Harvesting for winter with beans step by step. Appetizing recipes for winter bean preparations: how to preserve red bean salads for the winter

19.04.2019 Vegetable Dishes

Canned beans for the winter is widely used in cooking. It can be added to soups, salads or used as a snack. It is rich in fiber, vitamins, carbohydrates. Popular in fasting houses. With the amount of components below, 1.5 liters of canned beans are obtained.

Ingredients

Sugar Beans - 1 kg
Rock salt - 3 tbsp.
Sugar - 0.5 tbsp.
Vinegar 9% - 2 tbsp.
Vegetable oil - 1 tbsp.

Information

Preservation
Servings - 1.5 L
Cooking time - 2 hours

Canned beans for the winter: how to cook

The main features of a suitable bean are smooth, dense, with a shiny grain surface. Sort beans, throw out garbage and soft, wormy fruits. Rinse beans in plenty of water. Preparation of beans: soak beans in cold and filtered water for 8 hours. Every 4 hours, drain and replace with new water.

Put the beans to boil, bring it to a boil, change the water. Bring the beans again to a boil with the water already changed, add vegetable oil - it will give the beans a delicate flavor. Then pour in granulated sugar, simmer over low heat with an open lid for 40 minutes, pour in rock salt 10 minutes before being cooked. At the end add vinegar, after which, after two minutes, turn off the fire.

Preparation of containers for preservation: wash cans and tin lids in soapy water with soda and rinse with plenty of warm running water. Sterilize the jars for a couple of 7 minutes or in the oven for 15 minutes. You can also use the microwave: pour 100 ml of water into cans and heat for 2 minutes, remove with a tack or towel. Boil the lids in boiling water for two minutes. Salad “packing”: put cooked boiling beans into hot sterilized jars and cover with lids with a preservation tool. Turn over the cans, check for air in the cans. If not, leave the cans wrapped up to cool completely.

The nuances of cooking beans: beans choose any color, but if you take white, then the brine will be light. The size of the beans should be the same. Otherwise, those that are smaller in size will boil out before the large ones. Beans are ready or not, you can check it this way - get one grain and press on it, if it is easy to squeeze, then you are ready, if not, then you need to boil accordingly. When the beans are soaked, two liters of water is required for every kilogram of legumes. In no case should iodized salt be used for preservation - vegetables go bad and it is impossible to eat them. Use clean water without chemical additives for conservation - this reduces the likelihood of spins exploding. It is recommended to salt the beans at the end of cooking - otherwise they will become stiff. It is not recommended to add spices in this recipe, because the beans are closed as an additional ingredient for other dishes. Store preservation in a cool dark place at a temperature of 0 to 18 degrees to two years. Canned beans for the winter are ready.

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Recipe: Canned Beans for the Winter

Canned beans for the winter - a simple and quick recipe for cooking at home.

Source: pojrem.ru

How to preserve beans at home - 5 step-by-step recipes

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

Beans, like chickpeas, are a healthy product rich in substances that ensure the full functioning of the human body. We are talking about vitamins, carbohydrates, proteins, starch and a variety of minerals. Regular consumption of legumes invigorates and helps in maintaining a good mood.

Calorie Canned Beans

Practice shows that canned beans are a versatile product that perfectly complements meat and fish dishes. actively used in vegetarian cuisine.

Due to the low calorie content, which is 95 kcal per 100 grams. canned beans were also used in diet food. And in terms of the amount of easily digestible protein, it is ahead of many other dietary products.

Classic winter recipe

Consideration of popular recipes will start with the classic version. The classical technology of harvesting beans for the winter is painfully simple and involves the use of simple ingredients, but the result is fantastic. Additionally, this recipe is a good basis for experimentation.

Beans - 1 kg.
Water - 3.5 liters.
Salt - 120 g.
Sugar - 120 g.
Vinegar - 3 teaspoons.
Bay leaf, cloves, allspice, mustard seeds.

Pour clean beans with water. I advise you to soak the fresh ingredient for an hour, dried - at night. After the time has passed, drain the liquid, fill in with the amount of water indicated in the recipe, pour sugar with salt and spices, put on the stove.
Turn on a strong fire first. When it boils, cook the beans over moderate heat until soft. It usually takes 120 minutes. Then add vinegar to the pan, cook for another two to three minutes and remove from the stove.
Lay out still hot beans in prepared jars, pour the marinade in which it was prepared, roll up the lids. Hold the cans under the covers until they cool.

Do not rush to draw conclusions about the amount of water indicated in the recipe. During cooking, part of the liquid evaporates, and part absorb the beans. Sometimes the dish turns out dry and you have to add water. You can make soup out of these canned goods, lobio. salads and side dishes, wonderful borsch.

The method of preserving 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 one's own juice is no exception. Having tested it in practice, see for yourself.

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

Soak beans overnight until morning. Change the water several times during the procedure. Rinse in the morning and boil until tender. Onions cut into half rings, and carrots in circles.
Pour oil into a spacious pan, add chopped vegetables, put on the stove. As it boils, put out the vegetables over low heat for about 20 minutes.
Send boiled beans to a pot of vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for two minutes.
Arrange the cooked ingredients in jars, sterilize for a third of an hour over moderate heat, roll them up securely with lids. Hold the cans upside down under the covers until they 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 - a useful food product that contains a lot of vitamins, minerals and protein. If properly cooked or preserved, it is incredibly tasty. I offer a canning recipe with the addition of tomatoes.

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

Boil the beans in a pan. To do this, send the beans into boiling water and cook on moderate heat until soft. Grind the onions in small squares and fry in oil.
Remove the peel from the tomatoes, dousing with boiling water. Fold in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and mash.
To the crushed tomatoes, send beans, onions and all other spices. Mix everything and return to the stove. Cook to a boil, and then pour a teaspoon of vinegar, mix.
Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool with a towel.

Beans in tomato sauce are divine. Even if for lunch simple pasta. adding a few spoons of beans in a tomato sauce will make the dish a real masterpiece. to content

Canning Asparagus Beans

Canned asparagus beans have a lot of vitamins and minerals, and it is stored for a long time. The recipe for pickling differs from brine in that vinegar is the main preservative.

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.
Clove - 3 pieces.
Vinegar - 50 ml.

Fry the pods in a pan with added oil. Large pods are advised to cut into pieces.
Take marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
In the prepared sterile jars, lay the pods, putting the herbs and other spices on top. Add the marinade and, covering with lids, put in a water bath for a quarter of an hour.
After sterilization, roll the covers. Turn the jars over and, wrapping them in a towel, leave to cool. Store canned food in a cool place.

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 the soup. Even if you are not one of them, be sure to try canned asparagus beans. It diversifies the menu and gives new sensations.

Autoclaved Canned Beans Recipe

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

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

Soak the beans first for 5 hours, then send them to boiling water. Meanwhile, cook the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
Boiled beans, pour juice from tomatoes, put on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are tender. In the last minutes add vinegar and mix.
Distribute the finished mixture in sterile jars. Roll up the lids and put in an autoclave, let the dish reach readiness. At 110 degrees, the process will end in 20 minutes.

Agree, in an autoclave, canned beans are prepared in an elementary way. This is another reason to cook this wonderful and healthy product.

Which beans is better to preserve - white or red?

There are many types of legumes. White and red beans are common in our area. If you plan to preserve this product, choose the color and grade at your discretion, depending on further use. Provide food for thought.

Red bean after any heat treatment is more dense.
White is less calorie than the red sister.
In cooking, white beans are traditionally used for cooking first courses, and red beans look more attractive as part of 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 of storing food, which, thanks to its taste and nutritional properties, has won the hearts of gourmets from around the world. What are the benefits of canned beans?

The main advantage is the preservation of nutrients. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
Due to its low calorie content, the product is ideal for people on a diet.
Beans are rich in plant fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves the functioning of the heart, normalizes the heart rhythm, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
Beans provide a diuretic effect, which positively affects the work of the excretory system, it is also beneficial for the health of the bladder and kidneys.

A little harm. Abnormal use leads to flatulence. People who follow the figure, it is recommended to use the product without fats of animal origin.

Finally, I will share a few recommendations that will help in the preparation of divine canned beans at home.

For canned foods, use beans that have been stored for no more than six months from the time of collection.
Use only beans with a smooth surface without mechanical damage.
Before preserving, be sure to soak the ingredient in chilled boiled water. In soft water, beans cook faster.
Add salt to the pot with beans at the end of cooking, as the product takes longer to cook in salt water.

I hope that thanks to today's article in your cellar or cellar there will be jars of delicious and beautiful beans, which in the midst of the winter season will serve as a reliable assistant in cooking. See you!

How to preserve beans at home - 5 step-by-step recipes

Canned beans - incredible taste and satiety in one jar. You can preserve it for the winter in different ways, but the result always lives up to expectations.

Source: 4damki.ru

Bean Preservation

Want to normalize your state of mind and cheer up? Eat Beans. Do not be surprised - beans are really not as simple as they seem at first glance. It has everything that is necessary for normal human health and life: a large amount of starch, carbohydrates and a huge set of vitamins. No wonder it belongs to one of the 10 most useful foods. Therefore, it is very important that such a product is on your table all year round. From beans, you can cook a wide variety of nutritious dishes. Both fresh and after heat treatment, the beans are added to salads, soups, side dishes, make snacks with it and, of course, canned beans are used for the winter.

As you know, you can preserve both cereal and asparagus (chilli) beans. And what is very important, in the process of canning all its beneficial qualities are preserved in beans. Which beans to preserve - white or red - is a matter of taste for each housewife, but close attention should be paid to the appearance. Bean grains should have a smooth surface, shiny shimmer and be without external damage. If your choice fell on green beans, then for preservation, choose small (about 9 cm), dense, juicy pods, which is called the milk stage of maturity, with an undamaged surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. Such a product is best suited for your workpieces. Pods can be preserved whole or cut into pieces. Having carefully selected the product necessary for preservation, you can safely proceed to the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for preserving beans for the winter, with which you can please relatives and friends both on a weekday and at the festive table.

Canning beans in their own juice for the winter

Ingredients:
1 kg of red or white beans
500 g onions,
500 g carrots
250 g of vegetable oil,
3 tbsp 9% vinegar
salt, cloves, allspice - to taste.

Cooking:
Soak the beans overnight, during this time, change the water several times. Then rinse the beans thoroughly with running water and boil until cooked. Do not digest! Cut the onions in half rings, carrots - in circles, which then cut in half. Pour the vegetable oil into the pan, dip the onions and carrots there, simmer for 20 minutes after boiling over low heat, then add the beans, let it boil for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil another 2-3 minutes. Then spread the mass into clean jars, sterilize for 20 minutes and roll up. Banks turn upside down and wrap.

Pickled beans for the winter "Natural"

Ingredients per 1 liter of water:
40 g of salt
40 g sugar
1 tsp 70% vinegar
cloves, black peppercorns, other spices to taste.

Cooking:
Pour the beans into a saucepan and fill with water. Beans should be well covered with water, as part of it will evaporate, and part will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. Add vinegar a few minutes before the end of cooking. Arrange the finished beans in sterilized jars, roll up, wrap and let cool.

Canned Beans in Tomato Sauce

Ingredients:
1 kg of beans (any grade),
3 kg of tomatoes
3 tsp salt
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
a few bay leaves.

Cooking:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, put it in a saucepan, pour 4 liters of water and set it to simmer on low heat, adding 1.5 tsp. salt and 2 tsp Sahara. From time to time, do not forget to stir it. After 30 minutes, discard the beans in a colander and prepare mashed tomatoes. First peel the tomatoes, dousing them with boiling water, and then pass through a meat grinder or grind in a blender. Put the prepared mashed potatoes and beans in a pan, add the remaining salt, chopped allspice and finely chopped hot peppers. Simmer for 20-30 minutes, cover with a little lid and stir from time to time. Add bay leaf a few minutes before ready. Put the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for the taste and color, but white beans look prettier in tomato sauce.

Canned White Beans with Dill and Parsley

Ingredients:
1 kg of beans
1 kg of tomatoes
3 buns of parsley,
3 bunches of dill,
salt, pepper - to taste.

Cooking:
Soak the beans in cold water for 5 hours. Then fold in a colander, rinse and dry a little. In a large saucepan, boil the salted water and dip the beans into it. It should be cooked until half cooked. Rub ripe tomatoes on a grater, salt, pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Put the beans cooked until half cooked in sterilized jars, without reporting 3-4 cm to the top, and pour in boiling tomato mass. Cover and sterilize for 80 minutes. Then roll up the cans, turn upside down and wrap until cool.

Red canned beans with vegetables

Ingredients:
6 stack beans
3 kg of tomatoes
2 kg of carrots,
2 kg onions,
2 bunches of dill
1 pod of hot pepper,
500 ml of vegetable oil,
2.5 tbsp salt
2 tbsp Sahara,
1 tbsp 9% vinegar essence.

Cooking:
Soak the beans overnight, then boil it for 1 hour until half cooked. Cut the onions in half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Chop the greens finely and pass the hot pepper through the meat grinder. Pass the tomatoes through a meat grinder, combine with fried onions and carrots and boil in a pan for 15 minutes, then add beans to the mass, the remaining ingredients and cook for 30 minutes. After the time has passed, put the prepared hot beans in sterilized jars, roll them upside down, cover them well and wrap them well until they cool completely.

Pickled Asparagus Beans

Ingredients:
1 kg of asparagus beans.
For marinade (per 1 liter of water):
1 tbsp salt
100 g sugar
70 ml of 6% vinegar.

Cooking:
Cut the pods into slices and blanch in boiling water for several minutes, put them in half-liter jars and pour the marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll up, turn upside down and leave to cool.

Green beans "Country Secrets"

Ingredients per 1 liter jar:
600 g of green beans
2 g horseradish
50 g of dill,
2 g parsley
3 g of cinnamon
2 cloves,
5 peas of black pepper.
For marinade (per 1 liter of water):
25 g of salt
20 g sugar
15 ml of 70% vinegar.

Cooking:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and lay tightly in jars mixed with spices. Prepare the marinade: pour water into the pan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Pour the filled cans with marinade and sterilize: 0.5 liter cans for 5 minutes, 1 liter for 8 minutes, 3 liter for 15 minutes. Roll up and bind right away.

Asparagus Beans with Bell Pepper “Beloved”

Ingredients:
2 kg of asparagus beans
250 g of bell pepper
2 bunches of parsley
70 g of garlic.
For marinade:
700 ml of water
150 ml of vegetable oil,
70 g of salt
100 g sugar
1 stack 6% vinegar.

Cooking:
Prepare the marinade, boil and dip in it ground garlic, chopped pepper, finely chopped greens, mix and bring to a boil again. Bean pods peeled from veins, if they are large, cut into pieces, if not, leave intact and dip them in the marinade. Stir slightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and cover with marinade. Put the finished product in banks and roll up.

Green beans "With peppercorn"

Ingredients:
1 kg of green beans
1 kg of tomatoes
250 g of garlic
3 pods of hot pepper,
salt to taste.

Cooking:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then fold in a colander and dry. Pass the garlic and hot peppers through a meat grinder and salt - 50 g of salt per 1 kg of hot mixture. At the bottom of the sterilized jar, lay the garlic mixture, chopped fresh tomatoes and beans in layers. Repeat layers. Cover with a clean cloth and put on top of oppression. After a week, put the mass in jars, sterilize liter jars for 20 minutes, roll up and wrap up to cool.

String Beans "Spicy"

Ingredients:
500 g of green beans.
For marinade:
100 ml of water
4 tbsp 9% vinegar
1 tsp Sahara,
2 cloves of garlic,
1 tbsp mustard seeds
2 tbsp vegetable oil.

Cooking:
To prepare the marinade, peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and mix again. Boil the beans until cooked, cool. Tamp the beans in a half-liter jar and pour the marinade. Sterilize the jar for 15-20 minutes and roll up.

Asparagus Bean Salad with Eggplant "Memories of Summer"

Ingredients:
1.2 kg of asparagus beans
3 liters of tomatoes passed through a meat grinder,
500 g eggplant
600 g of sweet pepper
1.5 stack vegetable oil
1.5 stack Sahara,
3 tbsp. l salt
1.5 tbsp 9% vinegar.

Cooking:
Pour in vegetable oil and vinegar in tomato puree, pour salt, sugar, boil for 15 minutes. Then add the beans and boil for another 20 minutes. Add the eggplant, cut into small pieces, and boil again for 20 minutes. Then put the pepper, chopped into small strips, and boil for another 20 minutes. At the end of cooking, put the salad in sterilized jars, roll up, turn upside down and wrap.

Appetizer from green beans and beets "I want additives"

Ingredients:
700 g of green beans
500 g beets
250 g of sweet pepper
250 g of onion,
500 g of tomatoes
1 stack vegetable oil
70 g of garlic
1 bunch of parsley
½ stack. 6% vinegar
hot peppers and spices - optional.

Cooking:
Rub the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, chop the onion, pepper and herbs finely. Pour the vegetable oil into the pan, dip the onion in it and sauté for 10-15 minutes, then pour the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, warm, pour beets and beans and simmer for one hour over medium heat in a sealed container, stirring occasionally. Put the finished snack on sterilized jars and roll it up.

Salad with green beans "Autumn Kaleidoscope"

Ingredients:
250 g of green beans
250 g leek,
250 g of cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes
500 g of sweet pepper.
To fill:
1 liter of water
1 tbsp salt
2 tbsp Sahara,
2 tsp citric acid
dill seeds, garlic - to taste.

Cooking:
Cut the beans into small pieces and blanch for 1-2 minutes. Leek also cut into small pieces, divide the cauliflower into inflorescences. Cut zucchini and carrots into small cubes. Blanched cooked slices of leek, cauliflower inflorescences, cubes of zucchini and carrots for 2 minutes. Dip the tomatoes and pepper, peeled from seeds, into boiling water and cut: tomatoes - in thin circles, pepper - rings. Mix all the vegetables and place in sterilized liter jars. Prepare the fill: put salt, sugar, citric acid, seasonings in water and bring to a boil. Pour the cooked vegetables in jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and roll up.

Harvesting Beans“Simple but tasteful.” At the string beans, trim the ponytails on both sides and place the pods in liter jars. In each liter jar, put 1 tbsp. salt and fill the pods with ⅓ water, close the lids and sterilize for 3 hours from the moment of boiling. Roll upside down.

Of course, preserving the beans will require your investment of time and energy, but after all, every jar of beans opened in winter is an excellent mood for the whole family!

Bean Preservation

Bean preservation for the winter. Culinary recipes and tips on how to cook bean blanks for the winter. All about canning beans for the winter.

Source: kedem.ru

Bean blanks for the winter: 8 best recipes

The benefits of beans - in its versatility: it contains almost everything that a person needs for normal life. 75% of this culture consists of proteins that are close in composition to meat and fish, which makes it indispensable during the fasting period.
In addition to proteins, beans contain carotene, macro- and microelements, including iron, potassium, zinc and copper. It is rich in vitamins - PP, C, B6, B1, B2.

Beans have one drawback, however, the only one: it causes excessive gas formation. To eliminate the unpleasant consequences of its use, it is recommended to add savory or mint to the water during cooking.

Not only soups, side dishes and appetizers are prepared from beans: wonderful canned salads are obtained from it. So that you can verify this, we have selected 8 recipes for bean blanks for the winter.

Canned Beans in Tomato with Vegetables
- 1.2 kg of fresh (not dried) beans;
- 3 teaspoons of salt;
- 2-3 large onions;
- 1 kg of tomatoes;
- 1 teaspoon ground pepper;
- 5 bay leaves;
- ½ teaspoon allspice;
- 1 teaspoon of 70% vinegar;
- vegetable oil for frying.
Beans pour boiling water and cook until cooked. Finely chop the onion and fry in vegetable oil until soft. Boil the tomatoes and remove the peel. Boil peeled tomatoes with salt until soft, mash with a nibble.

In a tomato sauce, put beans, onions and spices (break the bay leaf into pieces). Bring the salad to a boil, pour in the vinegar, mix and pour into prepared jars. Roll up and leave under a warm blanket until it cools completely.

Canned Beans with Vegetables in Tomato Sauce
- 1 kg of peeled beans of tender ripeness;
- 300 g carrots;
- 200 g of onions;
- 100 ml of tomato paste; for pouring on 1 liter of water;
- 1 teaspoon of salt and sugar;
- 100 ml of vegetable oil;
- ground black pepper and red paprika to taste.
Pour the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.

Put sugar and salt (do not forget - based on 1 liter of water), bring to a boil and cook under a closed lid for 5-7 minutes. Wash and peel the carrots and onions, finely chop and fry in vegetable oil until golden brown.

Drain the broth from the beans directly into the pan with carrots and onions, add the tomato paste and boil for another 5 minutes. Then add the beans, pour in the vegetable oil, and boil for another 10 minutes. Add spices to taste, mix and pack half-liter jars. Sterilize for 20 minutes. Fans of spicy foods can add garlic and sweet pepper to this billet.

Canned Beans for the Winter
- 700 g of fresh beans (beans);
- 0.5 kg of onions, carrots, sweet pepper;
- 1 head of garlic;
- 3-4 peas of black pepper;
- 2 tbsp. tablespoons of salt;
- 1 tbsp. a spoonful of sugar;
- 1 liter of tomato juice;
- 200 ml of vegetable oil;
- 100 ml of vinegar 9%.
Boil the beans until half cooked. Wash and peel the vegetables. Cut the onion into half rings, pepper into strips, grate the carrots on a coarse grater. Combine with beans, add the rest of the ingredients except vinegar, mix. Bring to a boil, then reduce heat to a minimum and simmer for 1 hour. Pack hot salad in sterilized jars, roll up.

Beans with vegetables for the winter
- 3 l of tomatoes passed through a meat grinder;
- 1.2 kg of boiled beans;
- 500 g eggplant;
- 600 g of sweet pepper;
- 1.5 cups of vegetable oil;
- 1.5 tbsp. tablespoons 9% vinegar;
- 1.5 tbsp. Sahara;
- 3 tbsp. tablespoons of salt.
Pour the tomato puree into the pan, add oil, salt, sugar, cook for 15 minutes. Put the beans there and cook for another 20 minutes. Add the diced eggplants and cook another 15 minutes. Then pour pepper, chopped into strips, pour vinegar and cook for 15-20 minutes. Put in sterile jars, roll up.

Canned Red Beans
- 2 kg of red beans;
- 2 kg of carrots;
- 5 kg of tomatoes;
- 2 kg of onions;
- 2 kg of sweet pepper;
- 600 ml of vegetable oil;
- 2 cups of garlic;
- 4 pods of hot pepper;
- vinegar (9%), salt, sugar to taste.
Soak the beans overnight, boil until half cooked in the morning. While the beans are boiling, take care of the vegetables. Wash everything thoroughly and clean if necessary. Cut pepper into cubes, onion into half rings, grate carrots on a coarse grater. Put out all the ingredients in a little water and vegetable oil.

Scroll the tomatoes in a meat grinder, in a separate container - garlic and hot pepper. Pour the resulting tomato paste into a pot with beans and boil for half an hour. Then add chopped garlic, hot pepper and sauteed vegetables to the beans. Stir and bring to a boil. Pour in the vinegar, salt and add sugar.

Place the finished salad in heated sterilized jars and roll it up. Turn upside down, cover with a blanket for self-sterilization and leave for a day until completely cooled. Keep the workpiece in a cool place.

Beans for the winter with vegetables

For 5 liter cans you will need:
- 3 kg ripe tomatoes;
- 1 kg of sweet bell pepper, onion and carrot;
- 3 cups beans;
- 1.5 tbsp. Sahara;
- 1.5 tbsp. vegetable oil;
- 2 tbsp. tablespoons of salt;
- 2 teaspoons of 70% vinegar essence.
Boil the beans in advance until half cooked. Pass the tomatoes through a meat grinder, peel the remaining vegetables and cut into cubes. Mix in large all the ingredients, sugar, butter and salt, cook an hour after boiling. At the end of cooking, add vinegar, stir the salad, arrange in sterile jars and roll up.

Canned White Beans
- 1 kg of beans;
- 3 kg of tomatoes;
- 500 g each of onions, carrots and bell peppers;
- 2 small pods of hot pepper;
- 1 tbsp. sugar and vegetable oil;
- 1 teaspoon freshly ground black pepper and salt to taste;
- 6 bay leaves;
- 2 tbsp. tablespoons of vinegar (9%).
Soak the beans overnight, then boil until half cooked. Pass other vegetables through a meat grinder. Salt, add vegetable oil, pepper and bay leaf. Stew from boiling for 20 minutes, then add beans and simmer again for 20 minutes. Pour vinegar at the end of cooking. Arrange the hot mass in sterilized jars and wrap with a warm cloth for 3-4 hours.

Canned Beans with Tomatoes
- 1 kg of beans;
- 4 kg of tomatoes;
- 800 g of sweet pepper;
- 1.2 kg of onions;
- 0.5 l of sunflower oil;
- 0.4 kg of sugar;
- salt, red hot pepper.
Soak beans for a day. Wash all vegetables in the morning. Peel onions, peppers - from seeds. Then cut the onions into rings, tomatoes into slices, pepper into strips. Put the vegetables in an enameled pan and cook for half an hour. Add beans, salt and sugar, mix, cook for 50 minutes.

5 minutes before cooking, sprinkle with a small amount of hot pepper, mix. Place the finished salad in heated sterile half-liter jars, cover and sterilize for half an hour at 85 degrees. Roll up, cool and store in a cool place.

P.S. Do you prefer regular asparagus beans? Then you will surely like green beans, canned for the winter.

Bean blanks for the winter: 8 best recipes

Do you like bean blanks for the winter? Then roll up your sleeves and go to the stove, "conjure" over canned and pickled salads.

Ingredients

Sugar Beans - 1 kg
Rock salt - 3 tbsp.
Sugar - 0.5 tbsp.
Vinegar 9% - 2 tbsp.
Vegetable oil - 1 tbsp

Information

Preservation
Servings - 1.5 L
Cooking time - 2 hours

Canned beans for the winter: how to cook

The nuances of cooking beans: beans choose any color, but if you take white, then the brine will be light. The size of the beans should be the same. Otherwise, those that are smaller in size will boil out before the large ones. Beans are ready or not, you can check it this way - get one grain and press on it, if it is easy to squeeze, then you are ready, if not, then you need to boil it accordingly. When the beans are soaked, two liters of water is required for every kilogram of legumes. In no case should iodized salt be used for preservation - vegetables go bad and it is impossible to eat them. Use clean water without chemical additives for conservation - this reduces the likelihood of spins exploding. It is recommended to salt the beans at the end of cooking - otherwise they will become stiff. It is not recommended to add spices in this recipe, because the beans are closed as an additional ingredient for other dishes. Store preservation in a cool dark place at a temperature of 0 to 18 degrees to two years. Canned beans for the winter are ready.

The method of preserving 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 one's 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:

Soak beans overnight until morning. Change the water several times during the procedure. Rinse in the morning and boil until tender. Onions cut into half rings, and carrots in circles.
Pour oil into a spacious pan, add chopped vegetables, put on the stove. As it boils, put out the vegetables over low heat for about 20 minutes.
Send boiled beans to a pot of vegetables. After 10 minutes, pour in the vinegar, add salt and spices, mix the mixture and boil for two minutes.
Arrange the cooked ingredients in jars, sterilize for a third of an hour over moderate heat, roll them up securely with lids. Hold the cans upside down under the covers until they 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 - a useful food product that contains a lot of vitamins, minerals and protein. If properly cooked or preserved, it is incredibly tasty. I offer a canning recipe 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 - 0.5 teaspoon.
Ground black pepper - 1 teaspoon.
Vinegar 70% - 1 teaspoon.

Cooking:

Boil the beans in a pan. To do this, send the beans into boiling water and cook on moderate heat until soft. Grind the onions in small squares and fry in oil.
Remove the peel from the tomatoes, dousing with boiling water. Fold in a saucepan and cook on the stove until softened, adding a little salt. Then remove from heat and mash.
To the crushed tomatoes, send beans, onions and all other spices. Mix everything and return to the stove. Cook to a boil, and then pour a teaspoon of vinegar, mix.
Put the cooked beans in the prepared jars. Roll up the lids. Leave to cool with a towel.

Video recipe

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

Canning Asparagus Beans

Canned asparagus beans have a lot of vitamins and minerals, and it is stored for a long time. The recipe for pickling 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.
Clove - 3 pieces.
Vinegar - 50 ml.

COOKING:

Fry the pods in a pan with added oil. Large pods are advised to cut into pieces.
Take marinade. Pour salt and sugar into boiling water and put on fire. After boiling for 10 minutes, add vinegar to the marinade.
In the prepared sterile jars, lay the pods, putting the herbs and other spices on top. Add the marinade and, covering with lids, put in a water bath for a quarter of an hour.
After sterilization, roll the covers. Turn the jars over and, wrapping them in a towel, leave to cool. Store canned food in a cool place.

Video cooking

Autoclaved Canned Beans Recipe

Ingredients:

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

Cooking:

Soak the beans first for 5 hours, then send them to boiling water. Meanwhile, cook the vegetables: finely grate the carrots, cut the onions, tomatoes and peppers into cubes.
Boiled beans, pour juice from tomatoes, put on the stove. Add salt, sugar and chopped vegetables. Cook for about 20 minutes until the vegetables are tender. In the last minutes add vinegar and mix.
Distribute the finished mixture in sterile jars. Roll up the lids and put in an autoclave, let the dish reach readiness. At 110 degrees, the process will end in 20 minutes.

Agree, in an autoclave, canned beans are prepared in an elementary way. This is another reason to cook this wonderful and healthy product.

Which beans is better to preserve - white or red?

Red bean after any heat treatment is more dense.
White is less calorie than the red sister.
In cooking, white beans are traditionally used for cooking first courses, and red beans look more attractive as part of 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 of storing food, which, thanks to its taste and nutritional properties, has won the hearts of gourmets from around the world. What are the benefits of canned beans?

The main advantage is the preservation of nutrients. Scientists have proven that after canning, beans retain up to 75% of vitamins and minerals.
Due to its low calorie content, the product is ideal for people on a diet.
Beans are rich in plant fiber, which normalizes the intestinal microflora, prevents the appearance of malignant tumors and stops inflammatory processes.
Eating legumes improves the functioning of the heart, normalizes the heart rhythm, and increases the elasticity of blood vessels. They are recommended to be used to prevent stroke or atherosclerosis.
Beans provide a diuretic effect, which positively affects the work of the excretory system, it is also beneficial for the health of the bladder and kidneys.

A little harm. Abnormal use leads to

Preservation has always been the best way out in case of colds or unforeseen situations, when you can simply open the blanks from fresh vegetables or fruits and use in cooking.

Red, white, spotted or green beans are legumes that almost everyone loves. These fruits saturate well and benefit our organisms. Moreover, you need to worry in advance about how to prepare it for the winter.

Classic recipe

Beans and chickpeas are especially healthy foods that are rich in substances that ensure the functioning of the human body to one hundred percent. Vitamins, a large amount of protein, carbohydrates, starch and various minerals are found in these legumes. If you regularly eat them, then your health, well-being and mood will significantly improve.

In practice, scientists have already verified that canned beans are a universal product that not only perfectly complements meat and fish dishes, but can also replace them, which is actively used by vegetarians and vegans.

Beans are very low in calories for a dish with such a utility index, namely 90 kilocalories per hundred grams of product. Low nutritional value allows the use of beans for any kind of diet and not only, because beans are ahead of many other products in the quality of easily digestible protein. Canning is not only tasty, but also simple.

To prepare beans for the winter in this way requires a few simple products and a little time to achieve a fantastic result.

Ingredients:

a kilogram of beans;
three and a half liters of water;
one hundred grams of salt;
one hundred grams of sugar;
three teaspoons of vinegar nine percent;
bay leaf to taste;
cloves, allspice to taste.

Cooking step by step:

1. Pure beans are poured with water, left for two hours if the product is fresh. If the vegetable was dried, then you need to leave it for the whole night.
2. When the right time has passed, the liquid is drained, the water specified in the recipe is re-poured, all spices, sugar and salt are poured, sent to the fire.
3. First there must be a strong fire, and when the beans boil, it can be reduced. On average, it takes two hours to cook. After vinegar is added to the pan, boiled for a couple of minutes and removed from the stove.
4. Still hot beans need to be decomposed in prepared cans, pour marinade, roll up lids.
5. The jars must be kept under the covers until cool, and then put away in a cold place for storage.

With such beans, you can quickly cook borsch, salads, lobby, just serve or in combination with stew.

Beans in own juice

Products for cooking:

a kilogram of beans;
a pound of onion;
a pound of carrots;
odorless sunflower oil - two hundred milliliters;
three tablespoons of vinegar;
salt, sugar and other spices to taste.

Beans are first soaked in water for the whole night. During infusion, water needs to be changed several times. In the morning, the beans need to be washed. At this time, onions are cut in half rings, and carrots in rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and sent to the stove. When everything boils, it is required to reduce the fire and simmer for twenty minutes. After that, already boiled beans go to the vegetables. After another ten minutes, vinegar is poured, all the spices and mixed. Cook for another five minutes.

Ready beans are laid out on banks that have been sterilized in advance over moderate heat for an hour, and then rolled up with lids. Containers with a dish are stored under a warm blanket until cool, then in a dark place. From this bean it is easy to prepare snacks for the holidays.

Beans in Tomato

Ingredients:

a kilogram of beans;
a kilogram of tomatoes;
three onions;
three teaspoons of salt;
bay leaf and pepper to taste;
vinegar - a teaspoon.

Step-by-step preparation:

In a large pan, all the beans that have been soaked in water for the whole night are boiled. Beans are sent to hot water and simmered until cooked.
Grind onions, fry until golden brown in oil. At this time, it is necessary to peel the tomatoes, which will be easier to implement if you pre-pour them with boiling water.
All vegetables, except beans, are put in a pan, boiled until soaked. After that, they need to be crushed in mashed potatoes using a blender.

Beans are sent to the mashed potatoes, all other spices are mixed, mixed and put again on the stove. Bring to a boil and pour in a teaspoon of vinegar.
Beans and tomatoes are laid out in ready-made and clean jars and covered with lids. It is required to leave the preservation to cool.
Beans with tomatoes are great for pasta, bean lobby, other side dishes to the table.

Fresh Bean Preservation

Products for cooking:

a pound of fresh beans;
a couple of grams of horseradish root;
55 grams of fresh dill;
55 grams of parsley;
two tablespoons of salt;
a tablespoon of sugar;
55 milliliters of vinegar;
black pepper and other spices to taste.

String beans need to be fried in a pan with the addition of oil. If the pods are very large, they can be cut in half. While the beans are preparing, it is worth doing the marinade. To do this, sugar and salt are poured into boiling water, sent to the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, put the pods on the bottom, and top with greens and other spices. Then the marinade is poured, the container is covered with lids and boils in a water bath for half an hour. After this, it is required to roll it up and poison it to cool upside down in a cool place in a thick blanket.

Asparagus bean is a special product, which in all nutritional properties resembles the usual red or white. But it differs in taste, which allows you to add it to even more varied dishes.

Beans in an Autoclave

An autoclave is a device that makes it easy and simple to prepare food for the winter. If used in the right way, the result will be especially stunning and enjoyable.

Ingredients per jar per liter:

one hundred grams of beans;
one hundred grams of carrots;
one hundred grams of onions;
fifty grams of bell pepper;
fifty grams of vegetable oil;
three hundred grams of tomato juice or sauce;
a teaspoon of salt and sugar;
a tablespoon of vinegar.

First you need to soak the beans for five hours, then send them to boiling water. At this time, prepare vegetables: carrots finely grate, onions and other products are cut into small cubes. When the beans are ready, they need to pour tomato juice and put on the stove, pouring all the spices and chopped carrots, onions and peppers.

Cook for half an hour to make the whole mass soft. In the last five minutes add vinegar and mix well. Ready beans are sent to sterile clean jars, rolled up with lids and placed in an autoclave. At one hundred degrees, the dish should reach readiness in twenty minutes. An autoclave is the perfect and easiest way to cook jars in banks for the winter.

Which is better for conservation

Since there are many types of legumes, you need to know which ones to use for conservation. White and red beans are the most common types, but each of them has its advantages and weaknesses. Red beans are more dense during cooking and upon opening the cans remains the same. White is less calorie than dark, also a little softer, it is easy to prepare mashed potatoes, stew and borsch from it. The difference between them is very small, and the cooking process is almost the same.

What are the benefits of canned beans

To preserve the product for a long time, it is customary to preserve it in jars, after which they receive especially tasty, nutritious and aromatic dishes. With this method of harvesting, beans retain all the beneficial properties, vitamins and minerals by more than 50 percent.

It is especially low in calories and is suitable for people who follow a dietary diet. Beans improve digestion, heart function, normalize their own heart rate, and increase the elasticity of blood vessels and capillaries. It helps with atherosclerosis, stimulates the kidneys and liver, is useful for the urethra. It is actively used in cooking, where they do without animal products.

Beans and other legumes are a godsend in the world of cooking, which contains a large number of nutrients, vitamins, minerals, proteins and other things. It is so simple to cook it that any novice cook can easily cope with this task at home. In addition, such a blank is much better than that purchased in the store. Enjoy your meal!

As a rule, we traditionally harvest cucumbers, tomatoes, zucchini, eggplant, salads for the winter. For some reason, many of these products do not include beans. And this is despite the fact that beans are one of the most healthy products. It is even recommended as a vegetable substitute for meat, due to the high protein content in beans. Therefore, you need to make sure that the beans in any form are on your table all year round. A variety of healthy and nutritious dishes are prepared from beans. It also perfectly allows you to preserve yourself for long-term storage. Why not take this opportunity?

You can preserve both cereal and green beans. At the same time, it is important that in the process of canning, all its useful qualities are preserved in beans. Cereal beans can be of different varieties, different in color. And each of the housewives will decide which one to preserve - white or red, they are equally tasty and healthy.

Canned beans for the winter will perfectly complement your diet, become a good dish for the holiday, and for a family dinner, can become the basis for the preparation of first courses.

Culinary specialists distinguish asparagus and green beans by size, color of the pod, and the quality of the beans. However, asparagus beans for the winter, and green beans for the winter are perfectly preserved, frozen and eventually give us an excellent snack dish, which many use as a preparation for borsch.

An original and popular “spin” is a salad with beans for the winter. It is prepared from both cereal beans and green beans, with the addition of other vegetables and with the use of pickling. The process of preparing such blanks is somewhat more laborious than harvesting other vegetables. This is due to the fact that grain beans need to be soaked, carefully prepare the marinade, special attention should be paid to sterilizing cans, etc. But the result is worth it! Be sure that in the winter you will get a real festive table, if beans are present on it. For the winter, recipes for its preparations are on our website, use it. Use also photos of prepared beans dishes. For the winter, recipes with photos better illustrate their advantages and bright appearance. Using our recipes, prepare, for example, bean salad for the winter, its recipes are numerous and varied. And the very preparation of beans for the winter, although time-consuming, but useful and very important. And in order to understand how to freeze beans for the winter, or how to preserve them, you need to carefully read not only the recipes on the site, but also the opinion of experienced chefs. Here are some of their tips:

When preparing grain beans for preservation for the winter, it needs to be sorted out, leave the grain with a smooth surface, a brilliant tint, without damage and dents;

For the preservation of green beans, you need to choose small, dense and juicy young pods, without damage and stains;

If the pod breaks easily, making a faint crunch, it means it is suitable for conservation;

Raw beans can not be consumed due to the presence in it of unsuitable components for food. They are destroyed by heat treatment.