Since ancient times, beans have been valued for their excellent taste, nutritional and healing properties. It is especially rich in sulfur, which is necessary for bronchial diseases, intestinal infections and skin diseases. Canning allows you to preserve almost all the vitamins and nutrients contained in beans, and stock up on this useful product for the winter.
It is necessary
-
- 3 kg of young green beans;
- 80% vinegar essence (depending on the number of cans);
- 150 g of salt.
Instructions
Step 1
Sort out the young beans and select pods with fleshy shells and underdeveloped seeds, remove damaged by insects and spoiled pods. Rinse them thoroughly under cold water and trim off the ends a little, then cut the pods into pieces about 4-5 centimeters long
Step 2
Fill a 6-7 liter saucepan with cold water. Put it on fire and let the water boil. Then dip the chopped beans in boiling water for 5-7 minutes. While the beans are blanching, prepare a 5% salt solution. To do this, dissolve 150 grams of salt in three liters of water
Step 3
Carefully remove the beans from the hot water using a slotted spoon and immediately refrigerate by transferring to cold water (properly prepared beans turn dark green and become elastic). Tamp the pieces tightly into clean jars up to their shoulders and fill it with hot 5% salt solution, then cover the jars with a lid. Sterilize jars of beans unsealed in boiling water for half an hour. At the end of sterilization, add 80% vinegar essence to canned food (add one tablespoon of essence to a liter jar)
Step 4
Roll up the cans and turn them upside down, cover them with a blanket and leave them as they are until they have cooled completely. Then put the canned food in the closet or basement for storage (the room must be dark and cool). Before eating canned beans, be sure to drain all the liquid from the jar, rinse the beans thoroughly or soak them for at least 4-5 hours in cold water. After soaking, you can immediately start cooking, for example: fry the beans in oil with vegetables or an egg. The taste of beans will resemble fresh beans, differing from it only by a slight sourish tint.
