Nutritious and healthy green beans are increasingly becoming a guest on the table of a common man in the street. Eating this vegetable greatly diversifies the menu and improves the health of the body. In winter, this is possible thanks to timely procurement of green beans for the winter.

Benefit

Vitamins A, E, C and a myriad of trace elements necessary for a full-fledged human life, contains this food:

• green beans (or asparagus) - a source of carbohydrates that provide energy to the body;
• contains fiber, which ensures the normalization of the gastrointestinal tract;
• for lovers of diets - an obligatory component of the diet, since it contains few calories;
• indispensable for diabetics, as it contains the amino acid arginine;
• bean proteins are animal-like and therefore beneficial for vegetarians;
• cores should consume it regularly due to the presence of folic acid, magnesium and potassium;
• having an anti-inflammatory effect, it is important for the prevention of viral infections.

Care should be taken to provide yourself with healthy food for future use and make preparations from asparagus beans for the winter.

Potential harm

With all the usefulness, a garden resident may have a contraindication for allergic reactions, a tendency to flatulence, and salt retention in the body. But it should also be remembered that it contains harmful phasin, the destruction of which is possible during heat treatment. Therefore, it does not hurt to stock up on a certain number of recipes for cooking vegetables, including harvesting asparagus beans for the winter.

Selection of fruits for conservation

A high-quality specimen is an elastic, bright green pod. When palpating, you can find densely sitting peas in it. A shriveled yellowed shell, the presence of voids - such a pod is not suitable for processing. You need to get rid of it.

Pickling recipes

The simplest, but popular methods are pickling and preservation.

For pickling green beans, we use spices: laurel leaf, cloves, hot peppers, cinnamon (to the taste of the hostess and household members). We boil the beans for about five minutes. We put it tightly in jars with spices and herbs. Fill with marinade (50 g of salt and a teaspoon of 9% vinegar per liter of water). We sterilize it for five minutes, roll it up on a turnkey basis, wrap it up until it cools.

When preserving beans, use the same proportions of water, salt and vinegar. After blanching the pods for 5 minutes, drain the water. Tamp it tightly into jars and fill it with water with salt dissolved in it. We boil for about half an hour. Add vinegar and roll up. In winter, when the jar is open for use, we thoroughly wash the vegetable and use it for cooking.

Beans in pods with eggplant

Combining these two vegetables together will create a new flavor experience that will be enhanced by the addition of tomatoes and onions. Coarse cuts will improve the aesthetic appearance of the dish.

For 1 kg of beans, you should take 5 eggplants, 5 medium carrots, 10 small onions, 15 standard-sized tomatoes.

The ingredients are cut and stewed. Spices are added according to individual preferences. The extinguishing time depends on the amount of ingredients used. Place the finished stewed vegetables in prepared sterilized jars, add a laurel leaf and a teaspoon of vinegar.

This dish can be used as an independent dish and as a side dish for meat products.

Green beans with tomatoes

For cooking, in addition to 2 kg of beans, 1.5 kg of tomatoes are used, 400 g of onions and carrots each. As spices: allspice ground pepper, a leaf of a laurel tree, a few peppercorns. Add garlic, parsley, basil. Vinegar, amount of salt and sugar - according to taste.

Onions and carrots are fried in vegetable oil, with the addition of spices and parsley. At the same time, washed pods with trimmed tails are blanched for 5-7 minutes. Tomatoes are poured over with boiling water, peeled off, grinded with a sieve or chopped on a food processor. Boil the resulting tomato mass for 20 minutes. Put beans, sautéed onions with carrots in a saucepan, pour over thermally processed tomato. Boil for another 5 minutes. Put the resulting salad in sterile jars.

Snack salad

This salad is perfect for a family dinner and will be relevant on the festive table. To make it, you need a kilogram of the following vegetables: beans in pods, bell peppers, carrots, onions, tomatoes. And you also need a glass of garlic and sugar, half a liter of sunflower oil, a pod of hot pepper, salt, a couple of teaspoons of vinegar (per 1 liter jar). Vegetables are prepared: beans are placed in boiling water for five minutes, onions and bell peppers can be cut into either cubes or strips. The carrots are chopped with a grater. Tomatoes are twisted in a meat grinder. Garlic and hot peppers are ground into porridge in a food processor.

The next stage is the cooking process. Beans with tomatoes are put on fire and cooked for about 10 minutes. The rest of the vegetables are stewed, with the exception of garlic and hot peppers. After that, all the ingredients are mixed, sugar, salt, vegetable oil and vinegar are added. The last step is to bring this mixture to a boil and turn it off. An uncooled snack is laid out to the eyeballs in sterile jars. After that, the finished canned food should be wrapped.

Asparagus bean salad with carrots

This recipe will appeal to both vegetable and meat lovers, as it can be a good side dish to it.

For a pound of asparagus beans, save 3 carrots, 5 medium tomatoes, 4 small onions, 2 cups of sunflower oil, 1.5 tbsp. l. vinegar, 15 g of black ground pepper, 15 g of salt and sugar each, a bunch of basil.

The clean beans are cut into large pieces. Pour boiling water over the tomatoes, remove the skin, cut into several slices. Chop onions and carrots into rings. Basil is best done in large pieces. Carrots, onions, tomatoes are stewed in a deep saucepan. After 15 minutes, boiled asparagus beans, basil, spices, a little salt and sugar, and last of all, vinegar, join them. After 20 minutes, the salad is removed from the heat and laid out in the jars to the very top so that when the jar is covered with a lid, there is no air left and the product does not deteriorate in the future. The jars are placed in a pot of water, after sterilization for 10 minutes, they are closed turnkey.

Solyanka with green beans

To prepare this original dish, you should take 750 g of asparagus beans, 1 kg of carrots, 1 kg of white cabbage, 1/2 kg of onions, 1 tbsp. l. tomato paste, allspice, bay leaf, salt.

The pods are boiled for 10-15 minutes and fried in vegetable oil. Cabbage and carrots are stewed in a separate bowl. Tomato paste is added to the onion, fried until golden brown. After separate processing, all vegetables are stewed together for about 20 minutes. Salt, pepper, add bay leaf. The finished hodgepodge is packaged in jars of the required capacity. Sterilized for 20 minutes.

After swirling, it must be stored in a cool place.

Green beans with dessert onions in marinade

For 1 kg of beans, take 200 g of dessert onions. For the marinade for 1 liter of water - 1 glass of vinegar, 125 g of sugar, 10 g of salt. Prepare spices: 5 pieces of peppercorns, bay leaf, horseradish root, mustard seeds, 20 g of vegetable oil.

Make a marinade with salt, sugar and vinegar. Spread the spices in sterile glass jars, pour in the vegetable oil. After blanching, cool the pods under running cold water. Chop the onion. Mix the beans and onions. Store them tightly in jars. Pour marinade over. Sterilize for at least 30 minutes. Roll up turnkey.

Pickled beans will appeal not only to your household, but also to your guests. It is necessary to preserve it, following our recommendations.

Step 1: prepare the inventory.

First of all, we prepare all the inventory that will be needed for procurement. We check the cans for cracks and notches, and the lids for rust. Then we thoroughly wash the dishes with a kitchen brush and baking soda or detergent with a minimum content of chemicals. After that, we boil small kitchen utensils or pour them over with hot water and put them in a clean deep bowl. We sterilize jars and lids in any convenient way: in a microwave oven, oven or on a stove. We put everything on a crystal washed table and proceed to the next step.

Step 2: prepare the beans.

We put two deep pots on high heat, one with 3 liters of running water, and the second with the required amount of purified water. Then choose juicy, ripe, dense green or white beans and rinse them thoroughly. Then we remove the side vein with the stalk from each pod and cut the legumes across into 2-3 parts so that you get pieces of length 3 to 5 centimeters.

Step 3: blanch the beans.

When the running water boils, reduce the heat under it to medium and lower the beans in the pan. We blanch them for 5 minutes, after that, with the help of a slotted spoon, transfer it to a colander and leave it in it until the moment of use. We do not drain the liquid in which they were cooked, it will be needed later. Just keep it on low heat so that the temperature does not drop.

Step 4: prepare the brine.

Put salt in a saucepan with boiled purified water. As soon as its grains dissolve, we boil the liquid 2-3 minutes, remove from the stove, add table vinegar there and mix everything thoroughly with a wooden kitchen spoon. The brine is ready!

Step 5: sterilize the beans.

Now, with clean hands, lay out the already cooled and dried beans over the prepared jars and tamp them slightly, leaving about 3 centimeters of free space to the edge of the necks. Then fill the beans with hot brine and cover the container with clean lids.

Then put a tea towel on the bottom of a 20-liter saucepan. Gently place the beans in it with the help of preservation tongs. Then we fill the free space between the container and the sides of the saucepan with the broth that remained after boiling the beans. There will be little liquid, so we add a little more warm water from the tap to the shoulders of the cans and set the resulting structure on a strong fire.

After boiling, reduce its level to medium, cover the pan with a lid so that a small gap remains, and sterilize the workpiece: half-liter cans 25, liter - 30 minutes.

Step 6: cover the beans for the winter.

After the right time, using the same tongs, carefully remove the jars of beans from the bubbling hot liquid and close. If screw caps were used, just tighten them with a tea towel, if with an elastic band, we seal the preservation with a wrench specially designed for this purpose.

Turning the jars upside down and check them for air if bubbles appear from under the lids, close everything again so that there are no bubbles at all.

After that, we put the container with the blank on the floor with the lids down, tightly cover the beans with a woolen blanket and leave it in this form on 2-3 days until it cools completely. Then we send the canned food to a cool, well-ventilated place: basement, cellar or closet.

Step 7: Serve canned green beans for the winter.

Canned green beans for the winter are served at room temperature or chilled. This preparation is the perfect side dish or the perfect addition to a salad. It is also often used to bake pizza, pies and vegetable rolls. Enjoy!
Bon Appetit!

Very often the following spices are added to the brine: laurel leaf, black peppercorns, cloves, chopped garlic cloves;

Sometimes half an aspirin tablet is placed in each jar, poured with brine and then sterilized in the manner indicated in the recipe;

An excellent substitute for 9% table vinegar is grape red.

Proper nutrition is the key to health and longevity. It is especially important to eat right in winter, not forgetting about vegetables, enriching the diet with vitamins and minerals. Asparagus beans will help in this, cooking recipes for the winter (such popular types of harvesting as canned and frozen) which are outlined in the article.

Green asparagus beans, as well as, firmly entered the diet of people adhering to the basic rules of a healthy diet.

You need to preserve young asparagus beans for the winter - then the dishes will be tender

Low in calories, high in protein, fiber, iron, manganese, phosphorus and vitamin B1 are the main benefits of this legume. In addition, asparagus beans are easy to prepare: just boil them, salt them, season with a drop of oil - and a nutritious, delicious dinner is ready (though women will appreciate it more!). Such beans are also good in vegetable stews with potatoes, carrots, green peas, and pepper. And if you add a little of any meat, the men will also like the dish! It is also used as an additional ingredient in salads, soups, borscht, in the preparation of omelets. But how to preserve such a valuable and useful product? There are some simple recipes.

Freezing asparagus beans

Freezing is the easiest and most affordable way to preserve legumes for the winter. Frozen beans can be used in soups, stews, omelets, you can simply boil them and fry them in batter.

Before freezing, cut the beans into pieces that are convenient for you to use in winter.

To freeze this product you need:

• wash the beans thoroughly;
• trim the ends;
• remove streaks;
• cut the pods into small pieces (3-4 cm);
• it is possible, but not necessary, to blanch the pods for about 2-4 minutes;
• if the beans are blanched, cool and dry them;
• pack in portioned plastic bags (most conveniently with plastic locks) or small plastic vessels for freezing;
• place in the quick-freezer compartment in the freezer.

Frozen vegetables and berries (cherries, currants,) can be stored from 3 months to 1 year without significant loss of taste.

Attention! If the beans are not young (dairy), but rather ripe, the veins should be removed, as they become tough and subsequently negatively affect the overall enjoyment of the dish.

Canning asparagus beans: the simplest recipe - natural beans

Little space in the refrigerator, and the harvest was a success? In this case, recipes for harvesting beans using the canning method become relevant. Canned asparagus beans can be used as an additional product for various dishes, or as an independent snack.

Do not forget to add vinegar to the brine: it will become the main preservative.

Required ingredients: asparagus beans - 300 g; water - 400 ml; vinegar - 2-3 ml; salt - 7 g.

Attention! It is more convenient to preserve asparagus beans in half-liter jars. The number of products in the recipe is indicated for this particular volume.

Preparation:

• it is necessary to perform standard operations: wash, trim and cut the pods, remove the veins;
• be sure to blanch for about 2 minutes;
• put the pods tightly in sterilized jars;
• prepare a saline solution: boil water, dissolve salt;
• pour boiling brine on the beans, add vinegar immediately;
• sterilize half-liter jars of asparagus beans for about 25 minutes;
• clog the banks.

Harvesting beans: pickling

This simple recipe makes a pretty tasty savory snack. Required ingredients: asparagus beans - 0.5 kg; cloves - 2 sticks; garlic - 3 cloves (more); allspice (peas) - 3; bay leaf -1.

Marinate the asparagus beans in 1/2 quart jars. So it will be convenient to use it in winter.

To prepare the marinade you will need:

• water - 1.5-2 cups;
• sugar - 2 tablespoons or 50 g;
• vegetable oil (preferably refined sunflower oil) - 25 ml;
• vinegar - 40 ml;
• salt - 2 teaspoons (20 g).

Preparation:

• wash the asparagus bean pods, cut off the ends, remove the veins;
• boil;
• throw in a colander;
• put green beans in a container, add chopped (sliced ​​into plates) garlic, peas, lavrushka;
• take up the marinade: add 50 g (2 tbsp. l.) sugar to boiling water, a measured amount of salt, let the sweet-salty solution boil, then add vegetable oil (sunflower), vinegar, bring all the liquid to a boil;
• put beans with spices in a saucepan, immediately pour boiling marinade, stir, bring to a boil, boil for a couple of minutes;
• put the resulting product in jars, pour the beans with marinade, cork;
• leave upside down, covering with a blanket, blanket.

Harvesting green asparagus beans for the winter: a recipe for canning with sugar and spices

Required ingredients: asparagus beans - 500-600 g; black pepper, allspice - 4-5 peas each; bay leaf - 1; onion (small head) - 1 piece; sugar - 5 g; vinegar - 3-5 ml; salt - 7-10 g.

Remove the tails on the bean pods

Preparation:

• cut the onion into small squares;
• blanch the beans for about 3-4 minutes;
• put peppercorns, onions, bay leaves on the bottom of a half-liter jar;
• lay the beans tightly;
• pour boiling water, warm vegetables for 15 minutes;
• drain the water into a saucepan, salt, add the required amount of sugar, bring the marinade to a boil, add vinegar, turn off the heat;
• pour the marinade on the beans, cover the jars with lids, sterilize for about 15 minutes;
• seal the jars, leave to cool.

Asparagus (green) beans in sauce

Canned tomato sauce enhances the taste of other vegetables, highlighting them and enriching them with new notes. Harvesting asparagus beans with tomato sauce (made from ripe homemade tomatoes) will appeal to many gourmets.

Whatever preservation recipe you choose, be sure to sterilize the preparation jars

Product list: ripe red tomatoes - 0.4 kg; salt - 7 g; asparagus beans - 0.6 kg; sugar - ¼ - ½ teaspoon.

Preparation:

• wash, trim, cut into pods, remove streaks;
• blanch for about 2-3 minutes;
• cool the beans (you can in the air, you can in cold water);
• put the pods in jars;
• in order to obtain a delicate tomato puree, the tomatoes should be scalded with boiling water, carefully peel off, grind in a combine (or blender), add salt, sugar;
• boil tomato sauce;
• pour the beans;
• cans (0.5 l each) sterilize for about 30 minutes;
• cork, wrap and leave covered in a warm place until it cools completely.

Attention! It is important to use homemade red tomatoes that are fully ripe in this recipe. Their acid is an additional preservative for the beans.

Asparagus caviar: an overseas, exotic dish

Legumes are usually a great snack, especially with vegetables such as bell peppers and tomatoes.

Asparagus beans add an unusual flavor to any vegetable salads and stews

Required products: green asparagus beans - 1.5 kg; Bulgarian pepper (preferably red) - 0.25 kg; tomatoes (homemade red) - 0.8 kg; parsley (fresh) - 1 bunch; salt - ½ - ¾ tablespoon; garlic - 0.1 kg; ground black pepper (to taste); sugar - 40 g

Preparation:

• wash, trim, cut into pods, remove streaks;
• chop peppers, tomatoes, parsley, garlic into large pieces;
• chop vegetables in a food processor (blender) or scroll through a meat grinder;
• put the resulting vegetable mixture in a saucepan, add sugar, pepper, salt, cook for about 45-50 minutes;
• spread caviar, cork jars;
• wrap up.

Spicy asparagus beans with vegetable oil

Recipe for preparing snacks for spicy lovers (in moderation). Required ingredients: beans - 1 kg; lemon juice - 1.5-2 tablespoons; sugar - 50 g; hot pepper - 1 pod; bay leaf - 2; water - 1 liter; sunflower oil - 12 g; allspice, black pepper - 4 peas each; cloves 3 pieces; vinegar - 5 tablespoons.

Do not cook beans for too long to avoid losing beneficial micronutrients.

Preparation:

• wash beans, trim off ends, cut into pods, remove streaks;
• Boil water, add lemon juice;
• blanch the beans for 2-3 minutes;
• throw in a colander;
• put spices in jars, put beans;
• prepare the marinade by adding sugar, vinegar, sunflower oil;
• pour boiling marinade over beans;
• seal the jars, leave them upside down for a day.

Green asparagus bean salad for the winter

Spending a little more time and food on preservation, you can get a completely independent dish, ready to eat immediately after opening the jar.

For green bean salad you will need: asparagus (green) beans - 1 kg; vinegar - 2 tbsp. l .; sunflower oil (refined) - 100 ml; onions - 0.5 kg; sugar - 200 g; sweet bulgarian pepper (better than red or bright yellow) - 3 pieces; salt - 50 g; carrots - 3 pcs.

Asparagus beans are a great addition to any winter meal.

Preparation:

• wash the pods, cut off the ends, if necessary, remove the streaks;
• cut into small cubes;
• boil beans in salted water for 7-10 minutes;
• cut the onion into half rings and fry;
• chop carrots - grate;
• fry carrots with onions;
• grind the bell pepper in the combine;
• grind tomatoes in a food processor (blender) or twist in a meat grinder;
• drain the water from the beans, add the resulting tomato puree;
• add fried and slightly stewed onions and carrots, mix thoroughly;
• add sugar, pepper, salt;
• simmer for about 30 minutes;
• add vinegar and stir the mixture;
• put the salad in jars, cork it, turn it over and leave it under a blanket or blanket for a day.

Fun fact: There are several varieties of asparagus beans in different colors - yellow, bright green, dark green, and even purple. When boiled, yellow and green beans do not change their color, and purple acquires a green tint that is more familiar to the eye.

Asparagus beans, harvested for the winter by the above methods, will be stored without problems in the basement and in the apartment closets. Of course, the least costly way of preparing it is freezing, which is especially valuable for those who like exclusively natural taste of products. And for gourmets and simply connoisseurs of a varied diet, pickled beans and salads based on it are perfect.

Prefer self-preservation to store blanks - so you can be sure of the quality of the product

Canned or frozen green asparagus beans will greatly enrich the diet in winter. The zealous hostess will be able to surprise family, friends and guests with an original and healthy, and most importantly, delicious dish. For example, with frozen bean pods, you can make interesting pancakes by dipping them in an egg, pre-beaten with flour, and frying in oil. It prepares quickly, vegetable pizza looks original, cooked in a pan with the addition of green or yellow bean pods, and by the most daring chefs - purple in color.

Experiment, enjoy the taste of summer, even in winter!

Harvesting asparagus beans for the winter: video

Preservation of asparagus beans: photo

Many grow asparagus beans in their beds, recipes for canning for the winter will help turn this useful plant into an excellent food. Such a preparation can be used as a side dish or as a component of a salad. Beans belong to the legume family, therefore 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 will provide you with energy and healthy micronutrients for the whole day.

The benefits of asparagus beans and dishes made 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 still removes excess fluid from the organs, thereby facilitating the work of the heart. Once on the menu for diabetics, it lowers glucose levels, so it is strongly recommended to use it as often as possible for such people. It will not work all year round, because asparagus is a seasonal fruit. To preserve it for a long time, you can freeze or preserve it. Asparagus beans, the preparations for the winter of which are countless, allows you to feed on positive substances from them at any time of the year.

The easily digestible protein inside the beans in question reaches the meat level. 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. Consuming canned pods can prevent atherosclerosis and arrhythmias.

Asparagus beans should not be eaten raw.

Asparagus beans without additives for the winter with sterilization

For those interested in how to cook asparagus beans deliciously 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 0.5 liter jars, 3 teaspoons of vinegar will be poured into them for better preservation of the food.

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

Cooking steps:

Asparagus beans with spices for the winter without sterilization

Another delicious recipe for preserving asparagus beans for the winter is their interaction with aromatic herbs and spices. For 2.5 kilograms of legumes, you will need up to 10 cloves of garlic, 1 tbsp each. spoons of allspice and black peppercorns and. You can vary the amount of ingredients according to your taste, as well as remove or add some other seasonings, for example, add bay leaves.

Cooking steps:

Korean style asparagus beans

A nutritious, juicy asparagus provision can be obtained by adding carrots to it. Korean-style asparagus beans are a rich, spicy snack for any table. Main ingredients for this dish: 500 grams of legumes, 1 large carrot. A packet of Korean carrot spices and 4 cloves of garlic will help to fill the preparation with spiciness. The marinade will take 3 tbsp. tablespoons of vinegar, 50 grams of vegetable oil, 1.5 tbsp. tablespoons of salt and sugar, as well as 300 grams of water.

Cooking steps:

Asparagus beans in tomato

Pickled asparagus beans for the winter, the recipes for which are very diverse. For example, tomato juice can be used instead of marinade. The food is also stored for a long time and has an unusual taste. For beans in a tomato, you 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.

Cooking steps:

Tomato juice can be used instead of fresh tomatoes.

Recipes for canning asparagus beans for the winter are not limited to the options above. Every year they are replenished with new products. You can also supplement the ingredients with your favorite vegetables and try and experiment. Don't forget about sterile jars and adding vinegar for a longer shelf life.

Nutritional research has shown that some vegetables are extremely low in calories. This list also includes asparagus beans. Cooking recipes for the winter (such popular types of preparation as canned and frozen) will help to preserve not only the unique taste, but also the vitamins and minerals contained in this type of beans.

What are the benefits of asparagus beans?

First of all, let's define that asparagus is not asparagus, but a variety of green beans. Asparagus is eaten in the form of young shoots, while beans are only pods. They are similar only in terms of calorie content: both products are dietary. Beans are called asparagus due to the fact that their pods are very similar to asparagus shoots, but in fact they are 2 different products.

Asparagus (left) and asparagus beans (right)

Asparagus beans, grown in our climatic zone, are ubiquitous, they are unpretentious in care, but thermophilic. It takes root especially well in the southern part of the country.

Asparagus beans are rich in minerals and vitamins, they contain a large amount of potassium (48%), magnesium (8%), calcium (4-5%), as well as all B vitamins, especially B9 (10-11%) and B2 (7-8%).

A diet based on asparagus beans is prescribed for people with diabetes. After all, the product contains a natural analogue of insulin (arginine), which gently lowers blood sugar levels. The legume increases the efficiency of the liver due to its high iron content. Promotes the treatment of tuberculosis and hepatitis. Strengthens the nervous system and acts as a sedative. It is an integral part of the treatment of urolithiasis, and also counteracts the buildup of tartar. Obese people should definitely include asparagus beans in their diet, while replacing pasta and potato side dishes with it. It is rich in fiber (13-15%), which helps cleanse the intestines of toxins and toxins.

Important! Asparagus beans fill the stomach quickly with only 30 calories.

Also, asparagus beans have a positive effect on potency, and the increased content of antioxidants will help the body's cells to recover and rejuvenate. For people over the age of 40, it is imperative to eat asparagus beans at least 2-3 times a week.

Preparing asparagus beans for canning

In order for this useful product to reach the table all year round, asparagus beans are prepared for the winter. Of course, canned beans lose a number of useful properties, but most of them still remain. Preservation recipes are varied and unpretentious.

Remove the asparagus bean tails before canning

Asparagus beans purchased at a store or market counter should be a bright green color. These beans will be juicy and soft. If you have grown it on your site, then do not delay harvesting: the younger the pods, the less rigid veins between the beans formed in them. It is necessary to process the product in the first 2-3 days after collection, so that the pods do not have time to dry out. Store beans in a cool, dark place until processing. A refrigerator is best suited.

It is quite easy to prepare asparagus beans for preservation for the winter.

• wash the beans;
• cut off the ends;
• blanch (dip in boiling water) beans for 5 minutes;
• dry the product.

It is also necessary to prepare the container in which the asparagus beans, harvested for the winter, will be stored. The jars must be thoroughly washed and sterilized over steam or in the oven. Instead of a detergent, it is better to use baking soda, so in case of poor-quality rinsing of the jar, the workpiece will not give any aftertaste.

Advice. To prevent the glass jar from bursting in a hot oven, it must be washed with warm water and placed horizontally for sterilization (put on its side).

Pickled beans

Pickled asparagus beans in jars

Marinating asparagus beans will preserve a lot of the minerals and vitamins they contain. Such a blank can stand for several years, awaiting its fate. Recipes for making pickles differ from pickles in that vinegar is added to the pickles as the main preservative. Pickled beans are distinguished by the special softness of the pods and the tenderness of the taste.

Important! When preserving beans for the winter, observe the sterility of the tools and the cleanliness of the room so as not to introduce pathogenic bacteria into the workpiece.

Canned beans are pickled in different ways. The choice of the recipe is yours.

Asparagus beans marinated with herbs

To prepare it you will need:

• fresh asparagus beans (0.5 kg);
• horseradish root (1.5 g);
• fresh dill (50 g);
• parsley (50 g);
• salt (1.5-2 tbsp. l.);
• sugar (1 tbsp. l.);
• black pepper (10 peas);
• ground cinnamon (1-2 g);
• dried spicy cloves (3 pcs.);
• vinegar (50 g).

Canning jars must be well washed and sterilized

You need to marinate whole beans or cut into 3-4 pieces. Simmer the prepared beans in vegetable or olive oil. While it is fried, prepare the marinade: add salt and sugar to 1 liter of boiling water, pour in vinegar after 10 minutes of boiling. Arrange the beans in sterile jars, cover with herbs and the remaining spices on top and pour over the marinade.

Cover the jars with sterilized lids and cook in a water bath. Boil for at least 15 minutes. Roll up the cans and put them to cool, in the "upside down" position, cover with a thick cloth so that the cooling process takes place as slowly as possible. Store in a cool place - cellar or refrigerator.

Pickled spicy beans with garlic

This recipe will require:

• garlic (3 large cloves);
• bay leaf (4 pcs.);
• dried spicy cloves (5 pcs.);
• vegetable oil (50 g);
• salt (1 tbsp. l.);
• sugar (2-3 tbsp. l.);
• allspice (5 peas);
• vinegar (100 g).

Do not spare the spices for the marinade - they will give a wonderful aroma

Rinse and dry prepared young beans, remove the streaked ends. Boil until tender for 7-10 minutes. Drain and place the boiled beans in sterile jars. Cut each garlic clove into 4 pieces and add equally to each jar. Add the remaining spices.

Prepare the marinade: add sugar and salt to boiling water, after they are completely dissolved, pour in vinegar and vegetable oil. Boil for 1 minute. Pour the beans with the resulting marinade, let cool and roll up the lids sterilized in boiling water.

Preservation of beans by the salting method

This method of preparing the preparation of asparagus beans is very simple. The recipes are varied, and the preparation preserved by the salting method will delight you with its taste and the vitamins it contains all winter long.

Salted asparagus beans with cherry and currant leaves

To prepare a blank according to this recipe you will need:

• young asparagus beans (2 kg);
• black currant leaves (1 pc. in a liter jar);
• cherry leaves (1 pc. in a liter jar);
• horseradish root;
• black pepper (8-10 peas);
• garlic (2-3 cloves);
• salt (80 g);
• water (1.5 l);
• vodka (50 g).

Prepared asparagus pods must be tightly packed in layers (beans, cherry leaves, currants, garlic, horseradish, beans) in liter jars, after sterilizing the container. Add pepper. Boil water, dissolve salt in it (2 tablespoons per 1 liter of water) and cool. Pour the prepared jars with cold brine and add 2 tsp to each. vodka. Close with clean nylon caps and put in a cold, dark place. The beans preserved in this way do not lose their green color and are stored for a long time.

Canned Asparagus Beans with Vegetables

Canned asparagus bean salad recipes vary in preparation process and composition. After trying one of the recipes, you will cook them over and over.

Roasted asparagus beans have a very special taste

Stewed asparagus beans with vegetables and herbs

This recipe includes:

• young asparagus beans (2.5 kg);
• onions (600 g);
• carrots (600 g);
• parsley greens (50 g);
• parsley root (100 g);
• vegetable oil (50 ml);
• granulated sugar (75 g);
• rock salt (40 g);
• vinegar 3% (75 ml);
• black pepper (10-15 peas).

For the proper preparation of the dish, it is necessary to prepare the beans and cut them into 2 cm pieces. Peel, cut into half rings and sauté in vegetable oil. Peel the parsley root and carrots, cut into slices and fry. Wash and chop the parsley. Asparagus beans can be fried in a pan, or they can be left blanched.

Choose very young beans for preservation - then the dish will be tender

Cut ripe red tomatoes into wedges and simmer for 12-15 minutes. Add sauteed vegetables and spices. Add water and bring to a boil, pour in vinegar essence and add sugar. Add chopped parsley at the end. The vegetable mass should be thin enough to fill all the voids in the jar.

Put pieces of asparagus in sterile jars and cover with vegetable mass. Roll up the lids. In winter, your household will be happy to enjoy this dish.

Stew of green beans, cabbage and eggplant

This recipe includes the following ingredients:

• young asparagus beans (1 kg);
• red tomatoes (1 kg);
• onions (600 g);
• medium-sized zucchini or zucchini (2 pcs.);
• sweet bell pepper (5 pcs.);
• eggplant (1 kg);
• cauliflower (200 g);
• white cabbage (500 g);
• vegetable oil (50 ml);
• cilantro (15 g);
• parsley greens (15 g);
• celery greens (15 g);
• salt, spices (to taste).

To prepare the dish, you need to wash the vegetables, blanch the tomatoes and peel them. Remove the seeds from the pepper and remove the husks from the onion. Boil the asparagus beans in salted water for 12-15 minutes. Cut into 2-4 cm pieces. Cut the eggplants into cubes and salt to release the bitterness. Squeeze them out and fry.

Boil the asparagus beans before putting them in a vegetable stew.

Fry the zucchini and peppers separately, add the onion, cut into half rings. Cut white cabbage and pour over with boiling water. Blanch the cauliflower for 1-2 minutes.

Throw the tomatoes through a meat grinder and chop the greens. Send vegetables to a saucepan and stir, add salt and spices. Boil. Divide into sterile warm jars with a volume of 0.5-1 L and sterilize in a water bath for an hour. Roll up and cool, turning over onto the lids. Store in a cool dry place.

Freezing asparagus beans for the winter

The frozen product is practically no different from the fresh one. It retains 90% of the total composition of vitamins and minerals, which is quite enough to raise and maintain immunity in the winter. If the freezing is done correctly, then the harvesting of asparagus beans will retain its appearance and structure until the next season. All recipes are equally good, but we will show you 2 main ways of how this process is carried out.

It is better to freeze the beans by cutting them into pieces, then in winter it will be convenient to add the product immediately to dishes

Freezing fresh asparagus beans

To use this method, it is necessary to correctly and thoroughly process the product. To do this, you need to cut off the ends of the pods and their stalks. They include hard membranes, and in order not to spoil the dish, it is better to remove them. After trimming, the beans must be rinsed with plenty of running water and dried by discarding in a colander, cheesecloth or paper napkins. You can cut the beans into pieces, or you can freeze the whole pods, it depends on the aesthetics of the dishes that you are going to cook in the future.

Advice. Freezing sliced ​​asparagus beans saves more space in the cooking space.

Wash and dry the asparagus beans before freezing.

It is best to use special vacuum bags or containers when freezing, from which air can be pumped out. So the workpiece is better preserved and has a crumbly shape. After packing, the asparagus bean pods are placed in the freezer and frozen. If the chamber is programmable, then the program "dry freezing of vegetables" is selected.

Freezing boiled asparagus beans

This method of harvesting beans for the winter does not subsequently require additional processing; it can be fried or stewed immediately, taking into account the cooking recipe.

Preparation for the process is carried out in the same way as when freezing fresh asparagus beans. Then it is cut into pieces and boiled for 4-6 minutes. Drain the water and allow to cool, then spread it on a paper towel, dry it and pack it in bags.

Freeze food in small portions