Beans are practically the only source of vegetable protein, a real godsend for the housewife in fast days. The variety of varieties of this vegetable can be confusing. You should know that small white beans round shape- the most sugary and delicious. When choosing it, you should give preference to beans from a new harvest - when cut, they have milky ripeness.

IN hot weather The soaked beans can be stored in the refrigerator. When boiling, you need to taste them to achieve optimal readiness: undercooked ones will be difficult to chew, and overcooked ones will crumble into puree. The acidity of the tomatoes enlivens the neutral bean flavor.

Ingredients

• beans – 1 kg
• water – 2 l
• allspice black pepper – 10 pcs.
• salt – 3 tbsp. l.
• sugar – 3 tbsp. l.
• vinegar 9% – 50 ml.

Preparation

1. Sort the beans, throw away garbage and illiquid items. Soak the beans in cold water for 8 hours. Change the water in which it is soaked every three hours.

2. Pour the beans into the pan, pour water into it - 5 cm above the level of the beans.

3. Put the beans on the fire and cook for 40 minutes. open lid, 10 minutes before readiness, drain the water.

4. Cook the beans in the marinade. To do this, add 2 liters of water, black allspice, salt, sugar to the beans and cook for another 15 minutes after boiling. At the last minute, add vinegar and turn off.

Place in jars hot beans and roll up the lids with a preservation key or vacuum seals. Turn the canned food over, check for the presence of air in the jars; if there is none, cover and leave until completely cooled for a day.

Store preserved food in a well-ventilated area away from sunlight and away from units that emit heat. Shelf life - up to two years.

Preparing containers for preservation

Wash glass containers with cleaning agent or mustard powder, rinse generously under warm water. Sterilize by steam - 7 minutes, or in the oven - 15 minutes at a temperature of 150 degrees. A microwave oven can also be used as a sterilizer - pour 100 ml of water into a jar, set the timer for 3 minutes and remove with an oven mitt.

The elastic band on the lids should fit snugly against the side. Boil the lids in boiling water for 2 minutes or pour boiling water over them for 10 minutes - this will be enough to steam them.

Note to the hostess

1. Beans must be soaked in water - this will reduce their cooking time and the amount of oligosaccharides that are not digested and cause gas formation in the body. You should not soak it for more than 10 hours - the fermentation process may begin.

2. To make beans tasty, you need to cook them properly: add a little vegetable oil– she will become tender. Do not stir the beans while they are cooking, otherwise the beans will become deformed.

3. To prevent the beans from darkening, you need to cook them with the lid open.

4. Beans have an incredible number of varieties, and many of their varieties differ significantly in density from the small white beans that were used in the preparation using the described technology. And although the initial boiling time cannot be increased too much, since the product will lose its shape, in some cases the heat treatment period will inevitably have to be extended by 7–10 minutes. Taking one bean out of the pan, letting it cool and testing how soft it has softened is the best solution.

5. This is delicious, multifunctional, useful preparation good in all respects, but not for small children. You can introduce preschoolers to legumes, but not canned ones. Everything that's rolled up long term, especially with vinegar and spices, is food for adults.

6. When the housewife discovers a whitish sediment in a jar of cucumbers or assorted tomatoes and cucumbers, she does not worry, knowing that such a phenomenon is natural. However, plaque or clumps that look like flakes in a container of beans are a worrying occurrence. The filling should thicken and become slightly cloudy during storage, but always evenly. If the type of preservation changes in any other way, it should be thrown away. Stewing or boiling such products, trying to destroy dangerous substances, is a useless action. Poisoning from fermented beans is extremely serious.

Tasty, satisfying, low-calorie, rich in protein, vitamins and microelements - beans should be present on our table. This verdict does not seem strange topics who cares about their health. Supporters proper nutrition knowing about beneficial properties vegetables, trying to provide for themselves natural product in winter. Therefore, the question of how to prepare beans for the winter is very, very relevant.

Freezing

This is the leader of the workpiece, in whose favor the following facts speak:

• when frozen, almost all the benefits contained in fresh beans are preserved;
• the vegetable will be as fresh when you defrost it in winter;
• saved natural taste, so it can be added to different dishes;
• process lightweight workpiece and fast;
• The shelf life of such a product is long.

You can prepare beans and bean pods for the winter. Let's start with the pods. Pour cold water into a saucepan to boil. At this time, select the smoothest bean pods and rinse. You can take whole pods for cooking, or cut them into large pieces. Place into boiling salted water. Cook the beans for 5-7 minutes, then drain the water. Let the pods dry in a colander, then put them into bags. Now it’s time for the vitamin sachets to be stored in freezer. In winter, you can't get enough of this product. Once defrosted quickly, you can cook with it. healthy omelette or add to vitamin soup.

Green beans are prepared in the same way, only they need to be cooked a little longer. In winter, packages with the finished product will help you when preparing salads. You can simply reheat it for a side dish. By the way, you can also prepare green peas.

In the summer you want to freeze everything, but there is not enough space for freezing. Properly pack vegetables and berries into bags. Place no more than 0.5 kg of product in 1 bag so that you can immediately eat defrosted vegetables in winter. Squeeze out excess air from the bag by flattening the bag. The bags should become flat. Agree, you can put a lot in the freezer large quantity such "bricks". For convenience, sign them.

Canning grain beans

Canned recipes healthy vegetable a bunch of. When choosing it, you can be guided by your taste, the preferences of your family and even the shelf life. And the shelf life, as a rule, is canned food long. Open a jar in winter and delight your loved ones. The most popular recipes canning vegetables - the following:

1. In its own juice.

To prepare this recipe for the winter you will need: 1 kg of beans, 0.5 kg of onions, 0.5 kg of carrots, 0.25 kg sunflower oil, 3 tbsp. l. 9% vinegar, salt and pepper.

If the beans are fresh, then we start cooking right away. If not, then pre-soak for 8-10 hours. Next, rinse them and let them cook. Chop vegetables - carrots and onions, pour oil on them and simmer for 20 minutes. Add beans to them and continue boiling. After 5-10 minutes, add salt, vinegar and pepper. After a couple of minutes, turn off the heat and add to the jars.

2. Marinated.

Add all the ingredients for the marinade, except vinegar, to a saucepan in which the beans are covered with water. For the marinade we need 40 g of salt and sugar plus spices (usually black peppercorns). Cook for an hour and a half. When the vegetable has become soft, add 1 tsp. vinegar. The bean snack is ready.

3. In fresh tomato sauce.

The uniqueness of the recipe for the winter is its complete naturalness. To prepare tomato sauce, tomatoes are taken, not tomato paste. 3 kg of ripe tomatoes per 1 kg of beans. First they are prepared separately. Soak the beans, then cook over low heat for half an hour, adding one and a half tablespoons of salt and 2 tablespoons of sugar to the container. Drain the water and place in a colander.

Let's take on the tomatoes. To make them easy to peel from their hard skin, first pour boiling water over them. Grind the peeled vegetables in a meat grinder. Now let's connect tomato puree and beans, add one and a half tablespoons of salt, pepper and cook for half an hour. In the end, everything is as usual: in banks.

4. With vegetables.

You can save it for a long time, until winter, the present vegetable mix. IN ready salad includes beans (6 cups), tomatoes (3 kg), carrots (2 kg), onions (2 kg), herbs, salt and sugar (2.5 tbsp each) and 9% vinegar (1 tbsp. )

Cook the pre-soaked beans for an hour. Stew onions and carrots, pre-cut. Add crushed tomatoes, herbs, peppers and boil for 15 minutes. After this, we continue to boil for another half hour with the beans. When the dish is ready, put it in jars.

Experienced housewives advise wrapping jars with hot food in a blanket and leaving them overnight so that sterilization continues during this period. If you turn the jars over, you can immediately check whether the jar is properly closed and whether air is getting into it.

Canning green beans

Tender bean pods add variety to the menu. Preparations for the winter will become tasty addition to already familiar dishes. And how much time is saved? In winter, I took out a jar, and the dish was ready. And it is stored for a long time.

Recipes consist of small set products and easy to prepare:

1. Marinated.

You can pickle green or yellow bean pods by adding a spoonful of salt, 100 g of sugar, 70 ml of 6% vinegar to 1 liter of water. Boiled pods (1 kg) need to be compacted tightly into jars, pour ready-made mixture salt, sugar and vinegar. After the jars are tightly closed with metal lids, boil them for half an hour.

2. With mustard seeds and garlic.

Spices will add piquancy to the dish. You can experiment by seasoning the regular marinade grain mustard and chopped garlic.

3. With bell pepper.

For 2 kg of pods we take 250 g of red pepper, herbs and 5-6 cloves of garlic. Finely chop the greens, chop the pepper and chop the garlic. Dip all the vegetables into a marinade of 0.7 liters of water, 150 g of sunflower oil, 70 g of salt, 100 g of sugar and 1 cup of 6% vinegar and boil. Add bean pods and continue boiling for another half hour. And again, without letting it cool down, into the jars.

Hearty bean dishes will delight the whole family with summer flavors in winter.

The beneficial properties of legumes are known to many summer residents who grow plants on their property. Vegetable growers are wondering which recipes for preparing beans for the winter in jars are the most delicious and retain the maximum useful substances and are stored for a long time. The answer to this question is sometimes sought for years. And especially lucky summer residents find theirs the first time.

It's no secret that eating legumes brings to the human body a lot of benefits. Daily use small quantity beans leads to improved health.

Eating food helps:

• improving digestion;
• strengthening the body, fighting infections;
• blood purification;
• prevent the occurrence of cardiovascular diseases;
• hair health;
• rich in protein without fat.
• preventing the occurrence of cancer;
• reducing blood cholesterol levels;
• and the fiber and pectins contained in beans remove heavy metal salts from the body. This is especially true for regions with high levels of pollution;
• providing anti-inflammatory and diuretic effect.

The benefits of eating beans are determined individually for each person; we should not forget about the dangers of the crop. In particular, eating legumes is not recommended for those who suffer from:

• nephritis;
• pancreatitis;
• gout;
• or various diseases stomach.

The nutritional value of beans depends on the variety, the general averages are as follows:

• kilocalories – 14;
• proteins – 1.5 grams;
• fats – 0.1 grams;
• carbohydrates – 1.8 grams;
• water – 83 grams;
• starch – 6 grams;
• mono- and disaccharides – 1.6 grams;
• organic acids – 0.7 grams;
• dietary fiber – 0.1 grams.

Beans contain a lot useful minerals and vitamins. Calorie content canned beans is 95 kilocalories.

Preparation of the main ingredient

Half the success depends on how well the beans are cooked. Basic rules of preparation:

• the beans should be sorted. It is advisable to select the same variety, since different beans cooked differently;
• in the evening it is soaked in water, you can salt it. Then in the morning it will cook faster;
• Cook until cooked, as undercooked beans can cause poisoning.

You don’t have to do anything special when preparing beans, but over the years, some nuances that are relevant within the same family are developed.

Delicious recipes with beans for the winter

Home conditions actively contribute to the preparation of simple, healthy and very delicious recipes with beans for the winter. Each housewife selects methods for preparing the fruits of the crop at her own discretion and the preferences of her household. But there is best recipes, which are popular in almost every family.

Classic recipe for canned white and red beans

Housewives often prefer the classics - a recipe tested over the years seems reliable. It will take a little time and effort to prepare it. And the ingredients for it are always at hand. When cooking, red or white beans are used, depending on personal preference.

Components:

• beans – 1 kilogram;
• water – 3.5 liters;
• salt and sugar - 120 grams each;
• vinegar – 3 teaspoons;
• spices - to taste.

When using freshly picked fruits, soak the beans for 1 hour.

It is better to fill the dried product with water and leave overnight. The beans are first sorted and sorted. When the specified time has passed, the liquid in which the beans were located is drained and poured into a container. clean water. They take the entire specified volume of liquid, salt it, add sugar and all the spices that the family prefers. Place on the fire and cook until the beans are ready.

Then add vinegar to preserve it, let it cook a little more and place it hot in jars. Roll up and turn over onto lids, cover with something warm on top. Keep it like this until it cools completely.

This preparation is used for preparing any dish or in pure form as a snack.

Canned without tomato

Preservation in this way will allow you to experiment in winter, creating culinary masterpieces using this workpiece.

Components:

• beans – 2 kilograms;
• onion – 0.4 kilograms;
• carrots – 0.4 kilograms;
• sweet pepper – 0.4 kilograms;
• salt, sugar and spices - to taste;
• vegetable oil.

The beans are cooked until half cooked. All vegetables are washed, peeled, cut into strips and sautéed in vegetable oil. Combine all ingredients together, salt, add granulated sugar and spices. Simmer until the beans are ready. It is poured hot into containers that have been previously sterilized. Roll up and wrap in a warm place until cool.

Method of cooking in own juice

This method of preparing beans is called natural or “store-bought.” It's very easy to prepare.

Components:

• 1 kilogram of beans;
• salt - to taste;
• water – 5 liters.

The beans are sorted, all suspicious specimens are selected and poured cold water for 10-12 hours. If possible, change the water several times.

After the time has passed, rinse the beans with water and place on low heat. Boil for an hour.

You cannot salt it right away, otherwise the beans will remain hard.

Then, when the water has boiled away a little, the contents are salted and cooked to completion. When hot, they are placed in jars, covered with lids and sent to be sterilized. The time depends on the size of the containers.

When sterilization is completed, the jars are twisted and wrapped until completely cooled.

With vegetables, monastery style

Preparing the fruits of the crop according to this recipe does not take much time. In addition, the result amazes even a sophisticated gourmet; the preparation turns out excellent, you will simply lick your fingers.
Components:

• beans - 700 gram jar;
• 1 kilogram of pepper;
• 0.6 kilograms of onions;
• 0.5 kilograms of carrots;
• 2.5 kilograms of tomatoes or 2 liters of juice;
• 2-3 heads of garlic;
• 150 milliliters of oil;
• 2 tablespoons salt;
• 3 teaspoons granulated sugar;
• vinegar – 1 tablespoon.

Pre-soak the main ingredient. Since it needs to swell, this will shorten the cooking time.

After 7-8 hours, the beans are washed and set to simmer over low heat. Cook until half cooked. It is recommended to change the first water, then add a little salt.

While it is boiling, prepare the vegetables, peel and wash them. They cut it at their own discretion, as the household prefers.

All ingredients, except beans and tomatoes, are mixed and put on fire, simmer for about 20 minutes. Meanwhile, grind the tomatoes in a meat grinder. Add to the preparation and continue to simmer for 10-15 minutes.

Finally, add the beans; the liquid in which it was cooked is poured out. Pour in sugar and randomly chopped garlic. Allow the mixture to boil well, stirring thoroughly and avoiding burning.

Then pour in the vinegar and simmer over low heat for another 5 minutes. The workpiece is ready. While hot, everything is packaged in jars and rolled up. Place under a blanket until completely cool.

With tomatoes

The variety of recipes is amazing. There is a cooking method that will please everyone in the household. You just need to not be afraid of experiments.

Components:

• beans – 1 kilogram;
• tomatoes – 3 kilograms;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• spices - to taste.

As in previous recipes, the main ingredient is soaked for 8-10 hours. After this, set to cook until done.

The tomatoes in the recipe are used without peels. A simple method will help you remove it: scald the vegetable with boiling water, and the skin will easily come off. Ready tomatoes twist using a meat grinder.

Salt the prepared liquid, pour in granulated sugar and all the spices, and put on fire. Boil the mixture over low heat for 30 minutes, stirring constantly.

Do not let the preparation burn, this will spoil the taste of the finished dish.

After the time has passed, add the beans and simmer for 10-15 minutes. When ready, the mixture is poured into jars while hot. Roll up and put away for storage. Sealing the fruits of the crop according to this recipe is not at all difficult.

Stewed with herbs

This preparation will appeal to all vitamin lovers. For it you need to prepare the greens and the beans themselves. The rest of the ingredients are on hand.

Components:

• beans – 1 kilogram;
• tomatoes – 1 kilogram;
• 1 bunch of dill and parsley;
• salt – 100 grams;
• hot pepper - to taste.

Soak the main ingredient in water for several hours. The more it costs, the less time it will take to cook. Cook until the beans become soft and easily break in half.

Chop the tomatoes using any convenient method. Add a little salt and pepper. Finely chop the greens. Place the twisted tomatoes on the fire and bring to a boil. Add the greens and boil for 5-10 minutes. The filling is ready.

Cooked beans are placed in containers; jars are not full. Leave 4-5 centimeters to the top and pour boiling mixture over it.

The finished jars are placed in a container for sterilization. The duration of the process is 1.5 hours. When ready, the jars are taken out, rolled up and stored.

Baked

There are many ways to harvest the fruits of the crop. In addition to boiling and marinating, it is made baked beans. It's quick to prepare and keeps for a long time.

Components:

• 500 grams of beans;
• 250 grams of tomatoes;
• 1 onion;
• vinegar – 1 tablespoon;
• salt - to taste.

The beans are boiled until half cooked. Peeled onions are cut into half rings and fried in vegetable oil until golden color. Then randomly chopped tomatoes are added to it.

Mix everything together and place in a dish suitable for baking. Set the temperature in the oven and send the mixture there for about 20 minutes. Add 3-4 minutes before the end of cooking acetic acid. Leave in the oven until the end of time.

When hot, put into jars, roll up, put under a blanket until completely cooled.

Spicy beans with pepper

To roll this method, you will need hot pepper; each housewife sets the quantity independently, depending on personal preferences.

Components:

• 5 cups beans;
• 25 pieces of sweet pepper;
• 7 onions;
• 2-3 hot peppers;
• garlic – 1-2 heads;
• sunflower oil;
• salt – 50 grams;
• granulated sugar – 200 grams;
• vinegar 9% - 100 milliliters.

The beans are cooked until tender. Cut the onion into cubes, leave 2 of them raw, and fry the rest until golden brown.

Hot peppers are also cut into cubes. Sweets are cut a little larger. The peppers are connected to each other and fried in oil. Peeled garlic is grated.

Tomatoes are crushed in any convenient way. Pour into a container and add all the onions and peppers. Bring to a boil and simmer for 10 minutes.

After this, lay out the beans and garlic. Salt, add sugar. Let it boil, pour in vinegar and, after boiling for 5 minutes, turn it off.

When hot, they are packaged in jars, rolled and wrapped in a warm blanket.

Pickled

There are many ways to pickle the fruits of the crop. Each housewife chooses a method convenient for herself. It is important to follow the recipe and delicious snack will delight the household in the middle of winter.

Components:

• beans – 1-2 kilograms;
• 70% vinegar – 1 teaspoon;
• salt and sugar - 40 grams each.

The beans are sorted and soaked. Place on low heat. After boiling, add salt and sugar. Monitor the readiness of the beans. Before finishing, add acetic acid and leave to boil.

The finished mixture is placed in jars and rolled up. To consolidate the result, wrap it in a blanket and leave it there. room temperature until completely cooled.

How to store jars of preserves

Any housewife wants to preserve her preparations. To do this, she tries to strictly adhere to the recipe and sterility when working. But this is not enough. In order for the twists to be stored well, it is necessary to observe temperature regime in the place where the stocks are located.

The optimal temperature is from 0 to +15 ⁰С. Whereas the humidity should be no higher than 80%. By observing these indicators, finished product stored for 1 year or more.

Preparing beans for the winter is not at all difficult. Ready-made fruits of the crop significantly reduce the time for preparing your favorite dishes using it.

How to can can beans for the winter - simple step by step recipes You will find preparations of grains and bean pods for the winter with photos and videos in this article.

From this article you will learn:

The soft, tasty canned beans will be absolutely “natural”; there will be no extraneous spicy flavors that could limit the options for their further use.

The jar will come in handy if you decide to cook vegetarian borscht in 20 minutes.

White beans are added to any salads, without it it is not impossible to cook meat homemade stew and mushroom soup.

Creamy sauce with whites forest mushrooms looks very organic next to beans.

Canned beans for the winter - recipe

Products:

• large white beans - 400 grams,
• salt - 1 teaspoon,
• bay leaves - 2 pieces,
• water 2.5 liters.

Cooking sequence:

• Soft beans are transferred to sterilized jars, the beans are filled with the water in which they were boiled.
• Cover the jars with lids and place in a pan with warm water. The sterilization time for half-liter jars will be 12-15 minutes. It is not advisable to roll beans in liter or larger containers.
• The cooled jars are taken to a cool place to await their time. The standard shelf life is 1 year.
• The easiest way to serve canned beans is to drain the water, place the beans in a deep bowl and sprinkle with fried onions.
• If the beans are heated, they can be considered as a base for meat or liver pate.

How to preserve beans for the winter with vegetables

Ingredients:

• 1 kg red tomatoes,
• 0.5 kg onions,
• 0.5 kg carrots,
• 0.5kg,
• 1 liter jar boiled beans,
• 0.5 l vegetable oil,
• 4 tbsp. l. Sahara,
• 1 tbsp. l. salt.

Preparation:

1. Cook the beans.
2. At this time, peel and grate coarse grater carrots and fry in vegetable oil.
3. Peel the onion, chop and fry.
4. Wash the pepper, remove the stem and chop.
5. Wash the tomatoes, grind in a mixer (or mince).
6. Mix everything together. Add boiled beans, salt, sugar, remaining vegetable oil and simmer over low heat for 40–45 minutes.
7. Place in sterile jars, roll up, cool under a blanket. Store in the refrigerator.

How to prepare green beans for the winter

Ingredients:

• 1 kg beans in pods,
• 0.5 kg onions,
• 0.5 kg carrots,
• 2–3 ,
• 1 liter or pureed tomatoes,
• 3 tbsp. l. Sahara,
• 7–8 tbsp. l. 9% vinegar,
• salt, parsley and to taste.

Beans are among the ten most healthy products. It contains many substances necessary for the full functioning of the body. These are vitamins in a huge assortment, a large number of carbohydrates that feed our energy, starch, proteins. As for minerals, almost everything needed for life is present in beans.

Therefore, if you often have bean dishes on your table, then maintain good mood and good spirits will be easier for you. And you can prepare plenty of bean dishes. We will now focus on ways to prepare beans for the winter.

Beans there is grain and legume, or, as they also like to call it, - asparagus. All types of beans can be canned.

If you are going to work with grain, then you choose the variety and color of beans yourself, which one you like. But look carefully at how she looks. Good, healthy grains must be smooth, undamaged and have a beautiful shiny sheen.

To preserve green beans, you need to choose juicy, strong pods no more than 9 cm long, milky ripeness. At this stage, the pods still do not have any bulges from the grains sitting inside, and they break with a characteristic crunch. There should be no stains or damage on them.

The pods are rolled up either whole or cut into pieces.

Whatever beans you plan to prepare, the jars are washed and sterilized equally thoroughly, as are the lids.

Winter beans “Natural”, pickled

Ingredients for marinade

Water, 1 l

Sugar, 40 g

Salt, 40 g

Vinegar 70%, 1 tsp

Black pepper in peas

Carnation

Other spices - optional

1. Pour water into the beans in a saucepan, covering it completely and even in excess, because part of it will be absorbed into the grains during cooking, and part will evaporate.

2. Immediately throw everything that is supposed to be into the water and set it to heat. Cook for 1½ hours, add vinegar shortly before the end.

3. Distribute the beans with the marinade among the jars and roll up. Wrap it up and keep it until it cools down.

Green bean preparation “Simple, but tasteful.”

1. Cut off the tails of whole pods and place them in liter jars.

2. Throw 1 tablespoon of salt into each jar and fill 1/3 of the jar with water.

3. Set to sterilize and continue this process for 3 hours, counting from the moment of boiling.

4. Roll up.

Canned white beans, with parsley and dill

Ingredients

White grain beans, 1 kg

Parsley, 3 bunches

Dill, 3 bunches

Ripe tomatoes, 1 kg

1. Pre-soak the beans for 5 hours; it is convenient to do this overnight.

2. After draining the water, rinse the beans under running water and dry them slightly.

3. Pour salted water into a saucepan and cook the beans in it until half cooked.

4. Grate the tomatoes, add some salt and pepper the resulting mass. Stir in chopped herbs.

5. Heat the tomato mass, bring it to a boil and let it simmer over low heat.

6. Place the semi-finished beans in jars, making sure that 3-4 cm of space is left unfilled in each jar. Fill it with tomato mass at a boil.

7. Sterilize the jars for 80 minutes.

8. Roll up the jars. We turn them over and wrap them up - let them cool completely in this position.

Winter snack in cans “I want more”, made from beets and green beans

Ingredients

Green beans, 700 g

Onion, 250 g

Garlic, 70 g

Sweet peppers, 250 g

Tomatoes, ½ kg

Beetroot, ½ kg

Parsley, 1 bunch

Vegetable oil, 1 tbsp

Vinegar 6%, ½ tbsp

Hot pepper

Spices

1. Prepare the vegetables: cut the beans into cubes, coarsely chop the beets, onion and Bell pepper chop, chop the greens, grind the tomatoes in a meat grinder.

2. Take a saucepan and saute the onion in oil for 10-15 minutes. Pour in tomato puree and vinegar, add salt and sugar, sweet pepper strips, chopped garlic and chopped herbs.

3. Warm up this mixture, stirring, and pour beans and beets into it.

4. Cook everything together for at least an hour, at a low simmer, covered, stirring occasionally.

5. Place in jars and roll up.

Beans canned in their own juice

Ingredients

Beans, red or white, 1 kg

Carrots, ½ kg

Onion, ½ kg

Vinegar 9%, 3 tbsp

Vegetable oil, 250 g

Allspice

Carnation

1. Soak the beans for a long time, preferably overnight, but you will have to change the water several times.

2. The next morning, wash the beans under running water and boil until full readiness, but do not digest.

3. Cut the carrots into semicircles, and the onion into half rings.

4. Let's take it large saucepan, and first simmer carrots and onions in oil for 20 minutes.

5. Add beans to the pan, let them simmer in oil for 5-10 minutes.

6. Pour in vinegar, add salt and spices, cook after boiling for 2-3 minutes.

7. Fill the jars with beans, sterilize for 20 minutes, and roll up.

8. Turn the jars over and wrap them for a day.

Salad “Memories of Summer”, from asparagus beans, with eggplants, recipe

Ingredients

Green beans, 1.2 kg

Eggplants, ½ kg

Sweet peppers, 600 g

Ground tomatoes, 3 l

Salt, 3 tbsp

Sugar, 1½ tbsp

Vegetable oil, 1½ tbsp

Vinegar 9%, 1½ tbsp

1. Place a saucepan on the fire, pour tomato puree into it, add salt and sugar, pour in oil and vinegar and heat to a boil. Let it simmer for 15 minutes.

2. Add beans to the pan, wait until it boils, and cook for 20 minutes.

3. Cut the eggplants into cubes and add to the pan. After boiling, cook for 20 minutes.

4. Sweet bell peppers cut into strips, repeat cooking for 20 minutes.

5. Place in jars and roll up. Wrap the jars upside down.

Green beans "Spicy"

Ingredients

Green beans, ½ kg

Garlic, 2 cloves

Sugar, 1 tsp

Mustard seeds, 1 tbsp

Vinegar 9%, 4 tbsp

Vegetable oil, 2 tbsp

Water, 100 ml

1. Crush the garlic, mix with sugar and salt, with mustard seeds. Pour in vinegar and oil, water, and mix again.

2. Cook the beans until tender, let cool.

3. Boiled beans Pack tightly into a ½ liter jar and fill with marinade.

4. Sterilize for 15-20 minutes, then immediately roll up.

Beans in tomato sauce, canned for the winter

Ingredients

Beans, 1 kg

Salt, 3 tsp

Sugar, 2 tsp

Tomatoes, 3 kg

Hot pepper, ½ pod

Bay leaves, several

Allspice, 10 peas, chopped

1. Wash the beans thoroughly and soak for 4 hours.

2. After draining the water, place the beans in a saucepan and fill with fresh water, 4 liters. Add all the sugar and half the salt and put it on the fire.

3. Cook slowly, stirring, for ½ hour. Place the beans in a colander.

4. Scald the tomatoes and remove the skin from them. Then grind it in a meat grinder.

5. Load tomato puree and beans into an empty pan, throw in the remaining half of the salt, allspice and bitter pepper, finely chopped.

6. Bring the mixture to a boil and cook slowly for 20-30 minutes, loosely covering the pan with a lid and stirring the brew. A few minutes before the end of time, add a bay leaf.

7. Distribute the mixture into jars and roll up. We turn the jars over and wrap them.

Note: when talking about appearance blanks, then in red tomato sauce White beans look prettier. But this is a matter of taste.

Delicious preparation: red beans, canned with vegetables

Ingredients

Beans, 6 tbsp

Onions, 2 kg

Carrots, 2 kg

Tomatoes, 3 kg

Hot pepper, 1 pod

Dill, 2 bunches

Sugar, 2 tbsp

Salt, 2½ tbsp

Vinegar essence, 1 tbsp,

Vegetable oil, ½ l

1. Cook beans soaked overnight for 1 hour. During this time it will reach half-readiness.

2. Prepare vegetables: three carrots per Korean grater or just cut into strips; cut the onion into half rings. Fry onions and carrots.

3. Hot pepper grind in a meat grinder together with the tomatoes, chop the greens.

4. Pour into the pan tomato puree, put fried onions and carrots, heat and then cook slowly for 15 minutes.

5. Add beans and everything else to the tomatoes, bring to a boil and cook for ½ hour.

6. Place the brew in jars and seal. We turn the jars over and wrap them.

“Dacha Secrets” - pickled green beans

Ingredients for a 1 liter jar

Green beans, 600 g

Dried parsley, 2 g

Dill, 50 g

Horseradish, 2 g

Black pepper, 5 peas

Cloves, 2 buds

Cinnamon, 3 g

Water, 1 l

Sugar, 20 g

Salt, 25 g

Vinegar 70%, 15 ml

1. Cut the pods into pieces 3 cm long, blanch them in boiling water for 2-3 minutes.

2. Place the pieces of beans into jars, alternating with spices. Place tightly.

3. Prepare the marinade, boil for 10-15 minutes. Strain through cheesecloth, then pour vinegar into it.

4. Fill the jars with marinade and set them for sterilization. Its time depends on the capacity of the jar: 3 l - 15 minutes, 1 l - 8 minutes, ½ l - 5 minutes.

5. Roll up the jars immediately after sterilization is completed and wrap them.

Pickled asparagus beans

Ingredients:

Green beans, or asparagus beans, 1 kg

Water, 1 l

Vinegar 6%, 70 ml

Sugar, 100 g

Salt, 1 tbsp

1. Cut the beans into pieces and blanch for several minutes in boiling water.

2. Take ½-liter jars and place pieces of beans in them.

3. Cook the marinade and pour over the beans.

4. Sterilize the jars for about 15-20 minutes and roll them up. Then we turn it over.

Asparagus beans “Lubimaya”, with bell pepper

Ingredients

Green beans, 2 kg

Garlic, 70 g

Bell peppers, 250 g

Parsley, 2 bunches

Salt, 70 g

Sugar, 100 g

Vegetable oil, 150 ml

Vinegar 6%, 1 tbsp

Water, 700 ml

1. We clean the beans from veins. If the pods are large, cut them into small pieces. Leave the small ones whole. Chop the garlic, chop the herbs, cut the bell pepper into strips.

2. Cook the marinade. Put garlic, pepper and herbs in it, let it boil again.

3. Place the beans in the marinade and bring to a boil. Cook for 35 minutes. By the end of cooking, the beans should sink to the bottom of the pan and completely hide in the marinade.

4. Roll everything into jars.

Beans “With pepper”, green beans, with tomatoes

Ingredients:

Green beans, 1 kg

Tomatoes, 1 kg

Hot pepper, 3 pods

Garlic, 250 g

Salt at the rate of 50g per 1kg of mixture
1. Blanch the beans, clearing them of veins, for 1-2 minutes in boiling water. Place the beans in a colander and let dry.

2. Grind hot pepper and garlic in a meat grinder, add salt to them.

3. Take a large sterilized jar, fill it in layers: the first layer is garlic mixture, the second is fresh tomatoes, cut into slices, and the third - beans. So we put it to the top, cover it with a clean cloth and press it down with pressure.

4. Leave the jar in this position for 1 week.

5. Place the contents of the jar along liter jars, sterilize them for 20 minutes. Roll it up and wrap it up - let it cool longer.

Winter salad “Autumn Kaleidoscope” with green beans

Ingredients

Green beans, 250 g

Carrots, 250 g

Sweet peppers, ½ kg

Strong ripe tomatoes, ½ kg

Leek, 250 g

Zucchini, 250 g

Cauliflower, 250 g

Water, 1 l

Sugar, 2 tbsp

Salt, 1 tbsp

Citric acid, 2 tsp

Dill seed

1. Blanch the chopped beans for 1-2 minutes in boiling water.

2. Divide into inflorescences cauliflower, cut the leek into pieces, and cut the carrots and zucchini into cubes. We also blanch all this together for 2 minutes.

3. Dip the pepper and tomatoes into boiling water (we first remove the seeds and jumpers from the pepper), cut the pepper into rings, and the tomatoes into thinner slices.

4. Mix all the vegetables and place them in 1 liter jars.

5. Prepare the filling from all the ingredients suggested in the recipe, except garlic. The filling should come to a boil.

6. Put the required amount of finely chopped garlic into each jar and fill them with hot pouring.

7. Set the jars to sterilize for 25 minutes. Let's roll up.