Green beans are ready to harvest about three months after sowing. You can tell by the fact that the broken vegetables have a juicy, smooth break and the seeds are no larger than one centimetre. Well aired, beans only last about two days in the refrigerator. It is therefore advisable to preserve the nutritious legumes by preserving them.

Canning is a traditional method of preservation

Freeze beans

When the vegetables are frozen, their colour, taste and ingredients are largely retained. In this way, the crunchy vegetables will keep for about ten months.

  • Wash the beans greenish, cut off the stalk and tip and pull off any thread.
  • Boil water in a saucepan and salt.
  • Fill a large bowl with ice cold water.
  • After about three minutes of cooking, remove the beans with the slotted spoon and put them directly into the cold water.
  • Pat dry, fill portions into freezer bags and seal airtight. Alternatively, tightly sealed food storage containers are suitable.
  • Make a note of the date on the frozen food, this will prevent it from being stored too long.

Green beans, boiled sour

Even our grandmothers preserved vegetables in this way. It is the perfect basis for winter dishes such as bean stew or bean salad.

For two to three glasses you need:

  • 1 kilo of green beans
  • 2 onions
  • 125 ml herbal vinegar
  • 500ml of water
  • canning spice
  • dill and savory
  • salt

Preparation:

  • Wash and trim beans.
  • Bring the water to a boil, add salt and cook the vegetables al dente.
  • Rinse in ice-cold water and pour into glasses.
  • Peel onions and cut into fine rings.
  • Bring 500ml of water to a boil.
  • Leave the onions, vinegar, spice mixture and herbs to steep for about a minute.
  • Cover the green beans with the brew and close the jars.
  • Fill a large casserole dish with water and place the jars in it. They must not touch the edge of the container.
  • Cook the beans in the oven at 175 degrees for about two hours and leave to cool under a tea towel.

tips

Jars with a swing top and rubber ring or traditional jars are suitable for preserving. Work very cleanly and sterilize the vessels in advance so that no germs and bacteria that spoil the food remain in the glasses.

Category:

Vegetable garden