Canned beans with vegetables for the winter recipes. canned beans for the winter

This amount of food is usually enough to make seven half-liter jars, so try to cook enough so that you have enough clean jars.

Beans can be taken white or red - according to your desire.

We sort the beans, wash them in running water and transfer them to a convenient spacious bowl, in which we fill the beans with cold water and leave to swell for about 12 hours. It is best to do this at night.

When the beans swell and increase in size, drain the excess water. Prepared beans should not be shriveled, if one comes across, and there is no more water - add water and leave for a few more hours.

We wash the beans again, fill them with clean water and set to cook over medium heat until tender. Don't forget to skim off the foam. Until the beans are fully cooked, they do not need to be salted. While the beans are cooking, prepare the vegetables.

Peel the onion and cut into small pieces. Fry the onion until golden brown - it is best to cut it as small as possible, preferably in cubes.

Wash and clean the carrots, cut into thin strips or rub on a fairly large grater. Add carrots to the onion or fry it separately - if desired.

In order for the beans to be more fragrant, add sweet bell pepper to it. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.

Ripe tomatoes, you can take lightly crushed, wash in cold water, cut into halves and three on a coarse grater. This will save you from the double work of peeling and cutting finely.

When the beans are ready, drain the excess water - you can carefully transfer the beans to a more convenient dish and add the prepared vegetables to it. Cook the fried vegetables and tomato puree over medium heat, do not forget to stir, as the liquid will evaporate and the mass may burn.

Banks for canning bean salad with vegetables should be washed well and sterilized.

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, not forgetting to try. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. We put hot beans with vegetables in prepared jars.

Jars with a hot snack immediately turn upside down and wrap well. We leave it to cool completely and after that we can consider homemade preparations - beans with vegetables for the winter ready for use. You can serve beans with vegetables as a cold appetizer, or you can warm it up.

This appetizer can be added to soups and other hot dishes. Bon appetit!

In the autumn, housewives actively begin to prepare blanks for the winter. When standard stocks of pickles and tomatoes get bored, unusual preservation recipes come to the rescue. An example of such a delicious snack is canned beans in their own juice. We bring to your attention two of the simplest recipes for preservation - white beans and green beans.

Canned white beans in their own juice

Ingredients:

• 1 kg of white beans;
• 1 liter of water for marinade;
• 1.5 tablespoons of salt;
• 1.5 tablespoons of granulated sugar;
• 5 g of vinegar essence.

Cooking:

1. Place white beans in a bowl and cover with water. In this case, the beans must be completely covered with liquid. Put on medium heat for 1.5 hours.
2. Prepare marinade. Add vinegar, granulated sugar, salt to 1 liter of water.
3. Drain the boiled beans from the water in which they were boiled, and distribute them in jars. Then fill the jars with marinade, cover with lids, but do not roll up. Before laying out the products in jars, the latter must be prepared - sterilized for at least 10 minutes over steam.
4. Cans of beans should be sterilized for 30 minutes in a pot of water. Water should reach the "shoulders" of the jar.
5. Roll up jars of canned beans, turn the lids down and cover with a warm cloth or blanket.
6. Canned beans are recommended to be placed in a dark, cool place for storage.

Recipe for canning green beans in their own juice

An even more unusual preparation is the conservation of green beans. It can be pickled both whole and cut into small “sticks”. For cooking, it is necessary to select young strong fruits, which, when broken, emit a crunch, and prepare them. Rinse them thoroughly, then trim the ends on both sides.

Ingredients:

• 1 kg green bean pods;
• 1 liter of water for marinade;
• 1/2 teaspoon of vinegar essence;
• 1 tablespoon of salt;
• 2 tablespoons of granulated sugar.

Cooking:

1. Cut the prepared pods into small sticks of 2-3 cm.
2. Boil water in a saucepan and lower the beans there, cook for 3 minutes.
3. Wait for the beans to cool, strain, distribute them among the banks.
4. Prepare the marinade from the specified amount of liquid, salt, sugar, vinegar, boil for 2-3 minutes.
5. Pour the boiling liquid into jars, pasteurize for about 25 minutes at 90 degrees, then roll up the jars with a seaming key.
6. Leave canned beans upside down in a warm, dense cloth until completely cooled.

Tip: in addition to the marinade, you can use cloves, dill, parsley, cinnamon, garlic and many other spices. It all depends on your family's preferences. When using garlic, you can either add it in pieces or pass it through a press. The latter option will give a richer taste.

Cooked canned beans are used as a separate snack, and as one of the ingredients in many salads. Such a blank will add unusualness to cabbage soup or other soups. This dish will undoubtedly diversify your table and delight loved ones with homemade canned food on a cold winter day.

The topic of today's conversation will be harvesting beans for the winter. In the article I will tell you how to preserve beans at home, consider popular recipes, pay a little attention to the benefits and useful tips.

How to preserve beans in their own juice

There are an unthinkable number of ways to harvest beans. Each of the recipes is good in its own way, and canning in its own juice is no exception. Having tested it in practice, see for yourself.

Ingredients:

• Beans - 1 kg.
• Onion - 500 g.
• Carrot - 500 g.
• Refined oil - 250 ml.
• Vinegar - 3 tablespoons.
• Cloves, allspice, salt - to taste.

Cooking:

1. First, soak the beans until morning. During the procedure, change the water several times. Rinse in the morning and boil until tender. Cut the onions into half rings, and the carrots into circles.
2. Pour oil into a large saucepan, add chopped vegetables, put on the stove. Once it boils, simmer the vegetables over low heat for 20 minutes.
3. Send boiled beans to the pan with vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for about two minutes.
4. Arrange the boiled ingredients in jars, sterilize over moderate heat for a third of an hour, securely roll up the lids. Hold the jars upside down under a blanket until cool.

Beans in their own juice, even in their pure form, will serve as a wonderful snack. And if you have free time or a holiday is approaching, use it to prepare more complex dishes, for example, lecho.

How to preserve beans in tomato sauce

Beans are a healthy food product that contains a lot of vitamins, minerals and protein. If it is properly cooked or canned, it turns out incredibly tasty. I offer a recipe for canning with the addition of tomatoes.

Ingredients:

• Beans - 1.2 kg.
• Tomatoes - 1 kg.
• Onions - 2-3 pcs.
• Salt - 3 teaspoons.
• Bay leaf - 5 pcs.
• Allspice ground pepper - 0.5 teaspoon.
• Black ground pepper - 1 teaspoon.
• Vinegar 70% - 1 teaspoon.

Cooking:

1. Boil the beans in a saucepan. To do this, send the beans to boiling water and cook over moderate heat until soft. Chop the onion into small squares and fry in oil.
2. Remove the skin from the tomatoes by pouring boiling water over them. Put in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and puree.
3. Send beans, onions and all other spices to crushed tomatoes. Mix everything and return to the stove. Boil until boiling, and then pour in a teaspoon of vinegar, mix.
4. Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool, wrapped in a towel.

Video recipe

Beans in tomato sauce are divine. Even if dinner is simple pasta, adding a few spoonfuls of beans in tomato sauce will make the dish a real masterpiece.

Canning asparagus beans

Canned asparagus beans are full of vitamins and minerals and keep for a long time. The recipe for marinade differs from brine in that vinegar is the main preservative.

Ingredients:

• Asparagus beans - 0.5 kg.
• Horseradish root - 1.5 g.
• Fresh dill - 50 g.
• Parsley - 50 g.
• Salt - 2 tablespoons.
• Sugar - 1 tablespoon.
• Black pepper - 10 peas.
• Ground cinnamon - 2 grams.
• Cloves - 3 pieces.
• Vinegar - 50 ml.

COOKING:

1. Fry the pods in a pan with the addition of oil. I advise you to cut large pods into pieces.
2. Take care of the marinade. Pour salt, sugar into boiling water and send to the fire. After boiling for 10 minutes, add vinegar to the marinade.
3. Put the pods into prepared sterile jars, putting greens and other spices on top. Add the marinade and, covering with lids, put in a water bath for a quarter of an hour.
4. After sterilization, roll up the lids. Turn the jars upside down and, wrapped in a towel, leave to cool. Store canned food in a cool place.

Videos cooking

This recipe will be appreciated by housewives who cannot imagine life without asparagus beans. They willingly eat it as a main course or add it to soup. Even if you are not one of them, be sure to try canned green beans. It diversifies the menu and gives new sensations.

Recipe for canned beans in an autoclave

An autoclave is a great helper in preparing blanks for the winter. If there is such a device, the autoclave bean recipe is guaranteed to come in handy. The ingredients are based on one half-liter jar.

Ingredients:

• Beans - 100 g.
• Carrots - 100 g.
• Onion - 100 g.
• Bulgarian pepper - 50 g.
• Vegetable oil - 50 g.
• Tomato juice - 350 g.
• Sugar - 0.5 teaspoon.
• Salt - 1 teaspoon.
• Vinegar - 1 tablespoon.

Cooking:

1. First of all, soak the beans for 5 hours, then send them to boiling water. In the meantime, prepare the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
2. Boiled beans, filling with tomato juice, put on the stove. Add salt, sugar and chopped vegetables. Simmer for about 20 minutes until the vegetables are soft. In the last minutes, add vinegar and mix.
3. Distribute the prepared mixture into sterile jars. Roll up the lids and put in the autoclave, let the dish come to readiness. At 110 degrees, the process will end in 20 minutes.

Agree, in an autoclave, canned beans are prepared elementarily. This is another reason why you should prepare this wonderful and healthy product.

Which beans are best for canning - white or red?

There are many types of legumes. In our area, white and red beans are common. If you plan to preserve this product, choose the color and variety of your choice, depending on the future use. I will provide food for thought.

• Red beans after any heat treatment is more dense.
• White is less caloric than the red sister.
• In cooking, white beans are traditionally used for cooking first courses, while red beans look more attractive in salads and side dishes.

As you can see, the differences between the species are insignificant, and the cooking technologies are no different.

The benefits and harms of canned beans

Canning is the most reliable way to store food, which, thanks to its taste and nutritional properties, has won the hearts of gourmets from all over the world. What are the benefits of canned beans?

1. The main advantage is the preservation of nutrients. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
2. Due to its low calorie content, the product is ideal for people on a diet.
3. Beans are rich in vegetable fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammation.
4. Eating legumes improves heart function, normalizes heart rate, and increases vascular elasticity. They are recommended to use in order to prevent stroke or atherosclerosis.
5. Beans provide a diuretic effect, which has a positive effect on the excretory system, it is also useful for the health of the bladder and kidneys.

Little harm. Irregular use leads to

Beans - for its useful qualities for humans - can be put in one of the first places. It includes a whole complex of vitamins, as well as carbohydrates and starch. Beans are added to a large number of dishes. It is put in first courses, in all kinds of salads, it is suitable for snacks and as a side dish. Beans should be present in the diet throughout the year.

All year round it can be bought in supermarkets and on the market. But purchased in a store, it does not contain all those useful vitamins for which housewives appreciate it. In order to always have tasty and healthy beans on the table, they need to be prepared for the winter and preserved.

There are many recipes. One of them is the preparation of green beans. Cooked in this way, it retains all of its vitamins.

How to preserve green beans at home?

Consider the recipe.

Composition of products:

• green beans - five hundred grams;
• parsley - five grams;
• pepper - five peas;
• cloves - three pieces;
• horseradish - three grams;
• dill - fifty grams;
• salt;
• sugar;
• vinegar - fifteen milliliters.

cooking beans

It is better to choose medium-sized bean pods, up to eight centimeters. Legumes should be firm and break with a crunch. The product must be free of damage and coarse fibers. Divide bean pods into two or three parts. Stew for about five minutes, combine with spices and put in jars. Now you need to prepare the marinade. Pour water into a bowl, add salt and sugar. The marinade should boil. Remove from heat, strain and add vinegar. Pour jars tightly filled with green beans with marinade. Put on the fire to sterilize and immediately roll up the lids. Banks cover with a blanket. Canned beans at home are ready.

Black Eyed Peas

This simple recipe will appeal to all those who like green beans and who often include them in their diet. But many housewives do not know how to preserve asparagus beans at home. Thanks to this recipe, they had the opportunity to prepare their favorite product for the winter.

Ingredients:

• asparagus beans - one kilogram;
• parsley - one hundred grams;
• carnation - six flowers;
• dill - one hundred grams;
• allspice - twenty peas;
• vinegar - one hundred milliliters;
• cinnamon - four grams;
• sugar;
• salt;
• horseradish root - three grams.

Cooking

Rinse beans. Saute in vegetable oil for ten minutes. Cook small pods whole, and cut large pods into several pieces. Now you need to prepare the marinade. Bring the water to a boil, then salt and sugar it, mix everything and place it on the fire again. After ten minutes, pour in the vinegar.

Pack the string beans tightly into clean jars. Place herbs and spices in each jar. Fill with marinade, cover with lids and sterilize for about thirty minutes. Then immediately roll up the lids, turn the jars upside down and cover well with a blanket. Leave to cool in this form.

Canned asparagus beans prepared according to this recipe at home are distinguished by the preservation of the greatest amount of vitamins and minerals.

Everyone knows about the benefits of beans. The use of legumes normalizes the work of the heart, puts in order the intestinal microflora, it is also useful for the kidneys and bladder. But few people know that when canned, legumes retain more than eighty percent of all their beneficial properties. How to preserve beans at home? Recipes proven over the years will help in this.

Beans in tomato sauce

Required products:

• white beans - 1.5 kilograms;
• three to three and a half kilograms of tomatoes;
• sugar - three teaspoons;
• a pinch of salt;
• peppercorns - six to seven pieces;
• hot pepper - half a pod;
• bay leaf - two pieces;
• spices to taste.

Legumes must first be washed well and left in water for five hours. Then drain the water, and pour the beans into a large saucepan. Pour it with five liters of water, add salt and sugar and put on a slow fire. Be sure to constantly stir the beans so that they do not burn. When the water boils, it is necessary to cook the product for another forty minutes. The water in which the beans were cooked must be drained.

The next thing to do is prepare the tomato sauce.

Peel the tomatoes from dirt, use boiling water to get rid of the peel and chop in a meat grinder. Pour the tomato mixture into the bowl with the beans. Add pepper, cloves, spices. Put the pan on a small fire and simmer for half an hour after the start of the boil. Add bay leaf to the container five to seven minutes before the end of cooking.

We close banks

In prepared, pre-washed and sterilized jars, put the legumes in tomato sauce and close the lids. Home-canned beans are ready for the winter. It can be used as a separate dish, or in combination with others.

There are many different recipes for cooking beans. Soups and borscht are cooked from it, used as an additive to salads. Legumes are also served as side dishes and, of course, they are harvested for the winter. How to preserve beans at home? Of course, it will take effort and time, but the end result is worth it.

Canned beans in their own juice

Composition of ingredients:

• beans - two kilograms;
• carrot - one and a half kilograms;
• onion - one kilogram;
• nine percent vinegar - five tablespoons;
• vegetable oil;
• spices: peppercorns, cloves and salt to taste.

Cooking:

The beans should be soaked in water for several hours, and preferably overnight. During this time, the water should be changed three or four times. Then wash the beans well under running water and boil. Next, cut the onion and carrot into thin circles. Pour oil into a large bowl and dip onions and carrots into it. Put on fire and simmer for twenty-five minutes over low heat. Then add the beans to the onions and carrots and simmer for another fifteen minutes. Pour in the vinegar and add all the spices to taste. Simmer the resulting mixture for another five minutes.

Then fill the pre-prepared jars with beans and sterilize for fifteen minutes. Banks roll up and turn upside down. Wrap in a blanket until completely cool. Such a recipe for home-made canned beans allows you to save almost all the useful properties of the product.

Beans can be preserved alone, or in combination with other vegetables. From this, the taste of the finished product will only benefit. How to preserve beans at home, for example, with eggplant?

Beans for the winter with eggplant

Ingredients:

• beans - one kilogram;
• eggplant - two kilograms;
• tomatoes - two kilograms;
• bell pepper - half a kilogram;
• carrots - five hundred grams;
• oil - four hundred milliliters;
• vinegar - one hundred milliliters;
• sugar - three hundred grams;
• salt - two tablespoons.

Cooking:

In order for the beans to cook faster, they must be placed overnight in water. Drain the liquid it was in. Pour the beans again with water and put on fire. When the beans boil, reduce the fire and cook for two hours. Rinse the tomatoes and remove the core, then pass through a meat grinder or chop on a coarse grater. Wash eggplant and soak in salt water. This will help get rid of the bitter taste. Then cut into medium cubes. Remove the seeds from the washed bell pepper and cut into small cubes. Wash the carrots thoroughly, peel and chop on a coarse grater.

Tomatoes passed through a meat grinder should be poured into a large cast-iron cauldron, add garlic and place on the smallest fire. After they boil, pour in vinegar, vegetable oil, pour carrots and sugar. Salt to taste. Mix everything thoroughly. When the mass boils, you need to put eggplant and bell pepper in it and cook for forty minutes over low heat. Then add beans and cook for another twenty-five minutes.

Fill clean and sterilized jars with cooked beans and eggplant and roll up the lids. Turn upside down and cover with a blanket. Leave in this form until the jars are completely cool. This recipe shows how to preserve beans at home with the addition of other ingredients.

By canning legumes at home, you can be one hundred percent sure that the dishes served at the table will not be harmful to the body. You can use beans as a base for soups or borscht. It is also a source of protein, it can replace animal protein and cook lean but hearty meals. Home-canned legumes make delicious salads and side dishes. A variety of recipes will amaze any hostess.

Beans such as beans are very beneficial for the human body.

Everyone knows that beans are rich in vitamins, carbohydrates and fiber, and in order to enjoy beans at any time of the year, I suggest canning these beans, in my opinion, a recipe that has been tested over the years. It turns out very tasty and tender canned beans!

Ingredients:

• white beans - 1 kg;
• sugar - 120 g;
• salt - 3 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• table vinegar 9% - 2 tbsp. l.

Cooking method

To preserve beans for the winter, it is better to choose dense, smooth grains. Carefully sort through all the beans, choose dry, spoiled and damaged grains. In order for the beans to cook evenly, choose grains of the same size.

Rinse beans in plenty of water. Then, pour clean water and soak the beans for 8 hours. After 4 hours, you need to rinse the beans and remove excess debris, and then replace the liquid with clean water.

The beans, which have stood this time in the water, have significantly gained in size, as they say, they have swollen. Now, you need to place it in a large saucepan, with a thick bottom and pour clean water in a ratio of 1: 2 beans / liquid. Put to boil over medium heat until boiling, and then change the water and bring the beans back to a boil. Next, pour in a portion of vegetable oil and mix. Thanks to him, the beans will have a pleasant delicate taste.

The next step is to add sugar, mix again. Continue to simmer on low heat for 80-90 minutes, while not covering the pan with a lid. It is not difficult to check the readiness of the beans: take out one grain and press on it, if it is bad to choke, then it is worth boiling the beans again. Pour rock salt only 10-15 minutes before the end of cooking, so that the beans do not turn out hard. At the end, pour in the vinegar and boil for 2-3 minutes.

While the beans are cooking, there is time to prepare containers for preservation. I use small jars with a volume of 0.3 - 0.5 liters with tin lids for twists. First you need to carefully sterilize them in a way convenient for you, for example, rinse with soda solution and filled jars of water, place in a microwave oven for 2-3 minutes, boil the lids for 5 minutes.

And so, as soon as the beans are ready, you need to immediately fill them with clean, dry jars. Top with a little yushka in which the beans were cooked.

Then, as usual, close with tin lids. Turn upside down and wrap with a warm blanket, so the beans will undergo additional sterilization. Leave the jars in this position until they are completely cool.

Although the process of preserving beans is a little time consuming, but it's worth it! As a result, you will get very tender, soft and tasty beans, which are perfect for cooking many dishes!