French beans and runner beans almost always produce a good harvest in the garden. It is therefore worth waking up a large part. The beans remain relatively crunchy, are already ready to eat except for the final seasoning and keep in the jar until the next harvest.

Beans can be boiled down or pickled raw

Cook the beans properly

  1. Wash your bean crop thoroughly.
  2. Take a sharp knife and cut off the top and bottom of each bean. This tedious work can be fun if there are at least two people.
  3. If desired, the beans can be chopped, chopped or broken into bite-sized pieces.
  4. Sterilize jars, lids and rubber rings by placing them in boiling water for at least 10 minutes.
  5. Place the beans in the jars, but only up to 1 cm below the rim.
  6. Add 1 teaspoon of salt to each glass.
  7. Fill the glasses about 3/4 full with cold water.
  8. Dry the rim with a clean cloth, then put rubber rings and lids on.
  9. Secure the lids with canning clips. Place a piece of cork underneath to protect the glass.

Preserving in the preserving machine

  1. Place the jars in the automatic cooker. The glasses should not touch.
  2. Fill with water until the glasses are 3/4 in the water.
  3. Close the wake-up boiler and switch it on. The beans should cook continuously for an hour and a half. Consider the information provided by the manufacturer.
  4. After the cooking time, let the glasses cool down in the cauldron.
  5. Take them out and let them cool completely under a tea towel.
  6. When the glasses are completely cold, you can remove the alarm clips.

Cooking in the oven

Preheat the oven to 100 degrees and place the glasses in the drip tray. Pour in water until the glasses are about 2 cm in the water. Put the dripping pan in the oven and as soon as the water begins to bubble in the jars, the one and a half hour preserving time begins. After the cooking time, the glasses cool down a bit in the oven. Then carefully remove them and let them cool completely under a cloth.

Category:

Vegetable garden