Bush beans are in season from July to October. If the harvest is particularly good, space in the freezer will quickly run out. Cooked in the jar, the delicious vegetables keep for many months and you can always fall back on your bean supply. Our basic recipe makes it easy to preserve beans or bean salad that you can snack on straight from the jar.

A little garlic gives the boiled bush beans a delicious aroma

Necessary accessories for preserving

  • Mason jars with clip and sealing ring
  • Screw-top jars with twist-off cap
  • hopper
  • Alarm pot with grate
  • glass lifter

Alternatively, you can preserve the beans in a large roasting pan filled with two to three centimeters of water in the oven.

Boil the bush beans until they are salty

Ingredients for 3 glasses of 500 milliliters each:

  • 1 kg French beans
  • water
  • 20 grams of salt
  • some savory

preparation

  1. Thoroughly clean the jars and sterilize in a large saucepan.
  2. During this time, wash and trim the beans.
  3. Leave whole or cut into bite-sized pieces, depending on taste.
  4. Bring salted water to a boil and blanch the French beans in it for five minutes.
  5. Remove the vegetables from the water, rinse with cold water and layer in the glasses. There should be at least two centimeters of space at the top.
  6. Place one or two sprigs of savory on each glass.
  7. Boil the bean water again.
  8. Pour the broth over the French beans.
  9. Place the rubber ring and lid and close tightly with the metal clip.
  10. Cook in a saucepan at 100 degrees for two hours.

Cooked bean salad

Ingredients for three 500 ml glasses

  • 1 kg French beans
  • 500 ml mild white wine vinegar
  • 300ml of water
  • 3 shallots
  • 3 cloves of garlic
  • 3 tbsp sugar
  • 1 tsp salt
  • 3 bay leaves
  • 3 stalks of savory
  • 1 tbsp mustard seeds
  • 1 tsp peppercorns

preparation

  1. Clean the French beans and blanch in salted water for about seven minutes.
  2. Strain, reserving 300ml of the cooking water.
  3. Top up the brew with vinegar.
  4. Add shallots, garlic cloves, spices and beans.
  5. Simmer another five minutes.
  6. Scoop out the French beans with a slotted spoon and layer in glasses. A border of at least two centimeters should remain at the top.
  7. Bring the broth to the boil again and pour hot over the vegetables.
  8. Place a shallot, a clove of garlic and about a third of the spices on each jar.
  9. Close the jars and cook for two hours at 100 degrees.

tips

When canning protein-rich vegetables like beans, make sure the temperature is high enough. This is the only way to kill all harmful microorganisms. You should never eat anything that has been preserved that has changed its smell or appearance.

Category:

Vegetable garden