Asparagus beans recipes for cooking preservation. Preservation of beans for the winter - nutritious preparations

Step 1: boil the beans.

Sort the asparagus beans, rinse thoroughly with running water and dry. Cut off the ends on both sides, and then cut the bean pods into smaller pieces. The specific size of these pieces depends on your desire, but it is more convenient to make them shorter, according to 3-4 centimeters.
Boil the prepared asparagus beans in a pot of water for 8-10 minutes after boiling. After that, it will need to be thrown back into a colander and allowed to drain excess liquid.

Step 2: Prepare the tomatoes.

Rinse the tomatoes with warm running water, cut the stalks, and then cut the vegetables into small cubes.

Step 3: prepare the carrots.

Rinse the carrots thoroughly under running water, washing away sand and other dirt. Then peel the root crop from the skin, rinse it again and chop it with a grater.

Step 4: prepare the onion.

Peel the onion, rinse with cold water to make it more comfortable to work with, and then cut it into feathers or half rings. If you have large vegetables, then it is better to cut them into large cubes.

Step 5: Fry the carrots and onions.

Heat up in a frying pan 100g vegetable oil. Fry the onion with grated carrots in it until the vegetables change color and become softer. At the same time, during frying, the contents of the pan must be stirred all the time so that nothing burns, and make the fire medium power.

Step 6: Prepare the Asparagus Bean Salad.

Take a large saucepan or a fairly deep pan, mix boiled asparagus and fried onions with carrots, as well as tomatoes in it. Pour in the remaining oil, add salt and granulated sugar. Mix everything thoroughly and simmer over medium-low heat for 40 minutes. Stir the vegetable mixture occasionally, again, so nothing burns.

Step 7: Preparing Asparagus Bean Salad for the Winter.

Ready salad, not allowing it to cool, immediately lay out in sterilized glass jars. By the way, it is better to take jars of a small size so that after opening they are not stored in the refrigerator, but are immediately eaten. Close jars filled with asparagus bean salad tightly with lids, wrap and place on lids upside down until completely cooled.
After the asparagus bean salad is at room temperature, flip the jars with it to its original position and hide it out of sight so as not to accidentally eat ahead of time.

Step 8: Serve a salad of asparagus beans for the winter.

Asparagus bean salad is a satisfying dish in itself. You can eat it just like that, simply by opening the jar and putting its contents on a plate. But it’s better to warm up the salad by adding, for example, meat or sausages to it, then you get a kind of asparagus bean lecho, which the whole family will definitely like.
Bon appetit!

Some housewives add Bulgarian pepper, ground in a meat grinder or chopped into strips, to the asparagus bean salad.

Tomatoes can not be cut, but passed through a meat grinder.

Many people grow asparagus beans in their beds, the recipes for canning for the winter of which will help turn this useful plant into an excellent provision. Such a preparation can be used as a side dish or as a component of a salad. Beans belong to the legume family, so they are very high in calories. In addition to the calorie content, it is tasty and unusual. Having a dish on the table with green beans, you will stock up on energy and useful trace elements for the whole day.

The benefits of asparagus beans and dishes from it

Green beans contain vitamins A, B, C, E, potassium, magnesium, zinc, folic acid, which have a beneficial effect on the human body. Intensively cleansing the body of toxins, this herbaceous plant also removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it reduces the level of glucose, so it is strongly recommended to use it as often as possible for such people. Year-round will not work, because asparagus is a seasonal fruit. To keep it for a long time, you can freeze or preserve it. Asparagus beans, the preparations for the winter of which are countless, allow you to feed on positive substances from them at any time of the year.

The easily digestible protein inside the bean in question reaches the level of the meat. If you are on a diet, then meat can be replaced with asparagus beans in any form. It is also very useful for people suffering from kidney and liver diseases, because it normalizes salt metabolism. Eating canned pods can prevent atherosclerosis and arrhythmia.

Green beans should not be eaten raw.

Asparagus beans without additives for the winter with sterilization

For those interested in how to cook asparagus beans tasty and without additives, a simple recipe is provided below. It will take 2 kg of asparagus pods. The beans will be stored in brine, which will require 3 teaspoons of salt and 2 liters of water. It is better to pick up jars of 0.5 liter ones, 3 teaspoons of vinegar will be poured into them for better preservation of provisions.

Cooking steps:

In all the recipes provided, vinegar is taken at 9%.

Asparagus beans with celery for the winter without sterilization

Asparagus beans are quickly prepared for the winter, the recipes without sterilization of which describe the process in detail. This option involves canning along with celery, which adds spice to the dish. The quantity is taken to taste, and asparagus is 2 kilograms. 100 grams of vinegar, 1 liter of water, 30 grams of salt, 200 grams of sugar will go to the marinade. Garlic and dill will help to add astringency, their volume is taken according to taste preferences.

Cooking steps:

1. Trim the ends off the beans. Divide long pods into parts for ease of placement in a jar.
   
2. Pour the prepared plant into a pot of water and cook for 1 minute, or simply pour boiling water over it.
   
3. In a sterilized seaming container, place additional ingredients along with celery.
   
4. On top of the auxiliary ingredients, place the boiled asparagus.
   
5. Boil the marinade from the given components: water, salt, sugar and vinegar. Fill them with beans. Cork that hour.
   
6. Bon appetit!

Asparagus beans with spices for the winter without sterilization

Another delicious recipe for canning asparagus beans for the winter is its interaction with fragrant spices and spices. For 2.5 kilograms of legumes, you will need up to 10 cloves of garlic, 1 tbsp. spoons of allspice and black peppercorns and. According to your taste, you can vary the amount of ingredients, as well as remove or add some other seasonings, for example, add a bay leaf.

Cooking steps:

Korean green beans

Nutritious, juicy asparagus food can be obtained by adding carrots to it. Korean-style green beans are a rich, spicy appetizer for any table. The main ingredients for this dish: 500 grams of legumes, 1 large carrot. A bag of “Korean-style carrots” spices and 4 cloves of garlic will help to fill the workpiece with spiciness. The marinade will take 3 tbsp. tablespoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. spoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

1. The asparagus plant, peeled and cut into pieces, should be boiled for 4 minutes in slightly brackish water.
   
2. Transfer to a bowl of cold water. Drain water after cooling.
   
3. Grate carrots for Korean carrots.
   
4. for the winter it is mixed with grated carrots, add garlic on top.
   
5. Mix the ingredients by adding vegetable oil.
   
6. Tamp the jars with the main components.
   
7. Boil the marinade from water, salt, sugar and spices, including Korean carrots. Boil and pour into jars, add vinegar. Covering with lids, sterilize provisions for 25 minutes.
   
8. Get it, seal it up. Ready!

Green beans in tomato

Pickled asparagus beans for the winter, the recipes of which are very diverse. For example, you can use tomato juice instead of marinade. Provisions are also stored for a long time and have an unusual aftertaste. For beans in a tomato, you will need a pound of asparagus, 2 leeks, 1 carrot, 2 cloves of garlic, and for a tomato 3 pieces of tomato. Necessary spices for provisions: a pinch of ground black pepper, 2 g of salt and 30 grams of fresh parsley.

Pour the beans with vegetables with the resulting soup and continue to simmer for 30 minutes.

Pour the hot bean mixture into jars and seal. Bon appetit.

Instead of fresh tomatoes, you can use tomato juice.

Winter canning recipes for asparagus beans are not limited to the above options. Every year they are replenished with new items. You can also complement the ingredients with your favorite vegetables, try and experiment. Do not forget about sterile jars and adding vinegar for a longer shelf life.

Vegetables

Description

Harvesting string beans for the winter will not take you much time, but later, during the period of cold weather and an acute lack of vitamins, you can always treat yourself to such an unusual side dish. Of course, such canned beans are used not only as an independent side dish. You can safely use it to prepare sauces, salads and other dishes for which there is enough imagination or an Internet search. Just imagine how tasty mushrooms will turn out with such green beans. IN In general, this plant is considered one of the dietary ones, so it is recommended to add it to your diet for those people who have problems with being overweight.

Appetizing green beans in the simplest marinade will provide the immune system and the body with all the necessary vitamins and useful trace elements. Also, any preparation of greens or vegetables in any case diversifies the winter diet, which most often consists of hot dishes, meat, fish or cereals. Harvesting green beans for the winter without vinegar in jars really does not take much of your time and effort, the step-by-step and detailed recipe below with a photo will clearly demonstrate this to you. For conservation and preservation, today we will use citric acid. Let's start harvesting tasty and healthy green beans for the winter at home.

Ingredients

Steps

Let's prepare all the ingredients we need to prepare this healthy preservation for the winter. In fact, we will not need so many products, so the most important thing is to purchase young and fresh green string beans..



We put the collected or purchased green beans in a colander or in a regular bowl, then rinse thoroughly in cold water and give it time to dry. In this case, the bean pods can simply be laid out on a flat surface. Then the drying time will be much less.



We cut off the end of each bean pod on both sides with a sharp knife as shown in the photo. The jars chosen for storage of this unusual preservation are thoroughly washed in hot water and dried in advance. At this stage, we fill the jars with beans so that there are practically no air pockets left in the container. We spread the bean pods in a jar to the very neck.



Now let's prepare the marinade for our winter preservation. To do this, pour clean filtered water into a small saucepan, and pour all the prepared citric acid there. Gently mix the ingredients, bring the liquid to a boil and cook the marinade over low heat until all the citric acid crystals are completely dissolved.



Only with the marinade removed from the stove, pour green string beans in a jar to the very top. It is worth doing this very carefully and slowly, because glass can very easily burst from a sharp temperature drop..



From above, we cover the jar with future canned green beans with a prepared clean lid, and then put it in a saucepan, the bottom of which we cover in advance with a clean kitchen towel. This is done so that the first one does not burst from the contact of glass and heated iron. Pour hot water into the pan to exactly half the jar of beans, bring it to a boil and sterilize the workpiece for 20-25 minutes.



After the specified time, we arm ourselves with kitchen tacks, carefully remove the jars from the pan. We immediately roll them up tightly and only after that we wipe them dry with a towel. Upon completion of all preservation manipulations, it is necessary to allow time to cool completely under the blanket, after which the green beans can be removed to a dark and cool cellar, where they will be stored until used. Now you know how to prepare tasty and healthy green beans for the winter in jars for the winter without freezing at home.



Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Asparagus beans are a seasonal product, we harvest them in the summer and we try very hard to cook with it at this time as many different recipes as possible in order to have time to enjoy its delicate taste. Some people freeze green beans for the winter in the freezer, and then these lucky ones have the opportunity to see many dishes with it on their table. Unfortunately, there is not so much space in my freezer, so I cannot make enough stocks of frozen green beans for the winter. But I found a way out - I can canned asparagus beans. It tastes only slightly different from frozen, but is also good for making all kinds of salads, casseroles and omelettes. And a very pleasant moment: of all the canned asparagus beans recipe I know, it is almost the fastest and easiest.

Ingredients:
For 1 can of 0.5 liters:

- 300 g of asparagus beans;
- 3-5 peas of black pepper,
- half a bay leaf;
- 1 clove of garlic;
- a piece of bitter capsicum about 0.5 -1 cm long.

For marinade filling for 1 jar of 0.5 liters:
- 200 ml of water;
- 10 g of salt;
- 10 g of sugar;
- 30-35 g of 9% vinegar (or 45-50 g of 6%).

Canned asparagus beans - cooking together.

Recipe with photo step by step:

First, we sort the beans - we remove irregularly shaped, ugly pods, as well as spoiled, rotten ones. Then we cut off the upper and lower tips (together with the stalk). Wash the beans well in cold running water.

You can, of course, preserve beans in whole pods, but often the length of the pod is greater than the height of a half-liter jar, in which it is most convenient to close the beans. In addition, before use, you still have to chop the beans. Therefore, before pickling, I always cut the pods into pieces 3-4 centimeters long.

Our next step is blanching the beans. Do not be afraid of this word, in fact, everything is very simple and easy. Put the string beans in a colander. In a pot large enough to fit a colander, add water and bring to a boil. Then lower the colander with asparagus beans into a pot of boiling water. Again, we wait until the water in the pan with a colander boils, wait 3 minutes, take out the colander with asparagus beans. And immediately cool (without removing it from a colander) under cold water. This will take us 3-5 minutes.

We sterilize jars and lids for canned asparagus beans.

At the bottom of each jar we spread garlic, black peppercorns, bitter capsicum, bay leaf.

Then we put asparagus beans in a jar. Shake the jar a couple of times to fit as many beans as possible.

We put the jars of beans in a pan, in which they will then be sterilized.

Prepare the marinade filling - pour water into a small saucepan, lay out the rest of the ingredients for the marinade and bring to a boil. Then pour jars with asparagus beans with boiling marinade filling. Marinade filling should completely cover the beans.

Now pour hot (but not boiling) water into a pot with jars so that the water reaches the neck of the jars. Bring to a boil and sterilize: half-liter jars 6-8 minutes, liter jars - 10-12 minutes. Then carefully remove the jars (preferably with the help of special tongs), roll up the lids with a special seaming machine.

We turn the jars over, make sure that the lid is rolled up tightly enough (even a drop of water does not pour out from under it) and leave the jars to cool.

It is best to store jars of canned green beans in a cool and dark place. The ideal option is a cellar or basement.




Tips & Tricks:
Green and yellow string beans are suitable for pickling. The only requirement is that the beans should be young, tender. She should not yet have grains formed, and there should not be hard coarse threads on the sides.
Blanching is used for beans (and for some other vegetables and fruits) in order to better preserve their color. In addition, beans become more elastic after blanching, and much more can be placed in a jar. When blanching, it is important that there is a lot of water - at least 2-3 times more than beans. Do not ignore manipulations with cold water - such a “hardening” also helps to preserve the bright emerald color of the beans after heat treatment.
Jars and lids for canning asparagus beans, as well as for other types of preservation, must first be thoroughly washed (preferably with baking soda), and then sterilized by steam or in the oven. If you have a lot of jars, then it's better to do it in the oven - then you will spend much less time than you will sterilize the jars for a couple one after another. Sterilize jars and lids immediately before the start of the preservation process, and not in advance - otherwise the whole point of this procedure will be lost.
Be sure to put something on the bottom of the pan in which you will sterilize the jars of beans - so that the jars do not touch the bottom of the pan, otherwise they may burst. I usually use the most common flat plate for this, which is the right size.
Recall that last time we prepared

Asparagus beans are grown both in summer cottages and in vegetable gardens. Caring for the crop does not cause difficulties, but it ripens in regions with warm and long summers. Unripe beans in pods spoil in 3-4 days. Landowners in the northwestern part of the country are interested in recipes for making asparagus beans for the winter. This dietary product is pickled and fermented, added to salads, rolled up in jars.

The beans of the culture, which belongs to the sugar variety, do not absorb exhaust gases, toxic substances from the environment. Even the pods are good for eating. In ancient times, the Romans and Egyptians made both powder and masks from asparagus beans, which hid wrinkles on the face and rejuvenated the skin. Beans are rich in arginine, which reduces the percentage of sugar in the blood, so they are useful for diabetics. There are less than 50 calories in 100 grams of a vegetable product, which allows you to include asparagus beans in various diets, replace pasta, cereals, and potatoes with it.

The fiber present in the beans is easily digestible, cleanses the intestines of toxic substances. Iron has a beneficial effect on the liver, improves blood composition. The product contains trace elements in the form of potassium and magnesium, folic acid, riboflavin.

When eating asparagus beans:

1. Sleep is normalized.
2. Excess fluid comes out of the body.
3. The nervous system calms down.
4. Strengthens immunity.
5. Potency is restored.

Beans stimulate the liver, prevent the development of heart disease, eliminate swelling. In addition to medicinal properties, they have a pleasant taste, are suitable for making soups, salads, side dishes, go well with vegetables and meat, stew, fry, bake.

General rules for harvesting beans for the winter

The green pods are thoroughly washed, the tips are removed, cut into pieces about 4 centimeters long and placed in water, where they are boiled for at least 5 minutes.

To harvest asparagus beans for the winter, you need to wash them with soda, put them in jars, best of all with a capacity of 0.5 liters, immersing them in a saucepan at 2/3 of the height, boil the beans and lids for seaming.

Sterilization should take place over low heat.

Classic marinating recipe

Young legume pods have a delicate texture and quickly absorb liquid. Long-term cooking of the product is not necessary. To pickle a kilogram of beans for the winter, take:

• vinegar - ¼ cup;
• salt - a teaspoon;
• sugar - 50 grams;
• dill - 3 branches;
• garlic - 4 teeth;
• water - 2 cups.

The pods need to be sorted out, rinsed, get rid of the overripe ones, cut off the coarsened corners on both sides, which can spoil the taste of the workpiece. Bars 3 centimeters long should be thrown into boiling water and boiled for 5 minutes to glass the liquid; then they are transferred to a colander.

At the bottom of the jar, sorted and washed dill, peeled garlic cloves are placed, boiled beans are poured on top. To prepare the marinade, sugar and salt are dissolved in boiling water. Vinegar is sent to the resulting composition. Hot marinade is poured into a jar with pods and seasoning. The container is placed in a pan for sterilization, after which it is rolled up using tin lids, and, turning it upside down, wrap it with a blanket or towel for several hours.

Pickled beans will be more fragrant, acquire piquancy if you add the ingredients with pepper and bay leaves.

in Korean

A side dish or a hearty dish can be prepared not only from potatoes or cauliflower - an amazing and tender snack is obtained from a legume.

To marinate 500 grams of asparagus beans in Korean, you need to take:

• bulb;
• Bay leaf;
• garlic - a few teeth;
• salt - 10 grams;
• carrots - 1 piece;
• sunflower oil - 1/2 cup;
• coriander;
• hot pepper powder - 1 teaspoon.

The pods must be washed, the ends removed, cut and boiled for 2 minutes in salted water with bay leaf. Blanched beans are filtered through a colander. Carrots and onions are peeled and chopped, garlic is rubbed. These ingredients are mixed with the pods, the mass is transferred to the pan.

Vinegar, coriander, pepper, salt are added to the heated oil. When the marinade boils, they are poured over vegetables. The beans are laid out in jars, and for storage for the winter they are sterilized for 20 minutes, rolled up with lids. For home conditions, this recipe for cooking vegetables in Korean is quite suitable. A fragrant snack will appeal to both family members and guests.

Pickled green beans

There are many ways to preserve trace elements and acids in legumes. It is not necessary to freeze, preserve or pickle it. Sauerkraut beans have an original taste, and are very useful. To get the brine is taken:

• liter of water,
• 5 grams of citric acid;
• salt - 2 tablespoons.

The pods are washed, the tips are removed from both sides and placed in a jar or barrel, compacting a little. To prepare the solution, salt and acid are poured into boiling water, boiled for 5 minutes, and beans are poured into them. The container is covered and tied, put oppression.

After a few weeks, at room temperature, the fermentation process begins. The pods are taken out to a cool place, where they sour for another month. Sauerkraut beans can be served as an appetizer or side dish. The preparation is consumed with meat, potatoes. Store it in the refrigerator.

Lobio from green beans - a recipe for the winter

Georgian cuisine is famous for its dishes. Many people like minced beef khinkali, chicken chakhokhbili, stewed vegetable pkhali, and the famous kharcho soup. Mistresses from the sunny country of Sakartvelo offer several options for lobio. It always contains cilantro, tomato paste, seasonings. Georgians use crushed red beans to prepare this dish, but asparagus beans are also suitable for this purpose:

1. Washed, peeled and cut into pieces, the pods are boiled for 15 minutes.
2. Tomatoes are blanched, peeled, give them the appearance of cubes.
3. Chopped onions are fried in sunflower oil in a cauldron.
4. All the ingredients are mixed in the same bowl, the water in which the beans were boiled is added, covered, put on fire and boiled for 5 minutes.
5. Chopped parsley, basil and cilantro, grated garlic are poured into stewed vegetables, put salt and pepper.

Lobio is transferred to jars, where it is sterilized and rolled up with lids. To prepare a Georgian dish, use:

• asparagus beans - 1 kilogram;
• tomatoes - 5 pieces;
• spices;
• sunflower oil.

The appetizer is spicy and appetizing. Lobio is perfect for daily use and for a feast.

Salad with peppers in jars

Green asparagus beans go well with various vegetables - garlic, carrots, tomatoes. Served with pasta, fish, chicken, it looks appetizing and original. Pod salad is stored in the winter, even if it is not sterilized, it has an aroma and a sweet and sour taste. Such a preparation is affordable, does not require culinary skills. Using one of the recipes, take:

• beans and sweet peppers - 300 grams each;
• carrots - 200;
• sunflower oil - 1/3 cup;
• sugar - 40 grams;
• tomatoes - 1 kilogram;
• vinegar - 40 milliliters;
• garlic - 1 piece;
• salt - a spoon.

The pods are washed, get rid of the coarsened tips. Cut the pepper into strips, carrots into strips, beans into slices. Tomatoes are passed through a meat grinder, poured into a saucepan and boiled with sunflower oil and sugar for 3 minutes. Vegetables are stewed for a quarter of an hour. When the carrots soften, put the pods, put again on the fire for 10 minutes.

If the beans take on an olive hue, you need to add sweet and hot peppers, garlic and a little later vinegar. Having brought the mixture of vegetables to a boil, you need to pour it into jars, roll it up with tin lids, turn it upside down and wrap it up for a day.

Canned with vegetables

Asparagus beans are easy to prepare for the winter using different methods, replacing some ingredients with other components. This product does not spoil until spring, it has a pleasant taste if preserved with vegetables. Using a simple recipe, select:

• young pods - 4 kilograms;
• tomatoes and peppers - 1 kilogram each;
• sunflower oil - 2 cups;
• vinegar - 1 spoon;
• salt - 80 grams.

Vegetables need to be washed, peeled, chopped and mixed in a saucepan, seasoned with hot pepper and salted. Pouring sunflower oil into the workpiece, you must wait until everything boils and cook for 40-45 minutes. Before the beans and vegetables are removed from the heat, vinegar must be added. Preservation is laid out in pre-sterilized jars, rolled up with lids, wrapped in a warm cloth until the contents cool in them.

Preservation with basil and laurel

Spicy herbs and leaves improve the taste of beans, give it a peculiar flavor. You can close such a product for the winter without brine. To prepare a kilogram of young pods of dressing for meat, borscht or soup, additional ingredients are needed:

• salt - a tablespoon.
• water - liter;
• bay leaf - 5-7 pieces;
• basil - a bunch;
• sugar - 20 grams.

To preserve the beans, they are first boiled, then mixed with salt, seasoned with herbs and laurel, and packed tightly in sterile jars. To store snacks under plastic lids, it is poured with brine obtained from water with spices.

In a tomato for the winter

Canning is one of the best ways to prepare young pods in fresh tomato paste. Some housewives do not sterilize jars, but use vinegar. This product is a good preservative. According to the recipe, select:

• tomatoes - 1500 grams;
• asparagus beans - kilogram;
• garlic;
• bulb;
• basil;
• ground pepper;
• salt - 1.5 tablespoons.

Tomatoes are dipped in boiling water for a few minutes, cut into pieces. Lightly fry chopped onion in sunflower oil, mix it with tomatoes. When the tomato boils, add salt, put garlic, pods, pepper. After a quarter of an hour, season with basil. The appetizer is laid out in jars, poured with vinegar or sterilized.

Instead of fresh tomatoes, you can use tomato paste, which is enough for one glass per kilogram of beans.

Method without sterilization

To quickly close the fruits of legumes for the winter, some connoisseurs of culinary masterpieces preserve them with celery. For the marinade you will need:

• vinegar - 100 grams;
• sugar - 2/3 cup;
• salt - 2 tablespoons;
• water - liter.

For washed pods, and they are taken 2 kilograms, cut off the ends, boil for 2 minutes. Celery is placed in a sterilized jar, beans are placed on top.

To prepare the marinade, salt, sugar, vinegar are poured into clean water, put on fire, boiled after boiling. Pods are poured into them, the snack is not sterilized, but immediately rolled up with lids.

Asparagus caviar

Using tomatoes, sweet peppers, greens, legumes are used to make preparations for the winter, which are consumed as a separate dish, served with meat as a side dish, eaten with boiled new potatoes and even with pasta. In order to cook caviar, take:

• sweet pepper - 500 grams and a spoonful of ground;
• tomatoes - 1500 grams;
• pods - 3 kilograms;
• green parsley - a bunch;
• sugar - 1 tablespoon;
• salt - ¼ cup.

The beans are washed, cut without ends. Peppers are cleaned from seeds and crushed, garlic is rubbed. All vegetables, together with tomatoes, are passed through a meat grinder. Parsley, spices are placed in the resulting mass, boiled over low heat, not forgetting to stir. Hot caviar is poured into sterile jars and rolled up with lids.

Canning green beans

Young asparagus pods are prepared for storage with various seasonings. Allspice and bay leaf give them a special taste, vinegar - sharpness. The canning process includes several stages:

1. Green beans are washed, freed from veins, cut into pieces and blanched for 3 minutes.
2. The onion is chopped into squares. It is placed along with fragrant peas and leaves at the bottom of the jar.
3. The beans are stacked on top.
4. Boiling water is added to vegetables.
5. After a quarter of an hour, water is poured into a saucepan, salted, sugar is poured, boiled for no more than a minute.
6. Hot marinade and vinegar fill jars with pods.

So that the lids do not swell, the green pods are sterilized. For half a kilogram of asparagus you will need an onion head, 2 bay leaves, 5-6 peas, 10 grams of salt, sugar to taste.

How to store beans

Seams from a dietary plant product do not deteriorate for a long time. Experts recommend using them for two years; it is not advisable to save bean blanks for a longer time. Preservation is best stored in a special room - in the cellar, in the basement.

After opening the jar, the pods must be used within 5 days, leaving the product in the marinade or brine on one of the shelves of the refrigerator.