This amount of food is usually enough to prepare seven half-liter jars, so try to prepare such a quantity that you have enough clean jars.

You can use white or red beans, depending on your preference.

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

When the beans swell and increase in size, drain off the excess water. The prepared beans should not be wrinkled; if you come across one and there is no more water, add water and leave for a few more hours.

Wash the beans again, add clean water and cook over medium heat until tender. Don't forget to skim off the foam. Until the beans are completely cooked, they do not need to be salted. While the beans are cooking, you need to prepare the vegetables.

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

Wash and peel the carrots, cut into thin strips or grate on a fairly coarse grater. Add carrots to the onions or fry them separately - as desired.

To make the beans more flavorful, add sweet bell pepper to them. To do this, wash the pepper well, remove the seeds, cut into thin strips or cubes and also fry in vegetable oil.

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

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

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

After all the vegetables are well cooked, you will need to add salt and sugar - it is best to add gradually, remembering to taste. If necessary, the amount of salt and sugar can be reduced or increased - do it to your taste. Place the hot beans and vegetables into prepared jars.

We immediately turn the jars with the hot snack upside down and wrap them well. Leave until it cools completely and after that you can consider the homemade preparation - beans with vegetables for the winter, ready for use. You can serve beans with vegetables as a cold appetizer, or you can reheat them.

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

Canning has always been the best solution in case of cold weather or unforeseen situations, when you can simply open fresh vegetables or fruits and use them in cooking.

Red, white, spotted or green beans are legumes that almost everyone loves. These fruits are well nourishing and benefit our bodies. Moreover, it is necessary to worry in advance about preparing it for the winter.

Classic recipe

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

In practice, scientists have already verified that beans in canned form 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 health index, namely 90 kilocalories per hundred grams of product. Low nutritional value allows beans to be used in any type of diet and not only, because beans are superior to many other products in terms of the quality of easily digestible protein. Canning is not only delicious, but also simple.

Cooking beans for the winter this way requires a few simple ingredients and a little time to achieve fantastic results.

Ingredients:

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

Preparation step by step:

1. 1. Clean beans are filled with water and left for two hours if the product is fresh. If the vegetable was dried, then it needs to be left for the whole night.
2. 2. When the required time has passed, the liquid is drained, the water specified in the recipe is refilled, all the spices, sugar and salt are added, and it is sent to the fire.
3. 3. The heat should be high at first, and when the beans boil, you can turn it down. On average, cooking takes two hours. Then add vinegar to the pan, cook for another couple of minutes and remove from the stove.
4. 4. The still hot beans need to be put into prepared jars, poured with marinade, and rolled up with lids.
5. 5. The jars must be kept under a blanket until they cool down, and then stored in a cool place for storage.

With these beans you can quickly prepare borscht, salads, lobbies, serve plain or in combination with stew.

Beans in their own juice

Products for cooking:

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

The beans are first soaked in water overnight. During infusion, the water needs to be changed several times. In the morning, the beans need to be washed. At this time, cut the onion into half rings and the carrots into rings.

Oil is poured into a large and spacious pan, all the chopped vegetables are added, and they are sent to the stove. When everything boils, you need to reduce the heat and simmer for twenty minutes. After this, already boiled beans go to the vegetables. After another ten minutes, add vinegar, all the spices and mix. You need to cook for another five minutes.

The finished beans are placed in jars that have been sterilized in advance over moderate heat for an hour, and then the lids are rolled up. Containers with the dish are stored under a warm blanket until cool, then in a dark place. These beans are easy to make for holiday snacks.

Beans in tomato

Ingredients:

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

Step-by-step preparation:

• In a large saucepan, boil all the beans that have been soaked in water overnight. The beans are placed in hot water and simmered over low heat until fully cooked.
• Chop the onion and fry in oil until golden brown. At this time, you need to peel the tomatoes, which will be easier if you pour boiling water over them in advance.
• All vegetables, except beans, are placed in a pan and boiled until soft. After this, they need to be pureed using a blender.

• Beans and all other spices are added to the puree, mixed and put back on the stove. Bring to a boil and add a teaspoon of vinegar.
• Beans and tomatoes are placed in ready-made and clean jars and closed with lids. It is necessary to leave the preservation to cool.
• Beans with tomatoes are great for pasta, bean lobbies, and other side dishes.

Canning Fresh Beans

Products for cooking:

• half a kilogram 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.

Green beans need to be fried in a frying pan with oil added. If the pods are very large, they can be cut in half. While the beans are cooking, it's time to make the marinade. To do this, add sugar and salt to boiling water and put it on the stove. Boil for ten minutes, then add vinegar.

Prepare sterilized jars in advance, place pods on the bottom, add herbs and other spices on top. Next, the marinade is poured in, the container is covered with lids and boiled in a water bath for half an hour. After this, you need to roll it up and let it cool upside down in a cool place in a thick blanket.

Green beans are a special product that, in all nutritional properties, is similar to regular red or white beans. But it differs in taste, which allows you to add it to even more diverse dishes.

Beans in an autoclave

An autoclave is a device that makes it possible to easily and simply prepare food for the winter. If you use it for the right purpose, the result will be especially stunning and pleasant.

Ingredients for one liter jar:

• 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 put them in boiling water. At this time, prepare the vegetables: carrots are finely grated, onions and other products are cut into small cubes. When the beans are ready, they need to be poured with tomato juice and placed on the stove, adding all the spices and chopped carrots, onions and peppers.

Cook for half an hour until the whole mass becomes soft. In the last five minutes, add vinegar and mix everything well. The finished beans are sent to sterilely clean jars, rolled up with lids and placed in an autoclave. At one hundred degrees, the dish should be ready in twenty minutes. An autoclave is an ideal and easy way to prepare canning in jars for the winter.

Which one is better for preservation?

Since there are many types of legumes, you need to know which ones to use for canning. White and red beans are the most common types, but each has its own advantages and disadvantages. Red beans are denser when cooked and remain the same when you open the can. White is lower in calories than dark, it is also a little softer, it is easy to make puree, stew and borscht 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 especially tasty, nutritious and aromatic dishes are obtained. With this method of harvesting, beans retain all their 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 your own heart rhythm, and increase the elasticity of blood vessels and capillaries. Excellent for atherosclerosis, stimulates the kidneys and liver, and is good for the urinary system. It is actively used in cooking, where animal products are dispensed with.

Beans and other legumes are a godsend in the culinary world, containing a large amount of useful substances, vitamins, minerals, proteins and other things. It is so easy to prepare that any novice cook can easily complete this task at home. In addition, this preparation is much better than store-bought. Bon appetit!

The benefit of beans is their versatility: they contain almost everything a person needs for normal life. 75% of this crop consists of proteins. Bean preparations for the winter are similar 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 also have a 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 when cooking.

Beans are not only used to prepare soups, side dishes and snacks: they make wonderful canned salads. So that you can verify this, we have selected 8 recipes for bean preparations for the winter.

Canned beans in tomato

Required:

1.2 kg fresh (not dried) beans;

3 teaspoons salt;

2-3 large onions;

1 kg of tomatoes;

1 teaspoon ground pepper;

5 bay leaves;

.½ teaspoon ground allspice;

1 teaspoon 70% vinegar;

Vegetable oil for frying.

Pour boiling water over the beans and cook until tender. Finely chop the onion and fry in vegetable oil until soft. Scald the tomatoes with boiling water and remove the skin. Boil the peeled tomatoes with salt until soft, mash with a masher.

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

Canned beans in tomato sauce

Required:

1 kg of shelled beans of tender ripeness;

300 g carrots;

200 g onions;

100 ml tomato paste; for filling with 1 liter of water;

1 teaspoon each of salt and sugar;

100 ml vegetable oil;

Ground black pepper and red paprika to taste.

Fill the peeled beans with water so that it is 2-3 fingers higher than the surface of the beans.

Add 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 bean broth directly into the pan with carrots and onions, add 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 into half-liter jars. Sterilize for 20 minutes. Spicy lovers can add garlic and sweet pepper to this preparation.

Canned beans for the winter

Required:

700 g fresh beans (beans);

0.5 kg each of onions, carrots, sweet peppers;

1 head of garlic;

3-4 black peppercorns;

2 tbsp. spoons of salt;

1 tbsp. spoon of sugar;

1 liter of tomato juice;

200 ml vegetable oil;

100 ml vinegar 9%.

Boil the beans until half cooked. Wash and peel the vegetables. Cut the onion into half rings, the pepper into strips, and grate the carrots on a coarse grater. Combine with beans, add the remaining ingredients except vinegar, mix. Bring to a boil, then reduce heat to low and simmer for 1 hour. Pack the hot salad into sterilized jars and roll up.

Beans with vegetables for the winter

Required:

3 liters of tomatoes, minced;

1.2 kg of boiled beans;

500 g eggplants;

600 g sweet pepper;

1.5 cups vegetable oil;

1.5 tbsp. spoons 9% vinegar;

1.5 tbsp. Sahara;

3 tbsp. spoons of salt.

Pour the tomato puree into a saucepan, add butter, salt, sugar, cook for 15 minutes. Place the beans there and cook for another 20 minutes. Add the diced eggplant and cook for another 15 minutes. Then add the pepper, cut into strips, pour in the vinegar and cook for 15-20 minutes. Place in sterile jars and seal.

Canned Red Beans b

Required:

2 kg of red beans;

2 kg carrots;

5 kg of tomatoes;

2 kg of onion;

2 kg of sweet pepper;

600 ml vegetable oil;

2 cups garlic;

4 pods of hot pepper;

Vinegar, salt, sugar to taste.

Soak the beans overnight and boil them in the morning until half cooked. While the beans are cooking, work on the vegetables. Wash everything thoroughly and clean if necessary. Cut the pepper into cubes, the onion into half rings, and grate the carrots on a coarse grater. Simmer all ingredients in a small amount of water and vegetable oil.

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

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

Winter beans with vegetables

For 5 liter jars you will need:

3 kg of ripe tomatoes;

1 kg each of sweet bell peppers, onions and carrots;

3 cups beans;

1.5 tbsp. Sahara;

1.5 tbsp. vegetable oil;

2 tbsp. spoons of salt;

2 teaspoons 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 all the ingredients, sugar, butter and salt in a large bowl and cook for an hour after boiling. At the end of cooking, add vinegar, stir the salad, place in sterile jars and roll up.

To can any beans, you will need glass jars with screw-on lids and a home canner. If you have this necessary equipment, you can can both fresh and dry beans. Low acid foods, including beans, are not safe to sterilize in a water bath, so if you usually use this method of canning, you will need to purchase a home canner and follow the instructions below.

Steps

Part 1

Remove damaged beans and small stones. Remove any small stones and shriveled or damaged beans. Damaged beans will only hinder your canning process, so it's best to remove them.

Rinse the beans. Rinse the beans with room temperature water and place in a large saucepan.

Soak the beans. After you have rinsed the beans, fill the pot with water (use at least two volumes of water per volume of beans) and soak the beans using one of the two methods below:

Drain the water. The water you soaked the beans in became dirty and also contained some complex polysaccharides that cause gas. Drain the water and add clean water before putting the beans on the fire.

Boil the beans. Pour clean water over the beans, bring to a boil and cook for 30 minutes. You can add seasonings to the pot or boil just the beans, in which case your canned food will have a neutral taste.

Run a knife along the sides of each jar. This will help remove any air bubbles from the can that could detract from the color and flavor of the canned beans.

Wipe down the lids. Take a piece of clean cloth and wipe the edges of each jar. You don't want any contaminants getting into your canned goods.

Close the jars with lids. Using kitchen tongs or a magnet, remove the lids from the pot of boiling water and place them on the jars. Put on oven mitts and close each lid.

Part 3

Can the beans in a home pressure canner; do not use a water bath. Canning in a water bath dangerous for low-acid products, including beans, because deadly botulism pathogens can develop in these products. Be sure to sterilize canned food in an autoclave, because this treatment kills all spores of botulism pathogens.

Place a metal rack in the autoclave. Each autoclave is supplied with at least one grid. Place it on the bottom of the autoclave so that it rises slightly above the surface.

Place the cans of beans on the rack. Use kitchen tongs to place full jars on the rack inside the canner.

• Large capacity autoclaves may be sold with two racks, a second rack can be placed on top of the first tier of cans and a second tier of cans can be placed on top.

1. Secure the autoclave lid. In some autoclave models, simply place the lid on top and turn the locking mechanism to close the lid. On other models, you will have to tighten special bolts to secure the lid to the autoclave body.

   Heat the autoclave until steam appears. Turn on the heat and heat the canner until steam starts to come out from under the lid.

   Allow steam to release for 10 minutes. During this time, the conditions of high temperature and pressure necessary for canning are formed inside the autoclave.

2. Set the time and pressure needed to sterilize your cans of beans. These settings will vary depending on the canner model, your altitude above sea level, and the type of beans. It is best to follow the instructions that came with your autoclave. Here we provide only approximate parameters if you do not have any other sources of the necessary information:

   • Sterilize jars at a pressure of 0.7-0.09 MPa.
   • Increase the pressure to at least 1.1 MPa if you live above 300 m above sea level.
   • Lima beans should be in the pressure canner for 40 minutes, and pre-soaked dry beans should be in the canner for 75 minutes.
   • If you have very large beans, leave them in the pressure canner for another 10 minutes.
   • Increase the canning time by another 10 minutes if you used 1 liter jars instead of 0.5 liter jars.