Top 20 most delicious recipes for canned asparagus beans: harvesting secrets from experienced housewives

If you eat right, then you probably know about the benefits of asparagus beans. To eat this vegetable in winter without buying frozen varieties brought from China in the supermarket, canning beans from your own garden or purchased from local producers.

Introducing the top 20 best recipes for preserving asparagus beans.

The preparation process for canning

If you grow your own vegetable, harvest on time to get started. In this case the pods will have fewer hard veins. And you need to sort them out within the first two to three days after assembly, so that the pods do not have time to dry out.

To prepare for preserving, rinse the beans and trim off the ends. Then dip in boiling water and cook for 5 minutes. After that, the beans are dried.

The jars in which the vegetable will be stored should also be prepared - wash and sterilize over steam or in the oven.

Recipes for harvesting green beans for the winter

There are many varieties of canned asparagus beans to suit all tastes.

Important! In all recipes, after filling the cans, they are additionally sterilized. That is, they need to be covered with lids on top and placed in a large container of water on the stove. The water should reach the hangers of the jars and should not be very cold or hot. Bring the water to a boil. Half liter jars are boiled for 10 minutes, liter jars - 14, three-liter jars - 30 minutes.

Below are 20 of the most popular and delicious recipes.

Canned beans with aspirin

Ingredients:

• beans;
• water;
• dill seeds or inflorescences;
• currant leaves;
• garlic;
• salt;
• aspirin tablets.

Rinse all ingredients thoroughly. Cut the pods into pieces 3-5 cm long. Dip the beans in boiling water for 10 minutes. Drain or leave water to fill the workpiece.

Put on the bottom of each jar garlic (1 clove per liter) and half an aspirin tablet. Next, lay out the beans. Top - 1-2 currant leaves and dill seeds. Sprinkle everything with 1 tablespoon of salt and put the other half of the tablet. Aspirin prevents product spoilage.

Pour boiling water over the contents of the jars and cover with sterilized lids and roll up. Place overturned jars in a warm place until they cool completely.

Salted green beans

Ingredients:

• 10 kg of beans;
• 500 g of salt;
• 10 liters of water.

Put the washed beans in a container for pickling. Mix hot water with salt - you get a brine. Pour the beans with boiling brine. Put oppression. Store in a cool closed place.

Green beans in tomato sauce

Ingredients:

• 1 kg of beans;
• 750 g tomatoes;
• 20 g sugar;
• 20 g of salt.

Cut off the ends of the pods. Cut the rest into 2-4 cm pieces. Put in boiling water and cook for about 5 minutes. Throw in a colander and cool. Pour boiling water over the tomatoes, let stand for a while.Then remove the skin, cut into slices and rub through a sieve into a saucepan. Add sugar and salt to the resulting mass. Bring the tomatoes to a boil and pour over the beans.

Asparagus beans with tomatoes and vegetables

Ingredients:

• 1 kg of beans;
• 2 kg of tomatoes;
• 1 kg of sweet pepper;
• 0.5 kg of carrots;
• 1 head of garlic;
• 1 light pepper;
• 250 ml of vegetable oil;
• 75 ml vinegar;
• 100 g sugar;
• 2 tbsp salt.

Pour boiling water over the tomatoes, peel and rub through a sieve... Grate pepper and garlic. Mix all. Add salt and vegetable oil. Boil the resulting tomato puree for 7 minutes. At this time, peel the carrots and also grate.

Add carrots to tomatoes and cook for another 10 minutes... Cut the beans into 2 cm pieces, add to the mixture and cook for 25 minutes. Peel and chop the bell peppers. Add it to the vegetables for another 25 minutes. Pour vinegar five minutes before the end of cooking. Pour everything into jars and roll up.

Korean style pickled green beans

Ingredients:

• 1 kg of beans;
• 300 g carrots;
• 100 g onions;
• 50 g of garlic;
• 1/2 hot chilli pepper;
• 1 tbsp Sahara;
• 1 tbsp salt;
• 70 ml of vegetable oil;
• 60 ml of 9% vinegar;
• 15 g spices for Korean carrots.

Cut off the tails from the washed pods. Cut into pieces 4-5 cm long. Less is possible - it's a matter of taste. Pour 2-2.5 liters of water into a saucepan and boil. Pour beans into a saucepan. Boil. Cook for 7 minutes. Throw the pods in a colander and cool.

At this time, grate the peeled carrots. Ideally, use a special Korean carrot grater.... Chop the garlic in any way convenient for you (chop, crush, grate). Finely chop the onion. Cut hot pepper into rings.

Stir all vegetables. Add sugar, salt and seasoning. You can make your own Korean carrot spice mix. Combine ground coriander, red hot ground pepper, nutmeg, dried garlic and herbal mixture.

Pour oil and vinegar into the vegetables. Mix everything. Let it brew for 6-7 hours. The mixture must be stirred every 40 minutes. At this stage, you can add salt or spices.

Put the mixture in a jar, filling 1/4 each. On each quarter, crush the contents, for example with a mashed potato pusher. You do not need to crush vegetables into porridge. This will produce juice. So fill the entire jar, leaving about 0.5 cm for juice to emerge during sterilization.

Canning with sugar and spices

Ingredients:

• 600 g beans;
• 1 bay leaf;
• 1 onion;
• 5 allspice peas;
• 5 g sugar;
• 4 ml vinegar;
• 8 g of salt.

Wash the pods, cut into pieces of any length. It is advisable to remove the veins. Finely chop the onion... Blanch the beans for 4 minutes.

Put peppercorns, onions and bay leaves at the bottom of the jar. Place the bean pods tightly on top. Pour boiling water over the jar and leave for 15 minutes. Now drain this water into a saucepan. Add sugar and bring to a boil. Pour in vinegar and turn off the heat. Pour this water over the beans. Cover the jar with a lid and sterilize for 15 minutes.

Asparagus beans with carrots and onions

Ingredients:

• 1 kg of beans;
• 120 ml of sunflower oil;
• 300 g carrots;
• 200 g onions;
• 2 tsp Sahara;
• 3 tsp salt.

Chop all vegetables. Blanch the beans in boiling water for a few minutes. Simmer carrots and onions in oil. Add the beans to the carrots and onions and simmer for another 10 minutes. Put vegetables in a jar, sterilize for half an hour.

Green beans and peppers salad

Ingredients:

• 500 g beans;
• 1 kg of tomatoes;
• 1 hot pepper;
• 200 g sweet pepper;
• 500 g carrots;
• 100 g sugar;
• 1 head of garlic;
• 1 tbsp vinegar.

Wash and peel all vegetables (if necessary)... Grate the carrots. Cut both peppers into strips. Chop the tomatoes and garlic into wedges. Cut the beans into pieces, removing the tips.

Blanch the pods for 7 minutes. Simmer carrots in oil in a saucepan. Put tomatoes, sugar and salt on it. Cook for 25 minutes. Then add peppers and beans.After 10 minutes of cooking, add garlic and vinegar. Turn off the stove. Transfer the salad to a jar, sterilize it for 30 minutes and roll up. Wrap the roll up in a towel or blanket until it cools completely.

Asparagus caviar

Ingredients:

• 3 kg of beans;
• 1.5 kg of tomatoes;
• 200 g of garlic;
• 0.5 kg of sweet pepper;
• parsley;
• 3-4 tbsp Sahara;
• 1-1.5 tbsp salt;
• 1 tbsp ground black pepper.

Pass all ingredients except parsley through a meat grinder. Mix everything and cook over low heat for an hour, stirring occasionally. Pour caviar into jars and roll up.

Pickled green beans

Ingredients:

• 700 g beans;
• ½ carrots;
• 2 cloves of garlic;
• 1 sweet pepper;
• 1 hot pepper;
• 1 tsp mustard seeds;
• 4 allspice peas;
• dried dill;
• salt.

It will take 3 days to prepare such an unusual snack.

Rinse the pods well and cut off the tails. Cook for 5 minutes with 1 tsp. salt. Place on a plate with a slotted spoon. Wash and peel the rest of the vegetables. Grate the carrots, chop the pepper into strips, chop the garlic into slices... Also add hot peppers to the vegetables to taste.

Pour half a liter of water in which the beans were boiled. Add mustard, salt and pepper... Boil. Boil the brine for 2-3 minutes. Put all vegetables in another saucepan, sprinkle with dill. Pour vegetables with brine at room temperature and cover with a plate. Put the load on top. Leave on for 2-3 days. The finished brine will become cloudy and the beans will acquire a characteristic flavor.

Now you need arrange pickled vegetables in jars, sterilize and roll up.

Spicy asparagus beans with vegetable oil

Ingredients:

• 1 kg of beans;
• 100 g of vegetable oil;
• 2 kg of tomatoes;
• 3 sweet peppers;
• 500 g onions;
• 4 tbsp Sahara;
• 2 tbsp salt;
• 2 tbsp vinegar;
• 1 tsp nutmeg.

Cut all vegetables to taste. Puree the tomatoes with a sieve or meat grinder. Pass the onion and pepper. Boil the beans for a few minutes. Add pods and tomato puree to the onion with pepper. Cook for 25 minutes. Add sugar, salt and nutmeg 5 minutes until tender. Pour in vinegar, stir and turn off the stove.

Spread out into banks sterilize them for 30 minutes and roll up.

Salted asparagus beans with cherry and currant leaves

Ingredients:

• 2 kg beans;
• horseradish root;
• a few peas of allspice;
• currant and cherry leaves (one per liter jar);
• 2-3 cloves of garlic;
• 50 g of vodka;
• 80 g of salt.

Rinse and chop the asparagus. Cook for 3-4 minutes. Beans, cherry and currant leaves are laid out in layers in prepared jars, then garlic, horseradish and beans again... Put 3-4 peppercorns on top.

Boil water in a saucepan, add salt. For 1 liter of water 2 tbsp. salt. Cool down. Fill the jars with cold brine. Pour 2 tsp into each. vodka. Close with nylon caps and store in a cold place.

Pickled spicy beans with garlic

Ingredients:

• 1 kg of beans;
• 3 large cloves of garlic;
• 4 bay leaves;
• 5 dried spicy cloves;
• 50 ml of vegetable oil;
• 1 tbsp salt;
• 2-3 tbsp Sahara;
• 100 ml vinegar;
• 5 allspice peas.

Rinse the beans, remove the ends and boil for 7-10 minutes until tender... Transfer the vegetable to jars. Cut the garlic into 4 parts and spread evenly in each jar. Add all the spices.

For the brine, boil water, add salt and sugar. Then add vinegar and vegetable oil. Boil all for 1 minute. Pour the beans with the resulting marinade. Roll up the jar.

Lobio for the winter in Georgian

Ingredients:

• 2.5 kg of beans;
• 2 kg of tomatoes;
• 4 cloves of garlic;
• 3 tbsp salt;
• 3 tbsp Sahara;
• 2 onions;
• spices: basil, paprika, saffron, cumin, black ground pepper.

Boil chopped and washed beans. Fry the onions. Cook the tomatoes in a separate saucepan for 7 minutes... Then remove the skin from them, cut and send to the onion. Simmer for 15 minutes. Chop the garlic, add to the onions and tomatoes. Add beans, salt and sugar. Simmer for half an hour. Add spices at the end of cooking. Spread the lobio in banks and roll up.

Canned Green Beans Without Salt and Sugar

Ingredients:

• beans;
• vinegar;
• a pinch of salt to dissolve in water.

Rinse and cut the pods. Cook for 5-7 minutes. Throw in a colander, then put in jars... Pour the jars with a solution of salt (5 g of salt per liter jar). Before rolling, pour 1 tbsp into each. vinegar.

Preservation with basil and laurel

Ingredients:

• 1 kg of beans;
• 6 bay leaves;
• 10 sprigs of basil;
• 1 tsp Sahara;
• 1 tbsp salt;
• 1 liter of water;
• 2 tbsp vinegar.

Boil the bean pods until tender. Put in jars, add to them bay leaf and basil in equal amounts.

For the brine, boil water, dilute salt and sugar in it. Pour them vegetables and roll up the jars.

Asparagus beans marinated with garlic and spices

Ingredients:

• 1 kg of beans;
• 3-4 cloves of garlic;
• 3 sprigs of dill;
• 2-4 allspice peas;
• 2 tbsp Sahara;
• 1 tbsp salt;
• 2 tbsp vinegar;
• 1 liter of water.

Rinse the pods, remove the tips and chop. Boil for 7-10 minutes... Throw in a colander and let the water drain. Then put the bean pods in a jar, tamp. Top with chopped garlic, pepper and herbs.

To prepare the brine, mix water with salt and sugar. Boil. At the end, pour in the vinegar. Pour the beans with brine, sterilize the jar and tighten.

Beans marinated with onions

Ingredients:

• 5 kg of beans;
• 1 kg of onions;
• 3 liters of water;
• 800 ml vinegar;
• 400 g sugar;
• 30 g salt;
• 8 allspice peas;
• 1 bay leaf;
• a piece of horseradish root;
• mustard seeds;
• 70 ml of vegetable oil.

To boil water. Dissolve sugar and salt in it. Finally, pour in the vinegar and remove from the stove.

Rinse and cut the pods. Cook for 5 minutes. Then cool the beans and mix with finely chopped onions. Divide into banks. Put all the spices equally in each jar. Pour marinade over, sterilize and roll up. Store in a cool place.

Caviar No. 2

Ingredients:

• 1 kg of beans;
• 250 g tomatoes;
• 1 onion;
• 3 tbsp Sahara;
• 1.5 tbsp salt;
• parsley.

Rinse all vegetables, peel and mince or beat with a blender. Finely chop the parsley and add to the vegetables. Put in a saucepan, add salt and sugar. Simmer for 50-60 minutes.

Pour caviar into jars, sterilize and roll up.

Bulgarian beans

Ingredients:

• 350 g beans;
• 450 g tomatoes;
• 100 g onions;
• 10 g carrots;
• parsley and dill to taste;
• 15 ml vinegar;
• 15 g sugar;
• 10 g salt;
• a few peas of allspice;
• vegetable oil for frying.

Rinse and chop all vegetables and herbs thoroughly... Boil the bean pods. Fry onions and carrots. Cut the tomatoes into wedges and add to the onions and carrots. Simmer for 15 minutes. Add beans to vegetables. Add salt, sugar, chopped greens immediately. Bring to a boil, pour in vinegar and remove from heat. Arrange vegetables in jars, adding 3-5 peppercorns to each. Sterilize and tighten.

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Storage

There is nothing difficult in storing canned food. All recipes involve sterilizing and seaming cans. That is, they are sealed. They can be stored at temperatures up to 20 degrees and humidity no more than 75%... It is better that the temperature is below 20, but the main thing is that it does not fall below zero, so that the banks do not leak from the expansion of water. It is also advisable to store canned food in a closed place where the sun's rays do not fall. This can be a storage room, a place under a table, in a cellar, etc.

Harvesting for the winter without sterilization

To make a raw vegetable you will need to fulfill such conditions:

1. Use sugar, salt and vinegar in the recipe.
2. Use double pouring (pour marinade over beans, let stand for 10 minutes, drain, boil again in a saucepan and pour over again).
3. For thick beans, you need triple pouring.
4. Close cans with a seaming machine.
5. Wrap it up with a blanket after rolling so that the heat remains during the day.
6. Store in a cool place.

Conclusion

There are a great many recipes, but many of them are similar to each other. One small variation can change the flavor of a dish. Adding herbs, pepper, sugar, or vinegar immediately changes the overall flavor of the beans, making them either sweet, spicy or pungent. The main thing is to prepare the beans in advance so that they are not tough. This is pre-brewing and removal of hard ends.