small root of horseradish;
fifty grams of fresh parsley and dill;
two tablespoons of salt;
a tablespoon of granulated sugar;
ten black peppercorns;
gram of ground cinnamon;
three pieces of cloves;
fifty grams of vinegar.

So, how to cook green beans the first way? Large specimens should be cut into a couple of pieces, and small ones should be left whole. Lightly simmer the pieces in a saucepan in oil, and then add marinade to them (mix rock salt and sugar in boiling water, adding acetic acid later).

Distribute the beans into jars, place all the carefully selected spices and hot marinade there, sterilize the jars for about fifteen minutes. After sealing the preservation, the jars need to be placed on the lid and wait until the product has cooled completely. Beans prepared in this way are stored in a closet, underground, on the balcony of a multi-story building, or in a refrigerator.

By the way, experienced housewives advise you to fork out the cash and add all the spices listed in the recipe, since the richness and taste of the preserve depends on this.

It is worth considering another simple method of how to cook green beans for the winter in a garlic marinade.

We definitely buy:

a kilo of young beans;
three cloves of garlic;
four small bay leaves;
five cloves;
half a glass of olive oil;
1 tbsp. spoon of salt;
3 tbsp. spoons of granulated sugar;
one hundred grams of vinegar.

Again, we prepare the pods, which, in addition to washing, we also free from the stringy ends, placing them in liter jars. Divide the garlic cloves into four pieces, place them with a mixture of quality spices in jars in the same volume.

To prepare the marinade, mix rock salt and sugar in 1000 grams of water; when they dissolve in boiling water, add oil and acetic acid, letting it simmer for just a minute.

Pour hot marinade over the pods in jars, cool and only then roll up using sterilized lids.

Eastern spicy beans

1 kg green beans,
1 kg of tomatoes,
300 g carrots,
200 g onions,
50 g parsley root,
1 bunch of parsley,
freshly ground black pepper,
1 pod of red hot pepper,
3 table spoons of table vinegar,
20-25 g salt,
30 g sugar,
vegetable oil for frying.

Cut the beans into pieces 3-4 cm long or leave the pods whole. Then blanch the pods for 3 minutes in boiling salted water, remove, cool immediately with cold water and let drain.

Cut the tomatoes into slices, steam in a saucepan with a lid over medium heat and simmer slightly.

Cut the carrots and parsley root into thin small strips, and the onion into half rings of medium thickness. Fry everything one by one in vegetable oil. Finely chop the parsley, remove the seeds from the hot pepper and cut into rings.

Add beans and fried vegetables to the boiled tomato mass, mix everything and bring to a boil. At the end, add finely chopped greens, red pepper rings, season with salt, freshly ground black pepper, sugar, mix everything and remove from heat. Pour vinegar into the hot mixture.

Place the hot vegetable mass into dry, heated jars. Cover the jars filled with vegetables with lids and pasteurize jars with a capacity of 0.5 liters - 35 minutes, 1 liter - 40 minutes.

Is it possible to pickle green beans?

Salting green beans

It is quite possible to not only pickle young asparagus beans, but also pickle them for use in winter and autumn. There are a lot of recipes for such preservation, and housewives claim that they all have one common property - maximum preservation of vitamins and minerals.

Quite popular are recipes for preparing green beans for the winter, to which currant leaves and cherries are added. In addition, you will have to prepare in advance:

two kilograms of the main vegetable;
one and a half liters of purified water;
one cherry and currant leaf per jar;
ten peas of allspice;
three cloves of garlic;
eighty grams of salt;
half a glass of vodka.

Young pods of green beans should be placed in liter jars, layered with leaves and horseradish, adding pepper on top. After this, prepare a rich marinade, for which we stir salt in a liter of water. We pour only cold marinade into the jars, and place two teaspoons of alcohol in each container.

There is no need to roll up canned food with iron lids; nylon analogues will suffice. The pods are stored in the basement for a very long time, without the risk of losing their natural shade, freshness and juiciness.

Step-by-step instructions for preparing “Marinated green beans for the winter”

Wash the green beans well. You can chop it if you want. We take young beans, which have not yet formed grains and have no fibers. It seems to me that canned whole beans look much more beautiful. The ends, of course, need to be cut off. These beans can be used to prepare lobio with nuts and meat in winter. It will be very tasty.

Boil water in a saucepan. We make sure to take purified water so that our product lasts for the required period. Boil water and immerse the beans in boiling water for about five minutes.

Wash the jars thoroughly with dishwashing detergent and baking soda. Then we sterilize in a convenient way. You can sterilize jars over steam. Place a cotton napkin on the bottom of the pan, pour in water so that there is about 4 centimeters from the bottom. Turn the jar upside down and place it on a napkin. When the water boils, reduce the gas and sterilize the half-liter jar for 10 minutes. then remove and let the water drain. You can sterilize jars in the microwave. This method is much faster and easier. The jars also need to be washed thoroughly with baking soda and detergent, and then placed in the microwave, turning it on at maximum power. Sterilize for 2 minutes. You can also use the oven to sterilize jars. To do this, clean jars need to be placed in a cold oven and heated to 100 degrees. When the oven is preheated to this temperature, wait about five minutes and take out the jars. If you have a lot of jars to roll, this sterilization method is perhaps the fastest. Along with the jars, the lids also need to be sterilized. You should not put iron lids in the microwave.

Place peeled garlic cloves and bay leaves in a sterilized jar.

Place the beans evenly in the jar.

Salt the water that you drained from the beans, add sugar and vinegar. Boil it. Pour the resulting marinade over the beans placed in jars.

Roll up the lids. You can also make a salad from green beans. Beans in tomato sauce with vegetables are a great winter addition for any side dish.

Turn over and leave under the blanket overnight. Then you can take it to a permanent storage location. Canned green beans can be stored in a cool, dark place for up to 2 years.

Features of preserving a delicious lunch of beans with vegetable additives

The recipe for salads, which are independent dishes made from green beans, is very diverse. They will be able to diversify the Lenten and dietary menu at any time of the year, since there are a great variety of vegetable salads.

For a standard recipe, you should stock up on the following ingredients:

approximately 2.5 kilograms of the main product;
six hundred grams of carrots and onions;
fifty grams of parsley and olive oil;
one hundred grams of parsley root;
seventy-five grams of sugar and acetic acid (3%);
forty grams of coarse salt;
ten black peppercorns.

Once the pods are prepared, they are cut into two-centimeter pieces.

Lightly fry carrots and onions

Not only chop the onion, but also lightly simmer in oil, then add slices of fresh carrots and parsley. Wash and chop the parsley leaves, but the green beans should be fried or left slightly wilted.

You can really add some tomatoes cut into slices, which should be simmered for fifteen minutes with the addition of chopped vegetables and spices. Then add water, granulated sugar and vinegar, parsley to the mixture.

We put pieces of asparagus into jars, fill them with liquid vegetable mass, then roll up the lids.

By the way, the question often arises about how to deliciously cook green beans in a frying pan, and you can significantly speed up the cooking process if you pack the preparation for the winter.

Salad with beans and vegetables

To do this, we will prepare not only a kilo of young asparagus beans, but also:

a kilo of red tomatoes and eggplants;
six hundred grams of onions and white cabbage;
two small zucchini;
five units of bell pepper;
two hundred grams of cauliflower;
half a glass of vegetable oil;
fifteen grams of greens;
salt and any spices suitable for preservation to suit your own taste.

It’s worth clarifying that in order for the preservation to turn out just perfect, you should follow simple rules:

carefully sort and wash the cooked vegetables;

peel the tomatoes;

remove seeds from peppercorns;

remove the peel from the onion;

cut the eggplants into cubes and add salt to remove the bitterness;

after the eggplants are squeezed, they are fried;

fry pieces of zucchini, onion and pepper;

Spicy bean appetizer

1 kg beans,
0.5 kg of onion,
0.5 kg sweet pepper,
3 kg tomato,
0.5 kg carrots,
1 cup garlic,
2 pods of hot pepper,
bunch of parsley,
1 glass of vegetable oil,
salt to taste.

Boil the beans, simmer chopped peppers, tomatoes, carrots and parsley with vegetable oil for 15-20 minutes. Mix the beans (you can leave them whole or mash) with stewed vegetables, add onions, garlic, salt and simmer again for 30 minutes. Place the hot mixture into sterilized jars, roll up the lids, and wrap. Store refrigerated.

How to properly freeze green beans

Preparing beans for freezing

Another ideal way to prepare a healthy vegetable is to freeze it, which then allows you to prepare dishes from green beans quickly and economically. Frozen beans will significantly increase your immunity level, as they retain ninety percent of minerals and vitamins. It has been proven that in order to preserve green beans in their original form, you should freeze them in their original form or lightly boil them.

Freezing fresh asparagus beans

Frozen beans

Before freezing, you should wash the vegetables, remove the ends, and then dry them, placing them on napkins and towels. There is no indication whether to cut the pods or leave them whole, since it all depends on the preferences of the household.

However, if the pods are cut into pieces, there will be a saving of space in the freezer. For better preservation and crumbly consistency, we use:

vacuum type bags;
containers with air pumping function.

After distributing into bags or containers, you should place the pieces of green beans in the freezer, selecting the program for dry freezing of vegetable products.

Freezing boiled asparagus beans

It is preferable to freeze beans in special bags.

After the vegetable is boiled, there will be no questions about how to deliciously cook green beans in a frying pan in the winter. After removing the raw material from the freezer, you will simply have to stew it or fry it, depending on the recipe.

Preparing boiled beans for freezing will be the same as in the first option. After this, the asparagus bean pods will have to be cut into small pieces, and then boiled in boiling water for about six minutes.

Drain the vegetables in a colander and sieve, and then dry on a towel or paper napkins. You should not immediately place pieces of beans into vacuum bags and containers, since undried pieces can stick together into a lump and make cooking difficult.

It is worth remembering that you should only defrost the required amount of frozen beans, since the excess will have to be thrown away. The fact is that re-freezing the product is strictly prohibited, since it loses its presentation, becoming flabby and yellowish.

That is why it would be preferable to freeze pieces of green beans in portioned bags. This vitamin product is best stored at a temperature of minus twenty degrees Celsius.

In order for the workpiece to turn out just perfect, you should not wait until the pod dries out and turns yellow. Green beans should be harvested only when they are not yet fully ripe, since it is then that the entire spectrum of nutrients, minerals and vitamins is retained in the pod.

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:

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Ripe pods with hot water and cool naturally.
Fill sterilized jars with them.
Boil water with salt and pour it into the jars of green beans. Pour vinegar into each glass container.
Sterilize future preserves in a saucepan for 40 minutes.
Remove and screw the lids on tightly.

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