When the beans are in season, many gardeners can harvest significantly more of the legumes than they can use in a short time. In addition to freezing, it is advisable to boil them down and preserve them in this way.

Preserved snap beans are a delicious side dish

How does the canning work?

When preserving the snap beans, they are first prepared, then filled into containers, sterilized in a pot or in the oven and then cooled again. This process creates a vacuum, the lid attaches itself to the glass and seals it airtight. The heat kills the enzymes that would normally lead to food spoilage. The snap beans can be kept for at least a year.

Suitable vessels are:

  • Mason jars with glass lid, rubber ring and metal clip
  • Twist-off lenses
  • Glasses with rubber ring and fixed clip closure

Before preserving, the jars must be sterilized. Boil the jars, lids and gums in a large saucepan for 10 minutes. Then drain upside down.

Basic recipe for canned snap beans

ingredients

  • 1 kg of beans
  • 1 teaspoon of salt
  • some savory
  • a little dash of vinegar

preparation

  1. Bring water to a boil in a large saucepan.
  2. Meanwhile, wash, trim and break the beans into bite-sized pieces.
  3. Add salt and vinegar. The acid causes the vegetables to stay nice and green.
  4. Blanch the snap beans for five to fifteen minutes, depending on how thick they are. They should still be al dente.
  5. Remove the beans with a slotted spoon and rinse with cold water.
  6. Place snap beans in the canning jars. There should be at least two centimeters of space at the top.
  7. Place a sprig of savory on top.
  8. Boil the water again and pour over the beans.
  9. Put on rubber ring and cover, put on metal clip.
  10. Place jars on a rack in the saucepan.
  11. Fill up with enough water so that the glasses are three-quarters in it.
  12. Boil at 100 degrees for 120 minutes.

Sourly canning snap beans

This recipe produces a brew that gives the beans a very fine aroma.

ingredients

  • 1 kg snap beans, cleaned and weighed
  • 125 ml white wine vinegar
  • 50 grams of sugar
  • 1 tbsp salt
  • 2 tsp black peppercorns
  • 1 tsp allspice
  • 1 tsp dill
  • some savory

preparation

  1. Cook snap beans in boiling water until al dente.
  2. Remove from the cooking liquid and rinse in cold water.
  3. Fill the jars with vegetables to a maximum of two centimeters below the rim.
  4. Place the ingredients for the broth in a saucepan and bring to the boil.
  5. Once the sugar has dissolved, pour the liquid over the beans. These must be completely covered.
  6. Close the jars with the lids.
  7. As described in the basic recipe, boil down in the alarm pot.

tips

You can also preserve snap beans in the oven. To do this, preheat the oven to 100 degrees. Place the jars with the beans in a roasting pan and pour in two to three centimeters of water. Place in the oven for an hour.

Category:

Vegetable garden