How to prepare green beans for the winter? TOP 4 step-by-step recipes with photos at home. Tips and tricks. Video recipes.
Green beans are a very tasty and healthy crop that must be eaten. By cooking it several times a month, you can diversify your daily menu with a healthy dish. Once you've tasted this vegetable crop once, you'll want to cook it more often. And since the season of green beans is not long, they should be stocked for future use. Recipes for harvesting green beans for the winter are various. The pods are canned, pickled, frozen, prepared in the form of salad, snacks, semi-finished product for further cooking. We will find out several options for how to save green beans for the winter.
Green beans for the winter - tips and tricks
- Asparagus beans cannot be eaten raw because of the harmful toxin, pheazin, which dies only when the product is heat-treated.
- For harvesting, you should use young "milk" pods, which have not yet fully formed full-fledged beans.
- Any sort of beans can be harvested for the winter: green, yellow, green-purple.
- Bean varieties can differ in appearance, length, meatiness. But they are all tasty and healthy.
- For any kind of preparation, the beans are prepared in advance: hard ends are removed from both sides. Sometimes it is pre-boiled so that it is not tough.
- Cut the pods into 2-3 pieces. The larger they are cut, the less nutrients are lost.
- Beans are cooked for no longer than 5 minutes. Otherwise, it will disintegrate, creep and lose some of its useful properties.
- For canning or pickling, sterilize jars with lids.
- To prevent the pods from losing color from the high temperature, send them to boiling and salted water with the addition of baking soda (for 1 kg of beans - 0.5 tsp soda).
- To keep the asparagus crisp, after boiling, quickly place them on ice cubes or ice water for 15 minutes. This secret will still preserve the color of the beans.
- It is advisable to store canned food in a closed place where the sun's rays do not penetrate. For example, in a closet, under a table, in a cellar, etc.
- If the preparation for the winter is prepared without sterilization, preservatives are necessarily used in the recipe: sugar, salt and vinegar. They also use a double pouring with marinade, which, after holding for 10 minutes, is drained, boiled, poured over the products again and twisted.
- For thick beans, a triple pouring of the marinade is required.
- The cans are closed with sterilized tin lids using a seaming machine.
- The cans with conservation are turned over, placed on the lid and covered with a blanket so that the heat is retained for 24 hours.
Read also how to properly blanch asparagus beans.
Canned Green Beans with Aspirin
A convenient and simple way to prepare green beans for the winter is to preserve the pods with aspirin tablets, the tablets of which prevent the product from spoiling.
- Caloric content per 100 g - 185 kcal.
- Servings - 1 Can
- Cooking time - 45 minutes
Ingredients:
- Green beans - 500 g
- Garlic - 1 clove
- Dill inflorescences - 1 pc.
- Aspirin tablets - 1 tablet
- Water - 1 l
- Salt - 1 tablespoon
- Currant leaves - 2 pcs.
Cooking Canned Green Beans with Aspirin:
- Wash the green beans, cut into 3-5 cm pieces.
- Dip the beans in boiling water for 10 minutes and drain.
- Place the garlic, half an aspirin tablet, and beans in a clean jar.
- Add currant leaves and dill inflorescences.
- Sprinkle everything with salt and put the other half of the tablet on top.
- Pour boiling water over the contents of the jars, cover with sterilized lids and roll up with clean lids.
- Place the overturned jars in a warm place and leave to cool completely.
Pickled asparagus beans
Pickled legumes keep well, do not spoil, and there is a minimum of fuss with them. Pickled asparagus beans are a savory snack for the winter, which is perfect even for a festive feast.
Ingredients:
- Water - 500 ml
- Horseradish leaves - 1 pc.
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Green beans -500 g
- Dill - 2 branches
- Vinegar - 0.5 tsp
- Garlic - 1 clove
Cooking Pickled Asparagus Beans:
- Trim the ends of the washed asparagus beans on both sides and cut into 2-3 pieces.
- Put a pot of salted water on the fire and boil.
- Put prepared beans in boiling water and boil for 5 minutes.
- Throw the boiled beans in a colander and let the water drain.
- Put a leaf of horseradish, sprigs of dill and a peeled clove of garlic in clean and sterilized jars over steam. Add peppercorns, bay leaves, clove buds, and any other spices if desired.
- Place the beans in the jars. Do not fill the container very tightly, otherwise there will be little marinade and the beans will not marinate well.
- Boil water, pour into a jar of beans and leave for 10-15 minutes.
- Drain water into a saucepan, put salt, sugar and put on fire.
- Boil the marinade so that the sugar and salt are completely dissolved and pour in the vinegar, which can be replaced with citric acid.
- Pour the marinade over the beans and close with a clean iron lid.
- Leave the jars to cool by covering them with a warm blanket.
See also how to cook frozen green beans.
Green beans with sterilized tomatoes
Harvesting green beans salad with tomatoes and onions for the winter will become a full-fledged independent meal or complement any side dish.
Ingredients:
- Green beans - 1 kg
- Onions - 1 pc.
- Vegetable oil - 40 ml
- Tomatoes - 1 kg
- Salt - 30 g
- Ground black pepper - 1 tsp
- Table vinegar 70% - 1 tsp
Cooking green beans in tomato sauce:
- Wash the pods, cut off the ends on both sides and cut into convenient slices.
- Send the beans to lightly salted boiling water and cook for 3 minutes.
- Drain the boiling water, pour cold water over the beans and pat dry.
- Peel the onions, cut into thin quarters into rings and sauté in oil until soft.
- Remove the skin from the tomatoes and finely chop or grate.
- Place the tomatoes in a saucepan, season with salt and boil until smooth.
- Put beans, onions and peppers in the tomato mass.
- After boiling, cook the vegetables for 20 minutes, stirring occasionally.
- Pour vinegar into a saucepan and stir.
- Arrange the green beans in the tomato sauce over hot and dry sterilized jars and cover.
- Place the jars in a wide basin and sterilize for 15-20 minutes.
- Roll up the jars with lids, turn them over, wrap them in a blanket and leave to cool slowly.
See also how to boil green beans.
Freezing asparagus beans for the winter
Freezing vegetables is the best way to prepare. It's quick and easy, and you can cook frozen fruits without defrosting them first. There are several ways to freeze green beans. It is important for each method of freezing, before sending the pods to the freezer, dry them so that no drops of water remain on them. Otherwise, the beans will be covered with a thin crust of ice and stick together. If you don't have time to wait until it dries, send the fruits to the freezer in one layer on a flat plate or board. And when the pods are frozen, pour them into a bag after 3-4 hours. Then the pieces will be separated from each other, and will not stick together in one ice ball.
- Raw asparagus beans. Wash the pods and cut off the ends on both sides. Cut it into pieces 2-3, 5 cm long, as you like. Place it on a paper towel and let it dry completely. Arrange the pods in prepared bags or container and place in the freezer. Frozen asparagus beans must be blanched before use.
- Blanched asparagus beans. Dip the pods in boiling water and, after boiling, boil for 5 minutes. Tip the pods into a colander to drain all the water. Place the beans in ice water or ice cubes for 3 minutes to stop heating instantly. Throw it back in a colander to drain all the water. Place the pods on a cotton towel to dry. Cut off the ends on both sides, cut the pods into convenient slices and pack in portioned bags.
