Do you want to normalize your state of mind and lift your spirits? Eat beans. Don't be surprised - beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal human performance and functioning: a large amount of starch, carbohydrates and a huge range of vitamins. No wonder it is considered one of the 10 most useful products. Therefore, it is very important that such a product is on your table all year round. Beans can be used to prepare a wide variety of nutritious dishes. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with them and, of course, beans are canned for the winter.

As you know, you can can both grain and green beans. And what’s very important is that during the canning process, beans retain all their beneficial qualities. Which beans to preserve - white or red - is a matter of taste for each housewife, but you need to pay close attention to the appearance. Bean grains should have a smooth surface, a shiny tint and be without external damage. If your choice fell on green beans, then for preservation choose small (about 9 cm), dense, juicy pods, what is called the milk stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form a bulge on the surface pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your preparations. The pods can be preserved whole or cut into pieces. Having carefully selected the product needed for preservation, you can safely begin the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the holiday table.

Canning beans in their own juice for the winter

Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp. 9% vinegar,
salt, cloves, allspice peas - to taste.

Preparation:
Soak the beans overnight, changing the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Don't overcook it! Cut the onion into half rings, the carrots into circles, which then cut in half. Pour vegetable oil into the pan, put the onions and carrots in there, simmer for 20 minutes after boiling over low heat, then add the beans, let simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil for another 2-3 minutes. Then pour the mixture into clean jars, sterilize for 20 minutes and seal. Turn the jars upside down and wrap them up.

Pickled beans for the winter “Natural”

Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices - to taste.

Preparation:
Place the beans in a saucepan and cover with water. The beans should be well covered with water, as some of it will evaporate and some will be absorbed into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. A few minutes before the end of cooking, add vinegar. Place the finished beans in sterilized jars, roll up, wrap and let cool.

Canned beans in tomato sauce

Ingredients:
1 kg beans (any variety),
3 kg tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 peas of allspice,
several bay leaves.

Preparation:
Soak the beans, rinsing thoroughly, for 4 hours. When it gets wet, place it in a saucepan, pour in 4 liters of water and cook over low heat, adding 1.5 tsp. salt and 2 tsp. Sahara. Don't forget to stir it from time to time. After 30 minutes, drain the beans in a colander and start preparing the tomato puree. First, peel the tomatoes by pouring boiling water over them, and then pass them through a meat grinder or grind in a blender. Place the finished puree and beans in a saucepan, add the remaining salt, chopped allspice and finely chopped hot pepper. Cook the mixture over low heat for 20-30 minutes, slightly covering with a lid and stirring from time to time. A few minutes before cooking, add the bay leaf. Place the finished product in sterilized jars, roll up, turn upside down and wrap. As they say, there are no friends for taste and color, but white beans look more beautiful in tomato sauce.

Canned white beans with dill and parsley

Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper - to taste.

Preparation:
Soak the beans in cold water for 5 hours. Then drain in a colander, rinse and dry a little. Boil salted water in a large saucepan and place the beans in it. It should cook until half cooked. Grate ripe tomatoes, add salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Place the beans, cooked until half cooked, into sterilized jars, leaving 3-4 cm to the top, and pour boiling tomato mixture over them. Cover with lids and sterilize for 80 minutes. Then roll up the jars, turn them upside down and wrap them until they cool completely.

Canned red beans with vegetables

Ingredients:
6 stacks beans,
3 kg tomatoes,
2 kg carrots,
2 kg onions,
2 bunches of dill,
1 pod of hot pepper,
500 ml vegetable oil,
2.5 tbsp. salt,
2 tbsp. Sahara,
1 tbsp. 9% vinegar essence.

Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Finely chop the greens and mince the hot peppers. Also mince the tomatoes, combine with fried onions and carrots and boil in a saucepan for 15 minutes, then add the beans and other ingredients to the mixture and cook for 30 minutes. After the time has passed, place the finished hot beans into sterilized jars, roll them up, turn them upside down and wrap them well until they cool completely.

Pickled green beans

Ingredients:
1 kg green beans.
For the marinade (per 1 liter of water):
1 tbsp. salt,
100 g sugar,
70 ml 6% vinegar.

Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, place in half-liter jars and fill with marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll them up, turn them upside down and leave until cool.

Green beans "Dacha secrets"

Ingredients for a 1 liter jar:
600 g green beans,
2 g horseradish
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (per 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.

Preparation:
Cut the pods into small pieces of 3 cm, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Fill the filled jars with marinade and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 8 minutes, 3 liters - 15 minutes. Roll it up and wrap it up immediately.

Asparagus beans with bell pepper “Favorite”

Ingredients:
2 kg green beans,
250 g bell pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.

Preparation:
Prepare the marinade, boil and add ground garlic, chopped pepper, finely chopped herbs, stir and bring to a boil again. Peeled bean pods, if they are large, cut them into pieces; if not, leave them whole and dip them in the marinade. Stirring lightly, bring to a boil. Boil for 35 minutes until the beans sink to the bottom and are coated with the marinade. Place the finished product in jars and roll up.

Green beans “With peppercorn”

Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt - to taste.

Preparation:
Peel the beans from the veins and blanch in boiling water for 1-2 minutes, then drain in a colander and dry. Pass the garlic and hot pepper through a meat grinder and add salt - 50 g of salt per 1 kg of hot mixture. Layer the garlic mixture, chopped fresh tomatoes and beans into the bottom of a sterilized jar. Repeat layers. Cover with a clean napkin and place a weight on top. After a week, distribute the mixture into jars, sterilize liter jars for 20 minutes, roll up and wrap until cool.

Green beans "Spicy"

Ingredients:
500 g green beans.
For the marinade:
100 ml water,
4 tbsp. 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp. mustard with grains,
2 tbsp. vegetable oil.

Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and stir again. Boil the beans until tender, cool. Pack the beans into a half-liter jar and pour in the marinade. Sterilize the jar for 15-20 minutes and roll up.

Green bean salad with eggplant “Memories of Summer”

Ingredients:
1.2 kg green beans,
3 liters of tomatoes minced through a meat grinder,
500 g eggplants,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp. 9% vinegar.

Preparation:
Pour vegetable oil and vinegar into the tomato puree, add salt and sugar, and boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplants cut into small pieces and boil again for 20 minutes. Then add the pepper, cut into small strips, and boil for another 20 minutes. At the end of cooking, place the salad in sterilized jars, roll up, turn upside down and wrap.

Snack of green beans and beets “I want more”

Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ cup 6% vinegar,
hot pepper and spices - optional.

Preparation:
Grate the beets on a coarse grater. Pass the tomatoes through a meat grinder, cut the beans into small cubes, finely chop the onion, pepper and herbs. Pour vegetable oil into the pan, place the onion in it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, and garlic. Stir everything well, heat it up, pour in the beets and beans and boil for an hour over medium heat in a sealed container, stirring from time to time. Place the finished snack in sterilized jars and roll up.

Salad with green beans “Autumn Kaleidoscope”

Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
For filling:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
2 tsp citric acid,
dill seeds, garlic - to taste.

Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Also cut the leek into small pieces, divide the cauliflower into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the prepared leek pieces, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds, into boiling water and cut: tomatoes into thin slices, peppers into rings. Mix all the vegetables and place in sterilized liter jars. Prepare the filling: add salt, sugar, citric acid, seasonings to the water and bring to a boil. Pour the prepared filling over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize the jars for 25 minutes and seal.

Bean preparation"Simple, but tasteful." Cut off the tails of green beans on both sides and place the pods in liter jars. Place 1 tbsp in each liter jar. salt and fill the pods ⅓ full with water, close the lids and sterilize for 3 hours from the moment of boiling. Roll it up and turn it over.

Of course, canning beans will require you to invest time and effort, but every jar of beans opened in winter brings a great mood to the whole family!

Happy preparations!

Larisa Shuftaykina

Beans are a nutritious product that contains everything for vital activity, activity and energy. Why buy it in a store? Beans are quite suitable for canning for the winter at home. We offer you to master several simple recipes for canning beans and salads made from them.

Beans - the queen of beans

Latin America is considered the birthplace of beans, and there these beans are eaten everywhere, for breakfast, lunch, afternoon snack and dinner 12 months a year. In our country, red beans are not a staple food product, but this in no way detracts from their value.

Any side dish made from beans will bring invaluable benefits to the body, because this grain is one of the ten healthiest foods. Red beans contain a luxurious set of vitamins, proteins and starch.

Beans are well suited for canning as an independent snack, but also as part of salads, in combination with other vegetables. We have selected the most informative, working recipes for you so that your winter preparations will bring a boost of energy and delight you with a wonderful taste.

Preparing delicious beans in homemade tomato sauce

Beans canned in tomato are a traditional dish that is used as a side dish. It is better not to buy it, but to prepare it at home, especially if the beans were grown on your own plot.

To prepare the food you need the following products:

• 1.2 kg red or white beans;
• 3 tsp salt;
• 2-3 onions;
• 1 kg. ripe tomatoes;
• 1 tsp table vinegar 70%;
• black pepper, salt.

Advice. Beans suitable for harvesting for the winter should be without external damage, with a smooth, shiny surface.

Cooking steps:

1. The beans should be sorted and checked for bugs. Then put it in a saucepan with water. You need to cook until done. The beans are ready when they can be easily broken in half with a spoon.
2. Finely chop the onion and sauté in sunflower until soft.
3. Place washed tomatoes in boiling water for 1 minute. remove skin. Boil until tender, add salt and turn into puree, grinding with a blender.
4. Place beans, spices, onions and finely broken bay leaves into the prepared homemade tomato sauce.
5. Bring the delicious mixture to a boil, pour in vinegar. Spoon into prepared jars and seal.

Practical bean salad with vegetables for borscht in winter

Many people like to cook borscht with red beans, which add flavor to the dish and provide satiety to the person.

Attention! It has been proven that canned red and white beans retain up to 70% of their beneficial properties.

Ingredients:

• 1 kg. red or white beans;
• 1.5 kg. tomatoes;
• the same amount of onion and pepper;
• spices such as salt, pepper, sugar and bay leaf - according to your taste.

Cooking steps:

1. Soak red beans in water for 9-10 hours or overnight. They should swell and increase in size.
2. Grated and chopped vegetables, bring to readiness, frying in vegetable oil.
3. Wash the tomatoes, remove the skin by blanching and pass through a blender or meat grinder.
4. Combine 3 ingredients: boiled red beans, tomato and cooked vegetables.
5. Season the dish with sugar, salt, bay leaf and pepper.
6. You need to cook the mixture for 30 minutes. over low heat.
7. Roll the blanks into sterilized half-liter jars and close with lids.

And in winter all that remains is to open the lid and add the dish to the delicious red borscht.

Canning red beans with onions and carrots in their own juice

This recipe is step-by-step, adding ingredients gradually. Beans cooked in their own juice are a delicious snack with maximum retention of nutrients.

Attention! The heroine of our publication, beans, is not cooked half-raw. It must be soaked in water and then boiled until completely soft to remove harmful compounds.

For preparation you will need:

• 1 kg. fresh red or white beans;
• 500 gr. onions and carrots;
• 250 gr. vegetable oil;
• 3 tbsp. table vinegar (9%);
• spices - at your discretion.

Onions are cut into half rings, carrots into halves of circles

Step by step recipe:

1. It is necessary to soak the beans for 10-12 hours and during this time drain the old beans 2-3 times and add fresh water.
2. Then you need to cook the beans until they are fully cooked, but not so that they are mushy.
3. The onion should be chopped into half rings, and the orange root vegetable should be chopped into circles cut in half. Place vegetables in a saucepan with heated vegetable oil and simmer for 20 minutes.
4. Add boiled beans to the vegetables. In 10 minutes. After boiling, season with spices, salt and keep on fire for another 2-3 minutes.
5. Place the delicious food in jars, sterilize them along with the contents and roll up the lids.

How to pickle beans for the winter

Marinated beans have an interesting, refined taste. This product is rarely seen on the market, so canning your own pickled beans is a great idea.

To implement the idea you will need:

• 500 gr. red or white beans;
• 1 l. water;
• 40 gr. salt, the same amount of sugar;
• 1 tsp table vinegar;
• pepper, salt and other spices at your discretion.

Cooking steps:

1. Pour the washed beans into a saucepan, add filtered water and add all the available spices, including salt and sugar.
2. Cook over low heat until the beans can be broken apart with a spoon, about 1.5 hours.
3. Just before the end of cooking, add vinegar to the mixture.
4. It is recommended to seal it in jars while hot, then wrap it up and wait until it cools down. Beans prepared this way can be stored at room temperature.

Vitamin salad of red beans with eggplant for the winter

A hearty bean salad with vegetables is distinguished by the absence of vinegar. It’s better if you find a cauldron to prepare this salad, because vegetables stewed in such a container acquire an unusual taste.

Ingredients:

• 1 kg. young, smooth red beans;
• 1 kg each. each type of vegetables: tomatoes, eggplants, sweet peppers, onions, carrots;
• 100 gr. Sahara;
• 0.5 l. sunflower oil.
• salt to your taste.

Beans with eggplants for the winter

Beans - based on their beneficial qualities for humans - can be placed in one of the first places. It includes a whole complex of vitamins, as well as carbohydrates and starch. Beans are added to a large number of dishes. It is placed in first courses, in all kinds of salads, and is suitable for snacks and as a side dish. Beans should be present in the diet throughout the year.

You can buy it all year round in supermarkets and markets. But purchased in a store, it does not contain all those useful vitamins for which housewives value it. In order to always have tasty and healthy beans on the table, they need to be prepared for the winter and preserved.

There are many recipes. One of them is harvesting green beans. Prepared in this way, it retains all its vitamins.

How to can canning green beans at home?

Let's look at the recipe.

Product composition:

• green beans - five hundred grams;
• parsley - five grams;
• pepper - five peas;
• cloves - three pieces;
• horseradish - three grams;
• dill - fifty grams;
• salt;
• sugar;
• vinegar - fifteen milliliters.

Cooking beans

It is better to choose small bean pods, up to eight centimeters. The legumes should be firm and break with a crunch. The product must be free of damage and coarse fibers. Divide the bean pods into two or three parts. Simmer for about five minutes, combine with spices and place in jars. Now you need to prepare the marinade. Pour water into a bowl, add salt and sugar. The marinade should boil. Remove it from the heat, strain and add vinegar. Fill jars tightly filled with green beans with marinade. Place on the fire to sterilize and immediately roll up the lids. Cover the jars with a blanket. Homemade canned beans are ready.

Black Eyed Peas

This simple recipe will appeal to all those who like green beans and who often include them in their diet. But many housewives do not know how to can canning green beans at home. Thanks to this recipe, they had the opportunity to prepare their favorite product for the winter.

Ingredients:

• green beans - one kilogram;
• parsley - one hundred grams;
• carnation - six flowers;
• dill - one hundred grams;
• allspice - twenty peas;
• vinegar - one hundred milliliters;
• cinnamon - four grams;
• sugar;
• salt;
• horseradish root - three grams.

Preparation

Wash the beans. Sauté in vegetable oil for ten minutes. Cook small pods whole, and cut large ones into several pieces. Now you need to prepare the marinade. Bring the water to a boil, then salt and sugar it, mix everything and place on the fire again. After ten minutes, pour in the vinegar.

Place green beans tightly in clean jars. Place herbs and spices in each jar. Fill with marinade, cover with lids and sterilize for about thirty minutes. Then immediately roll up the lids, turn the jars upside down and cover well with a blanket. Leave to cool as is.

Canned green beans prepared according to this recipe at home are distinguished by the preservation of the greatest amount of vitamins and minerals.

Everyone knows about the benefits of beans. Eating legumes normalizes heart function, tidies up the intestinal microflora, and is also good for the kidneys and bladder. But few people know that when canned, legumes retain more than eighty percent of all their beneficial properties. How to can can beans at home? Recipes proven over the years will help with this.

Beans in tomato sauce

Required Products:

• white beans - 1.5 kilograms;
• three to three and a half kilograms of tomatoes;
• sugar - three teaspoons;
• a pinch of salt;
• peppercorns - six to seven pieces;
• hot pepper - half a pod;
• bay leaf - two pieces;
• spices to taste.

The legumes must first be washed well and left in water for five hours. Then drain the water and pour the beans into a large saucepan. Pour five liters of water into it, add salt and sugar and put on low heat. Be sure to stir the beans constantly to prevent them from burning. When the water boils, you need to cook the product for another forty minutes. The water in which the beans were cooked must be drained.

The next thing to do is prepare the tomato sauce.

Clean the tomatoes from dirt, remove the peel using boiling water and grind in a meat grinder. Pour the tomato mixture into the pan with the beans. Add pepper, cloves, spices. Place the pan on low heat and simmer for half an hour after it starts boiling. Add the bay leaf to the container five to seven minutes before the end of cooking.

Closing banks

Place beans in tomato sauce into prepared, pre-washed and sterilized jars and close with lids. Home-canned beans are ready for the winter. It can be consumed as a separate dish or in combination with others.

There are many different recipes for cooking beans. Soups and borscht are cooked from it, and used as an additive to salads. Legumes are also served as side dishes and, of course, they are prepared for the winter. How to can can beans at home? Of course, it will take effort and time, but the end result is worth it.

Canned beans in their own juice

Ingredients:

• beans - two kilograms;
• carrots - one and a half kilograms;
• onion - one kilogram;
• nine percent vinegar - five tablespoons;
• vegetable oil;
• spices: peppercorns, cloves and salt to taste.

Preparation:

The beans should be soaked in water for several hours, or better yet overnight. During this time, the water needs to be changed three to four times. Then wash the beans well under running water and boil. Next, cut the onion and carrot into thin slices. Pour oil into a large bowl and place onions and carrots in it. Place on the fire and simmer for twenty-five minutes over low heat. Then add beans to the onions and carrots and simmer for another fifteen minutes. Pour vinegar and add all spices to taste. Simmer the resulting mixture for another five minutes.

Then fill the pre-prepared jars with beans and sterilize for fifteen minutes. Roll up the jars and turn them upside down. Wrap in a blanket until completely cool. This recipe for canned beans at home allows you to preserve almost all the beneficial properties of the product.

Beans can be canned alone, or in combination with other vegetables. The taste of the finished product will only benefit from this. How to can beans at home, for example, with eggplants?

Winter beans with eggplants

Ingredients:

• beans - one kilogram;
• eggplants - two kilograms;
• tomatoes - two kilograms;
• bell pepper - half a kilogram;
• carrots - five hundred grams;
• oil - four hundred milliliters;
• vinegar - one hundred milliliters;
• sugar - three hundred grams;
• salt - two tablespoons.

Preparation:

In order for the beans to cook faster, they must be placed in water overnight. Drain the liquid it was in. Pour water over the beans again and put on fire. When the beans boil, reduce the heat and cook for two hours. Rinse the tomatoes and remove the core, then pass through a meat grinder or chop on a coarse grater. Wash the eggplants and soak in salted water. This will help get rid of the bitter taste. Then cut into medium cubes. Remove seeds from washed bell peppers and cut into small cubes. Wash the carrots thoroughly, peel and chop on a coarse grater.

The tomatoes minced through a meat grinder should be poured into a large cast-iron cauldron, add garlic and place on the lowest heat. After they boil, pour in vinegar, vegetable oil, add carrots and sugar. Add salt to taste. Mix everything thoroughly. When the mixture boils, you need to put eggplants and bell peppers in it and cook for forty minutes over low heat. Then add the beans and cook for another twenty-five minutes.

Fill clean and sterilized jars with cooked legumes and eggplants and roll up the lids. Turn the bottom upside down and cover with a blanket. Leave in this form until the jars cool completely. This recipe shows how to can can beans at home using other ingredients.

By canning beans at home, you can be one hundred percent sure that the dishes served to the table will not be harmful to the body. You can use beans as a base for soups or borscht. It is also a source of protein; it can replace animal protein and prepare lean but satisfying dishes. Legumes canned at home can be used to make delicious salads and side dishes. The variety of recipes will amaze any housewife.