As a rule, red beans are not canned at home on their own, as they are sold in stores. But if you still have such a need, then it is not difficult to do it.
It is necessary
-
- beans;
- salt;
- a saucepan with a volume of at least 2 liters and a saucepan with a volume of 5 liters;
- glass jars;
- lids for canning.
Instructions
Step 1
Sort and rinse the beans. Pour it into a saucepan, fill it with a large volume of water and let it soak overnight for at least 5 hours. When soaked, the beans soften, expand and gain weight. In addition, in the process of soaking, substances harmful to humans contained in beans are destroyed: glycoside fazin, phaseolunatin, and bean oligosaccharides that are not perceived by the human body dissolve in water. After soaking, drain the resulting solution, pour in a new large volume of water and cook, stirring occasionally so that the beans do not stick to the bottom of the pan.
Step 2
Cook the beans for an hour and a half. When the water is half boiled away, season with salt to taste. Keep the boil strong enough. It is of great importance that the temperature in the pot is constantly high when cooking the beans. In this case, the harmful substances in the beans are destroyed. If you cook this bean in a slow cooker, the toxins will only increase their effect. At the end of cooking, add, if necessary, spices: bay leaf, pepper, etc. The beans are ready if they become so soft that they can be cut with a spoon.
Step 3
Wash and sterilize jars. This can be done in the oven, as well as in the steam, and in the microwave. Wash and sterilize the covers at the same time. Fill the jars with the cooked beans and pour the remaining liquid evenly over the beans. But at the same time, leave the necks of the cans free by at least 1 cm. Prepare a five-liter saucepan for a water bath. To do this, it is enough to lay a piece of cloth or a towel rolled in several layers on the bottom of the pan. Place jars filled with beans in a saucepan and pour boiling water over. Pasteurize cans depending on their volume: half-liter - 15 minutes, 700-gram - 20 minutes, liter - 30 minutes. Roll up the cans with sterilized lids.
